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What do i need

 
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DevineSwine



Joined: 26 Nov 2011
Posts: 14
Location: Grosse Pointe Woods MI.

PostPosted: Sat Nov 16 13 9:50 pm    Post subject: What do i need Reply with quote

Hey fellas I have been a long time watcher/reader on this site and what a great group of people seriously its nice to see!!! I live in the Detroit Mi Metro area and I want to become involved with comps but I don't know the first thing about what equipment I should use. I currently cook on a UDS and I have to say I like it it works for me but I feel its a little to " Rookie " to use at a comp.
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Coz
BBQ Fan


Joined: 27 Jan 2007
Posts: 317
Location: Montello,Wi

PostPosted: Sun Nov 17 13 8:39 am    Post subject: Reply with quote

One of Michigans most successful cooks this year cooks a full KCBS contest on 2 drums .He won one of the toughest contests in the Midwest this year .The Rockford Sams regional had as tuff a field as you will find any where and Rich Parker of BBQ Superstore won GC on his drums. The American Royal has been won on drums etc.The thing is knowing your cooker and using it to its fullest . Drums will get the job done.
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KAKid
BBQ Super Pro


Joined: 30 Oct 2009
Posts: 1454
Location: Huron, South Dakota

PostPosted: Sun Nov 17 13 9:07 am    Post subject: Reply with quote

Go ahead and compete with your drums. Remember, you are judged on your food, not your gear. Tables, canopy, coolers, and lighting would be necessary in addition to your regular equipment/utensils.

Just go do it and have fun! You can upgrade later if you want.
I use my drums for Briskets and Butts, and a cheap offset for Ribs and birds.
I only do amateur events, but often am competing with KCBS teams. Snagged 3rd place brisket at the 2012 SD State Fair and was going against 6 KCBS teams.

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I was taught to respect my elders. It's just getting harder to find them.


Chargriller Outlaw w/SFB and Mods
Pair of UDS's
10 gal CI Chili/Jambalaya pot
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SoEzzy
Site Admin


Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT

PostPosted: Sun Nov 17 13 4:58 pm    Post subject: Reply with quote

I cook on UDS's in competitions, so do a whole lot of folks.

I use 2 x 85 gallon drums, and cook all four meats, chicken, ribs, pork shoulder and brisket, in both KCBS and Utah BBQ Organization sanctioned events.

There are probably half the local teams have UDS's, and either use them to compete or at home.

You can cook a lot of meat on a UDS, and have a great time doing it too!
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DevineSwine



Joined: 26 Nov 2011
Posts: 14
Location: Grosse Pointe Woods MI.

PostPosted: Sun Nov 17 13 8:44 pm    Post subject: Reply with quote

Wow I have to say I am a little taken back right now. The one I have right now is very well used to say the least,looks like I will be building a new one for comps thanks fellas.
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DevineSwine



Joined: 26 Nov 2011
Posts: 14
Location: Grosse Pointe Woods MI.

PostPosted: Sun Nov 17 13 8:46 pm    Post subject: Reply with quote

Now would I have a different unit for each meat or can I cook in the same drum. I just wondered about cross flavors ya know chicken on the pork and what not?
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Coz
BBQ Fan


Joined: 27 Jan 2007
Posts: 317
Location: Montello,Wi

PostPosted: Mon Nov 18 13 1:02 am    Post subject: Reply with quote

I believe most use 2 or more drums .Cross flavors ? Don't put raw chicken over the top of anything. Its a timing game if your limited in capacity . Do a search for Great Lakes BBQ Association.Theres several members in your area .You maybe could get to hangin out with one or two and save a lot on the learning curve.
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EastTennQcrew
BBQ Super Pro


Joined: 23 Feb 2006
Posts: 1083
Location: Kingsport, Tenn.

PostPosted: Tue Dec 03 13 7:27 am    Post subject: Reply with quote

What you use and how many you use is up to you.

Work on getting times down, and getting the flavors you want to prsent to the judges.

Good luck.

RandyE
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Bedlam BBQ
BBQ Super Pro


Joined: 31 Aug 2006
Posts: 1609
Location: Broken Arrow, OK

PostPosted: Thu Dec 12 13 4:34 am    Post subject: Reply with quote

Do a complete practice at home -- all the way to setting up your turn-in boxes for the actual turn in times that would be used at the comp. Don't go in the house for anything. If you have to go in for something, write it down so you'll have it with you at the comp. You don't have your house with you at comps, so you can't rely on having all that stuff with you. Your first comp, you'll take WAY more stuff than you need. After each comp, you can start to go through your stuff and figure out what you can leave behind the next time. PRACTICE PRACTICE PRACTICE.

Best of luck to you!
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Stumper clone with Stoker
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txluke
BBQ Fan


Joined: 29 Aug 2009
Posts: 282
Location: South TEXAS

PostPosted: Fri Dec 13 13 2:09 pm    Post subject: Reply with quote

I love to use my UDS's at comps. I have won grand champion with them. When I came back from getting my trophy a woman asked me what I cooked on. I explained what a UDS was and she slapped her husband across the back of his head. She yelled "you spent $14,000 on your cooker and he beat you with trash cans!". I have never felt more proud of myself. Don't worry about the looks of them. Mine are the ugliest ones I have seen. They are dented, rusty, muddy and I just stuff foil in the air intake holes to control temp.
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The Triplets (3 UDSs)
Outdoor Gourmet vertical gasser
Lyfe Tyme offset
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UpNSmoke
Newbie


Joined: 01 Jan 2014
Posts: 27
Location: Indiana

PostPosted: Wed Jan 01 14 5:10 am    Post subject: Reply with quote

txluke wrote:
"you spent $14,000 on your cooker and he beat you with trash cans!".


Priceless
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