Competitor Temp Questions

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Competitor Temp Questions

Postby pbeyda » Sun May 06, 2012 7:45 pm

I have a fairly new Competitor. I like to cook hot and fast. Cooking at 300-325 degrees for 6 hours for a 12lbs brisket and 7lb pork butt.
I have a 25cfm guru fan. attached in the back left.
I am having trouble getting the box to that temperature. Often can get past 250.
I am loading the fire box with cowboy lump, and starting the fire in the front right. I light with a full chimney of hot coals.
I can get to 200 in 30-40 minutes but I sit at that temp for an hour before climbing higher.
I use a full water pan, usually preheated water using my turkey fryer pot so the water is boiling at entry.
I have tried pulling the heat deflector, but then I just boil the water away at just over 240...

Any thoughts. This is my competition cooking method. So I need to perfect high heat cooking.
Been using this technique for years on a Party with no problems, and a quite a few ribbons.
Thanks in advance for your advice.
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Re: Competitor Temp Questions

Postby fire&spiceBBQ » Mon May 07, 2012 10:10 am

I was taking the other day with a user that cooks like that in his competitor, he uses 2 chimneys full of lit.
I also wonder why your fan is on the back left if you start on the front? perhaps put the fan so it blows the fire towards the unburnt coals?

im interested to know how you make out with more lit on startup.

Thanks, Eric
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Re: Competitor Temp Questions

Postby RedValleyBBQ » Tue May 08, 2012 4:09 pm

I have noticed while cooking with a piglet and a competitor that if you want higher temps try using less water. Seems to help us get higher temps.
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