BigButzBBQ
is Blowin Smoke!
- Joined
- Mar 16, 2010
- Location
- Northwes...
I'm planning on entering my first KCBS sanctioned contest. In the past, the contests we have done have been local all rib ones. Now, this has not been a problem due to being able to take our one tow behind rig and cook up as many as is needed. However, we are traveling a couple hours away this time and there is concern that we should not be taking our pull behind. Couple reasons, it's older and because of that we are always worried it's finally going to bust mid trip; the frame is an old boat trailer one which is strong but, the axle is a boat one with boat trailer tires on it. The thought did come up of trailering the rig but, that was met with some resistance.
Besides the old beast, I have 2 UDS, 1 mUDS, and a 22.5 OTG that are ready to travel anywhere. Also, if it was needed, I could potentially build another UDS before the contest.
The question is, what do you think is the minimum equipment one could cook with for a comp, if one planned to enter the standard 4 categories along with seafood, dessert, and mystery meat?
As a side not, both my UDS and the mUDS are two tiered.
Besides the old beast, I have 2 UDS, 1 mUDS, and a 22.5 OTG that are ready to travel anywhere. Also, if it was needed, I could potentially build another UDS before the contest.
The question is, what do you think is the minimum equipment one could cook with for a comp, if one planned to enter the standard 4 categories along with seafood, dessert, and mystery meat?
As a side not, both my UDS and the mUDS are two tiered.