Eagle Winter Thaw Cook Off

[Bud's BBQ]

All teams - please remember to bring plenty of extension cords to access electric.

Pray for good weather.

Look forward to seeing you all there.

And remember, you've got a 6:07 shot Friday night, and a 9:22 AM on saturday.

Please pass the word.

[Rich Parker]

Holy smokes that is two more shots than i normally have. :eek:

Thanks for the tip on Sobie Meats. So far I have tried their kielbasa and ribeyes and they were both excellent with fair prices to.

[bbqbull]

http://www.weather.com/weather/tenday/USMI0245

[spydermike72]

Man that forecast changes every 10 minutes...

[sfisch]

We gonna have so many shots that soon everyone will need C.C.W. permits.

Scot

[Rich Parker]

We gonna have so many shots that soon everyone will need C.C.W. permits.

Scot

I let mine expire....I was using it to much. ;)

[Derek]

Thanks Bubba, And I can't wait to meet everyone.

[bbqbull]

Man that forecast changes every 10 minutes...

Ya got that one right Mike.

I get depressed when I check it.

I'm packing winter, summer and rain gear!

[Derek]

Ya got that one right Mike.

I get depressed when I check it.

I'm packing winter, summer and rain gear!That's what I'm doing BBQBULL, I'm packing both winter & summer type clothing ust in case.

[tearl42]

All teams - please remember to bring plenty of extension cords to access electric.

Pray for good weather.

Look forward to seeing you all there.

And remember, you've got a 6:07 shot Friday night, and a 9:22 AM on saturday.

Please pass the word.

Sorry Walt, but for this comp I'll have to wait to do mine at 1:36 PM Saturday. No shots until turnins are complete for the rookies. :)

Weather is looking ok... 60 and partly sunny. Rain might hold off until Saturday night, which means runners should bring an umbrella. :D

[crewdawg52]

Sorry Walt, but for this comp I'll have to wait to do mine at 1:36 PM Saturday. No shots until turnins are complete for the rookies. :)



WHAT THA @$%^*#!$(&#$ !

(Just kiddin Dude. Dont do shots myself ( very bad experience along time ago), but will be there in mind, body, and soul (along with a Texrita)).

[michiana mark]

Holy smokes that is two more shots than i normally have. :eek:.

Pace yourself there big fella. Don't try and keep up with Bruce is the key.:D

[BruceB]

Your ruining whatever reputation I have left.:D:D:D

[Rich Parker]

Pace yourself there big fella. Don't try and keep up with Bruce is the key.:D

Bruce and Bubba are partiers and I wouldn't have a chance hanging with either. :D

[bbqbull]

http://www.weather.com/weather/tenday/USMI0245

[tonto1117]

http://www.weather.com/weather/tenday/USMI0245

Always amazes me where you look....I think my new profession should be a meteorolgist....what other job can you think of for being right less then 50% of the time and still get paid!!:rolleyes:


http://forecast.weather.gov/MapClick.php?CityName=Eagle&state=MI&site=GRR&textField1=42.8098&textField2=-84.7905&e=1

[crewdawg52]

Always amazes me where you look....I think my new profession should be a meteorolgist....what other job can you think of for being right less then 50% of the time and still get paid!!:rolleyes:


http://forecast.weather.gov/MapClick.php?CityName=Eagle&state=MI&site=GRR&textField1=42.8098&textField2=-84.7905&e=1

Baseball player? They get paid millions to FAIL 73% of the time..... and thats considered good!

[tonto1117]

Baseball player? They get paid millions to FAIL 73% of the time..... and thats considered good!

I bet you stayed at a Holiday Inn last night too....:D

See ya Friday!

[bbqbull]

http://www.weather.com/weather/tenday/USMI0245

What the ????

http://forecast.weather.gov/MapClick.php?map.x=228&map.y=179&site=grr&zmx=1&zmy=1

[Derek]

Since this first event is a learning event for me, And I will be looking at every single soker for an idea for my next "REAL" smoker upgrading from a masterbuilt. I have another farking question.

Is there such thing as a full wood smoker and if there is, will the rules allow me to use it?

[SmokinLee]

ya mean a stick burner? If yes; h ell yea.


Since this first event is a learning event for me, And I will be looking at every single soker for an idea for my next "REAL" smoker upgrading from a masterbuilt. I have another farking question.

Is there such thing as a full wood smoker and if there is, will the rules allow me to use it?

[Derek]

ya mean a stick burner? If yes; h ell yea.If that means a pure wood smoker where the fuel is WOOD then yes.

I want one of those more and more then char coal.

[jerry516planes]

If that means a pure wood smoker where the fuel is WOOD then yes.

I want one of those more and more then charcoal.

Derek,

There are a couple of issues with stick burners (wood) that you should be aware of. 1. Wood burns dry and does dry the food out. 2. Wood is full of creosote and other bad gases, which are very bad tasting and not good for anyone health wise. 3. Stick burners take a lot of care and need tended at regular intervals. (say 30 minutes maximum) 4. Stick burners are the most difficult to operate and started the axium of "Keeper of the Fire" as being a full time job!

Charcoal - Burns moist and does not dry the meat out nearly as much!

1. Charcoal has most of the creosote burned out of it. 2. Most of the other bad gases and carbon monoxide are also burned out. 3. Charcoal therfore burns cleaner. 4. Has less of a tendancy to darken the meat and look unappealing. 5. Lump Charcoal (Bio Char) burns at a more uniform rate, burns at about the right temperatur naturally, has less smoke, less discoloration, and is more forgiving.

Running a stick burner because one is looking to economize on charcoal expense is truely a false economy!

Remember the most common mistake is to over smoke and under cook. The opposite is more correct. Smoke is a flavoring agent and too much is as bad as too much salt.

For some pretty sound BBQ advice:

http://www.barbquau.com/about/index.html

"Another mistake new cooks make and we did this also, we undercooked and over smoked. The cooking devices we use in contests are really not smokers they are cookers that will food a smoke flavor. Too much smoke is not good, so we always try to have clean burning fire in our cooker. I remember when we started all of this crazy BBQ competition that now dominates our lives, I was always afraid to over cook my meat. The new rule is if you error, error on the side of over cooking rather than undercooking. Over cooked BBQ for the most part is still pretty good. But, undercooked BBQ will wear down your jaw muscle, especially an underdone brisket."

You should go to his web site and read all of it! I grew up very near Brimfield Illiniois. Our first house was in Brimfield and I still have family in that area! He is a great guy and it is a fun read!

Just my opionion and I could be wrong. :D

[SmokinLee]

Great info Jerry.. Beat the heck out of my answer:o





Derek,

There are a couple of issues with stick burners (wood) that you should be aware of. 1. Wood burns dry and does dry the food out. 2. Wood is full of creosote and other bad gases, which are very bad tasting and not good for anyone health wise. 3. Stick burners take a lot of care and need tended at regular intervals. (say 30 minutes maximum) 4. Stick burners are the most difficult to operate and started the axium of "Keeper of the Fire" as being a full time job!

Charcoal - Burns moist and does not dry the meat out nearly as much!

1. Charcoal has most of the creosote burned out of it. 2. Most of the other bad gases and carbon monoxide are also burned out. 3. Charcoal therfore burns cleaner. 4. Has less of a tendancy to darken the meat and look unappealing. 5. Lump Charcoal (Bio Char) burns at a more uniform rate, burns at about the right temperatur naturally, has less smoke, less discoloration, and is more forgiving.

Running a stick burner because one is looking to economize on charcoal expense is truely a false economy!

Remember the most common mistake is to over smoke and under cook. The opposite is more correct. Smoke is a flavoring agent and too much is as bad as too much salt.

For some pretty sound BBQ advice:

http://www.barbquau.com/about/index.html

"Another mistake new cooks make and we did this also, we undercooked and over smoked. The cooking devices we use in contests are really not smokers they are cookers that will food a smoke flavor. Too much smoke is not good, so we always try to have clean burning fire in our cooker. I remember when we started all of this crazy BBQ competition that now dominates our lives, I was always afraid to over cook my meat. The new rule is if you error, error on the side of over cooking rather than undercooking. Over cooked BBQ for the most part is still pretty good. But, undercooked BBQ will wear down your jaw muscle, especially an underdone brisket."

You should go to his web site and read all of it! I grew up very near Brimfield Illiniois. Our first house was in Brimfield and I still have family in that area! He is a great guy and it is a fun read!

Just my opionion and I could be wrong. :D

[Derek]

Derek,

There are a couple of issues with stick burners (wood) that you should be aware of. 1. Wood burns dry and does dry the food out. 2. Wood is full of creosote and other bad gases, which are very bad tasting and not good for anyone health wise. 3. Stick burners take a lot of care and need tended at regular intervals. (say 30 minutes maximum) 4. Stick burners are the most difficult to operate and started the axium of "Keeper of the Fire" as being a full time job!

Charcoal - Burns moist and does not dry the meat out nearly as much!

1. Charcoal has most of the creosote burned out of it. 2. Most of the other bad gases and carbon monoxide are also burned out. 3. Charcoal therfore burns cleaner. 4. Has less of a tendancy to darken the meat and look unappealing. 5. Lump Charcoal (Bio Char) burns at a more uniform rate, burns at about the right temperatur naturally, has less smoke, less discoloration, and is more forgiving.

Running a stick burner because one is looking to economize on charcoal expense is truely a false economy!

Remember the most common mistake is to over smoke and under cook. The opposite is more correct. Smoke is a flavoring agent and too much is as bad as too much salt.

For some pretty sound BBQ advice:

http://www.barbquau.com/about/index.html

"Another mistake new cooks make and we did this also, we undercooked and over smoked. The cooking devices we use in contests are really not smokers they are cookers that will food a smoke flavor. Too much smoke is not good, so we always try to have clean burning fire in our cooker. I remember when we started all of this crazy BBQ competition that now dominates our lives, I was always afraid to over cook my meat. The new rule is if you error, error on the side of over cooking rather than undercooking. Over cooked BBQ for the most part is still pretty good. But, undercooked BBQ will wear down your jaw muscle, especially an underdone brisket."

You should go to his web site and read all of it! I grew up very near Brimfield Illiniois. Our first house was in Brimfield and I still have family in that area! He is a great guy and it is a fun read!

Just my opionion and I could be wrong. :D

Great info Jerry.. Beat the heck out of my answer:oThank you guys.

Thank you Jerry, I want all options when I look at all the smokers. I was thinking that Char coal will be kind of pricy compared to wood but then I was researching it.


And I've found out that char coal is a lot cheaper and burns better like Jerry pointed out. ( late nite research is fun )


This event will be window shopping for me.


Also Jerry, That's one thing I'm mainly there for is to learn what meats are sponges for smoke & what meats are not.


Once I've learned the spongy meats then I can barely add smoke flavor to them and not over power them. I've already know 2 meats that's very spongy from trial & error.

Those meats are Chicken & Rib-Eye roast..

[spydermike72]

While I dont disagree with some of Jerry's points, I will beg to differ on the drying out of the meats. I personally have not dried out a piece a meat on the 3 stick burners I have cooked on. It is all a matter of practice. As Bubba and I posted a few days ago, if you have a clean burning fire you are going to produce a quality product.

You are absolutely correct in your point about over smoking, but to be honest I have done that more on a WSM than I ever have on either of my Lang's or my Silver Smoker...

I also have to personally disagree on the cost factor, I can get a truckload of wood for either free or near free and run a stick burner for a whole summer. I cannot do that with charcoal (yet)...

The thing to keep in mind when you are looking for a smoker (this is just my opinion) is what do you want to do with the smoker ? Are you looking to just cook for friends and family, are you looking to cater or vend or are you going to do comps only, or a combination of all 3 ? Once you answer that question you can then determine what is the best smoker for you and the purpose that you are going to use it for...

[Derek]

While I dont disagree with some of Jerry's points, I will beg to differ on the drying out of the meats. I personally have not dried out a piece a meat on the 3 stick burners I have cooked on. It is all a matter of practice. As Bubba and I posted a few days ago, if you have a clean burning fire you are going to produce a quality product.

You are absolutely correct in your point about over smoking, but to be honest I have done that more on a WSM than I ever have on either of my Lang's or my Silver Smoker...

I also have to personally disagree on the cost factor, I can get a truckload of wood for either free or near free and run a stick burner for a whole summer. I cannot do that with charcoal (yet)...

The thing to keep in mind when you are looking for a smoker (this is just my opinion) is what do you want to do with the smoker ? Are you looking to just cook for friends and family, are you looking to cater or vend or are you going to do comps only, or a combination of all 3 ? Once you answer that question you can then determine what is the best smoker for you and the purpose that you are going to use it for...When I graduate from newbie to intermediate then to pro, I would like to do a FULL PIG next year for a family and friend cook out, I would also like to cook all meats on the smoker. And it must be a trailer smoker.

Yes I do know they will run about 2 grand or more but my mother & step father said if I can save up to 1,500 They will chip in the other half and I have $300 so far saved for my smoker.

[Shane Holz]

I have ran nothing but wood in my new smoker and have to fool with it about every hour to hour and a half. In my opinion I haven't over smoked anything yet. But that is just my opinion. It's all about knowing your cooker and what you want. I will say a wood smoker is more work, just gathering up enough wood can be difficult but once that is done that part is over. I must say everything that I have pulled off this new cooker is very moist as well. Again, just my opinion with what I have used.

[spydermike72]

You may want to double that amount. A good used Trailered pit is about $3000 or so and even more for a new one... There will be all kinds of cookers at Eagle, bring your camera!!

[Derek]

You may want to double that amount. A good used Trailered pit is about $3000 or so and even more for a new one... There will be all kinds of cookers at Eagle, bring your camera!!Well I've found one brand new and will deliver for $2700, that's basic char coal, with a VERY long prep board.

Let me post a link on it and tell me what you think?

By the way it will be a converted smoker from propane to char coal.

I've talked to Melvin and he also said bring a camera and then decide on what type of smoker.

http://www.bqgrills.com/Large%20Pig%20Cookers.htm

It will be most likely this one but in char coal side loader...

[Derek]

Also this one, but I've got to call the gentleman and see if it can be a char coal version.

http://www.kingcookers.com/hogcooker.html ( and I've researched both dealers on google and consumers report, they both said these dealers are safe.

And both of the cookers can be towed behind my focus...

[Rich Parker]

Also this one, but I've got to call the gentleman and see if it can be a char coal version.

http://www.kingcookers.com/hogcooker.html ( and I've researched both dealers on google and consumers report, they both said these dealers are safe.

And both of the cookers can be towed behind my focus...

The John Deere version looks pretty sweet!

[Derek]

The John Deere version looks pretty sweet!Yes I agree, but since I'm not a farm boy I couldn't think of purchasing it.


However I really love the first kingcooker, the hog cooker I'll have to call Kingcookers after the event and see what they can do as far as converting it.


And yes I still want a whole hog cooker, That's the main feature I'm looking for specially for family cook outs. and possible cook out at my nieces Dad's work place...

[crewdawg52]

I hate chicken...... :mad:

[Rich Parker]

I hate chicken...... :mad:

Sounds like somebody drew the short straw.

[Capt Dan]

More trimming and less bitching.....chop chop.!:D

[Capt Dan]

when I get rich I want one of these rigs!

http://www.primecutgrills.com/prime.html

[Bbq Bubba]

Neither one of those units are "smokers" in the sense that you can cook with wood or charcoal.
The first is a gas unit and the second can be built much better by some of our own members! :eek:

Neither one of those would do you very well in competition and i only say that because you posted you wanted an all around pit.

[crewdawg52]

when I get rich I want one of these rigs!

http://www.primecutgrills.com/prime.html

Well.......... aint you a carpenter............?

[michiana mark]

Dereck, when you get there to Eagle, look up the folks from Beale St. Smokehouse. They have a very fine Gator Pit, that you may like. Wish I had one!!!!!!!!!!!!!!

[sfisch]

I used to have a ashtray with a gator on it but it got broke.

Scott