Joined: May 2006
There are some teams that cook light amounts,
1 pack of Chicken thighs (12 - 17 thighs).
1 pack of Ribs (1 - 3 racks dependent on rib type)
1 pack of Butts (1 - 2)
1 pack of Brisket (1)
For space, you can fit all these onto two 85 gallon drums or three 55 gallon drums, with 2 levels on the 85 gallon drums and 1 level on each of the 55 gallon drums.
If you look at pits like the Vault or Safe by Pitmakers, or the Baby Black from Backyard Cookers, you can make a small double walled insulated pits with gravity flow feed charcoal chutes, and the internal measurements will be somewhere around 24" x 24" x 24" and you can cook all your meats on something that size.
Of course there are other cooks that have bigger finances available, that cook larger amounts of meat, if buying the meat is no problem, I've seen up to 4 times the meat listed cooked by richer teams.
Most local contests in the west are either PNWBA, CABBQ, KCBS, IBCA, UtahBBQ, contests and generally don't cook whole hog, but if you are planing on cooking MIM, you may need a pit with enough capacity to cook a whole hog.
If you like the style of your cooker, you might trailer it as is to competitions, just make sure you build the trailer with strong enough axles and springs, as I've seen a few that didn't make it to more than a contest or two due to snapped axles or burst tires.
Respice, adspice, prospice. Latin proverb.
Respice = you didn't use enough spice the first time! adspice = you ought to add spice, you know? prospice = you should be an advocate for spice!
KCBS Certified Barbecue Judge.
UBBQO Certified Barbecue Judge.
|12-04-2012 02:03 PM
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