Am I missing something with comp pork butt?

[J&B'sBBQ]

Well you said low...LOL. 235-250 is where I'm usually at. Hard to keep temps right on the POS smoker I use. This is why Im getting a Shirley!

We switched from a stick-burner to our GF for that exact reason...temperature management. Now I start my fire at 9pm, put meats on at 10:30, and sleep till 4am when I wrap. I go back to bed till 6 when I need to be up again. I am much more fresh on Saturday for turn-ins and decision making because I haven't fought a fire off and on.

 

[CUTigerQ]

We switched from a stick-burner to our GF for that exact reason...temperature management. Now I start my fire at 9pm, put meats on at 10:30, and sleep till 4am when I wrap. I go back to bed till 6 when I need to be up again. I am much more fresh on Saturday for turn-ins and decision making because I haven't fought a fire off and on.

What GF are you guys using? I'm not opposed to getting a GF and especially if it will make it easier to manage things.

 

[PekingPorker]

Deep South and Southern Q are two of the most popular on the trail these days in Georgia. Both excellent smokers. Of course you will always see a lot of Stumps Smokers anywhere in the country. In my opinion, Assassin is one of the best bangs for the buck and a great GF (that's what I cooked on first). These days I am quite partial to Deep South :-D

 

[MAP]

What GF are you guys using? I'm not opposed to getting a GF and especially if it will make it easier to manage things.

Deep South GC28. I have had a Lang 84, 3 22 WSMs and a meadow creek. And the Deep south is like your kitchen oven, Set it and forget it. It is also built like a tank. That thing will out last my Grandkids kids.

 

[Cook'n with Wood]

Why not look at the "Hot and Fast" cooking. Barrels allow you sleep all night. Bubba's great color is coming out Hunzanker Vortex Smoker. I took Bubba's class. I was amazed how like wood was used with the lump. You can see I do have a Lang 84, but I prefer the barrels. Not tending a fire all night long is not the main reason for the switch. I switched for the following reasons.( 1. Color 2. Temp control 3. Time) Yes color! After judging a contest it opened my eyes to the fact that the we judge 1st with our eyes.

 

[BBQchef33]

This is a pulled pork box GBA style

View attachment 122177

Holy Chit...Thats an awesome box.... i'd like to turn that thing upside down on a big ass bun and chow down.. but its too damn perfect.. :clap::clap::clap::clap:

 

[olewarthog]

Holy Chit...Thats an awesome box.... i'd like to turn that thing upside down on a big ass bun and chow down.. but its too damn perfect.. :clap::clap::clap::clap:

Yeah, us GBA judges like to see those full boxes.

 

[olewarthog]

Deep South and Southern Q are two of the most popular on the trail these days in Georgia. Both excellent smokers. Of course you will always see a lot of Stumps Smokers anywhere in the country. In my opinion, Assassin is one of the best bangs for the buck and a great GF (that's what I cooked on first). These days I am quite partial to Deep South :-D

In GA on the GBA side you will find mostly Stumps & Assassins. Both are top quality GF

 

[J&B'sBBQ]

What GF are you guys using? I'm not opposed to getting a GF and especially if it will make it easier to manage things.

I'm cooking on a Southern Q Limo. We got our first one a year ago, cooked on it for 15 contests last season, and I picked up our new one a few weekends ago when I helped Scott with his Q school.

 

[J&B'sBBQ]

Why not look at the "Hot and Fast" cooking. Barrels allow you sleep all night. Bubba's great color is coming out Hunzanker Vortex Smoker. I took Bubba's class. I was amazed how like wood was used with the lump. You can see I do have a Lang 84, but I prefer the barrels. Not tending a fire all night long is not the main reason for the switch. I switched for the following reasons.( 1. Color 2. Temp control 3. Time) Yes color! After judging a contest it opened my eyes to the fact that the we judge 1st with our eyes.

I sleep great with my GF! I actually get more, quality sleep now than I did when we cooked hot and fast on my stick burner. We ran in the 300+ range on sticks, but we were up at 4am to start the fire. Now I put meat on at 10:30, wrap at 4, and then I sleep till 6am. That gives me a good 7-7 1/2 hrs of sleep each time we cook.

 

[masque13]

i have trouble sleeping at comps.....I'm usually so amped up that it's futile for me to try.....I do occasionally nod off for a few naps here and there.......but never do I actually get any real sleep. i'm just too pumped up.