Hi guys,
I've finally decided to put my money where my mouth is, and entered my first competition today (June 1st). Meat inspection is Friday at 2pm, turn ins are Saturday at 1 (chicken), 1:30 ribs, 2 pork, 2:30 brisket. I currently have a brinkmann gourmet charcoal smoker (modded), and a 22.5 weber OTG kettle w smokenator. Do you think I have enough grill space? I will have to make a test run, but here are my initial thoughts.
I could cook an 6-7 pound shoulder on the bottom grate of my brinkmann, along with a rack of ribs (cut in half and carefully placed), and on top, a small (8-10lb) brisket with a rack of ribs, or least half a rack. On my weber I would cook 2 chickens (cut into pieces), and possibly another rack of ribs.
Any tips from the competition guys? Should I invest in another kettle? I want to build a UDS this summer, just not sure I'll have the means and time before this first competition.
Thanks for any advice!
I've finally decided to put my money where my mouth is, and entered my first competition today (June 1st). Meat inspection is Friday at 2pm, turn ins are Saturday at 1 (chicken), 1:30 ribs, 2 pork, 2:30 brisket. I currently have a brinkmann gourmet charcoal smoker (modded), and a 22.5 weber OTG kettle w smokenator. Do you think I have enough grill space? I will have to make a test run, but here are my initial thoughts.
I could cook an 6-7 pound shoulder on the bottom grate of my brinkmann, along with a rack of ribs (cut in half and carefully placed), and on top, a small (8-10lb) brisket with a rack of ribs, or least half a rack. On my weber I would cook 2 chickens (cut into pieces), and possibly another rack of ribs.
Any tips from the competition guys? Should I invest in another kettle? I want to build a UDS this summer, just not sure I'll have the means and time before this first competition.
Thanks for any advice!
