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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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Unread 05-21-2007, 09:56 AM   #1
HeSmellsLikeSmoke
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Default 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?
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Unread 05-21-2007, 10:36 AM   #2
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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.
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Unread 05-21-2007, 10:42 AM   #3
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Its probably has due to temps and flavors. Cooking chicken at higher than a brisket. Using apple on pork vs cherry on brisket.
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Unread 05-21-2007, 01:00 PM   #4
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I think I would stick to my Backwoods and WSM. Maybe look at a pellet.
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Unread 06-06-2007, 07:20 PM   #5
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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.
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Unread 06-06-2007, 07:26 PM   #6
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Stick burner for brisket, butt and ribs. A WSM for chicken.
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Unread 06-06-2007, 07:50 PM   #7
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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.
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Unread 06-06-2007, 07:55 PM   #8
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Quote:
Originally Posted by mds2 View Post
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?
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Unread 06-06-2007, 07:58 PM   #9
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Quote:
Originally Posted by HeSmellsLikeSmoke View Post
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
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Unread 06-06-2007, 08:01 PM   #10
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Quote:
Originally Posted by HeSmellsLikeSmoke View Post
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.
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Unread 06-06-2007, 08:07 PM   #11
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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.

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Unread 06-06-2007, 08:09 PM   #12
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Quote:
Originally Posted by mds2 View Post
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
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Unread 06-07-2007, 12:47 AM   #13
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trash cans for every thing
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Unread 06-07-2007, 06:20 AM   #14
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I am using my Stumps for Brisket and Ribs and use my Weber kettle for Chicken....works like a dream.
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Unread 06-07-2007, 06:21 AM   #15
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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.
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