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Thread: getting started

  1. #1
    Join Date
    Feb 2010
    Posts
    46

    Default getting started

    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.

  2. #2
    Join Date
    Oct 2008
    Location
    Oklahoma City, Oklahoma, United States
    Posts
    1,964

    Default

    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.
    ~Mike~
    www.buttloversbbq.com
    Big Green Egg - Large
    Backwoods - Custom Party
    FEC 100

  3. #3
    Join Date
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default

    I guess it wouldn't really matter what or how many as long as you make your turn-in times.
    ~Brian~
    BBQ Jones comp team
    KCBS Member
    KCBS CBJ

  4. #4
    Join Date
    Sep 2009
    Location
    Tulsa, OK
    Posts
    1,461

    Default

    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.
    A WORD to the WISE is not necessary....It's the STUPID ones that need advice............
    Brain cells come and brain cells go but FAT cells live forever!
    Life isn't about waiting for the storm to pass.....It's about learning to dance in the rain.

    TEC/CharBroil Infrared 5 burner w/ sideburner
    UDS Modifications. A Beauty
    Aussie 2 burner propane w/ side burner (Lake)
    Modified Smoke Cube (Lake)
    Modified ECB Propane Water Smoker (Lake)

  5. #5
    Join Date
    Feb 2010
    Posts
    46

    Default

    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

  6. #6
    Join Date
    Oct 2008
    Location
    Oklahoma City, Oklahoma, United States
    Posts
    1,964

    Default

    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!
    ~Mike~
    www.buttloversbbq.com
    Big Green Egg - Large
    Backwoods - Custom Party
    FEC 100

  7. #7
    Join Date
    Feb 2010
    Posts
    46

    Default

    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.

  8. #8
    Join Date
    Sep 2009
    Location
    Tulsa, OK
    Posts
    1,461

    Default

    FEC-100 Competition unit by [cookshack.com] about 4,000. You can build several UDS for that.
    A WORD to the WISE is not necessary....It's the STUPID ones that need advice............
    Brain cells come and brain cells go but FAT cells live forever!
    Life isn't about waiting for the storm to pass.....It's about learning to dance in the rain.

    TEC/CharBroil Infrared 5 burner w/ sideburner
    UDS Modifications. A Beauty
    Aussie 2 burner propane w/ side burner (Lake)
    Modified Smoke Cube (Lake)
    Modified ECB Propane Water Smoker (Lake)

  9. #9
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Quote Originally Posted by woodfolks View Post
    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.

    Quote Originally Posted by woodfolks View Post
    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.

    Quote Originally Posted by smokinok View Post
    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.

  10. #10
    Join Date
    Mar 2009
    Location
    Tulsa, OK
    Posts
    454

    Default

    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.
    Casual and Competitive Cooking
    Traeger 124 (sold)
    Backwoods Ext Party Rolling on 10's (sold)
    Original Oklahoma Joes 20" with Vertical Chamber
    Weber Genesis gasser
    Weber Smokey Mountain 22.5
    PS custom
    http://www.partyshacksmokers.com


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