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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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07-05-2014, 08:18 AM | #31 |
is Blowin Smoke!
Join Date: 07-13-12
Location: Sterling, VA
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Regarding the issue of needing two smokers for two different temps...I cook all of my comp meat on a BWS Party.
Big meats are cooked at 250. When it is time to put in the ribs, it is also time to wrap the big meats. I have a second charcoal basket that I load up and get lit outside of the smoker. Once it gets going, I swap out the baskets, wraps the big meats, turn up the Guru to 275 and put in the ribs. When the big meats come out it is time to wrap the ribs. Chicken goes in on top rack (notice ribs are foiled - no cross contamination). The point is, one can cook all four meats on a BWS with two different temp ranges.
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Thanks from:---> |
07-05-2014, 08:50 PM | #32 |
is one Smokin' Farker
Join Date: 05-05-11
Location: Circleville, OH
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Just wanted to say thanks to everyone who has given some advice. Although the best advice given was just get out there and see if you can see any in person. So hopefully if things go right I will do just that and end up at the KCBS comp in Kettering,OH this coming weekend to get a look at some cookers and speak with the teams to get their thoughts on their particular cooker.
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Pitboss 1100 Pro , 250 gal drum cooker, Weber OTG, Covert Black Thermapen ,Instagram- MilitantQ |
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07-06-2014, 01:19 PM | #33 |
is One Chatty Farker
Join Date: 09-22-11
Location: Edgewater, MD
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Humphrey's Battle Box is a cooking machine
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Keith Fat Maxine's BBQ Thanks to: Mojobricks, Make It Meaty, and In House Jewelers Humphrey's Battle Box WSM 22.5 GMG Davy Crockett |
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07-06-2014, 01:57 PM | #34 |
Babbling Farker
Join Date: 02-27-07
Location: Northern VA
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If you decide on a Spicewine get a Super medium, not a medium. If you are thinking gravity fed take a long look at a Vulcan.
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Aporkalypse Now Competition BBQ team Thanks to our sponsors: Wusthof Trident USA, Creekstone Farms, Myron Mixon Smokers & The BBQ Guru MABA 2014 Team of the Year Spicewine Tandem - "The Beast", 2 Vulcan V33's & 1 V9 Brinkman modified upright, Weber Kettle(s); Meadow Creek Pr-24, Super Stealth Mode black & Night Vision Red Thermopens ----------------- MABA - (Mid Atlantic BBQ Association) President KCBS Certified Judge - #23289 |
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07-06-2014, 06:40 PM | #35 |
is one Smokin' Farker
Join Date: 02-01-10
Location: NYC & WPB FL
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I suggest whatever model you get you make sure it is sized to be able to cook with pans.
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[B][COLOR=Green][URL="http://www.tailgatejoe.com"]TailgateJoe.com[/URL] -- the #1 NY Jets gameday fanclub/tailgate party[/COLOR][/B] [B]Fast Eddy's Cookshack:[/B] Dual FEC120s [B]Meadow Creek:[/B] BBQ42 [B]Weber:[/B] Ranch Kettle, 22.5 WSM, OTG 22.5 [B]Pit Barrel Cooker[/B] [B]Crown Verity gassers:[/B] 4 MCBs from 36-72 inch [B]Instagram/[/B][B][B]Twitter[/B]/Facebook: [/B]@tailgatejoe [B]Youtube: @tailgatejoedotcom[/B] |
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Thanks from:---> |
07-07-2014, 06:34 AM | #36 |
is one Smokin' Farker
Join Date: 08-04-10
Location: New Palestine IN
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I use a Backwoods Competitor and Backwoods Chubby and love the set up. Big meats go on Friday evening in the Competitor. Light the Chubby around 4-5 AM saturady for ribbs to go on. usually when the big meats are in the cambro its time to rwrap the ribs and then they finish in the Competitor a long with chicken. Chubby has the fire removed, cleand up and ready to load back in the toyhauler.
Good luck.
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Deep South GC28, Backwoods Chubby, UDS X 2, Weber OT Gold KCBS MCBJ Super Fast Super Accurate [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen, Mavrick 732[/COLOR] Husband & Wife Team (so far) [B][I][COLOR=magenta][U]Hug Hogs Competition BBQ Team[/U] [/COLOR][/I][/B] [B][I][COLOR=black][U]New Palestine IN[/U][/COLOR][/I][/B] |
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07-07-2014, 07:54 AM | #37 |
Full Fledged Farker
Join Date: 06-23-14
Location: Memphis, TN
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I second the notion of getting out there and seeing cookers in action for yourself. I think you'll find that most teams are very accommodating and you'll get a lot of help.
Tons of folks winning with Backwoods. But there are tons of folks winning on WSMs. Tons of folks winning on Yoders. My point is that when it boils down, it's a lot more about the cook. Once you figure your cooker out and develop a process, you're golden. Although, I've got a buddy with a Backwoods Party and he hates the fact that the water pan boils out every couple of hours. So there's that.
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KCBS Master CBJ, 18.5" WSM, "big a** grill," other stuff, heavy appetite |
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07-07-2014, 08:49 AM | #38 |
Quintessential Chatty Farker
Join Date: 09-14-05
Location: Vernon, Connecticut
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I don't understand the need for a gravity feed cooker. My medium Spicewine has a mazed charcoal basket and will hold temperature for 18 hours using a Guru without reloading charcoal. I also never use water in my Spicewine as the water acts like a big heat sink making you waste charcoal. We simply line the water pan with aluminum foil to catch the drippings for very easy internal cleanup. To me the only thing the water does is make a mess. If you are looking for a cooker that will last you the rest of your life, buy the Spicewine. Uncle Jay builds them like a brick chit house.
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Guy (Pitmaster) BBQ Team: Lawn Guyland Smokers Stupidity for Dummies …because sometimes, you just can’t dumb it down enough… |
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07-07-2014, 08:54 AM | #39 | |
somebody shut me the fark up.
Join Date: 01-10-11
Location: Lawrenceville, GA
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Quote:
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-Jason I didn't choose D-Canoe life.......... |
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Thanks from:---> |
07-07-2014, 09:01 AM | #40 |
Quintessential Chatty Farker
Join Date: 09-14-05
Location: Vernon, Connecticut
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I don't have a problem with people not understanding charcoal baskets. BTW, the Spicewine is not a charcoal basket smoker. I built one for the firebox to get a more efficient burn. Lots of Spicewine owners have done the same thing. I got the idea from Jimmy Brod (Smoking Cracker). I am frankly puzzled why you have a problem with me understanding the need for Gravity Feed. I am not allowed to have an opinion? I never said gravity feed is wrong, I said I (JUST ME) don't understand the need. To me (AND ONLY ME) it seems gravity feed has the possibility to jam with an oversized or odd shaped piece of charcoal where a charcoal basket is just a hunk of metal. YMMV
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Guy (Pitmaster) BBQ Team: Lawn Guyland Smokers Stupidity for Dummies …because sometimes, you just can’t dumb it down enough… |
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07-07-2014, 09:06 AM | #41 | |
somebody shut me the fark up.
Join Date: 01-10-11
Location: Lawrenceville, GA
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Quote:
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-Jason I didn't choose D-Canoe life.......... |
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07-07-2014, 09:06 AM | #42 | |
somebody shut me the fark up.
Join Date: 08-09-13
Location: Round Rock, TX
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Quote:
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- [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B] |
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07-07-2014, 09:11 AM | #43 |
somebody shut me the fark up.
Join Date: 01-10-11
Location: Lawrenceville, GA
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Yes exactly. Different strokes . Every cooker has their pro's and con's. And different people will think the con's are pro's on one cooker and pro's are con's. Some want the moving parts and think that is awesome and some like it more simple. What works for some won't work for others in a competition. So negating a type of cooker in a discussion like this is just strange to me.
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-Jason I didn't choose D-Canoe life.......... |
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07-07-2014, 09:23 AM | #44 | |
is Blowin Smoke!
Join Date: 01-11-09
Location: Cumberland, RI
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Quote:
Wow. Not even close. Humphrey's has a powder coating setup at their shop. He does lots of multi-layer custom colors - think automotive paint finish here. Backwoods tend to rust from the inside out, and the design means that you have to pretty much dismantle the cooker to replace the components that will rust out first. (The thin metal under the firebox, and the internal double wall divider in the back that you won't be able to see rusting until it fails.) Humphrey's uses thicker gauges of steel in most places, and higher quality fittings - because Chad Humphrey made a living repairing rusted out Backwoods smokers before he launched his own line so he knew what needed to change. I cook mainly on pellets (FEC100) but use a Backwoods Chubby for ribs. Less than 3 years old and it's already rusting. When it gets replaced, it will be replaced by a Humphrey's cooker. (For $400, you can get a pellet drive on any of this cookers - maybe I will do that and go 100% pellet.)
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07-07-2014, 09:25 AM | #45 |
Full Fledged Farker
Join Date: 06-17-13
Location: Acworth, GA
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Be careful Jason, he has an eidetic memory and will never forget what you've said to him.
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[B]FORMER Owner- Atlanta BBQ Store[/B] [url]www.atlantabbqstore.com[/url] |
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