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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.

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Old 01-02-2018, 10:17 PM   #1
Knows what a fatty is.
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Join Date: 10-12-10
Location: Mattoon, Illinois
Name/Nickname : Jason
Default Back in the saddle.

What's up everyone. My name is Jason and I haven't posted on this forum for several years. I took a break from competition BBQ to get my nursing degree and I am now working full time as a nurse. I am looking to,getting back into competitions. Previously I cooked on WSM then bought a Traeger. September I pulled the trigger on a custom build reverse flow smoker that I will start competing with. I pick it up in just over a week, it's a 250 gallon reverse flow with a warming/rib box or t will also have a 30" diameter pizza oven in the front. I am wondering if anything has changed KCBS wise in the last 3 years. What's scoring high and what's scoring low. Any tips would be great. It's great to be back.
Smokey J's BBQ. 250 gallon reverse flow smoker, Traeger Lone Star, WSM, Weber Performer.

Last edited by jman1972; 01-02-2018 at 10:33 PM..
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Old 01-03-2018, 06:48 AM   #2
Take a breath!
Join Date: 01-15-13
Location: Indianapolis

I don't compete much so i'm probably not the best to answer this. I don't think a ton has changed. I did want to say that I dig the pizza oven on the pit idea!
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Old 01-03-2018, 08:28 AM   #3
Candy Sue
is one Smokin' Farker

Join Date: 09-03-09
Location: Pine Bluff, AR

Me too! Pizza is a favorite after cooking competitions!
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Old 01-03-2018, 08:57 AM   #4
Right on Q
is One Chatty Farker
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Join Date: 10-21-14
Location: Olive Branch, MS

Nothing has really changed. Balanced flavors and perfect tenderness still scores high.

I would say the competition may be more stiff however

Glad to have you back!
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Old 01-03-2018, 09:04 AM   #5
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Join Date: 12-09-04
Location: Chicago 'Burbs
Name/Nickname : Captain Ron

Welcome back! I hope that wee run into each other!

As far as what’s changed, if you figure it out, let me know!
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Old 01-03-2018, 10:02 AM   #6
Knows what a fatty is.
jman1972's Avatar
Join Date: 10-12-10
Location: Mattoon, Illinois
Name/Nickname : Jason

The pizza oven I'm sure will be a well used addition. The company that is filling in for me it's called piggyback smokers. They only done a couple pizza ovens. And they haven't done one on this big of a smoker. It'll be a completely separate unit woodfired that I should use a lot. Actually it was my wife's idea because she loves pizzas so. Here is a picture of one of their ovens on the front of 1120 gallon smoker. The one I'm getting is it 250 gallon smoker.
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Smokey J's BBQ. 250 gallon reverse flow smoker, Traeger Lone Star, WSM, Weber Performer.
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Old 01-03-2018, 01:02 PM   #7
is One Chatty Farker
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Join Date: 09-05-05
Location: Holly, Michigan

That is cool!
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Old 01-03-2018, 04:04 PM   #8
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Join Date: 11-20-12
Location: Daytona Beach, Florida

That is very nice. The pizza oven really pushes it over the top.

Just when I thought there really wasn't anything that I needed!!
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Old 01-04-2018, 10:11 AM   #9
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Join Date: 04-20-16
Location: chevy chase, md

There is now more pressure on Judges to submit comment cards.
While they are still voluntary I think more are being turned in.

You would have to speak to some cooks as to their value..
I think they are for the most part helpful to the cooks despite an occasional outlier
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Old 01-04-2018, 10:59 AM   #10
Got Wood.
Join Date: 09-05-17
Location: Mt. Pleasant, NC

WB Jason :) Very nice lookin rig!

@rokin - Being competition newbies last year we very much appreciated any comments returned back to us.
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Old 01-04-2018, 10:38 PM   #11
is Blowin Smoke!
Join Date: 01-11-09
Location: Cumberland, RI

You can always use that pizza oven for some hot 'n fast BBQ cooking - lot more of that around now. Other than that, blues hog and smokin' guns hot still do well.
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