Best Tool for each meat at Competition?

HeSmellsLikeSmoke · 05-21-2007, 09:56 AM

I see from the pictures of events that many teams use more than one type smoker/grill for competition.

This gets me to thinking that there might be a certain consensus among the competetive teams on what smoker/grill is best for each meat.

So I pose this question, if cost or space were not considerations, what do/would you use for each meat category?

BBQchef33 · 05-21-2007, 10:36 AM

Depends on how important sleep is to you.

IMHO, There is no best, its what works for the pitmaster. I use the WSMs for the overnight cookers and fire up the stickburner in the morning for the chicken and ribs.

but, hey, sleep is over rated anyway.

SP · 05-21-2007, 10:42 AM

Its probably has due to temps and flavors. Cooking chicken at higher than a brisket. Using apple on pork vs cherry on brisket.

BBQ_Mayor · 05-21-2007, 01:00 PM

I think I would stick to my Backwoods and WSM. Maybe look at a pellet.

AlabamaGrillBillies · 06-06-2007, 07:20 PM

I know a lot of teams that buy WSMs just for chicken. We cook brisket and ribs in an offset and butt and chicken on a wsm.

tonto1117 · 06-06-2007, 07:26 PM

Stick burner for brisket, butt and ribs. A WSM for chicken.

mds2 · 06-06-2007, 07:50 PM

I cook everything in the same cooker which is now my stumps clone. It works well because the bottom shelf near the fire is a little hotter than the rest of the cooker and that is where i put chicken.

HeSmellsLikeSmoke · 06-06-2007, 07:55 PM

Quote:

Originally Posted by mds2

I cook everything in the same cooker which is now my stumps clone. It works well because the bottom shelf near the fire is a little hotter than the rest of the cooker and that is where i put chicken.

You don't even use the Weber kettle to crisp the skin and finish the chicken?

bowhnter · 06-06-2007, 07:58 PM

Quote:

Originally Posted by HeSmellsLikeSmoke

You don't even use the Weber kettle to crisp the skin and finish the chicken?

I have seen folx use a weber kettle for the chicken completely

mds2 · 06-06-2007, 08:01 PM

Quote:

Originally Posted by HeSmellsLikeSmoke

You don't even use the Weber kettle to crisp the skin and finish the chicken?

In my experience tender bite through skin is better than crispy skin. Dont get me wrong, crispy skin is good, but I dont think it is necessary to win.

The_Kapn · 06-06-2007, 08:07 PM

Chad and I only used his wonderful Kingfisher for a long time. Temp "up" for brisket and butts, then "down" for ribs and chicken.
Chicken finished off on a hotter grill area for the last little bit.

Now, the FEC is the machine and it works great all by itself.
Or, it will when I fine tune my operator skills

We cook brisket and butts with a hickory blend, then change over to a mixed fruit wood blend for ribbies and chickie. Easy Peasey with the FEC.

I will know more about how it works for a comp in a couple of weeks.

Multiple cookers sound really great, and we started with the Bandera and a WSM or two. But, it can get confusing keeping up with it all till you get the hang of it.

Different approaches for different folks and they all seem to work.

TIM

The_Kapn · 06-06-2007, 08:09 PM

Quote:

Originally Posted by mds2

In my experience tender bite through skin is better than crispy skin. Dont get me wrong, crispy skin is good, but I dont think it is necessary to win.

True statement, for sure.

TIM

Bubba · 06-07-2007, 12:47 AM

trash cans for every thing

tony76248 · 06-07-2007, 06:20 AM

I am using my Stumps for Brisket and Ribs and use my Weber kettle for Chicken....works like a dream.

Kung Fu BBQ · 06-07-2007, 06:21 AM

i use my stick burner for everything. But as my comp schedule has increased I've found the desire for something that will help with the over night cooks.

05-21-2007, 09:56 AM	#1
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	Best Tool for each meat at Competition? I see from the pictures of events that many teams use more than one type smoker/grill for competition. This gets me to thinking that there might be a certain consensus among the competetive teams on what smoker/grill is best for each meat. So I pose this question, if cost or space were not considerations, what do/would you use for each meat category? __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

05-21-2007, 10:36 AM	#2
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Downloads: 10 Uploads: 4	Depends on how important sleep is to you. IMHO, There is no best, its what works for the pitmaster. I use the WSMs for the overnight cookers and fire up the stickburner in the morning for the chicken and ribs. but, hey, sleep is over rated anyway. __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

05-21-2007, 10:42 AM	#3
SP is one Smokin' Farker Join Date: 05-20-06 Location: Kansas City Downloads: 0 Uploads: 0	Its probably has due to temps and flavors. Cooking chicken at higher than a brisket. Using apple on pork vs cherry on brisket. __________________ [COLOR=blue]Clay[/COLOR] [COLOR=blue]The Original Sauced Pigs BBQ Team[/COLOR] [COLOR=#0000ff]2 Homemade Smokers (1 for Sale) [URL]http://i49.photobucket.com/albums/f265/123sauced/Smoker.jpg[/URL][/COLOR] [COLOR=#0000ff]Weber Kettle[/COLOR] [COLOR=#0000ff]Brinkmann Smoke n Pitt[/COLOR] [COLOR=#0000ff]Charbroil Gasser[/COLOR]

05-21-2007, 01:00 PM	#4
BBQ_Mayor is One Chatty Farker Join Date: 05-14-07 Location: Cambridge,Ia Downloads: 0 Uploads: 0	I think I would stick to my Backwoods and WSM. Maybe look at a pellet. __________________ Ray Smokehouse 72 Competition Cooking team Visit our Facebook page - Smokehouse72 WSM Whole Hog Smoker CBJ #4643

06-06-2007, 07:20 PM	#5
AlabamaGrillBillies is one Smokin' Farker Join Date: 03-07-07 Location: Birmingham Alabama Downloads: 0 Uploads: 0	I know a lot of teams that buy WSMs just for chicken. We cook brisket and ribs in an offset and butt and chicken on a wsm. __________________ ΜOΛΩΝ ΛΑΒΕ Leverguns, 1911s and BBQ Thank God i'm American! Matt Pair, member of the AlabamaGrillBillies Cookteam and Catering company. Check us out! http://www.algrillbillies.com Its grillin' time ya'll.

06-06-2007, 07:26 PM	#6
tonto1117 is One Chatty Farker Join Date: 02-26-07 Location: ADA, MI Downloads: 0 Uploads: 0	Stick burner for brisket, butt and ribs. A WSM for chicken. __________________ Theresa. Smokin' Scotsmen BBQ www.smokinscotsmen.com Geer Pit by Jambo FEC-100 WSM WEBER GENISES GAS GRILL CBJ Bacon & eggs - Hens are involved but pigs are commited.

06-06-2007, 07:50 PM	#7
mds2 On the road to being a farker Join Date: 05-26-07 Location: Lincoln,Ne Downloads: 0 Uploads: 0	I cook everything in the same cooker which is now my stumps clone. It works well because the bottom shelf near the fire is a little hotter than the rest of the cooker and that is where i put chicken. __________________ The Saucy Lads BBQ Team Brinkmann Electric Bullet Weber Kettle Homemade Cabinet Smoker Large Homemade Offset Large Stumps Clone

06-06-2007, 08:07 PM	#11
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	Chad and I only used his wonderful Kingfisher for a long time. Temp "up" for brisket and butts, then "down" for ribs and chicken. Chicken finished off on a hotter grill area for the last little bit. Now, the FEC is the machine and it works great all by itself. Or, it will when I fine tune my operator skills We cook brisket and butts with a hickory blend, then change over to a mixed fruit wood blend for ribbies and chickie. Easy Peasey with the FEC. I will know more about how it works for a comp in a couple of weeks. Multiple cookers sound really great, and we started with the Bandera and a WSM or two. But, it can get confusing keeping up with it all till you get the hang of it. Different approaches for different folks and they all seem to work. TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

06-07-2007, 12:47 AM	#13
Bubba On the road to being a farker Join Date: 04-30-06 Location: Eugene Missouri Downloads: 0 Uploads: 0	trash cans for every thing

06-07-2007, 06:20 AM	#14
tony76248 is One Chatty Farker Join Date: 09-10-06 Location: Fort Worth, TX Downloads: 0 Uploads: 0	I am using my Stumps for Brisket and Ribs and use my Weber kettle for Chicken....works like a dream. __________________ "Grilla in the Pits" "IMAGRILLA" There's plenty of room for all of God's creatures. Right next to the mashed potatoes. Brinkmann Model 6668 Gasser Hibachi Grill Stumps GF223 w/ Stoker assist ECB that wins the $ Weber One-Touch Gold 22-1/2" #3 Komono Large BGE w/ Stoker assist 55 gallon Drum Smoker Wood Crate Cold smoker w/ smoke injector No need for certification, I already know good BBQ!

06-07-2007, 06:21 AM	#15
Kung Fu BBQ Full Fledged Farker Join Date: 09-24-06 Location: LSMO Downloads: 0 Uploads: 0	i use my stick burner for everything. But as my comp schedule has increased I've found the desire for something that will help with the over night cooks. __________________ Timmay of the TBD Brinkman Cimmaron Weber BBQ Grillware

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