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#1 Tony Barbagallo

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Posted 28 February 2012 - 07:27 AM

I am new to comp cooking. I am entered in the Smoke on the Mountain comp. My concern is my equipment. I am using a chargriller 5050 with offset firebox. My partner is bringing something similar. Are there any rules or ettiquit (sp) regarding pits I should know about.

#2 RYAN PANG

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Posted 28 February 2012 - 08:52 AM

Don't cause a fire #1
Be careful with ash
And chimneys because contestants don't want ash on food.
Chimneys are fine, but be considerate about ash.
Fire extinguisher.
Comfy chair,refreshments.

That's some of it.
See you there

#3 Kevin Barteaux

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Posted 28 February 2012 - 11:04 AM

View PostTony Barbagallo, on 28 February 2012 - 07:27 AM, said:

I am new to comp cooking. I am entered in the Smoke on the Mountain comp. My concern is my equipment. I am using a chargriller 5050 with offset firebox. My partner is bringing something similar. Are there any rules or ettiquit (sp) regarding pits I should know about.
You can bring as many pits as you want, but it is considered bad form to use more than one at a time.

j/k!

#4 Bill Bain

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Posted 28 February 2012 - 11:59 AM

View PostKevin Barteaux, on 28 February 2012 - 11:04 AM, said:

You can bring as many pits as you want, but it is considered bad form to use more than one at a time.

j/k!

LOL, you are too funny.

#5 Ric Gilbert

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Posted 28 February 2012 - 02:02 PM

View PostRYAN PANG, on 28 February 2012 - 08:52 AM, said:

Don't cause a fire #1
Be careful with ash
And chimneys because contestants don't want ash on food.
Chimneys are fine, but be considerate about ash.
Fire extinguisher.
Comfy chair,refreshments.

That's some of it.
See you there

Hope you kick some ash at this contest.

#6 RYAN PANG

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Posted 28 February 2012 - 02:41 PM

View PostRic Gilbert, on 28 February 2012 - 02:02 PM, said:



Hope you kick some ash at this contest.

What?
Kick some ash? Not a hubcap?
You don't want to win the hub cap award.

#7 harry stewart

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Posted 28 February 2012 - 02:43 PM

Scorching is permissible, Ric's wife doesn't mind!

Edited by harry stewart, 28 February 2012 - 02:44 PM.


#8 Ric Gilbert

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Posted 28 February 2012 - 03:39 PM

At this point Tony is asking himself, "What the heck is going on?"

#9 Butch Richardson

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Posted 28 February 2012 - 03:44 PM

Lets all join together and make some crop circles in Ric's back yard.. :innocent:

#10 Mark Brown

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Posted 28 February 2012 - 04:00 PM

We don't have to make the crop circles, all we have to do is feed his dog scraps and the circles will take care of themselves

#11 matt brailey

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Posted 28 February 2012 - 04:37 PM

Getting the thread back on track, I would say that the only thing you need to be concerned with is safety and common courtesy.

Beyond that, I would say that you might consider looking up the mods people make to Chargrillers. Extending the smoke stack, adding a baffle, tuning plates and a water pan, will help you more effectively use that cooker. From my experience, a small offset is a good place to start for backyard purposes, but you'll rapidly discover that other cookers are inexpensive to acquire or build, are cheaper to operate and allow you to produce a better and more consistent product. You might want to consider adding an Ugly Drum Smoker to the mix. If you want, you are welcome to borrow mine for the contest if it is of interest.

Beyond cookers, make sure you have a good plan in place for your team. This will help you immensely in meeting the primary objective of your first contest which is to get four meats turned in on time. I suggest that if you have something written down that you consider sharing it here so that people can help you get it nailed down.

Good luck!

Matt

#12 Ric Gilbert

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Posted 29 February 2012 - 09:57 AM

Matt is a party pooper, oh wait...that's my dog.

Tony, Matt's advice is sound and I, too would like to offer you a hand. I will be at the event early and will carve out time to sit down with you and go over any questions you may still have. The forum is a great site to do some reconnaiassance so ask away. Although, at times we may get side tracked, we eventually 'circle' back. Please consider coming as a guest to my backyard event. This would be a grat way to start your bbq adventure.

ric

#13 Jess Trujillo

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Posted 03 March 2012 - 01:09 AM

Welcome to the hood. Your equipment should be fine. You know how it reacts, when to add fuel, etc. You'll definitely be "putting in work" on them bad boys. As Matt stated planning and preparation are critical. A timeline and equipment list are a must!! I can't emphisize this enough. #1 on my list is a certified fire extinquisher. I'll be at Rics and SOTM, you're welcome to stop by. Good luck and ask away.





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