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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 02-18-2010, 01:59 PM   #1
chopdr230
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Default whats the smallest vertical smoker i can get away with in comps

I am trying to decide between the superior or the spicewine smoker . i live in il so i can go pick up a spicewine but the superior is a little far away . so the medium spicewine is about the same price as the ss-one after shipping . So my real question would the medium spicewine be big enough to do coms on ? Do any of you use the med spicewine in comps ? Thanks AL
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Unread 02-18-2010, 02:20 PM   #2
Munkee's Pit
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There a several teams here in the Missouri area that use a medium Spicewine for competition. I have a large and love it. Spicewine service is top notch. You would never regret buying one of their cookers.
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Unread 02-18-2010, 03:16 PM   #3
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This will be my first season and i really dont know what im getting myself in to . I love cooking and just want to get out and have some fun . I have only heard good things about both smokers i am debating on . Do the teams your talking about use a second smaller cooker to do there chicken or can you fit enough meat in a med ? Thanks AL
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Unread 02-18-2010, 03:17 PM   #4
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talk to poobah, he's got a super medium, its just the right size for everything you need! BBQ CHEF
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Unread 02-18-2010, 03:39 PM   #5
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Moved this over to the Comp section. Good luck!
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Unread 02-18-2010, 03:54 PM   #6
Munkee's Pit
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Quote:
Originally Posted by chopdr230 View Post
This will be my first season and i really dont know what im getting myself in to . I love cooking and just want to get out and have some fun . I have only heard good things about both smokers i am debating on . Do the teams your talking about use a second smaller cooker to do there chicken or can you fit enough meat in a med ? Thanks AL
You can do it either way. Some people use a kettle or other grill for ckicken and some use their smoker. It is all up to you. The way our timing is set up, chicken gets the smoker all to itself. Everything else is already done.
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Unread 02-18-2010, 04:08 PM   #7
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I have a SS-One and am very happy with it. Last year, I cooked chicken on my WSM in all but one of the comps I did. This year, I have the timing worked out so I can cook everything on the superior.

I contemplated driving to pick up the Superior, but in the end just had it shipped.
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Unread 02-18-2010, 04:12 PM   #8
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Have you checked out the Backwoods smokers? My buddy just had one shipped today. It's a beautiful machine. The Backwoods Party would allow you to cook meat just for competition.
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Unread 02-18-2010, 04:25 PM   #9
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I did look at the backwoods fatboy but they do not state the thickness of steel they use for the sides and it only weighs in at 275 lbs the spice wine weighs in at 600 lbs i know its bigger but not twice as big so spice wine must be using some thicker steel . if im paying out the ass for a smoker i want it to be here long after i am . Thanks for the tips guys and keep them coming there are 2 many nice vertical smokers on the market and it is making my decision a hard one .
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Unread 02-18-2010, 04:44 PM   #10
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We competed with a Medium Spicewine. There is plenty of space to cook all the meats on one, unless you do extreme quantities. Here are the only 2 qualifications I have ot the above statement:

1) Ours had 4 racks, and I do not know if that is now the standard.
2) We did use a single webber kettle in addition.
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Unread 02-18-2010, 04:48 PM   #11
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I have a medium spicewine if you want to buy it
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Unread 02-18-2010, 04:58 PM   #12
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I would be interested in it how much ? How far are you from hershey pa ? Thats where i grew up and my parents still live there and i need to goet out to see them . Can you send me a pic my email is burlesonlundy@hotmail.com Thanks Al
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Unread 02-18-2010, 08:38 PM   #13
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We had a guy who cooked a contest on a Baby Stumps.
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Unread 02-18-2010, 09:03 PM   #14
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Big question I have is how much do you plan on doing for each category? We're cooking on two SS-2's, in mine (pork & ribs) I've got 3 slabs on two racks and 2-3 shoulders on a shelf. All fit no issue. Depending on your timing and needs, figure 3 slabs a shelf in the superior, 2 shoulders, or 1 large packer. Chicken can all be done on one.

And we love the superiors, FYI, couldn't be happier
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Unread 02-18-2010, 10:23 PM   #15
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Depending on your timing, you probably don't need as much cooker as you might think. We rarely have more than 2 categories worth of meats on the cooker at any one time. In years past, I have done an entire contest on BWS Party without a problem. Last year it was Stumps Prince, this year it will be a Superior SS-2. Admittedly, I am a bit of a minimalist. I don't think you can go wrong with either of your choices

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