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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 06-27-2013, 10:38 AM   #16
Scottie
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Quote:
Originally Posted by Podge View Post
The Jambo ain't a cure-all. Just buying one ain't going to make you a good cook. You'll look cool, but that's about it.

I do it for the chicks. Cbicks dig guys with big wood......


I believe you have to also throw the FEC100 in to any conversation about cookers.
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Unread 06-27-2013, 11:35 AM   #17
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I've got a vault and if you don't put water in it AND it has the slide for the intake, it is very hard to keep below 325 with any fuel at all in it. I sealed up the slide and can put it anywhere I want now. J$, a contributor on this site had them install a ball valve for air inlet on the firebox instead of the standard slide they install...which I'm sure works amazingly well for fire control.

In review, pitmaker vaults and safes are water cookers and if I cook with water it sits on 250 as long as there is water in the pan and the fuel will last about 6 hours. If I cook dry, the intake better be sealed up and I control with a guru. I can set it on 275 and cook for at least 12 hours without a refill on fuel.

I like my vault a lot; but until I sealed it up, it was a bit disappointing in fuel consumption and burn time.
I have the safe, if there is water in the pan it sits at 225-250 easy. If there is no water in the pan it wants to be over 300.
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Unread 06-27-2013, 12:03 PM   #18
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Originally Posted by deez butts View Post
I have the safe, if there is water in the pan it sits at 225-250 easy. If there is no water in the pan it wants to be over 300.
Our backwoods are the same, I just run a water pan full of sand in the one our briskets and butts are in so I don't have to get up at night (Plus a guru alarm isn't enough to wake me from a Jack induced booze snooze).

Buy/Build what you can afford and cook with it often. Knowing how to control your cooker is more important then what brand it is.
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Unread 06-27-2013, 12:25 PM   #19
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Quote:
Originally Posted by Scottie View Post
I do it for the chicks. Cbicks dig guys with big wood......


I believe you have to also throw the FEC100 in to any conversation about cookers.
where i'm at, it seems there's less and less FE's out there.
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Unread 06-27-2013, 12:27 PM   #20
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Backwoods...and a crock pot?
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Unread 06-27-2013, 12:32 PM   #21
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Quote:
Originally Posted by Podge View Post
where i'm at, it seems there's less and less FE's out there.
And more and more Jambos. But like you said..........
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Unread 06-27-2013, 02:44 PM   #22
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What is everyones pit of choice for competition? I'm sure this has been asked before, but I couldn't find the thread...
Which ever one wins me money
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Unread 06-27-2013, 03:29 PM   #23
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Quote:
Originally Posted by bjgamez View Post
What is everyones pit of choice for competition?
one that you know how to cook really well on when you are far from home, without your garage full of chit, tired and half drunk in the rain at night...........

Yoders have been doing the trick for me
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Unread 06-27-2013, 04:12 PM   #24
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I'm a comp newbie, but really happy I made my decision to go with an FEC120.
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Unread 06-27-2013, 05:26 PM   #25
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Quote:
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What is everyones pit of choice for competition? I'm sure this has been asked before, but I couldn't find the thread...
Kinda depends on the competition sanctioning body. For some it'll probably require 2 relatively huge ones; one for the whole hog, the other for everything else. For others, one good sized smoker will handle it all, but many prefer multiple smaller ones. On the cheap, 3 22 WSM's can be very effective in KCBS.
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Unread 06-27-2013, 06:19 PM   #26
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Quote:
Originally Posted by Scottie View Post
I do it for the chicks. Cbicks dig guys with big wood......
Hey, SOMEthing's gotta offset the orange Crocs.


I dunno, I guess WSMs are just not gonna get anybody excited even after 23 GCs. *kicks dirt*
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Unread 06-27-2013, 06:21 PM   #27
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I've competed with bubba kegs, 22 WSM, kettle grills, and a UDS (RIP). All have served me well. Remember it's not the pit, it's the operator in charge.
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Unread 06-27-2013, 06:46 PM   #28
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Quote:
Originally Posted by bjgamez View Post
I'm a fan of insulated vertical gravity fed smokers. I have noticed there's a lot more people going that way over here in Texas. In the San Antonio rodeo BBQ cook off. I think 3 of the top five used a pitmaker insulated smoker, but have heard these things get too hot and closer to the 275-325 range. Anyone have any experience with these?
Well, I'm out and about quite a bit and Gravity Fed smokers are few and far between, so perhaps I'm missing something? Vertical and insulated, yes, Pitmaker is here. Yes, I have experience with them.............

Quote:
Originally Posted by Podge View Post
The Jambo ain't a cure-all. Just buying one ain't going to make you a good cook. You'll look cool, but that's about it.
I fine with looking cool. Oh and the product is as advertised.
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Unread 06-27-2013, 06:54 PM   #29
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Quote:
Originally Posted by Alexa RnQ View Post
I dunno, I guess WSMs are just not gonna get anybody excited even after 23 GCs. *kicks dirt*
Its the jamming all 4 into a mini van that gets me excited....
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Unread 06-27-2013, 06:59 PM   #30
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First pick would be the Jedmaster, then any Backwoods model depending on what kind of comps you are doing.
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