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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 04-14-2008, 09:41 PM   #1
The Giggler
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Default Charcoal Finishing Grill

Anyone have any suggestions for a charcoal finishing grill to use at comps to glaze chicken and ribs? Ideally, I'd like a large grilling area, adjustable charcoal tray or grate, with an ash pan, and lid.

Took a look at a Super Cajun Grill, but am not sure its necessary to spend 900 bucks.

What are you all using?
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Unread 04-14-2008, 09:45 PM   #2
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I'm looking into getting a 22 1/2 weber kettle.
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Unread 04-14-2008, 09:46 PM   #3
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we use a $20 weber kettle we got at a yard sale with an indirect fire, works great!
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Unread 04-14-2008, 10:27 PM   #4
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Weber kettle
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Unread 04-14-2008, 11:10 PM   #5
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hey mike... hope things are going smoothly... not far now... :>

we also use the Weber 22 1/2. $900 is a ton o' cash just for finishing stuff, IMO.

talk to you soon my friend...
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Unread 04-14-2008, 11:16 PM   #6
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I thought about draggin' a Weber along but I can open the lid and vents on a drum and finish thing off.
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Unread 04-15-2008, 09:32 AM   #7
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You could also just crank your nice new backwoods up to 300-325 to apply your finishing glaze.
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Unread 04-15-2008, 10:02 AM   #8
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I'm looking at The North American Outdoors @ Bass Pro Shop, 299.00. Two adjustable charcoal pans 684 sq. in. cooking area.
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Unread 04-15-2008, 10:33 AM   #9
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Quote:
Originally Posted by ique View Post
You could also just crank your nice new backwoods up to 300-325 to apply your finishing glaze.
Howdoya getter that hot? Add more lump, and open up the vents?

You guys like lump or briquettes?
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Unread 04-15-2008, 10:40 AM   #10
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Quote:
Originally Posted by lunchlady View Post
hey mike... hope things are going smoothly... not far now... :>

we also use the Weber 22 1/2. $900 is a ton o' cash just for finishing stuff, IMO.

talk to you soon my friend...
That Klose sliding grill got me spoiled. Could finish all the chicken, and all the ribs with no space issues. Also, liked the adjustable height on the grill. Getting the coals just right didn't matter, you could just raise up the grill to get the right temp.

Is space a concern for the 22 1/2? Everyone on my team has at least one, so practice is easily facilitated.

Yeah, we're getting close. Angela is ready, and so am I. We're looking forward to meeting her.

Tell everyone we said 'Hi' and good luck this weekend in Salisbury!
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Unread 04-15-2008, 10:41 AM   #11
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FEC100 - cook on it and finish on it. Scored OK last year doing it. Sauce sets up fine at 225-250 and does not get that black look.
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Unread 04-15-2008, 11:14 AM   #12
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Quote:
Originally Posted by The Giggler View Post
Howdoya getter that hot? Add more lump, and open up the vents?

You guys like lump or briquettes?
Empty the water from the pan and you'll be able to hit that temp easy.

We use both. Briquettes are good because you can get a bit more fuel fit into the firebox for long cooks.
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Unread 04-15-2008, 11:15 AM   #13
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We haven't found space to be an issue... just pick what you think is gonna go in the box early enough to get it glazed in time. If your teammates have 22's, then bring a couple... that's what we do and we run 'em both throughout the turn-in times so that there is enough room.

ready as you'll ever be... hugs to your girls :> (and to you, Daddy) and keep us posted!!!
Go Angela... go Angela!!!
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Unread 04-15-2008, 11:22 AM   #14
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Quote:
Originally Posted by ique View Post
Empty the water from the pan and you'll be able to hit that temp easy.

We use both. Briquettes are good because you can get a bit more fuel fit into the firebox for long cooks.
The Piglet has the heat diverter, but I was told to not cook with the water pan empty to prevent burn through?!?! Is it okay to 'dump' the water and finish at high temp without the worry of burn through?
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Unread 04-15-2008, 11:23 AM   #15
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I just take the pan and diverter out of my backwoods for finishing. Careful though, that dang diverter has more juju than even welding gloves can handle. I'm guessing the pan does too on models with no diverter.

I've got a Weber Q 220 portable gas grill that I finish with off-competition... the cast-iron grate on that thing is arguably the best grilling surface I've ever used, anywhere. I like it better for regular grilling than my patio weber.

Consequently, I'm looking at the new Weber Char Q charcoal model for competitions to elevate the bar a little ;) Same cast-iron grate but split for tending the fire, and uses all the existing Q stuff that I already have, specifically the roll cart and the bag.

My checkbook whimpers just thinking about it!
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