Six of Top Ten KCBS-ranked Teams Smoked on FEC's

Ranucci's Big Butt BBQ

Cookshack release:

Six of the top ten Kansas City Barbeque Society ranked teams made their way to the top smoking on Fast Eddy�s by Cookshack wood-pellet fired smokers.

PONCA CITY, OKLAHOMA, USA � September 16, 2009 Six of the Kansas City Barbeque Society�s top ten ranked teams climbed to the top while smoking on Fast Eddy�s by Cookshack smokers.

Top-ranked Pellet Envy, Iowa�s Smokey D�s, Butcher BBQ, 4 Legs Up BBQ, I Smell Smoker, and Pork Pullin Plowboys dominated the top ten rankings. Smoke on Wheels, Smoky Mountain Smokers, and KC Can Crew placed in the top 20.

Says long-time champion Ed �Fast Eddy� Maurin, designer of the Fast Eddy�s by Cookshack smokers, �Serious competitors have made smoking with pellets a growing trend. Competitors cite consistency of results as a major factor, along with the reliability of thermostatically-controlled heat. These guys go to bed and get a good night�s sleep while others are up all night tending the fire.�

Love of cooking and competing drives teams, but the cash awards help pay the bills. Carolyn Wells, Executive Director of the Kansas City Barbeque Society, major contest sanctioning organization, estimates that prize money will total about $2.2 million in 2009.
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Ed

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Jeff Hughes · Posted: Sep 29 2009 Post subject:

Kelly with 4 Legs Up uses a pellet cooker, but not a FEC...

Still that's an impressive list...
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DawgPhan · BBQ Super Pro Joined: 12 May 2005 Posts: 3444

and Rod has been cooking on the Jambo a lot recently....as least that is the word on the street..

stacey · Newbie Joined: 28 Feb 2009 Posts: 70 Location: Warsaw Il

KC can crew told us he uses his trash cans?

Kteedid63 · Posted: Sep 30 2009 Post subject:

I cooked next to kc can crew they use both
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NCBBQFAN · Posted: Sep 30 2009 Post subject:

I guess once you take fire management ability out of the mix, it comes down to sauces, rubs and I guess box arrangement.
Is this a �Good� thing for competition BBQ in the long run?
At my last contest I had my 12yr old son with me, and I am trying to teach him things that at one time were basics of Q cooking. Things like draft, fire size, colors of smoke, ya�ll remember those don�t you? I could be showing him how to unroll and plug-in an extension cord instead, I�m sure that would have some long lasting value.
Don�t get me wrong, for comp cooking I would buy one in a second if I could because it seems to be the thing to do if you want to have a chance to win these days. Seeing a parking lot or a field full of cookers breathing smoke, and the folks watching and managing the fires all night to produce barbecue, has gone the way of the full-service filling station and the milkman. But again I ask the question �Is this trend good for comp bbq in the long run�?

DawgPhan · BBQ Super Pro Joined: 12 May 2005 Posts: 3444

NCBBQFAN · Posted: Sep 30 2009 Post subject:

DawgPhan · BBQ Super Pro Joined: 12 May 2005 Posts: 3444

NCBBQFAN · Posted: Sep 30 2009 Post subject:

You seem to take this type of open discussion personally. I did not mean to offend.
�management isnt really a concern for comp BBQ�,
�always the argument against pellet cookers...oh fire management...blah blah blah....�,
�plenty of folks with stick burners who can't manage their fires properly to begin with�.

We can agree that there is certain equipment that gives advantages. In auto racing some teams have the ability to buy the higher end equipment, build the higher tech shops and hire the best talent, and they tend to win more. As I said I would love to have one, plug it in and go to sleep. Sounds great.

DawgPhan · BBQ Super Pro Joined: 12 May 2005 Posts: 3444

Kteedid63 · Posted: Sep 30 2009 Post subject:

Take the chance out make everyone cook on the same smoker
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TomCat BBQ team

EastTennQcrew · Posted: Sep 30 2009 Post subject:

I have tasted very good Que off an FEC100, and I have tasted some that was not good at all. So what was the problem with the smokers. No, it was the cooks.

Alot of people who ue the Jamie Geer pits have done very well over the years, are they better pits than all other stick burners?

I've tasted food off of Mike Davis and Johnny Triggs and Rad Grey's pits, and they have won alot of comps. Two Jamobs and a FEC. All three were so close you could not tell which came off which cooker.

It does come down to the flavors.

RandyE
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DawgPhan · BBQ Super Pro Joined: 12 May 2005 Posts: 3444

NCBBQFAN · Posted: Oct 01 2009 Post subject:

SmokinOkie · BBQ Super Pro Joined: 16 Aug 2005 Posts: 2078

DawgPhan · BBQ Super Pro Joined: 12 May 2005 Posts: 3444

EastTennQcrew · Posted: Oct 02 2009 Post subject:

To say it is just the cooker, that is winning. Takes away from the skill and hard work of the top teams. Several with over a decade or two, of trying new stuff. In an effort to get better.

Have you ever tried the food that someone like Mike Davis or Johnny Trigg or Rod Grey put out. It's very good. And it's the flavor that is winning for them.

If it was just as simple as buying a brand of cooker and winning, the everyone could win any time. But that doesn't happen. Just look at the results from week to week at the various events. Most of the teams in thetop 10 have entered around 30 plus events. And they there fore have built a large number of points.

And when you get the right combination of flavors and your right there, you can place very high. What ever the cooker.

I heard some one once say that if Dale Earnhart drove a bicycle, he would win races.

RandyE
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Kteedid63 · Posted: Oct 02 2009 Post subject:

Doesnt matter to me. I will cook on anything KCBS wants me to cook on, That being said. Why just bring up pellet smokers as giving an advantage. How about the really big smokers that are insulated? The stick burners with rotissories. How about the ones with water thats automaticaly added? What about electric thermometers? Shouldnt everyone be able to tell how their meat is doing by feel and look? I have a traeger that I love. Not the highest end one they sell I just cant afford it. I also have the cheapest stick burner that walmart sells that I started with 2 years ago. I have gotten calls on both. Its not the smoker that 'wins. I still have my cheap stick burner I cant part with it yet. The best thing that has helped me with my cooks has been reading the info here asking questions and actually trying the advice given. Sometimes its what you get for free that helps the most. PS I still love my traeger.
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TomCat BBQ team

NCBBQFAN · Posted: Oct 02 2009 Post subject:

First of all I want to apologize if I have ticked off some you, I sometimes can�t relay in typed words my points very well, and like others I do get carried away from time to time, and let my mouth or fingers say things I probably shouldn�t have.
But that being said the top two posts in the Competition area of this forum over the last few days are about or mention the revelry between Pellet style cookers and the rest of the pack. I know about the KCBS ruling that ok�s pellet cookers, but from the heated and passionate responses that any thread gets when this subject comes up this subject is far from being settled.
My first car had no air and a 4 cylinder but I thought it was the best thing in the world at that time, now I drive an automatic with GPS. And I guess the �Art� of shifting gears has been lost to me somewhat. I have in my mind what I think the �Art� of bbq cooking should be, and so do you. This is my last post in this thread because it is not going to be settled here.

I�ll be coming to the contest next week in Rocky Mt, N.C. I won�t be cooking, just to take the KCBS Judging Class, and I�ll be cooking in the Hog Happing in November in Shelby, N.C. I hope to see some of you there. I�ll be the one with the homemade cooker and the 10x10 pop-up with the size 11 shoe in my mouth.