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Old 05-31-2008, 11:36 AM   #11
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keep the pics coming....my concern about taking that to a comp would
be cooking chicken at the same temps as ribs, butts, brisket.
Are these other teams using just one backwoods, or do they
cook all the meats at the same temp?
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Old 05-31-2008, 11:50 AM   #12
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I usually cook with two cookers at a comp. One for the butts, brisket, and ribs and the other for chicken.

I know that Chad from Moonswiners cooked all four meat categories on one Backwoods Fatboy, placing either first or second in 3 of the 4 categories so it can be done but that's a real tough task.

And like everyone says its the cook not the cooker!
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Old 05-31-2008, 11:54 AM   #13
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Man, that's awesome!!! Congrats!!!
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Old 05-31-2008, 11:54 AM   #14
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Ribs & Butt

Here is an updated picture of the ribs. So far I'm very pleased with the cooker. I've heard some complaints about bark formation because of the moist cooking environment but the bark seems to be forming nicely. The ribs are already starting to pull back from the bone and appear to be vey moist.

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Old 05-31-2008, 12:38 PM   #15
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Nice addition to the family!
Eats are looking real good so far.
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Old 05-31-2008, 12:41 PM   #16
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Looks great - I'm jealous!
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Old 05-31-2008, 12:45 PM   #17
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I too, am jealous. That's a sweet set up.
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Old 05-31-2008, 03:40 PM   #18
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Ribs Are Done!

Just pulled the ribs from the smoker. At least one member of the family is extremely happy with the results!

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Old 05-31-2008, 03:43 PM   #19
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did it taste as good as it looks?
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Old 05-31-2008, 04:13 PM   #20
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Man those look great!
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