Competition rigs

wombat

Newbie

Original poster

Sep 5, 2014

24

10

• Oct 19, 2015

• #1

I was just wondering what the general trends are in terms of the better performing teams smokers. I'm based in Australia and completion BBQ is just taking off. We don't get a lot of the background info on whats working well for the better teams competing here. So fellas, whats hot on the comp scene? 

 

gomez93

Meat Mopper

Dec 4, 2013

150

13

• Oct 19, 2015

• #2

"It's not the cooker, it's the cook"
If you can reproduce the flavor profile the judges are looking for you will be in good shape.

 

wombat

Newbie

Original poster

Thread starter

Sep 5, 2014

24

10

• Oct 20, 2015

• #3

I'm not going to argue with the statement as there seems to be a lot of truth in it. I have cooked on a variety of equipment from cheap offsets to full trailer rigs and can certainly tell the difference in how they cook.

What I'm really wanting to know is what the current trends are in competition BBQ

 

unclebubbas bbq

Smoking Fanatic

Jun 26, 2013

425

146

Rocky Hill, CT

• Oct 20, 2015

• #4

Wombat I am a KCBS judge and have been to many competitions. I have seen some competitions with mostly Weber Bullet smokers and ugly drum smokers right next to a team using a Jacks Old South H2O water cooker. That being said most teams with the $$$ are using insulated vertical smokers, Stumps or equal.... next would be a Lang reverse flow offset stick burner, then the Weber Bullets. All have had success with what they are using. Remember it's not the wand it's the magician. If you are looking to start a team and compete I would start of small and see if you like it and want to stick with it. There is a tremendous cost with competing and an average weekend you will spend anywhere from $1,000 to $1,500. The big teams all have sponsors and get their charcoal, their meat or their cookers for free.

Good Luck

 

gomez93

Meat Mopper

Dec 4, 2013

150

13

• Oct 20, 2015

• #5

wombat said:

I'm not going to argue with the statement as there seems to be a lot of truth in it. I have cooked on a variety of equipment from cheap offsets to full trailer rigs and can certainly tell the difference in how they cook.



What I'm really wanting to know is what the current trends are in competition BBQ

Click to expand...

In this area it seems to be:
Jambo and similar style offsets
Cans/Drums/bullets
Pellet cookers

The first 2 are cooking hot and fast and there may be some of the pellet guys do that as well

 

bbqbrett

Master of the Pit

Jan 17, 2013

1,656

593

About 10 miles from the blue turf!

• Oct 20, 2015

• #6

Wombat, not too many competitions where I am at. Been to a few to look and competed in a couple. Saw a variety a couple of Yoders, Langs, drum smokers and lots of the Weber Smoky Mountains. Even saw a couple of custom jobs that I did not get a chance to find out who made them.

My buddy and I were using a very cheap Brinkmann and we got a couple of calls with that. So with what the others have said I would not worry too much about the trendy stuff but use something you are comfortable with.

 

wombat

Newbie

Original poster

Thread starter

Sep 5, 2014

24

10

• Oct 20, 2015

• #7

Thanks fellas. I have been involved in four comps so far with regular calls. We have just been using a cheap Hark offset and a GMG pellet but want to expand. A lot of Aussies use a locally built Radar Hill reverse flow smokers while others use Yoder SFB units. ProQs seem to outnumber WSMs but both show up as do UDS's. I will probably build my own unit and just want to look at the options before I pick up the tools.

BBQ is taking off down here with our BBQ Wars the southern hemispheres biggest comp

 

unclebubbas bbq

Smoking Fanatic

Jun 26, 2013

425

146

Rocky Hill, CT

• Oct 21, 2015

• #8

Enjoy and most of all have fun doing it. The folks I have met here were all top notch, they invite you in to their trailer and show you what they are using to cook on and happy to share their knowledge and give advise. A band of brothers & sisters!