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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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Unread 07-10-2014, 09:28 AM   #1
Gunman9
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Default CookShack and VBBQC

Hey yall I'm relatively new here and love all the information and experimenting and knowledge I have learned. I have been a long time reader lol. Anyways in August I am doing my first competition as an amateur. I own a CookShack SM025 smoker and will be doing ribs and chicken. I have my ribs pretty much where I want them but am having one heck of a time with the chicken! Im just looking for some advice on how to make the chicken right. I am in Virginia and don't really know what the judges will be looking for. It is a KCBS sanctioned event by the way. Here are some "experimental" ribs I tried using seasoned oak wood, and tried 3 different rubs which were YardBird Plowboy, Simply Marvelous Peppered Cow, and John Henry Rub. The Simply Marvelous was the best by far. I am running a rack right now of spare ribs with the Simply Marvelous Sweet Seduction and oak. Any pointers would be great! Thanks!
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Unread 07-10-2014, 10:50 AM   #2
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Mod Note:

I moved this to the Competition section of the forum.
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Unread 07-10-2014, 10:51 AM   #3
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Quote:
Originally Posted by Gunman9 View Post
Hey yall I'm relatively new here and love all the information and experimenting and knowledge I have learned. I have been a long time reader lol. Anyways in August I am doing my first competition as an amateur. I own a CookShack SM025 smoker and will be doing ribs and chicken. I have my ribs pretty much where I want them but am having one heck of a time with the chicken! Im just looking for some advice on how to make the chicken right. I am in Virginia and don't really know what the judges will be looking for. It is a KCBS sanctioned event by the way. Here are some "experimental" ribs I tried using seasoned oak wood, and tried 3 different rubs which were YardBird Plowboy, Simply Marvelous Peppered Cow, and John Henry Rub. The Simply Marvelous was the best by far. I am running a rack right now of spare ribs with the Simply Marvelous Sweet Seduction and oak. Any pointers would be great! Thanks!
Are the only meats to be cooked, chicken and ribs? Depending on the sanctioning applied for, your cooker may not be legal.
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Unread 07-10-2014, 10:54 AM   #4
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Quote:
Originally Posted by Gunman9 View Post
It is a KCBS sanctioned event by the way.
In KCBS your cooker has to run on wood (pellets included) or charcoal only, not electric for the heat source, so if you are planning on using the SM025 you're out of luck.
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Unread 07-10-2014, 11:02 AM   #5
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Ok! I have several other wood smokers but the cookshack is the one I use on a regular basis. Thanks for informing me about that I had no Idea and I didn't see it anywhere in the rules! This is why I hang out here on the brethren y'all are so much help!
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Unread 07-10-2014, 11:36 AM   #6
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http://www.kcbs.us/pdf/2014_rules.pdf

Second page, item 6.

Quote:
6) Fires shall be of wood, wood pellets or charcoal. Gas and electric heat sources shall not be permitted for cooking or holding. Propane or electric is permitted as fire starters, provided that the competition meat is not in/on the cooking device. Electrical accessories such as spits, augers, or forced draft are permitted. No open pits or holes are permitted, except at the election of the contest organizer. Fires shall not be built on
the ground.
Whatever cooker you plan on using is the one I would practice on so you have the timing nailed.
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Unread 07-10-2014, 11:40 AM   #7
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Ya I am going to do that now for sure!!! I am looking at this just for the competition, and if Its something I enjoy I will upgrade when the time comes. How do yall feel about this one?

http://www.samsclub.com/sams/charcoa...9.ip?navAction=
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Unread 07-10-2014, 11:44 AM   #8
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It depends on how much you like sleep

I haven't seen one of those in person, but it looks like it is made of thin metal so you'll have to feed the fire constantly. If it's just for ribs and chicken hat's not that big a of a deal, but if you want to do briskets and butts in it someone has to tend the fire.

A WSM would probably be a better choice. They are more money but they will run for hours with little to no tending, especially with a BBQ Guru or similar. If you watch Craig's List you can find good deals on a WSM.
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Unread 07-10-2014, 11:59 AM   #9
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http://www.weber.com/grills/series/s...smc-smoker-225

This is what Ron is referring to if you didn't know what WSM stood for.
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Unread 07-10-2014, 01:00 PM   #10
Gunman9
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Iv located a guy that builds smokers from 55 gallon drums. Not bad priced at all. Cheaper than an WSM. Ready to go as well. I think that's the way I am going to go.
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Unread 07-10-2014, 01:18 PM   #11
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That's a good choice as well! Good luck!
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Unread 07-10-2014, 06:22 PM   #12
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I'm not aware of kcbs sanctioning an amateur division. Often times the amateur division does run beside a sanctioned event but has its own rules. The organizer can tell you what is permitted for cooking sources.
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Unread 07-10-2014, 06:26 PM   #13
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I will have to check on that JeffR. I am going to get back in contact with the event organizer and ask. Thanks.
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Unread 07-12-2014, 04:32 PM   #14
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That's a good choice as well! Good luck!
ok, so I traded for this.... The only thing I don't like about it is it does not have a firebox. Where can I buy a firebox for one of these? I contacted some locals here and one guy wanted $450 to make one and another wanted $250!!!!! To me that's a lot for a firebox! I am in Hampton Roads, VA if anyone knows anyone that will build one for a reasonable price! If im wrong about the pricing please tell me lol I am looking for a 20x20x20. Its double the cubic feet my 55 gallon barrel smoker needs.
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Unread 07-12-2014, 06:30 PM   #15
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Both those prices sound cheap to me. I would jump on either of them. Make sure they are using 1/4" steel as well.
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