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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 02-17-2013, 05:56 PM   #1
jketron
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Default Compsite site setup

Lets chat compsite setup (basics)

My first site is a 20x20. I'm planning on two 10x10 canopies, two 8 foot tables, small table next to smoker.

I"ve read here about having to bring 3 tubs for cleaning, whats the story with this (true, not true) soapy, sanitize, rinse... I've got them, do I need them?

Hot water? I'm thinking about the Coleman setup? if the Coleman setup what the other gadgets needed to make it all that better, adapter for large propane tank... pump...????

There is power at this event, I"ll bring a 25 foot 12g extension cord, surge protector, 2 clamp on lights for at night, a 10' extension for knife or whatever.

I'm going to bring 6 buckets with the 2 10x10 canopy setup to hold it down in the wind if needed. Lets hope my first event is smooth so I can focus on smoking and not the weather
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Unread 02-17-2013, 06:10 PM   #2
Rub'n Wood BBQ
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Your thought on the three tubs is correct - bring them all. In a STLBS tourney last year, we got checked on our "3 comp sink". Make some PVC table extenders for your tables - at least one should be raised. Your back will thank you.
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Unread 02-17-2013, 06:20 PM   #3
$billBBQ
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you should check out this thread - it helped me a lot with my 1st comp last year
http://www.bbq-brethren.com/forum/sh...59&postcount=3

the check list helps a ton when you are packing so you don;t forget anything.

3 bays sinks are a must!!

2 things we wished we had for the 1st comp was rope lighting to put around the top of one of 10x10 (work lights give off really bad shadows). also a small bungee cord to use a paper towel holder was a another great idea we added to our check list.



good luck
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Unread 02-17-2013, 06:37 PM   #4
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Everyone is different, but I would say bring more extension cords and make one 100ft or at least 50ft. Sometimes power is close and sometimes it is not. I bring 1 100ft, 1 50ft, and 1 25ft along with a few surge protectors. Good luck.
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Unread 02-17-2013, 07:52 PM   #5
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Bring a hose too if there's going to be water provided. We always bring a splitter just in case also.
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Unread 02-17-2013, 08:43 PM   #6
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I didn't see that water was available for me to have at my space. I believe there will be water for me to get and bring back.

Silverton Casino BBQ is my first comp at the end of March.

I love the rope light idea, I'll grab some online or Home Depot. Any don't when it comes to buying them?
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Unread 02-17-2013, 08:43 PM   #7
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I will definitely get some PVC tube to make the table taller, that sounds like a back saver.
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Unread 02-18-2013, 10:56 AM   #8
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Raising the tables, bungee cord for the towels and light rope are all great ideas.

We don't use 3 tubs. We go disposable as much as we can (cutting boards etc.). We have a set of knives/utensils for pre and post cook and as they get dirty, they get wiped down with clorox wipes and placed in a container to take home to clean. Its just been our experience that cleaning at home is much easier.
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Unread 02-18-2013, 11:09 AM   #9
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Is the 3 sink thing a KCBS or local HD requirement?
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Unread 02-18-2013, 11:14 AM   #10
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I honestly don't know. Never has the hd come by our tent. I would think if it was a KCBS thing someone would have said something.
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Unread 02-18-2013, 11:32 AM   #11
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I agree on the variety of Extension cords. The last contest I was at the power hookup was right behind my cook site. but there were people who were running extension cords prob 75ft or more
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Unread 02-18-2013, 12:41 PM   #12
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Quote:
Originally Posted by JS-TX View Post
Is the 3 sink thing a KCBS or local HD requirement?
Never seen it enforced but KCBS rule 17.d. reads "Sanitizing of work area should be implemented with the use of a bleach/water rinse (one cap/gallon of water). Each contestant will provide a separate container for washing, rinsing and sanitizing of utensils."

I honestly can't imagine functioning without a sink and hot water.
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Unread 02-18-2013, 01:01 PM   #13
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We have been asked many times during inspection to show our 3 compartment cleaning setup. We use 3 bus tubs from RD and last year added the Coleman hot water heater. I would never take the risk of not having them on site at a comp.
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Unread 02-18-2013, 01:01 PM   #14
Rub'n Wood BBQ
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Thinking back, the 3-comp sink was a local health dept thing (st louis county). We bring three, but usually end up with one with soap, one with rinse water and the other acting as our pantry or filled full of pulled pork.

For extension chords - the more the better. I would plan to have a couple of long ones. We do one where we run a 50' connected to a 25' just to get to our site (of course, I think I usually forget to pay for it every year). Having a couple of shorter ones to run your equipment is handy as well. Better to plan for everything unless it is a comp and location you have done before.
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Unread 02-18-2013, 01:20 PM   #15
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Don't forget the fire extinguisher!!
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