A great way to learn, go spend a day at a competion.


 

Mark Evenson

TVWBB Wizard
I was fortunate to be able to spend an entire day today at Smokin in the Oaks at Penn Valley,Ca.

I am relatively new to using a WSM and smoking in general. I have wanted to see just what competitive BBQ was like. I figured even if I never compete, I would except for the cost, I could learn something by watching the pros.

First thing that was overly apparent was how many competitors are using WSM's. More 22.5", but lots of WSM's just the same. I think that the BGE may have been 2nd in #s, several pellet, and several offset smokers. I arrived this am at about 10am, so I obviously missed a lot of the prep and early cooking. What I did get to see was each turn in, how the meat was chosen and boxed. I must advise anyone new to stay well back and don't ask any questions as the competitors are preparing their turn ins.

Just keep your eyes open and you will learn a
lot. I think that it is pretty apparent that everyone was saucing their chicken fairly heavy before turn in, rib too. Butt was mostly in chunks, small, I saw some trays with both pulled and sliced. These were KCBS rules.

I stayed after the the comp for the awards. A long wait but definitely worth the wait.

I guess that I would say that the event is not really a spectator event, but to do it once for a full day was well worth it. Oh, I got to meet several of the top competitors in Calif. A pleasure. These folks are great!

Mark
 
Absolutely!

My wife and I check out a couple every year. this year I'd like to try one. My personal goal: Don't come in last.

Brett
 
By 10 O'Clock I've got the Ipod in & going and I'm in full ignore mode. Not trying to be rude or anything but after about 9:15-9:30 things get really hectic and I simply can't be distracted or I'm doomed (I'm a single person team).

Anytime Friday and before about 9:00 or after 2 o'clock on Saturday I'll stand there and shoot the breeze as much as you want. Just not during turn-in. In fact, if you show up shortly after 2, I've been known to give away free 'samples' to folks who at least appear to show some interest. I certainly don't want to bring it home!

Glad you had fun and got to see how it works!

Russ
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">First thing that was overly apparent was how many competitors are using WSM's. More 22.5", but lots of WSM's just the same. I think that the BGE may have been 2nd in #s, several pellet, and several offset smokers. I arrived this am at about 10am, so I obviously missed a lot of the prep and early cooking. What I did get to see was each turn in, how the meat was chosen and boxed. I must advise anyone new to stay well back and don't ask any questions as the competitors are preparing their turn ins. </div></BLOCKQUOTE>

They are pretty common around here too but I wouldn't say wsms dominate the contests in my area. I think they are great entry level equipment because 2 or 3, 18"s will cost you far less that any offset or insulated cabinet.

I'll bet their prevalence in your area might be due to the successes of slap yo' daddy and rhythm 'n 'que cooks (who I believe cooks on them too).
 
Great idea. There's a ribfest in New Paltz, NY in August. I thought I'd go and check out that scene. I've no interest in competing in the immediate future, but I'd like to see what the hubbub’s all about.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Great idea. There's a ribfest in New Paltz, NY in August. I thought I'd go and check out that scene. I've no interest in competing in the immediate future, but I'd like to see what the hubbub’s all about. </div></BLOCKQUOTE>

be sure to put a call out to tvwbb members first. I've had good luck with meeting up with some great people that use this board. Who knows, one of us might even be competing there.

One word of warning: once you see what its like you'll want to do it too.
 

 

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