My wife and I competed in our first KCBS comp yesterday in Richmond. Thanks to SMF and other reading I had a decent idea of what to expect going in to the event. Going in to the event I knew that my biggest issue that I only have one 18.5 WSM. We started cooking started at 11:00pm on Friday with brisket and pork butt going on. Ribs started at 6:00am using 3-2-1. Chicken was last at 9:30am. Was able to hold a good 225-235 temp. (with no blower which after talking with other competitors, I will now be buying, did not realize how much easier that made things) Everything turned out good minus the ribs. The ribs were tough and kinda chewy, good flavor but not something I was very prod of. That being said ill get to the results.
Chicken - 15th
Ribs - 6th
Pork - 20th
Brisket - 10th
Overall 11 out of 26
For our fist contest we could not have been happier. It was an amazing learning experience and we are already looking forward to our next comp. Enjoy the pics.
Our set up, team name "Two Smokin' Lamps"
Wife making our turn in box
Turn in box with team name behind me
Chicken thighs ready for turn in
Ribs ready to go, 6th place!!!!
Chopped and pulled pork
Chicken - 15th
Ribs - 6th
Pork - 20th
Brisket - 10th
Overall 11 out of 26
For our fist contest we could not have been happier. It was an amazing learning experience and we are already looking forward to our next comp. Enjoy the pics.
Our set up, team name "Two Smokin' Lamps"
Wife making our turn in box
Turn in box with team name behind me
Chicken thighs ready for turn in
Ribs ready to go, 6th place!!!!
Chopped and pulled pork
