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BBQ Pitmasters ?

post #1 of 16
Thread Starter 

 What are most them using as fuel?

post #2 of 16

It varies.  I've seen stick burners, pellet smokers, some charcoal...a little bit of everything.  I think I've seen stick burners the most.

post #3 of 16
There are several pitmasters that say it's not q if it's not a stick burner. I personally dont care as long as I get to eat it.
post #4 of 16
Thread Starter 


Do you think they are using charcoal or propane for the most part?

post #5 of 16

I don't think any of them use propane.  Most competitions only let you use propane as a starter.

post #6 of 16
Thread Starter 


Thanks. Watching it now and see offset smokers and charcoal.  One of the contestants even mentioned that q-ers who use pellets aren't really pitmasters

post #7 of 16
Quote:
Originally Posted by stevetheteacher View Post
 


Do you think they are using charcoal or propane for the most part?

Propane is not allowed in KCBS competition. 

Most of the guys use stick burners. Sometimes with lump charcoal.

 

You need to remember that Pitmasters is a TV show. 

The guys on the show are real but its a staged competition.

post #8 of 16

Yea right before I got my smoker I binged watched that show.  It does give real perspective of cook time and the various procedures.

post #9 of 16

To bikerchef's point, this is rule 6 from the 2014 KCBS guide:

 

6) Fires shall be of wood, wood pellets or charcoal. Gas and electric heat sources shall not be permitted for cooking or holding. Propane or electric is permitted as fire starters, provided that the competition meat is not in/on the cooking device. Electrical accessories such as spits, augers, or forced draft are permitted. No open pits or holes are permitted, except at the election of the contest organizer. Fires shall not be built on the ground.

post #10 of 16

It is really funny the Bias when it comes to smoking  so  many will say if its not pure wood its not true smoked ! My opinion is if it taste good and you get the smoked flavor in then you are a Pit Master ! So There !!!!!!

post #11 of 16

to me the food just tastes a little more personal after you tended to the fire for all those hours.  the taste of accomplishment. not knocking pellet, gas, or electric, I just like the challenge and reward of wood.

post #12 of 16
I think that a stick burner has a cleaner smoked taste, kind of like smoking a fresh cigarette as opposed to smoking one that you pulled out of the ashtray.
post #13 of 16
In fact this is me right now.
post #14 of 16

 

post #15 of 16
I'd like to buy one of the flameboss temp controllers,but I only see WiFi controlled model on their site for $349. Does anyone know of another band that isn't so pricey?
post #16 of 16

Nothing cheaper. BBQ Guru is a another brand.

I did mine own, "home rolled using a PID"

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