quote:

Originally posted by John Cossman:
Pat,I will be down to judge.If I dont have to run out too quick afterwards I would like to get a quick look at that new cooker.

Hey John, I'd be happy to show it to you.

quote:

Originally posted by ChrisP:
Is there anyone out there that competes with just one 22.5" WSM? I know its possible but I wanted to see if there is anyone who is currently doing it that might be willing to share their experiences/tips. I am looking at doing my first comp. in Novemeber.

Hi Chris... You could certainly do it on one 22.5", but you'd have to make sure to start the big meats early enough so that they are out of your way for the ribs and chicken. You can hold the butts and briskets in a dry cooler lines with towels or newspaper or in a Cambro for hours if you need to. If you have a Kettle you can also use that for chicken and just do the butts, briskets and ribs in the WSM.

Practice your timing a couple of times at home before the competition, and add some extra time for a butt or brisket that is stubborn.

Ron, You got the Hardware...What do you use for a Comp? Be Honest.......

I don't think it's any secret that I use my FEC at Competitions. I also use either an 18.5" WSM or a 22.5" kettle for the higher temp stuff (chicken mainly, but some of the side categories as well). But my chicken has sucked this year so don't go by me

But, what I use doesn't impact my answer to the original question about competing with one 22.5" WSM. I think it can be done, and can be done successfully with enough practice. It really is all about timing and getting the big meats out of the way so you can fit the ribs and chicken and make any temp changes necessary based on your personal preferences.