What wins - smoker wise?

Sarge · 07-10-2010, 01:03 AM

As I'm sitting here in Kettering at the Ohio Veterans BBQ Comp tending the stickburner and talking to our neighbors with a pellet pooper I was wondering - what wins?

Is there an observable trend of higher scores between the different types of smokers - stick burners, pellet poopers, and the ceramics?

Has anyone else looked at this or should I begin my own research?

Thanks,

Sarge

BBQ Grail · 07-10-2010, 01:28 AM

Smokers/Pits don't win competitions.

Cooks win competitions.

Dale P · 07-10-2010, 04:56 AM

If the question was "who gets more sleep" well I could answer that.

Lake Dogs · 07-10-2010, 07:42 AM

A few months back someone noticed that among the top 20 or 30 teams in KCBS that
most were using pellet poopers and made a correlation that they obviously were
better (win more). I think it has more to do with competitors who compete more often,
more often than not, would like to get a little sleep. There were a few stick burner
teams up there, and a few ceramic cooker teams.

More than anything else, it has to do with what Larry said; cooks win competitions.

Alexa RnQ · 07-10-2010, 08:35 AM

We use 4 WSMs, that's nearly as backyard as you can get.

"It's not the cooker, it's the cook" is a cliche because it's true. As long as you've got something that you can get to your desired temperature that will hold it steady for you, you're good.

fordfanaw · 07-10-2010, 09:18 AM

i agree its the cook

The Giggler · 07-10-2010, 09:28 AM

Quote:

Originally Posted by DivaHerself

We use 4 WSMs, that's nearly as backyard as you can get.

"It's not the cooker, it's the cook" is a cliche because it's true. As long as you've got something that you can get to your desired temperature that will hold it steady for you, you're good.

I couldn't agree more. Spent thousands on various high-end pits before really understanding - "It's not the cooker, it's the cook." Simple is best, and knowing your pit(s), and how they run is just as important as the meat, seasonings, and/or sauces. And practice on the off weekends. I'm doing a practice cook now on pork butt, wings, sausage, pig candy, beef sliders, and grilled jerk chicken.

dswfondy · 07-10-2010, 10:43 AM

80% cook, 20% Pit.

You could be the best cook in the world and if that pit you built or bought doesnt draft your stuck!

starvinmarvin · 07-10-2010, 10:58 AM

True comps oughtta use old school stuff. Nothin against pellets (I'm thinking of getting one to get more sleep) but it just seems right to use wood/charcoal rather than a machine.

luckyduk · 07-10-2010, 11:05 AM

Quote:

Originally Posted by starvinmarvin

True comps oughtta use old school stuff. Nothin against pellets (I'm thinking of getting one to get more sleep) but it just seems right to use wood/charcoal rather than a machine.

I kind of agree with that statement. Some of the art of tending fires to hold temps steady is being lost.

I believe also it is the mainly the cook and not the cooker, but in correlation to the pellet poopers it is about consistency. Turning out the same desired product each time once they find something that works.

TN_BBQ · 07-10-2010, 02:24 PM

My college track coach used to always say:

"I'll take mine and beat yours, AND I'll take yours and mine."

As it relates to BBQ, I think he'd probably say "it don't matter what cooker you use...a good cook is gonna have good results (and the opposite is also true)."

markpmc · 07-10-2010, 02:37 PM

It really is the cook. We beat guys w/ 16 ft + trailers with 2 custom smokers fairly regularly. I have a $300 OK Joe.

It's the cook, but you _must_ understand your tool.

Mark

watertowerbbq · 07-10-2010, 04:22 PM

The Iowa TOY last year was cooking on 4 WSM's.

Smokin' Gnome BBQ · 07-10-2010, 04:40 PM

I think its a matter of knowing your cooker. I bet if a top team wanted to they could win on any cooker with a little practice.

Greg60525 · 07-10-2010, 10:06 PM

I believe it's the cook and not the cooker, as well. I also believe that you can get consistent temps in offsets and pellet machines once you know how the equipment works, but it takes more work with an offset, as there is no thermostat. And if you cook with wood then you'll have to tend with temp swings.............but you can make it work. I'm not sure if there's a difference in say a pellet cooker that holds 250°F ± 5° vs an offset that averages 250°F with swings of ± 20° - 30°.

I have an offset..........I just don't sleep much..........err, not at all. I take cat naps! I resplit my fireplace sized sticks to minimize the temp swings and to maintain a certain temp with a lively fire to minimize smoke. I could use charcoal that would give me better temp control and probably enable me to better utilize a BBQ Guru or Stoker for even better temp control, less fuel consumption and.............much more sleep!

07-10-2010, 01:03 AM	#1
Sarge Got Wood. Join Date: 10-19-08 Location: Nelsonville, Ohio Downloads: 0 Uploads: 0	What wins - smoker wise? As I'm sitting here in Kettering at the Ohio Veterans BBQ Comp tending the stickburner and talking to our neighbors with a pellet pooper I was wondering - what wins? Is there an observable trend of higher scores between the different types of smokers - stick burners, pellet poopers, and the ceramics? Has anyone else looked at this or should I begin my own research? Thanks, Sarge __________________ LifeSaving BBQ - Nelsonville, Ohio - Lang Model 60 - broken Brinkmann GCS

07-10-2010, 01:28 AM	#2
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA Downloads: 0 Uploads: 0	Smokers/Pits don't win competitions. Cooks win competitions. __________________ Larry The best way to reach me is with email: larry@thebbqgrail.com

07-10-2010, 04:56 AM	#3
Dale P is One Chatty Farker Join Date: 12-28-06 Location: Porkbutt Ky Downloads: 0 Uploads: 0	If the question was "who gets more sleep" well I could answer that. __________________ Spicewine Turbo 2007 model Perry Brothers & Sons Bar-B-Q

07-10-2010, 07:42 AM	#4
Lake Dogs Babbling Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Downloads: 0 Uploads: 0	A few months back someone noticed that among the top 20 or 30 teams in KCBS that most were using pellet poopers and made a correlation that they obviously were better (win more). I think it has more to do with competitors who compete more often, more often than not, would like to get a little sleep. There were a few stick burner teams up there, and a few ceramic cooker teams. More than anything else, it has to do with what Larry said; cooks win competitions. __________________ Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from everywhere)

07-10-2010, 08:35 AM	#5
Alexa RnQ is One Chatty Farker Join Date: 09-12-07 Location: the Ninth Ring of Hell, cleverly disguised as Phoenix Downloads: 0 Uploads: 0	We use 4 WSMs, that's nearly as backyard as you can get. "It's not the cooker, it's the cook" is a cliche because it's true. As long as you've got something that you can get to your desired temperature that will hold it steady for you, you're good. __________________ . . Don't practice until you get it right; practice until you can't get it wrong. Don't overthink or undercook. Rhythm 'n QUE

07-10-2010, 09:18 AM	#6
fordfanaw Got Wood. Join Date: 10-19-09 Location: se ohio Downloads: 0 Uploads: 0	i agree its the cook

07-10-2010, 10:43 AM	#8
dswfondy On the road to being a farker Join Date: 04-26-05 Location: Fond Du Lac,Wisconsin Downloads: 0 Uploads: 0	80% cook, 20% Pit. You could be the best cook in the world and if that pit you built or bought doesnt draft your stuck!

07-10-2010, 10:58 AM	#9
starvinmarvin On the road to being a farker Join Date: 08-15-09 Location: Palm Beach Gdns, FL Downloads: 0 Uploads: 0	True comps oughtta use old school stuff. Nothin against pellets (I'm thinking of getting one to get more sleep) but it just seems right to use wood/charcoal rather than a machine.

07-10-2010, 02:24 PM	#11
TN_BBQ is One Chatty Farker Join Date: 06-02-08 Location: Knoxville, TN Downloads: 0 Uploads: 0	My college track coach used to always say: "I'll take mine and beat yours, AND I'll take yours and mine." As it relates to BBQ, I think he'd probably say "it don't matter what cooker you use...a good cook is gonna have good results (and the opposite is also true)." __________________ Life's a party with a Backwoods Party!

07-10-2010, 02:37 PM	#12
markpmc Knows what a fatty is. Join Date: 04-20-09 Location: Mobile, AL Downloads: 0 Uploads: 0	It really is the cook. We beat guys w/ 16 ft + trailers with 2 custom smokers fairly regularly. I have a $300 OK Joe. It's the cook, but you _must_ understand your tool. Mark

07-10-2010, 04:22 PM	#13
watertowerbbq is One Chatty Farker Join Date: 11-07-07 Location: Ankeny, IA Downloads: 0 Uploads: 0	The Iowa TOY last year was cooking on 4 WSM's. __________________ Matt Head Cook Water Tower BBQ Coming this Fall.......BWS Extended Party! BWS Competitor (sold 2012) WSM - 18.5" - 2009 (sold 2011) WSM - 18.5" - 2004 (sold 2010) Superfast Orange Thermopen KCBS CBJ, Railroad Detective

07-10-2010, 04:40 PM	#14
Smokin' Gnome BBQ is One Chatty Farker Join Date: 05-31-07 Location: Shippensburg PA Downloads: 0 Uploads: 0	I think its a matter of knowing your cooker. I bet if a top team wanted to they could win on any cooker with a little practice. __________________ I need a 2009 kcbs member pin, help a brother out!

07-10-2010, 10:06 PM	#15
Greg60525 On the road to being a farker Join Date: 03-08-09 Location: LaGrange Highlands, Illinois Downloads: 0 Uploads: 0	I believe it's the cook and not the cooker, as well. I also believe that you can get consistent temps in offsets and pellet machines once you know how the equipment works, but it takes more work with an offset, as there is no thermostat. And if you cook with wood then you'll have to tend with temp swings.............but you can make it work. I'm not sure if there's a difference in say a pellet cooker that holds 250°F ± 5° vs an offset that averages 250°F with swings of ± 20° - 30°. I have an offset..........I just don't sleep much..........err, not at all. I take cat naps! I resplit my fireplace sized sticks to minimize the temp swings and to maintain a certain temp with a lively fire to minimize smoke. I could use charcoal that would give me better temp control and probably enable me to better utilize a BBQ Guru or Stoker for even better temp control, less fuel consumption and.............much more sleep! __________________ Greg