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woodfolks
02-22-2010, 04:16 PM
can you start with just one smoker like a WSM or will you
need something bigger. What is the least size or Number
of smokers you could use to enter all the events in
comp.

Butt Lover's
02-22-2010, 04:31 PM
I've seen a guy who was pretty good do comps with 2 wsm's. Depends on the temps you use to cook you meats and timing. We use 2-3 smokers when we compete depending on how much we want to haul around.

Joneser
02-22-2010, 04:36 PM
I guess it wouldn't really matter what or how many as long as you make your turn-in times. :D

smokinok
02-22-2010, 05:15 PM
Saw a picture of a (enclosed box trailer) trailer set up for comp's and he carried either 5 or 6 UDS for his comp's as he said he required diff temps for each and I believe one was for his own food source. I do not know if they were equiped with a GURU system or not but a sound as they are { set it and forget it } i would think that guru's would not be needed. :twocents:

woodfolks
02-22-2010, 05:25 PM
So for the big comps
You would neen to cook
2-3 Briskets
2-3 Butt Roasts
12-14 chicken (is that a full chicken?)
3 racks of ribs.

Do most people cook all the ribs in the same cooker
Butt in the same cooker
Brisket in same cooke
and Chickens in same

I could see about 4 WMS cookers (4= $2000.00)

Has any one used a UDS for this

Butt Lover's
02-22-2010, 05:29 PM
We cook 1-2 briskets, 2 butts, about 12-18 chicken thighs and 3 racks of ribs. If I am by myself I cook everything in an FEC100. Butts and Briskets cook together and come off about the time I put on ribs and then chicken goes on later while the ribs are on. I've seen several UDS at comps before also!

woodfolks
02-22-2010, 07:34 PM
could you get it all done in
(2) 22.5" UDS

I was thinking one rack per UDS
But could go two racks with the UDS
Or do people bring more (like 4)

What is a FEC 100
do you have a pic.

This is great thank you

Im thinking I can do some test runs in the back yard
for the next year to see how it all works.
And get to some events.

smokinok
02-22-2010, 09:42 PM
FEC-100 Competition unit by [cookshack.com] about 4,000. You can build several UDS for that.

SmokyOkie
02-22-2010, 10:31 PM
So for the big comps
You would neen to cook
2-3 Briskets
2-3 Butt Roasts
12-14 chicken (is that a full chicken?)
3 racks of ribs.

Do most people cook all the ribs in the same cooker
Butt in the same cooker
Brisket in same cooke
and Chickens in same

I could see about 4 WMS cookers (4= $2000.00)

Has any one used a UDS for this

We usually do 2 briskets, but really one is enough whne you get your program down. 2 butts is a good idea, one for pull and chop, the other for slcing.

usually 12 chicken thighs because they are cheap, and you get a better chance at uniformity if you do more.

@ racks of ribs are plenty once you get oyur program down.

The more you cook, the more work it is and the greater the chance of screwing something up.

I have cooked on a UDS for competitions, and I choose not to because there is too much chnace for temp variations. Ther are folks that cook comps on them regularly, and there are folks that have scored well with them, but I am not aware of any team that regularly scores well with them.

think a separate cooker for the chix cuz they need to cook hotter.


could you get it all done in
(2) 22.5" UDS

I was thinking one rack per UDS
But could go two racks with the UDS
Or do people bring more (like 4)

What is a FEC 100
do you have a pic.

This is great thank you

Im thinking I can do some test runs in the back yard
for the next year to see how it all works.
And get to some events.

Here's a link. (http://store.cookshack.com/c-80-fec100.aspx)


FEC-100 Competition unit by [cookshack.com] about 4,000. You can build several UDS for that.

3795.00, and I have a ral good friend that is a dealer for them.:msn-wink:

Partyshack BBQ
02-23-2010, 12:14 AM
wsm 's do wonderful chicken for comps. If I were doing a comp with wsm's it would be a min of 3. 1 for chix, 1 for brisket and butt and 1 for ribs. With the access to the lower racks it would make it difficult to cook it on 2 wsm's. I have never built a uds but 400 bucks in 4 uds would be the way I would go on the cheap.

smokinok
02-23-2010, 07:31 AM
Here's a link. (http://store.cookshack.com/c-80-fec100.aspx)

3795.00, and I have a ral good friend that is a dealer for them.:msn-wink:

I wonder if I know him. :shrug::shrug:

woodfolks
02-23-2010, 04:37 PM
Are the ribs Babby back or Spare Ribs?

Just woundering what the weight of
the Pork Butt (shoulder)

The weight of the Brisket

are that most people cook

any weight on the ribs would be great

SmokyOkie
02-23-2010, 04:46 PM
I like 12-14# briskets, 8-12# butts, spare ribs, under 4# ( younger animal, more tender meat). Baby Backs, just be sure they are meaty.

As to whether spare or Baby backs, that kinda depends on where you are, In this area, spares seem to win more often. If I were cooking up north, I would prolly switch to baby backs.

If you do spares, you will prolly want to trim them to St Louis cut.

woodfolks
02-23-2010, 09:10 PM
Im looking at a cooking class and Judge class
coming up in Mass. in the same weekend.

Do most folks make their own BBQ sauce
or do they use store bought for Comp.

Im sure they use thier own rubs. Can you use
store bught for that too.

Umpa
02-23-2010, 09:14 PM
I could see about 4 WMS cookers (4= $2000.00)

Has any one used a UDS for this

for 2 grand you can get you a nice smoker that will do anything you want.. and to that point.. thats a trailer and 4 uds's

Umpa
02-23-2010, 09:20 PM
Are the ribs Babby back or Spare Ribs?

Just woundering what the weight of
the Pork Butt (shoulder) i like 8 pounders

The weight of the Brisket 12-14 pounders (not as much of the time per pound with brisket. some small ones take just as long as a bigger one..

are that most people cook

any weight on the ribs would be great spares 3 pounds of st louies.. and for babies i like the 2.25ish ones. if the bbr's are to meaty, you end up with a lot of the loin meat still on the top of the ribs, and that cooks much faster, and dries out..

woodfolks
02-24-2010, 08:44 AM
I have a trailer, a truck and a lot of equipment, for camping that would work.

Just one UDS im working on this week. It will be about 50.00 when
done.

SmokyOkie
02-24-2010, 12:33 PM
Im looking at a cooking class and Judge class
coming up in Mass. in the same weekend.

Do most folks make their own BBQ sauce
or do they use store bought for Comp.

store bought mixtures

Im sure they use thier own rubs. Can you use
store bught for that too.

store, or better yet, online bought

californiasmokin
02-24-2010, 01:08 PM
You might consider a thermapen from the smokyokie if you don't already own one.They allow you to check temps very quickly without putting large holes all over your meat.:twocents:

If I was going to do comps.I wouldn't be without one!:thumbs up:

SmokyOkie
02-24-2010, 02:01 PM
You might consider a thermapen from the smokyokie if you don't already own one.They allow you to check temps very quickly without putting large holes all over your meat.:twocents:

If I was going to do comps.I wouldn't be without one!:thumbs up:


You shouldn't be without one even if you don't own a smoker or grill. The Okette uses it in the kitchen for everything for roast beef to reheated foods.

Umpa
02-24-2010, 08:49 PM
store, or better yet, online bought

work it tim...work it... :msn-wink:

SmokyOkie
02-24-2010, 09:25 PM
I don't sell BBQ rub or sauce.:shrug: