AZ Barbeque.com

1st Timer...

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Mike (AZBarbeque)

  • Karma: 171
We are also working with one of the local BBQ resturants to host a similar class in Mid October that will be Free to attend.  We will post details of it soon.

But that class in Taylor will be a great one for only $100 with meats included..
#16 - July 27, 2007, 11:20:39 am
Michael J. Reimann
Realtor - Clients First Realty (Real Job) - www.TheReimannWay.com
Owner/President - AZBarbeque - #1 BBQ Club in Arizona
Owner/Pitmaster - AZBarbeque Catering - www.AZBarbequeCatering.com

If God wanted us to be Vegetarians, why did he make animals out of meat??

BBQ JIM

  • Karma: 0
BellyDoc, you have no idea how glad I am to hear that I'm not the only one going into this event  blindfolded.  You asked a few questions that I've been pondering lately, thanks.  I've been doing a lot of research on bbq competitions and have learned a few good tips (thanks to the guys here and a few other places) that I hope work for me.  The best tip so far was to smoke with all the comp rules and turn in times, that alone has helped boost my confidence.  I know with the help from these fine peeps and a whole lotta luck I'll do just fine, besides, it's all in good fun right? ;)
#17 - July 27, 2007, 10:17:19 pm
« Last Edit: July 29, 2007, 03:33:35 pm by BBQ JIM »
BBQ JIM
Lazy 'Que BBQ Co.

Stumps GF223
Modified Bar-B-Chef

VisionQuest220

  • Karma: 0
Jim, I see in your signature that you have modified your Bar-B-Chef.  Would you mind elaborating on what you've done?
#18 - July 28, 2007, 12:49:19 am
http://www.rhythmnque.com
The All-WSM Championship Barbeque Team
2008 & 2009 CBBQA Team of the Year

montyguitar

  • Karma: 0
A little warning for 1st Timer,
Now that you have decided to enter this contest I think there is something you should know.  You are going to have so much fun and meet some of the nicest people on earth that this will NOT be your last contest.  If you are like the rest of us and the fact that you are on this forum says you are, you are going to love this.  There is something about driving into the contest area knowing that you are now a Competitor...not just an onlooker.  I would love to be there when you first pull in because your eyes will be big as saucers.  Best of luck in your 1st contest.  Hey, we won the porkbutt category at our second contest ever.  It can be done.  Good luck!
#19 - July 28, 2007, 12:30:53 pm

BBQ JIM

  • Karma: 0
VisionQuest220, I did some basic mods that I learned from another site.  1st was to raise the charcoal grate with 4- 2" x 5/8 carriage bolts, 8 fender washers, and 8 nuts (keeps the ash from smothering the hot coals), 2nd was to fill the original temp gauge location with a pipe plug, then install the temp gauge at grate level where the meat is, 3rd is added some aluminum flashing inside the lower part of the chimney, let it unravel inside the stack just above the grate (to even out temps).  The other mod (which I haven't done) is to extend the baffle from the fire box into the smoke chamber about 6" (supposed to even out temps as well).  Of course after the few mods I made I realized this Bar-B-Chef wasn't big enough to do all the smoking I had planned so I instead bought a Stumps GF223. ;) (no mods needed!)

#20 - July 29, 2007, 11:06:26 am
« Last Edit: July 29, 2007, 03:33:13 pm by BBQ JIM »
BBQ JIM
Lazy 'Que BBQ Co.

Stumps GF223
Modified Bar-B-Chef

BBQ JIM

  • Karma: 0
montyguitar, I can't wait for Novembers event, and actually I'm saving up for the one in January as well.  I'm driving the wife crazy with all the comp talk, she's telling everyone I'm like a 6 yr old at Christmas. :) :) 


 
#21 - July 29, 2007, 11:09:52 am
« Last Edit: July 29, 2007, 03:32:52 pm by BBQ JIM »
BBQ JIM
Lazy 'Que BBQ Co.

Stumps GF223
Modified Bar-B-Chef

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