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Considering entering a competition, and I need some advice

ChuckR
Posts: 248
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?
Suwanee, GA
Comments
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What categories are you cooking? That, more than anything else will determine capacity requirements.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
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.
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In a perfect world, for a kcbs competition, you would have 4 larges. However as others have alluded you could make do with two.1 large BGE, Spartanburg SC
My dog thinks I'm a grilling god. -
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.
Aledo, Texas
Large BGE
KJ Jr.
Exodus 12:9 KJV
Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof. -
Appearance is one of the things but it is weighted the least. Taste and Tenderness are still most important.
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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 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.XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum -
Also, you don't have to enter every category. You can start with one or two and then add more after a couple of competitions. I've got a buddy that only does brisket, ribs and chili. His wife does chili only. She almost always beats him at chili.
Aledo, Texas
Large BGE
KJ Jr.
Exodus 12:9 KJV
Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof. -
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.
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.
Be WellKnoxville TN -
@b&bknox how did the competition go this weekend?1 large BGE, Spartanburg SC
My dog thinks I'm a grilling god. -
Grillin_beers said:@b&bknox how did the competition go this weekend?Be WellKnoxville TN
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The smoke ring in your picture looks fine.
Aledo, Texas
Large BGE
KJ Jr.
Exodus 12:9 KJV
Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof. -
Good job, nice smoke ring for an Egg
-SMITTY
from SANTA CLARA, CA
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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.
______________________________________________I love lamp.. -
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.Be WellKnoxville TN
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