How to do a BBQ competition EASILY with just ONE pellet grill!
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- čas přidán 27. 09. 2023
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ill say it once, ill say it again, one of the most underrated bbq channels on this platform.
Him and ants bbq
Totally agree. Jeremy Yoder used to be my go to. He is good but he is no Steve Gow.
Damm man, your tip to move the pellet grill temp probe bellow the grate to get is killer. This is going to kick up my smoked sausage game big time. Sweet video!
Steve, this is a great vid for info, and how you did. Really enjoyed this, thank you👍🏼🙏🏼🥃
Great job Bud, I got the Camp Chef pro and love the smoke box.
This is awesome!
I have done well at a few backyard comps and i definitely think injecting gives me an edge
Great overview Steve
Thanks James!
Thanks for the vid! Question for you - I have the woodwind pro 36 and I am really loving it so far. Having a tough time though nailing down the best way to use the smoke box. What I typically do is let my meat sit at 190F for 3-4 hours at the beginning of the cook and load up the smoke box with a combo of post oak wood chunks and hickory wood chips. It gets really Smokey, which I love, and I find I have to reload typically every 30 minutes. While that is no problem for me, I find that sometimes the smoke flavor really kicks into the meat better than at other times, despite using the same method for each cook. Always place things on the top rack with a water pan underneath on the bottom rack. For the smoke box, I normally open the butterfly valve until the contents catch a flame and then I close the butterfly valve to let it smolder. The wood does not break down enough and so if I place more wood on top of the first batch of chunks, the smoke lasts for less time each round of 30 minutes that goes by. I’ve wondered if dumping the wood after every 30 mins and putting fresh new wood in there would help bring out more consistent smoke flavor, but haven’t tried yet. What have you seen helps the most in your experience?
hey i love your videos im in calgary what is your choice of butcher shop especially for beef ribs,pork butts,briskets? im also running a traeger ironwood 650
Just last night, I made 4 racks of ribs, 2 on mesquite log side loader and 2 on a Pit Boss, Pellet grill and can't tell much difference. Absolutely love my pellet grill these days Although I will say that I did use a smoke tube with mosquite wood chips in my pellet grill.
Very good information for new competition cooks. It"s a long way from Calgary; but if you ever find yourself in Louisiana, would love to introduce you to another competition format.
I'm getting the brisket rub.
Thanks!
Can you recreate tuffys stones brisket?
Nice job! Did you use any wood chunks in the Camp Chef or just straight pellets?
How is the camp chef pro? Is that the 24” version? Would you recommend this pellet grill ?
I found out the hard way that if you use tallow it’ll make your brisket taste bland. I had to season mine to be super salty when I use tallow or season it a second time after the tallow is applied.
Hey Steve, great video and I appreciate your sharing all your scores (the good and not so good). 🤝. Question on the hold, can you not use a sous vide cooler chest? I built one for my self and a few friends based on watching your video. Game changing! Thanks for that idea! Do judges not allow warmers? Lots of good tips and trick on this vid. Well done.
Thanks James! Can't use electric heat sources unfortunately
Maybe I missed it but I didn’t see the schedule posted
how do you think judging fares on smoky offset smoke vs lighter maybe not even there pellet? there seems to be so many flavors and enhancers thrown at this stuff is anything smoky or maybe just a couple cuts they look for it?
Any tips on how to get more smoke flavor from the woodwind pro? I have the 36" model. I've done 2 cooks on beef ribs so far and the tenderness/juiciness was spot on, but it was lacking in smoke flavor. I used wood chunks every 30 mins on the cook and it still didn't feel like it helped with smoke potency as i was hoping it would. Perhaps i should try using mesquite pellets and chunks? Any advice you'd have on how to maximize the smokiness of this pellet smoker would be appreciated! New to BBQ but LOVING every minute of it. Your channel has been helpful - thanks for all you do!
Try a good pellet like smokin pecan or use mesquite. You can also try a super low smoke for 4 hours at the start of your cook or an overnight super low smoke. Also try spritzing mote often. Moist meat attracts smoke.
@@SmokeTrailsBBQappreciate it! I tried using Knottywood Plum pellets and they’re really tasty, just need more smoke 😃 but I tried a pecan blend of pellets by GMG and still light. Will give mesquite a try and starting at low temps 😃
Must be fun to compete. Also, seems clever to use a single smoker.
Great video! Thank you for sharing. I judged the Invitational and the Open American Royal World Series of BBQ competition this past weekend. I was blessed with great bbq! However, there were a few entries that went little overboard with seasoning and sauce, to the point that it overpowered the protein. In my opinion, the seasoning and sauce need to compliment the chicken, pork, and brisket entry. The protein needs to shine. I understand that many may be trying to put their sauce and seasoning on the map at competitions. If you perform well at the American Royal, yes please sell or share the sauce and seasoning that you used. I am a little skeptical if the meat was properly cooked if the sauce/seasoning is overpowering. My best brisket in any competition, had a nice layer of fat attached. The seasoning, brisket, and attached fat was a perfect balance (all judges at my table agreed). It is a meat competition, respect the meat.
@SmokeTrailsBBQ - Interesting mod for the temperature probe. I recently got a Woodwind Pro 24 and I like this idea. Can you provide a bit more information about where and how you placed the probe and what the temperature offset you are seeing ? Cheers
I just removed the probe and clipped it to the rail on the left side underneath the drip deflector plate using a bulldog clip. The temperature difference depends on a couple factors but it's around a 50-100 degree difference. You need to play with the set temp to get the right holding temp on the top grate but after you find the right set temp it holds at 150 on the top grate very steady.
@@SmokeTrailsBBQThanks. I will take a look. And I assume that the higher the desired cooking temperature, the greater the spread amount will be and therefore will end up lowering the top cooking temperature by quite a bit, correct?
@brionlax not necessarily. The temperatures even out more at higher temps because it's burning more efficiently. Like I said, takes some playing around with to dial it in
@@SmokeTrailsBBQ Sounds like this might be a several beer task on the weekend..... Cheers!
Hey sir, I cannot find your video that you mentioned in a different video make a 190 and hold brisket. Can you please point me in the right direction? Thank you, love your videos!
It's called Texas brisket secrets from last year
thank you very much! @@SmokeTrailsBBQ
They can separate the flat from the point with KCBS and smoke them separately?
Yes
Really great timeline. I’m thinking demi-glacé could be the secret for brisket?
I think some kind of light savory demi glace with a hint of sweet added would be good.
Some competitions have the no garnish rule. It doesnt apply to the parsley at the bottom?
It does if you trim the parsley too short. Gotta take long strands of parsley and intertwine the stems underneath so it doesn't pull with the meat. Or use kale whish is heavier and doesn't stick as bad. In any event, judges aren't supposed to judge any garnish sticking to meat
What’s?!? No Pitts and Spitts pellet grill with the smoke cage?
Cool video to see how competitions work behind the scenes. I’ve never been to a competition, so this was pretty groovy.
Yeah, been done for years
What has?
My pellet grill top rack isn’t big enough to hold a brisket. I have a Traeger Pro 575. Any suggestions there?
The 575 is problematic that way.. I would find a way to make the top rack bigger
I took an old rack and cut it so I could wrap the wire slats around the edge of the original rack so it works as a hinge. I then mounted two angle brackets to the sides of the cook chamber to use as stops. I can cook on it flipped down for large cuts or flip it back out of the way when needed.
You are only limited by the size of the cook chamber but should be able to get 4 to 6 more inches of cooking space.
I am on a quest to get bite thru chicken skin. First time I heard someone say cook skin side down. I certainly will try it but would you consider a chicken cook. I guess its not an experiment or test for you but man if that works you will be spreading some great knowledge. At least to me
For sure. Yea skin side down in liquid fat really softens it up. Gets it bite through without scraping
New subscriber from Kelowna. If you ever find your way out here beers on me. Awesome video.
You forgot to mention the most important detail, did you add wood to the smoke box? I would assume you chose the camp chef to take advantage of the smoke box to add flavor. What flavor pellets did you use & what wood did you use? I can’t believe an offset guy like yourself chose to use a pellet smoker & didn’t mention one word about the “smoke flavor” in the final product.
Nope didn't use the smoke box. In my humble opinion, smoke flavor is not that important in comps. As long as there's at least a hint of smoke it's good enough for most judges.
@@SmokeTrailsBBQ thanks for the follow up. That is very surprising to me & very good info. It seems that the majority of BBQ videos always talk about the smoke flavor in the meat especially when they are talking about pellet grills. I guess that is the difference in cooking for judges, which you are obviously cooking for in comps, and cooking for yourself / family. That would also explain why most pitmasters don’t use offsets in comp but use them at home. Smoke flavor is truly subjective. Keep up the great work 👍🏼
Kcbs judges don’t like fat caps. Here’s why when you judge a lot and you have to sit there and eat literally pounds of brisket. The fat gets overwhelming. It also hides a Pit masters skill. The K CBS competitions are not claiming to be the greatest barbecue in the world think of it as the greatest single bite of barbecue you’ve ever had, if you seasoned your home brisket, the way you do a competition brisket by the third bite you would think it was over seasoned.
Thats a great explanation! I think another reason is alot of caps are not very well rendered
this is why you smoke a whole brisket and pork butt. they seem to do better that way
Isn't using a pellet smoker antithetical to BBQ?
No, BBQ is about temp, time, & flavor. Tender juicy protein with a specific flavor profile of your choosing. The pit is simply the tool you use to get the final product. If your goal is to get to work, does it matter if you walk, ride a bike, or drive a car? If your goal is to make great BBQ, does it matter if you use a 1000 gal. Offset, a pellet grill, or cinder blocks with hot coals?
Respectfully, I disagree. The art of BBQ is fundamentally rooted in the skill of keeping a fire. You're conflating cooking with BBQ. There is a difference, the literal definition of BBQ is "to describe various cooking methods that employ live fire" while cooking is "the art, science and craft of using heat to make food more palatable, digestible, nutritious, or safe.". A pellet smoker is not a live fire, therefore it is technically not BBQ'd, it's just cooked. The most critical skill of BBQ is the fire keeping, which is the most important factor for determining the quality of the finished product. Pellet grills are fine if you want to use them but you aren't BBQing if you do. @@shamusmcswiggins5708
Ok, I do have a fire in my pellet cooker. The difference is the fuel (still wood) & how you “employ live fire”. Using your text book definitions, I guess all of these competitions are “cooking” competitions not “bbq” competitions. Call it whatever you want, I enjoy my smoked meat and consider it delicious BBQ.
Pellet grills aren't a live fire. It's odd that you would say that considering you own one. Pellet grills merely feed pellets onto a hot metal element that smolders them into ash but doesn't have a flame. If you had a live fire in your pellet smoker it would generally be considered a big problem!
Early bird comment
Yes!
@@SmokeTrailsBBQ what part of Canada are you in? I’m going to be towing my new food trailer back up to Alaska about the second week of November. Maybe I can make a detour and say hello!!!
@@AlaskaBrisketCo calgary
@@SmokeTrailsBBQ how do I contact you outside of CZcams?
I figured the Amish wouldn’t use electric pellet cookers
fertile hair glands
I'm to poor right now to smoke. My phone blew up in my shirt pocket and I ended up in the hospital. Then before that my laptop died. Now my kitten needs surgery. She is more important then smoking some dam meat. Getting ready to sell the dam smoker