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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 07-07-2007, 07:47 AM   #1
Lazy Dawg
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Default Competition cookers for new team

Hello all,
been here awhile and have absorbed much. Now I am considering entering 1st comp. I have 2 brinkman offsets which I have owned for years and have become, IMHO, educated on cooking on them. The question is... what kind of equipment did you start out with at your 1st comp. Should I be looking to upgrade or does it not matter. I will upgrade eventually but may not be before the 1st intended comp. Your advice,thoughts and opinions mean much and are welcome. Please chime in.

LD
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Unread 07-07-2007, 07:51 AM   #2
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Go with what you know...

My first comp I used my two UDSs and a Weber Kettle. I looked like the Beverly Hillbillys pulling up but I had fun and did pretty well.

Remember... it is the cook not the cooker.
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Unread 07-07-2007, 08:19 AM   #3
Q Haven
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2 WSM's and a Weber kettle. One pop up tent, a few tables and coolers. Used a checklist I found somewhere on the Internet to learn what small stuff to bring. Here are a few....

http://www.smokingunsbbq.com/checklist.doc

http://www.pnwba.com/ContestApps/200...tChecklist.pdf

http://novia.net/~cedmunds/gobs/chklist.htm
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Unread 07-07-2007, 08:53 AM   #4
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Chad and I started with a Dera and a WSM.
Added a second WSM.
Then, Chad bought the Kingfisher.
Then, I bought the FEC100

You can compete with almost any cooker you are comfortable with.
The advantage to the larger units is some flexibility, capacity, and stability. Less "labor intensive", so to speak.

Cook with what you own and just have fun.
Yours will work just fine!

TIM

MOD Note: I clarified the title on your thread.
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Unread 07-07-2007, 12:26 PM   #5
MilitantSquatter
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Go with what you have...

No need to spend cash until you determine that you enjoy contests and wish to invest in upgraded equipment.

Even if you want to upgrade for home use or competiton use , your decision on what to ultimately buy may vary as you would need to factor in ease of transportation, cooking space needed, ease of operation etc.

Good Luck !
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Unread 07-07-2007, 12:57 PM   #6
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Quote:
Originally Posted by Smokin Gator View Post
Go with what you know...

My first comp I used my two UDSs and a Weber Kettle. I looked like the Beverly Hillbillys pulling up but I had fun and did pretty well.

Remember... it is the cook not the cooker.

Our first comp was pretty much the same story. And that is how my team came to be called the AlabamaGrillBillies.
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Unread 07-07-2007, 01:09 PM   #7
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Comfort is a wonderful thing. If you are doing well with what you have then keep on keepin' on.
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Unread 07-07-2007, 03:06 PM   #8
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Quote:
Originally Posted by Lazy Dawg View Post
Hello all,
been here awhile and have absorbed much. Now I am considering entering 1st comp. I have 2 brinkman offsets which I have owned for years and have become, IMHO, educated on cooking on them. The question is... what kind of equipment did you start out with at your 1st comp. Should I be looking to upgrade or does it not matter. I will upgrade eventually but may not be before the 1st intended comp. Your advice,thoughts and opinions mean much and are welcome. Please chime in.

LD
Thats exactly what we used at our first competition and managed to take a 5th in Brisket.
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Unread 07-07-2007, 05:04 PM   #9
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Our first two were with a WSM, a Brinkman Smoke King and Good-One patio size smoker. The third was with those minus the Good-One.
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Unread 07-07-2007, 05:05 PM   #10
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This is how I showed up for our first contest:







I had a Chargriller and a Meco. My teammates all had WSM's. We managed a 5th in ribs first time out. Not much has changed except I use the UDS now. Got a 1st in ribs and a 5th in Brisket our last time out.

Metal doesn't matter. You do!
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Unread 07-07-2007, 05:24 PM   #11
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"Metal doesn't matter. You do!"

Words to live and cook by there!

TIM
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Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
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Unread 07-07-2007, 07:12 PM   #12
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It doesn't matter what you use, it's how you use it!!
We started out with an upright, ofset, and a webber. They worked well, and still do.
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Unread 07-08-2007, 08:40 AM   #13
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Just thought I'd post some pics from my first comp so you could see that you don't have to start out with a $2000 cooker, plenty of great que has been turned out by old barrels.












We have added team member since then and use his WSM in combination with a small offset. In Aug we hope to be competing at stokin the fire in b'ham with one wsm, one UDS and an OK joes Longhorn.
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Unread 07-08-2007, 09:04 AM   #14
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Going with what you know sounds like good advise to me.
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Unread 07-08-2007, 10:43 AM   #15
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In Paul Kirk's one book he said he uses a 55 gallon drum for his whole hog and won with it, doesnt get any cheaper then that. Know your grill and how to maintain your temps, If you can do that the name on the side doesnt matter.
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