Welcome to The Pit.
I don't compete and I don't judge, so take this with a grain of salt.
If you are waiting until you retire to start competing, why not become a judge and judge a few comps to see what judges are looking for. That might help you when you start competing.
Hi, 812 Bar B Que! Welcome to the Pitmaster Club! You've made a great choice on the Yoder 640. It's garnered many 180 scores in KCBS brisket and pork.
I highly recommend that you find a KCBS judging class and take it. Plus, look at Cooking Classes too. Both will jump start your progress in BBQ Competition.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
Welcome from St Petersburg, FL. I would visit multiple competitions and judge as well. I am not a competitor, but I have gone to several of them. There is a lot going on, cooking is only a part. Knowing who is who, getting a good spot for the event, getting your brand out there. Large events bring serious people, and they all want to win. It looks like a blast to be on the circuit and getting to know a lot of good people. The traveling was a problem for us, pets etc.
We go to some local events and we enjoy the festivities as much as the actual competition. It’s like a BBQ fair. 👍😎
Cookers:
Oklahoma Joe Offset (older thick steel version!)
Camp Chef Woodwind
OK Joe Bronco
Weber Genesis
Ooni Karu
Weber Kettle
My goal is to eventually have at least one of every style of cooker….. I have work to do. Lol!
Thermometers:
ThermoWorks Thermapen MK4
ThermoWorks Thermapen ONE
ThermoWorks Thermopop
ThermoWorks RFX
ThermoWorks IRK-2 Infrared
Maverick XR-50
TempSpike Plus
Other Gear:
Megaforce 3000 Meat Grinder
Weston 7-pound sausage stuffer
Jerky Gun for making poppers. (Game changer!)
Amaz-N-Tube
Original SnS with drip n griddle
Weber Chimney
Fuels Used:
Splits/Chunks, whatever I can get. Usually B&B competition. Favorites are Cherry, Apple, Post Oak, and Hickory.
Pellets, Lumberjack.
Charcoal, whatever is on sale. Currently have a bunch of KBB. Will eventually try B&B. Use whatever lump is on sale in my Ooni.
Propane, Blue Rhino.
Rubs:
Usually make my own riff’s on Memphis Dust and BBBR. Also use Meathead’s commercial rubs and occasionally try something new. I like a couple from Tuffy Stone and Kinder’s. After several surgeries, I’m very sensitive to “spicy” stuff, so I need to be careful about heat levels.
Welcome from Indy!!! Kudos to you for wanting to compete! I’m way too critical of my own cooking even when it’s just for my family that I’m pretty sure completion BBQ would cause me to have a stroke. As a former member used to say, Eat well and prosper!!!
Don't know much about geometry, or algebra fer that matter, but our CandySueQ sure does. The biggie is love whut ya do. Welcome, eat good and have fun.
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