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Anyone else against pellets in competition?

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BrianL

  • Karma: 0
There's an ignitor that runs either for a set time (a few minutes) or until the cooker hits a certain temp. Sometimes that fails and a match or white Weber starter cube will get it going.
#16 - November 02, 2011, 03:46:36 am
SQUEAL TEAM SIX
Memphis Advantage
Onyx Oven
22.5" & 18.5" WSM

AzScott

  • Karma: 13
Brian's correct.  It's started by the electric heating element and then it never comes back on.  IF it goes out a team must completely remove all of the meat before relighting with the electric heating element.  I've had that happen once and it wasn't fun with racks of meat all over the place at 4 am with it raining. 
#17 - November 02, 2011, 08:28:14 am
14' R&O offset
FEC 100
3 L BGE's
1 Mini BGE

Competing since July 2010

AZWildcat

  • Karma: 22
Dan, as far as propane and electricity I think it's due to tradition and safety.  Propane possibly could pool in the cooking chamber and ignite causing possible damage or injuries.  I'm pretty sure health and fire departments would have issues if there were home made propane smokers amongst a crowded contest with no emergency off switch.   I say let them all play as long as there aren't any homemade propane smokers.

Having once tried to marry a WSM and a Turkey Fryer Propane Unit on a boring weekend (not my brightest moment I assure you), I can attested to propane pooling and BOOM. Yeah, homemade propane units are not so good.
#18 - November 02, 2011, 08:40:57 am
2 UDS's-Stoked
2 WSM's-Stoked
BWS Party-Stoked
22.5 Kettle to burn burgers and steaks.

Be kind, polite and courteous to everyone you meet, and ALWAYS have a plan to kill them.

toys4dlr

  • Karma: 5
Both on my 100 I use at comps and the 500 in the Restaurant, I have disconnected the electric starter and I use a propane welding torch to light a small handful of pellets. 

Some hand sanitizer and a match will do it too.

The heat and smoke source is 100% the pellets, which is 100% wood, once lit it is burning wood.

I have used a Stumps, with a gravity feed system and a stoker.  Close to the same thing.  I just like the flavor profile from the pellets, it is more consistant.  Trust me, I have replaced boards, had a flame out, spiked  due to a electricity surge.  But honestly, the meat does not hope on and off the smoker.  Look at Rod from Pellet envy.  He is kick everyone butt using an offset or pellet cooker. 

 
#19 - November 02, 2011, 11:25:28 am
Toys 4 BBQ'N
Competition BBQ Team - Anthem, Arizona

Comfort is King with our team

Q-TO-U-BBQ, Anthem AZ
North Valley Magazine's Reader's Choice Best BBQ for 2010 and 2011

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