Considering entering a competition, and I need some advice

You can do it with 2. Cook big meat the night before (butts and brisket on each). Sat morning, you can pull and store those in a cambro. Use 1 for ribs and 1 for chicken Sat morning through turn ins. I would suggest 2 XLs but 2 Ls would work.

There are people who compete with BGEs and even some who do pellet smokers. Most do large stick burners. You could definitely do it with a couple of Eggs. The main issue I notice in pictures here is the much smaller smoke ring compared to what you see from a stick burner. Judges like the thicker smoke ring and appearance is one of the things you are judged on.

ChuckR said:

I was wondering how many BGE would be sufficient and how many would be ideal for a comp. I have a large, and I have access to a couple of more large and a medium. What would you recommend? 

You will need a minimum of 2 larges. IMO (of course harry soo placed well on a single mini wsm)

You start with butts in one and brisket in the other, at about 4 or 5 you can combine those into one and put the ribs on the other. This is where a 3rd egg would be nice (medium is fine here) so you can throw the chicken on at 10ish. Though you can probably transfer the butts and briskets to cambro to do the chicken back on the first egg.

Toxarch said:

There are people who compete with BGEs and even some who do pellet smokers. Most do large stick burners. You could definitely do it with a couple of Eggs. The main issue I notice in pictures here is the much smaller smoke ring compared to what you see from a stick burner. Judges like the thicker smoke ring and appearance is one of the things you are judged on.

We cooked this on ceramic kamado cookers including BGE, I think this is a pretty good smoke ring, regardless of cooker.  Pics are from 2 different comps.  

If you do all 4 meats then I highly suggest 4 cookers, chicken could be done on a weber kettle or similar.  I am referring to a KCBS comp with 4 meats.

Grillin_beers said:

@b&bknox how did the competition go this weekend? 

We thought it went better than the judges did, lol.  Think we were 15th out of 39, with our best being pork at 11 and brisket (top picture 12th).  Rained like crazy for much of it.  As you know the kamados are unaffected by weather.

Good job, nice smoke ring for an Egg

yea sure they don't (judge smoke ring), just like it's okay to leave burnt ends out of the box (not if you want a high score).  We don't use nitrites in our rubs to get the ring just figured out a great way to do it.  The pork money muscle smoke ring was over 1/3 of its diameter.