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Started By
Message
1
Posted on 4/28/14 at 11:38 am to Hammertime
quote:
I believe there are different classes of competition. BGE/Primo/etc in one class, and traditional in another
It may be different now but back when I was in the KCBS there were two divisions, amateur (called "backyard") and professional. I was on a team that competed in the professional division.
Posted on 4/28/14 at 11:39 am to ShubutaMS
quote:
is butthurt he spent $900 on a $200 smoker.
not at all.
It's been a great investment.
can a $200 smoker get up to 1100 degrees to sear my steaks the way i like em?
Posted on 4/28/14 at 11:39 am to Lester Earl
I wouldn't take you for a BGE user, in all your posts on the FDB I've never seen you ever mention cooking anything.
The BGE can hold temp much much better than my thin walled smoker, but many people who are serious about smoking use these types of smoke control units.
I personally don't, when I smoke I do it the old way. The only tool I use is a remote thermometer.
The BGE can hold temp much much better than my thin walled smoker, but many people who are serious about smoking use these types of smoke control units.
I personally don't, when I smoke I do it the old way. The only tool I use is a remote thermometer.
Posted on 4/28/14 at 11:40 am to Lester Earl
quote:
can a $200 smoker get up to 1100 degrees to sear my steaks the way i like em?
No, and this is the BGE's greatest asset, it makes excellent steaks.
This post was edited on 4/28/14 at 11:41 am
Posted on 4/28/14 at 11:40 am to Lester Earl
quote:
great investment.
investment
Posted on 4/28/14 at 11:41 am to Janky
quote:
Ceramics are automatic?
When they have this on them....
Yes.
quote:
Does Jack Nicklaus still use persimmon drivers?
Do the new drivers swing by themselves or does the golfer still have to make a good golf swing?
Posted on 4/28/14 at 11:41 am to Darth_Vader
quote:
No. Because they require no skill. One of the biggest keys to good BBQ is a consistent smoke and a consistent temperature. Being able to do these things with a smoker is (or it use to be when I competed in the KCBS) a key skill for someone competing in a BBQ cook off. Anyone can prep meat and put it on a grill for a set time. The real skill is making that grill do what you want it to do constantly for anywhere from 6 to 12 hours or even more. These new automatic smokers are great for home, but have ruined competitive grilling.
I can see your point, but I'm not trying to compete head to head with the same or similar equipment. I'm trying to make my food taste better in competition or non competition.
My issue with the BGE is in the perception that it's what makes food taste good, and it's not. Knowledge, prep, flavor profiles, spices, and many other things make food taste good. Knowing and executing that skill set is what makes it better. I suppose it gets down to that guy that decides to bust down and get a BGE because he's been assured that he's going to now do amazing food because of the equipment rather than understanding food and cooking first and foremost. It's kind of a ruse. Like getting a very expensive driver with a large sweet spot, only to find out that you're still slicing the shite out the ball, and so what you should have done first was correct that problem.
Posted on 4/28/14 at 11:42 am to Napoleon
quote:
The BGE can hold temp much much better than my thin walled smoker, but many people who are serious about smoking use these types of smoke control units.
in a competition, they may be necessary. But in the backyard they aren't. Maybe if you're doing it overnight i guess. They aren't "must haves" though, imo
the only attachment you must by is the plate setter. and its like $60.
Posted on 4/28/14 at 11:43 am to Mike da Tigah
mike
v
darth
v
darth
Posted on 4/28/14 at 11:43 am to CAD703X
quote:
I won a few BBQ contests using..*gasp* a $130 great outdoors propane smoker.
Are you sure about this? Around me all competitions require the use of natural fire. Never seen a comp that allows propane.
This post was edited on 4/28/14 at 12:05 pm
Posted on 4/28/14 at 11:44 am to Napoleon
quote:
I personally don't, when I smoke I do it the old way. The only tool I use is a remote thermometer.
Did these Saturday the old school way....
What you're seeing is after 4 hours smoke followed by 2 hours wrapped in industrial plastic wrap & aluminium and application of my homemade BBQ sauce.
Posted on 4/28/14 at 11:44 am to Darth_Vader
These same types af gadgets can be fitted for traditional type pits, look at pellet drive units like the traegar. Set it and forget it.
Posted on 4/28/14 at 11:46 am to Lester Earl
quote:
the only attachment you must by is the plate setter. and its like $60.
the pizza thing is nice too, when I used my uncle's I made some awesome foccaia on it.
Not gonna lie, I kinda want one, I just have to psyche myself out of it.
Posted on 4/28/14 at 11:46 am to Janky
quote:
These same types af gadgets can be fitted for traditional type pits, look at pellet drive units like the traegar. Set it and forget it.
That's exactly what I have a problem with in competitive BBQ'ing. I personally would not use even a ceramic smoker but my big issue is when all they have to do is set a thermostat and then sit back and do nothing.
Posted on 4/28/14 at 11:47 am to PoppaD
quote:
Are you sure about this? In Texas all competitions require the use of natural fire. Never seen a comp that allows propane.
I know we were not allowed to use gas when I competed in the KCBS. Maybe things have changed.
Posted on 4/28/14 at 11:48 am to Mike da Tigah
quote:
These new automatic smokers are great for home, but have ruined competitive grilling.
I can see your point, but I'm not trying to compete head to head with the same or similar equipment. I'm trying to make my food taste better in competition or non competition.
what?
and my son and i using a $130 smoker beat a 5-man team of die-hard texans wearing identical mathing shirts and bolo neckties who had a smoker built in the shape of a choo choo train and a picket fence.
like someone said, just because you invest more money into your rig doesn't mean you're going to win.
Posted on 4/28/14 at 11:50 am to PoppaD
quote:
Are you sure about this? In Texas all competitions require the use of natural fire
i'm in nashville and no one questioned it.
Posted on 4/28/14 at 11:50 am to Napoleon
quote:
No, and this is the BGE's greatest asset, it makes excellent steaks.
My favorite thing about primo.
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