The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

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.


Reply
Thread Tools
Unread 01-03-2010, 06:28 PM   #1
Capn Kev
is one Smokin' Farker

 
Capn Kev's Avatar
 
Join Date: 12-08-09
Location: Littleton, CO
Downloads: 0
Uploads: 0
Default Entry Box Warmers

I'm sure this question has probably been asked before, but where do you find the entry box warmers that I see a lot of teams using? ...the ones that keep the foam entry boxes warm during transport to the turn-in area?

Thanks in advance!

Cap'n Kev
Capn Kev is offline   Reply With Quote


Unread 01-03-2010, 06:44 PM   #2
Woodreaux BBQ
Knows what a fatty is.
 
Woodreaux BBQ's Avatar
 
Join Date: 12-12-09
Location: Madison,MS
Downloads: 0
Uploads: 0
Default

i use a warming bag similar to what the pizza service use. The last competition with the weather in the 40's the judge opened all the lids to the entries and laid it on the table waiting for the table judge to pick it up. what a waste on keeping the entry warm.
Woodreaux BBQ is offline   Reply With Quote


Unread 01-03-2010, 07:20 PM   #3
dmprantz
is One Chatty Farker
 
Join Date: 01-11-08
Location: Nashville
Downloads: 0
Uploads: 0
Default

There was actually a thread on this within the past week with some links posted. Some ppl use the Keep things cold shopping bags you can get at most warehouse / grocery stores. Some people use Pizza bags. After looking for decent stuff, this is the one I would get when I get one...http://www.ultimatepizzabag.com/pizza_bags.htm - PBV2/14B

dmp
dmprantz is offline   Reply With Quote


Unread 01-03-2010, 07:24 PM   #4
Candy Sue
Take a breath!

 
Join Date: 09-03-09
Location: Pine Bluff, AR
Downloads: 0
Uploads: 0
Default

If you have someone who can sew, they aren't hard to make. My favorites are from the Amazin' Blazin' contest a few years back and Trish Trigg made some for Christmas a couple of years ago. Need a small 1/4" plywood piece and two 1/2" dowls for handles. be glad to send dimensions.
Candy Sue is offline   Reply With Quote


Unread 01-03-2010, 07:39 PM   #5
Exe-que-tioner
On the road to being a farker
 
Join Date: 07-29-08
Location: Warrensburg, Mo.
Downloads: 0
Uploads: 0
Default

We use one of those insulated covers that come with the "Pyrex" transportable (9"x13") casserole dishes. Works great!!
__________________
[COLOR=darkred][COLOR=red][FONT=Georgia][COLOR=black][I][B][FONT=Arial Narrow]"EXE-QUE-TIONER'S" BBQ TEAM[/FONT][/B][/I][/COLOR]
[I][B][FONT=Georgia][COLOR=darkred][COLOR=darkred]*CUSTOM HOME-BUILT STICK-BURNER*[/COLOR][/COLOR][/FONT][/B][/I][COLOR=darkred]
[I][B][FONT=Georgia][COLOR=darkred]*UDS ( with custom attachments)[/COLOR][/FONT][/B][/I]
[I][FONT=Georgia][COLOR=darkred][/COLOR][/FONT][/I][COLOR=darkred][COLOR=darkgreen][COLOR=darkslateblue][COLOR=black][B][COLOR=sienna]*[I]"STOKER" POWERED BACKWOODS CLONE*[/I][/COLOR][/B]
[/COLOR][/COLOR][/COLOR][/COLOR][/COLOR][/FONT][/COLOR][/COLOR]
Exe-que-tioner is offline   Reply With Quote


Unread 01-03-2010, 07:59 PM   #6
Coz
is One Chatty Farker
 
Coz's Avatar
 
Join Date: 10-05-07
Location: Montello,Wi
Downloads: 0
Uploads: 0
Default

How about one of these
http://www.cafepress.com/bbqbrethren.38525683
__________________
Stumps Clone "RAINMAKER"
Stumps Clone RIP 9-20-08
Stumps Clone "LIL RAIN "
Stumps Clone " CHRISTINE " ONE Evil Biotch and another in process

BRINGIN' THE HEAT BBQ Team
just Cloning around
Coz is offline   Reply With Quote


Unread 01-03-2010, 08:01 PM   #7
MilitantSquatter
Moderator
 
MilitantSquatter's Avatar
 
Join Date: 09-17-05
Location: Mooresville, NC
Downloads: 0
Uploads: 0
Default

I have one from Thermal Bags by Ingrid (inventor and patent holder of the insulated bag).

http://www.thermalbags.com/pizza.htm

Used it at my first contest, and now it's sits in my closet unused for several years.
__________________
Lonestar 24" Vertical offset w/ Insulated Firebox & Performer Platinum
Former owner: Jambo Backyard, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
MilitantSquatter is offline   Reply With Quote


Unread 01-04-2010, 08:47 AM   #8
Divemaster
somebody shut me the fark up.
 
Divemaster's Avatar
 
Join Date: 09-23-07
Location: North Side of Chicago Illinois
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Woodreaux BBQ View Post
i use a warming bag similar to what the pizza service use. The last competition with the weather in the 40's the judge opened all the lids to the entries and laid it on the table waiting for the table judge to pick it up. what a waste on keeping the entry warm.
I would have screamed to high heaven! Neither the Reps nor the turn-in judges are not allowed to open ANY of the boxes. From the 'KCBS Contest Representive Advisories"
<B>6.25 Subject: Reps Opening Boxes
Question: Can a Rep or volunteer view a box before judging?
</B>
Opinion: A volunteer or a rep is not allowed at any time to open a cooker’s entry box unless directed by that cook. It can only be opened at the judge’s table for appearance and passing out of samples. The only time it can be opened by a rep is if it is to correct an error.
February 17, 2006

__________________
Jeff
CBJ# 23376
Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
Divemaster is offline   Reply With Quote


Unread 01-04-2010, 12:51 PM   #9
Swinebuck
On the road to being a farker
 
Swinebuck's Avatar
 
Join Date: 09-06-07
Location: Memphis TN
Downloads: 0
Uploads: 0
Default

We also use the bag from the "Pyrex" transportable (9"x13") casserole dish. They have a incert in the bottom you can heat in the mirowave. It keeps the box warm durring transport. The dish works great to transport regular food when not at a competition.
Thanks
Mike
__________________
Too Sauced To Pork (Formally Swinebucks BBQ Team)
Memphis TN and Buffalo NY
Stumps GF-223 & SW-223 Offset (Stumps Burns Upsidedown) Grilla Pellet Smoker, Trager Pellet Smoker, Propane Tank Offset, and various other small grills.
http://www.toosaucedtopork.com/
http://www.facebook.com/pages/Too-Sa...5995846?ref=mf
Swinebuck is offline   Reply With Quote


Unread 01-04-2010, 01:58 PM   #10
Capn Kev
is one Smokin' Farker

 
Capn Kev's Avatar
 
Join Date: 12-08-09
Location: Littleton, CO
Downloads: 0
Uploads: 0
Default

Thanks for all the replies! I went ahead and bought the Anchor Hocking version of the 9x13 portable pan with insulated carrier.
Capn Kev is offline   Reply With Quote


Unread 01-04-2010, 02:04 PM   #11
Dan - 3eyzbbq
is one Smokin' Farker

 
Dan - 3eyzbbq's Avatar
 
Join Date: 10-10-07
Location: Owings Mills, MD
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Swinebuck View Post
We also use the bag from the "Pyrex" transportable (9"x13") casserole dish. They have a incert in the bottom you can heat in the mirowave. It keeps the box warm durring transport. The dish works great to transport regular food when not at a competition.
Thanks
Mike
Didn't think that was legal according to KCBS rules. Wouldn't the heat source have to be charcoal or wood? Not trying to start an argument, real question.
__________________
Dan Hixon - Pitmaster
3 Eyz BBQ
www.3eyzbbq.com

Extreme BBQ Trailer, Backwoods Competitor, Backwoods Party, WSM, Traegar 124, Yoder YS640
Thanks to our sponsors: The BBQ Guru, Grizzly Coolers, The Ingredients Store (FAB), Yoder Smokers, Big Poppa Smokers (Elite Team), BBQ Bob’s Hav’n a BBQ and Galvinells Meats
Dan - 3eyzbbq is offline   Reply With Quote


Unread 01-04-2010, 02:16 PM   #12
dmprantz
is One Chatty Farker
 
Join Date: 01-11-08
Location: Nashville
Downloads: 0
Uploads: 0
Default

I agree with dan in theory, but I would think that you could pour hot water over it. I only say that because of the reports of ppl pouring hot water in a cooler or Cambro to warm it up. What's the difference here?

dmp
dmprantz is offline   Reply With Quote


Unread 01-04-2010, 02:42 PM   #13
Capn Kev
is one Smokin' Farker

 
Capn Kev's Avatar
 
Join Date: 12-08-09
Location: Littleton, CO
Downloads: 0
Uploads: 0
Default

Good question. I had not thought about that. I'll have to ask my KCBS rep.
Capn Kev is offline   Reply With Quote


Unread 01-04-2010, 02:48 PM   #14
G$
is One Chatty Farker
 
G$'s Avatar
 
Join Date: 01-01-05
Location: Southern Arizona
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Coz View Post
Thank goodness this was not a picture of Brian's thong.
G$ is offline   Reply With Quote


Unread 01-04-2010, 02:56 PM   #15
U2CANQUE
is One Chatty Farker
 
U2CANQUE's Avatar
 
Join Date: 07-04-06
Location: Cleveland, OH
Downloads: 0
Uploads: 0
Default

Phew, can we just get to contest season?.....lol, it is usually about this time that we split hairs on rules.......when in doubt, ask, or suffer the consequences.....
But, with that said, I just use the premade ones like Trish had made in the past....works well, but, unless it is a huge contest, with a ton of walking involved, I dont bother....or, cold outside.......very very cold
__________________
Them Ohio City Boys BBQ Competition Team
2 Worthless Nuts
Them Ohio City Boys All Jacked Up
Cleveland, Ohio

Jambo (J-3) Black on Black-with Hot Rod Flames
FEC w/ IQ4
U2CANQUE is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Anything but entry ddog27 Competition BBQ 18 06-03-2010 06:04 AM
Harrisburg, PA entry lunchlady Competition BBQ 1 02-25-2009 10:54 AM
giant steele warmers grillfella Q-talk 4 02-22-2007 12:22 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 11:20 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts