Recent content by joelarry
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BARBQ PICS 152.JPG
- joelarry
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- Album: First Competition in the Books
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First Competition in the Books
Fun is an understatement ! I'm hooked now!- joelarry
- Post #3
- Forum: Wood Smokers
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First Competition in the Books
- joelarry
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First Competition in the Books
My amateur BBQ team entered its first competition 2 weekends ago and we did good. There were 14 teams cooking whole chicken( broke down and used thighs), brisket, pork butt and pork spare ribs. We finished 7th in ribs (they needed another 25 minutes) 4th in butt, 4th in brisket and 2nd in...- joelarry
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- Replies: 4
- Forum: Wood Smokers
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BARBQ PICS 126.JPG
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- Album: First Competition in the Books
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BARBQ PICS 114.JPG
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- Album: First Competition in the Books
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BARBQ PICS 084.JPG
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- Album: First Competition in the Books
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BARBQ PICS 002.JPG
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- Album: First Competition in the Books
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BARBQ PICS 046.JPG
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- Album: First Competition in the Books
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Entering first Comp
Thanks Maryland. The Thighs are my least concern...I can't win them all. I will concentrate on the beef and pork and cross my fingers on the Chick.- joelarry
- Post #5
- Forum: Wood Smokers
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Entering first Comp
Thanks Ted. 262.5 Degrees is what i will use. I cook by IT but never at the same temp for all meats. I will surely be 'scramblin'.- joelarry
- Post #4
- Forum: Wood Smokers
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Entering first Comp
I'm entering my first competition this weekend and was wondering what would be the best temperature to cook at. I use a stick burner (375 gal oil drum). I will be cooking brisket, ribs, butt and chicken thighs. Plenty of time to complete the cook. Thanks for any input. It's going to be a busy...- joelarry
- Thread
- Replies: 8
- Forum: Wood Smokers
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Hey !
I'm located in Steuben County, NY and smoke with an old 375 gal. oil barrel with a wood stove welded to it (stick burner). I make some good 'Q' with it. I don't usually join any clubs that would have me as a member, but have made an exception here. Thanks for having me!
