Getting Competitor to Temp

[Wine&Swine BBQ]

How long does it take to get a Competitor up to 225?
What are some tips for Start up.

Thanks

[TigerSmoker]

From the time I light the fuel, it takes me about 1 1/2 hours to get to 225. That's using about 9 lbs of briquets and a full water pan.

[Double D]

I useley allow an hour doesn't take exactly that Long. I do have a competitor by the way.I fill the charcoal pan leving the left front corner
open for about half chimney of hot coals to dump.Left vent open all the way.When it gets with in 25* of target temp start closeing the vent down
I usley end up with it being open 1/2 to no more than an inch.I am not using a guru at this time sure I will soon. If you over shoot your temp
with the vent open all the way it takes a good bit of time for it to drop back down. If you have a perminant water pan you could drain some of the hot water out. Then fill with cold water.

They are alot of good post already on this forum about starting the cooker
This is basic info but I hope it helps

[woodsforums]

About an hour or so, I do use the guru however, so I dont know the time without it. I use the warm up time for cold smoking the meat, but that could be superstition!

[Ed Embry]

If you want to bring it to temp fast, fill the water pan with hot water, load up the charcoal box with coal and wood chunks and push it all the way in; use a weed burner to start a corner of the coal. You can get it up to temp in about 15 minutes.

[Captain-que]

Used the weed burner on the Fatboy a couple of weeks ago. Got home late and had 4.5 hours to have the ribs ready. Hit the corner of the coals with the burner and then turned it up on the bottom of the water pan. Heated the water to boling in 2 minutes flat! Fatboy was up to temp an ready to cook quick enough to give me 4 hours 10 minutes for the back ribs to cook! Wouldn't want to rush like that too often, but it worked in a pinch.

[Critter]

I'd be careful using the weed burner directly on your water pan all the time it will warp it big time and can shorten the life of your water pan. I don't fill the water pan till it gets to about 200-250 then fill water pan and temp comes up quicker. It usually take me about 30-45 min to get to temp. jusing the burner to start your corner helps alot.

[Captain-que]

Definitely not something I'd do all the time. Just one of those crisis moments and hungry people coming for dinner. I find I do a lot of stupid things when I get in a rush!

[ique]

When I want to get my backwoods up to temp fast I just leave the water pan empty. A fully engaged chimney gets the cooker up to 275* pretty quick, then I'll add water and meat and things settle in to 225. Usually can do that in about 30m.

-Chris

[KC_Bobby]

Thank you! I'll leave the pan empty next time I start up and add hot water as I get going at home. At comps I'll ask to borrow some hot water and return it in its gaseous state or if they demand hot water - I can drain them some water out of my water pan when I'm done.