Weber Smokefire proves it's value in KCBS competition


 
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DeanK

New member
Just over a week ago, I took my Weber Smokefire EX6 up to Susanville for a KCBS four meat competition. Normally, I use a team of two 22" WSM's and an 18" WSM. However, this competition was up at 4000' in elevation and the night time low was around freezing. After living the mountains of Colorado for 14 years, I understand how altitude can mess with charcoal's ability to burn properly and I did not want to deal with that during a comp cook. I also thought that the EX6 pellet smoker would have a better chance at maintaining a consistent temperature over night in the cold temperatures. Just for the record, my EX6 is a first generation unit, purchased in February 2020, that has been upgraded with the new pellet chute and auger assembly. I have also added the front shelf and the side shelf. There have been no other modifications to the unit, besides firmware updates.

The cook went great and the EX6 burned all night with out an issue. The next morning was busy cooking different meats. Every time I opened the EX6, it would recover the cook temp quickly. I only had to monitor the pellet's level and stir them on occasion to make sure it was feeding properly. Has with any smoker, fire management is key to good BBQ. I have owned lots of smokers and stirring/adding pellets to a hopper is easier than adding wood or charcoal. In the end, I was able to turn in all of my meats on time.

The results? The judges loved it! I place first in brisket and second in chicken. Overall, I was the reserve grand champion and the grand champion beat me by one hundredth of a point. I blame the fatty ribs that bought for the comp. The ribs looked good in the package, with straight bones and what I thought was minimal fat, until I trimmed them. Anyhow, the moral of the story is that I won over $2500 cooking in a KCBS competition using the EX6. Say what you want about this pellet smoker, I can't wait to compete with it again.

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That is awesome! Congrats on a superb showing and thanks for posting some more great pictures of food done on the SmokeFire. I want one!
 
Nice job, congrats! That’s something I’d like to get into is comp Q, options are slim in Wyoming and....well “good” BBQ around here really isn’t that great haha
 
Well Done! When mine worked right, the food from it was hard to beat. Not surprised someone with your obviously great skills could do very well with it. How do you get the chicken off the grill keeping the sauce so perfect?
 
Thanks for the great comments.

Thanks Chris for the 9 for presentation. For those of you new to competition judging in a KCBS comp, the scale is 1 to 9, a 1 being a DQ and a 9 being the top score.

I use two types of aluminum pans. Full pans and half pans, like the pans used in a chafing set. They are cheap at Costco and easy to clean if they are not to dirty. If they are to dirty, I clean them the best I can and throw them in the recycle bin. The half pan fits on the flavorizer bars under the main grates. I place one on each side, then one in the middle with the edges resting on the other two. I half fill the middle one with water. It’s not a perfect fit. The center grate wants lift up a tiny bit. Drop a 20 lbs. brisket and a large pork shoulder on the main grate, add heat and the pan warms up to settle in place. This leaves me the whole smoker grate space to work with. I will try to add a picture in the next day or two.

As for saucing chicken, I dip the chicken in a pot of warm bbq sauce then place them on a bakers cooling rack. The ones used when cooling cookies after they are baked. Then place the whole cooling rack loaded with chicken, back in the smoker until the sauce is tacky. Lift the whole rack out and carefully plate the chicken. Judges can’t see the bottom when judging for appearance.

I hope that answered some of your questions. Enjoy the fire and have fun with your food!
 
Last edited:
DeanK said:
Thanks for the great comments.

Thanks Chris for the 9 for presentation. For those of you new to competition judging in a KCBS comp, the scale is 1 to 9, a 1 being a DQ and a 9 being the top score.

I use two types of aluminum pans. Full pans and half pans, like the pans used in a chafing set. They are cheap at Costco and easy to clean if they are not to dirty. If they are to dirty, I clean them the best I can and throw them in the recycle bin. The half pan fits on the flavorizer bars under the main grates. I place one on each side, then one in the middle with the edges resting on the other two. I half fill the middle one with water. It’s not a perfect fit. The center grate wants lift up a tiny bit. Drop a 20 lbs. brisket and a large pork shoulder on the main grate, add heat and the pan warms up to settle in place. This leaves me the whole smoker grate space to work with. I will try to add a picture in the next day or two.

As for saucing chicken, I dip the chicken in a pot of warm bbq sauce then place them on a bakers cooling rack. The ones used when cooling cookies after they are baked. Then place the whole cooling rack loaded with chicken, back in the smoker until the sauce is tacky. Lift the whole rack out and carefully plate the chicken. Judges can’t see the bottom when judging for appearance.

I hope that answered some of your questions. Enjoy the fire and have fun with your food!
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if you're ever seeking taste testers, you have two right here in EDH; me and @DanHoo. we promise to give honest and detailed feedback too :cool:
 
Nicely done Dean. Probably a challenge bringing that to a competition? Have to supply your own power too?
 
Congratulations Dean ! Excellent job.
Like others, definitely a 9 !
Would have loved to have been in the tent !
 
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