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Kloset BBQR

Executive Chef
Joined
Mar 2, 2005
Messages
3,150
Location
Hudson, OH
I just added a Backwoods Fatboy to my collection of smokers. Arrived yesterday, and seasoned it last night. I've got it warming up now with some lump charcoal and will add some Smokenlicious hickory to the fire soon. Also trying out the new DigiQ II. I'll be cooking a couple of racks of spareribs and a pork butt for final practice for next weeks comp.

I'll post pictures soon!
 
Thanks Greg, I also read somewhere that six of the nine finalist at this years Memphis in May were cooking on Backwoods Smokers.

It's like a cadillac version of a WSM. Its a water smoker and insulated so it will cook under any weather conditions.
 
Greg Rempe said:
Fatboys won the Jack this year...nice addition to the collection, Kloset!

I didn't think Bubba and Bruce did well at the Jack?? But they won? :LOL:
 
Larry Wolfe said:
[quote="Greg Rempe":159yxw1c]Fatboys won the Jack this year...nice addition to the collection, Kloset!

I didn't think Bubba and Bruce did well at the Jack?? But they won? :LOL:[/quote:159yxw1c]

How well did you do Larry? ;) :LOL:
 
You won't need many options. I added a couple of extra slide ins so I could space the racks further apart, also added the heat diverter, and a handle to help pull it up on the trailer, and most importantly four casters. I also ordered a cover. You might want to consider adding tie downs if you will be transporting it to contests.

The fatboy really moves easy on those caster. You can pull it with one finger, its that easy despite the fact that it weighs 275 lbs.
 
Pics

Here are a few pictures I took yesterday of the uncrating and seasoning of the Fatboy and a couple of pics of the first cook, spares and a pork butt

Uncrating the Fatboy

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Cooking Chamber

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Charcoal Box and Heat Diffuser

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Spares

img_154140_3_2a16cbfa49bb879368863ba9f9e039f6.jpg


Pork Butt

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Smoking Away

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DigiQII

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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?
 
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!
 
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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Ribs Are Done!

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

img_154175_0_aea0a9c6eb4fa8eb82b510c757a4165b.jpg
 

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