CUErious
Well-known member
- Joined
- Jul 25, 2011
- Location
- Montreal...
(Sorry for such a long post)
As a newbie getting ready to compete at 10 - 15 KCBS events next season I am trying to decide what cooker to go with. I know someone has stated on this forum that folks have won the Royal and Royal Invitational simply using trash cans. Bottom line I agree, it's really the cook not the cooker. However since I am just starting out, I'm just wondering if I have all the facts on the Green Egg and Ceramic cookers. Is there a disadvantage to the cooker that I'm not aware of? (besides fragility and weight)
In that same thread they list the top 20 KCBS teams and what they cook on and there were no Green Eggs in sight. I know weight/transportation and fragility is a huge factor when traveling week after week. However here is my question: If this were not a factor would anyone recommend AGAINST competing with Green Eggs? (week after week for 15 weeks)
My other options are something like a Backwoods or a Pellet Cooker.
I do like the idea of using a pellet cooker, (since I may end up being a one man team and the thought of setting it and forgetting it sounds very appealing). However, no one has ever been KCBS TEAM of the Year cooking on a pellet cooker either. I know a lot of folks will say, "many teams compete on Green Eggs". However, I am not seeing Pro teams that win consistently with them. Sure a lot of Eggs come out for folks that compete locally at one or two events per year as do the trash can smokers. In my limited experience I know DizzyPig uses Eggs and they do quite well. However they are also sponsored by BGE. I asked the chief cook of one of the top KCBS teams what was his view and he stated: "I'd love to have an Egg to make pizza in my back yard"..lol
I personally love the eggs it's what I know and what I'm comfortable with however I can certainly use some BBQ wisdom from you guys the REAL pros.
Thanks to everyone in advance!
As a newbie getting ready to compete at 10 - 15 KCBS events next season I am trying to decide what cooker to go with. I know someone has stated on this forum that folks have won the Royal and Royal Invitational simply using trash cans. Bottom line I agree, it's really the cook not the cooker. However since I am just starting out, I'm just wondering if I have all the facts on the Green Egg and Ceramic cookers. Is there a disadvantage to the cooker that I'm not aware of? (besides fragility and weight)
In that same thread they list the top 20 KCBS teams and what they cook on and there were no Green Eggs in sight. I know weight/transportation and fragility is a huge factor when traveling week after week. However here is my question: If this were not a factor would anyone recommend AGAINST competing with Green Eggs? (week after week for 15 weeks)
My other options are something like a Backwoods or a Pellet Cooker.
I do like the idea of using a pellet cooker, (since I may end up being a one man team and the thought of setting it and forgetting it sounds very appealing). However, no one has ever been KCBS TEAM of the Year cooking on a pellet cooker either. I know a lot of folks will say, "many teams compete on Green Eggs". However, I am not seeing Pro teams that win consistently with them. Sure a lot of Eggs come out for folks that compete locally at one or two events per year as do the trash can smokers. In my limited experience I know DizzyPig uses Eggs and they do quite well. However they are also sponsored by BGE. I asked the chief cook of one of the top KCBS teams what was his view and he stated: "I'd love to have an Egg to make pizza in my back yard"..lol
I personally love the eggs it's what I know and what I'm comfortable with however I can certainly use some BBQ wisdom from you guys the REAL pros.
Thanks to everyone in advance!
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