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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 05-29-2009, 09:21 AM   #1
Sledneck
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Default Competition UDS

I have noticed more cooks out there have been cooking on a UDS at competitions . I am just curious about what your cooking methods are for those of you that use them at competitions. Do you start off in a UDS and then transfer to another cooker? DO you do the entire cook on the UDS? What time do you put your big meats on?
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Old 05-29-2009, 10:13 AM   #2
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Thats really all i competed on
I would bring a chargriller for the chicken.

Ribs, Brisket and Pork would stay exculsively on the UDS. The ribs would go on about 6 hours before turn in and the pork and brikset around 10 pm

At a small contest last year, i had a hole in the bottom of one andi coudlnt control the temp. So i left it there, actually threw it away lol. Everyone got a kick out of that.

Last year at Murphy the temp got away from me somehow. Gave up trying to figure that out and the pork and brisket were done 8-9 hours early!
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Old 05-29-2009, 10:19 AM   #3
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What temp are you cooking at?
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Old 05-29-2009, 10:49 AM   #4
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Since last year I have been cooking the entire comp exclusively on two UDSs and lovin' it. You can see them on the far right in the picture below.

I cook my brisket hot & fast and my pork a little hotter and faster than normal (average about 275*). Both brisket and pork go on at 3AM.



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Old 05-29-2009, 11:13 AM   #5
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This weekend will be our first contest done exclusively on 2 UDS.
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Old 05-29-2009, 11:13 AM   #6
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Quote:
Originally Posted by Sledneck View Post
What temp are you cooking at?
i always tried for the 225-250 range.
I wanted to keep it in there.
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Old 05-29-2009, 11:46 AM   #7
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I take two to three at least,(four for peoples choice0 for using different woods and temps.Usually temps go from 250 to 325.On chicken, I leave the smoker plate in, less water pan, higher temps. All mine have firebrick lining, so I cook start to finish in them, in around two- thirds the time. We did 83# of spares, rib tips,tenderloins, chicken, sausages, beef ribs and four pineapples in four hours for a reunoin last Sunday Three cookers,three types of wood, everyone happy. Steve.
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Old 05-29-2009, 12:54 PM   #8
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I cooked with two last year. Put the big meat on around 9-10 pm. Usually keep the temp around 225-240. Chicken usually cook around 275.
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Old 05-29-2009, 02:06 PM   #9
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For what it's worth, i cooked 13th place chicken on a drum.

Been using the drums a lot at comps, especially for chicken and briskets and have done quite well!
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Old 05-29-2009, 03:58 PM   #10
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At Arthur 2 years ago, I ahd 6th place ribs and 8th place butt on my drums :)
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Old 05-29-2009, 04:05 PM   #11
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Thanks for the info so far. I am probably gonna build one and try it out at my next comp end of August
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Old 05-29-2009, 05:20 PM   #12
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I take 2 drums and a my Weber. That is all I use at comps. Brisket and butt on about 10:00 pm and ribs on about 5 1/2 hours before turn in, chicken on either a drum or the weber 1 1/2 hour before turn in. Walked in everything except butt so working on that. It sure turns a lot of heads and great conversation starter.
Edit: we do our dessert and sides on the Weber and maybe steaks or burgers Friday night.
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Old 05-29-2009, 06:05 PM   #13
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I cook on 2 UDS and an ECB.

I cook most everything on the UDS at about 260 - 275. Timing on brisket depends on if I'm cooking a whole packer or just a little chunk for turn in. Packers go on about 1:00 am. Little chunks go on about 6 am. Pork goes on at 2:00am. Ribs go on at 7:30AM. chicken gets cooked on the ECB and starts about 8:30 - 9:00am and cooks at about 325.
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Old 06-01-2009, 11:04 PM   #14
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This year we started using the UDS for chicken, pork, and brisket. We cook hot and fast. Chicken goes on at 11:05AM, pork at 5AM, and brisket packers at 6AM. That gives us about 2 hours to rest the pork and brisket. Chicken goes straight into the box.
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Old 06-02-2009, 05:46 AM   #15
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The last comp that I cooked everything on WSM's, I was wishing I had brought a Drum! I did OK, but I just like the extra grate space.
Looking forward to cooking ribs on the 26" drum.
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