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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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Old 02-14-2013, 06:11 PM   #16
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Join Date: 08-08-07
Location: Cartersville, GA

Flour dredgers - available cheap from restaurant supply stores. Comes with several lids with different sized holes.
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Old 02-14-2013, 06:11 PM   #17
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Join Date: 07-09-10
Location: Los Angeles Ca

Oakridge BBQ shakers here too.
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Old 02-14-2013, 06:15 PM   #18
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Join Date: 10-11-11
Location: North Pole, Alaska

Originally Posted by Smokin' Gnome BBQ View Post
I like a canning jar with 2 lids, one with holes to dispense the rub and one to seal the jar when not in use. I saw it some were and use them all the time.
That's what I do as well works great

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Old 02-14-2013, 09:12 PM   #19
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Join Date: 07-08-12
Location: Conway, AR

Originally Posted by WineMaster View Post
Any airtight container to store and Cambro shakers to dispense
Which top for the shaker did you get? Are these them?
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Old 02-14-2013, 09:20 PM   #20
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Join Date: 01-16-07
Location: Southern MN

Originally Posted by NickyG View Post
Which top for the shaker did you get? Are these them?

Those are them. I have the 2 in front. Gottem from a Resturant supply store. I use the Redish brown most as the hole size gives the best application. IMHO

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Old 02-15-2013, 08:28 AM   #21
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Join Date: 07-25-12
Location: Huntsville, Tx

I store my rub in mason jars. I apply with a dredge and when done I put a little plastic wrap under the lid.
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Old 02-15-2013, 12:18 PM   #22
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Join Date: 10-01-10
Location: Arlington Heights, Il

I use the large Kraft Parmesan cheese container. It has large holes and holds a lot of rub.
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Old 02-16-2013, 08:05 AM   #23
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Join Date: 01-01-13

It depends on the rub I'm using will use recycled rub containers for experimental rubs so I don't have to make a large batch and keep the rubs I like in canning jars, and apply with my hands or a restaurant shaker.
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Old 02-17-2013, 11:58 AM   #24
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Join Date: 05-06-07
Location: Florence, Az

I like to use large ketchup containers like this one. The printed ink also scrubs off with a little effort, leaving a white writable surface for labeling.
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Old 02-17-2013, 03:34 PM   #25
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Join Date: 04-18-11
Location: Allen, TX

We just re-use the chef size spice containers with screw top lids. Don't like the flip top lids.
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Old 02-17-2013, 06:49 PM   #26
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Join Date: 03-23-12
Location: Carlsbad, CA

I'm gonna reuse the spice containers as many of you do
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Old 02-17-2013, 07:43 PM   #27
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Join Date: 05-27-12
Location: Glenburn, ND

The lid from a Parmesan container will fit perfectly on a Mason jar.

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