most winning cooker

[The Pickled Pig]

It's not the cooker it's the cook. Look at the top 10 in the KCBS points race and not a single pit dominates.

I'm not sure what your definition of dominate is but I sure do count a lot of Geers and FECs in the Top 10.

 

[Uncle Buds BBQ]

It's not the cooker it's the cook. Look at the top 10 in the KCBS points race and not a single pit dominates.

What a minute....If the cook, cooks, on different cookers, can you count on the cooker, to cook the same? :lol:

 

[KC_Bobby]

Here's the list of teams that have won 3 or more KCBS comps this year and what they cook on (I don't know a lot of them, can someone please fill them in?)

1)IOWAS SMOKEY DS BBQ 5 - FE and WSM
2)BUTCHER BBQ 4 - FE
2)MUNCHIN HOGS AT THE HILTON 4 - Horizon
2)PELLET ENVY 4 - FE or Geer
5)CHATHAM ARTILLERY BBQ 3 - ?
5)COOL SMOKE 3 - Geer
5)GREAT GRILLS O FIRE 3 - homemade
5)I SMELL SMOKE 3 - FE & BWS
5)JP CUSTOM SMOKE 3 - ?
5)LO N SLO BBQ 3 - ?
5)LOTTA BULL BBQ 3 - Geer (still?) (has switched to a Yoder)
5)PORK PULLIN PLOWBOYS 3 - FE and CS
5)QUAU 3 - Peoria or Stumps
5)RHYTHM N QUE 3 - WSM
5)SLAP YO DADDY BBQ 3 - WSM
5)SMOKE ON WHEELS 3 - CS and FE
5)WILD BUNCH BUTT BURNERS 3 - ?
5)Big Tz (adding them because they also won the Qlossal) 3 - WSM

 

[Skip]

I think the cooker can enhance a cooker's product, but even the best cooker in the world will not cook well if the cooker can't cook.

How much food could a good cooker cook if a good cooker could cook food?

 

[Chipper]

There may be some regionalism with them as well. The Meadow Creeks are popular around the mid-Atlantic. Backwoods and WSM's are very common as well.

 

[musicmanryann]

Here's the list of teams that have won 3 or more KCBS comps this year and what they cook on (I don't know a lot of them, can someone please fill them in?)

1)IOWAS SMOKEY DS BBQ 5 - FE and WSM
2)BUTCHER BBQ 4 - ?
2)MUNCHIN HOGS AT THE HILTON 4 - Horizon
2)PELLET ENVY 4 - FE's or Geer
5)CHATHAM ARTILLERY BBQ 3 - ?
5)COOL SMOKE 3 - ?
5)GREAT GRILLS O FIRE 3 - homemade
5)I SMELL SMOKE 3 - FE (?)
5)JP CUSTOM SMOKE 3 - ?
5)LO N SLO BBQ 3 - ?
5)LOTTA BULL BBQ 3 - Geer (still?)
5)PORK PULLIN PLOWBOYS 3 - FE and CS
5)QUAU 3 - Peoria or Stumps
5)RHYTHM N QUE 3 - WSM???
5)SLAP YO DADDY BBQ 3 - WSM ???
5)SMOKE ON WHEELS 3 CS and FE
5)WILD BUNCH BUTT BURNERS 3 - ?
5)Big Tz (adding them because they also won the Qlossal) 3 - WSM

You beat me to this, I was working on the same thing. ;-)

I am certain RnQ and Slap Yo Daddy cook on WSMs. Pretty sure Tuffy cooks on a Jambo.

 

[Scottie]

Butcher is a FE. I Smell Smoke is FE and Backwoods. Tuffy is Geer.

 

[Buster Dog BBQ]

I'm not sure what your definition of dominate is but I sure do count a lot of Geers and FECs in the Top 10.

If I had to define I would say if 1/2 of the top 10 uses a particular pit then it would dominate.

 

[ique]

So, which is better, a Geer or an FEC100?

Thats easy. Geer. :wink:

 

[The_Kapn]

I really do not know, nor care, which pit wins--it is the cook as we all know. :lol:

Here in the SE, most of the "circuit regular" teams that compete a lot cook in "insulated" cookers.
Might be Stumps, SpiceWines, FEC's, Superiors, or what ever.

Very few traditional horizontal stickburners used except by teams that come out to cook a local event or two.

Times are a-changing :lol:

TIM

 

[The Pickled Pig]

If I had to define I would say if 1/2 of the top 10 uses a particular pit then it would dominate.

I believe the FE meets that definition.

 

[KC_Bobby]

How much food could a good cooker cook if a good cooker could cook food?

Exactly. Tiger Woods would probably not score as well with my clubs compared to his own, but if he put his clubs in my bag it's not going to magically make me competitive.

 

[butts]

I'll throw Stump's in the mix...some KCBS and some FBA and the site hasn't been updated since June. I know that there are at least three more that should be added to the list.
http://www.stumpssmokers.com/AWARDS.html

 

[QN]

Here's the list of teams that have won 3 or more KCBS comps this year and what they cook on (I don't know a lot of them, can someone please fill them in?)

5)WILD BUNCH BUTT BURNERS 3 - ?
5)Big Tz (adding them because they also won the Qlossal) 3 - WSM

Wild Bunch cooks on a stick burner. A Jim Tolen original from Huntsville, AL. Similar to a Geer. Yes, Jamie has checked out one first hand....

 

[Slamdunkpro]

I would suspect that more and more insulated vertical pits (FE, Spicewine, Backwoods Stumps etc,) are showing up in the winner's circle than traditional offset pits, especially with what is passing for competitive BBQ now.

Let's face it, a lot of the winners are poaching their chicken and wet braising their ribs, pork and briskets with very light smoke. Vertical units are easier to control, don't have to be fueled as often and are more temperature consistent throughout the cooking chamber. Add to that that Pellet poopers and charcoal towers have significantly shorter learning curves than stick burners.

I heard this at a comp which pretty much sums it up: "The offset stick burner is the best biased ply tire running in a race full of radials."

 

[Plowboy]

a lot of the winners are poaching their chicken and wet braising their ribs, pork and briskets with very light smoke.

Hey, I should try that! :wink:

JP Custom Smoke has, what I would call, a Jambo inspired, homemade offset.

 

[moocow]

I would suspect that more and more insulated vertical pits (FE, Spicewine, Backwoods Stumps etc,) are showing up in the winner's circle than traditional offset pits, especially with what is passing for competitive BBQ now.

Let's face it, a lot of the winners are poaching their chicken and wet braising their ribs, pork and briskets with very light smoke. Vertical units are easier to control, don't have to be fueled as often and are more temperature consistent throughout the cooking chamber. Add to that that Pellet poopers and charcoal towers have significantly shorter learning curves than stick burners.

I heard this at a comp which pretty much sums it up: "The offset stick burner is the best biased ply tire running in a race full of radials."

I love my big insulated vertical pit, but I have to admit the food seemed to taste better on my big stick burner. It sure is nice not to have to put a log in every hour though.

 

[ique]

The last three years KCBS team of the year has been won by teams using traditional off-sets.

I would suspect that more and more insulated vertical pits (FE, Spicewine, Backwoods Stumps etc,) are showing up in the winner's circle than traditional offset pits, especially with what is passing for competitive BBQ now.

Let's face it, a lot of the winners are poaching their chicken and wet braising their ribs, pork and briskets with very light smoke. Vertical units are easier to control, don't have to be fueled as often and are more temperature consistent throughout the cooking chamber. Add to that that Pellet poopers and charcoal towers have significantly shorter learning curves than stick burners.

I heard this at a comp which pretty much sums it up: "The offset stick burner is the best biased ply tire running in a race full of radials."

 

[The Virginian]

wow

4 teams using WSMs, wow,that has me thinking.

Brett

 

[Jeff Hughes]

JP Custom Smoke has, what I would call, a Jambo inspired, homemade offset.

It's the absolute nicest "home made" pit I've ever seen.

And yes, Jambo inspired to say the least...