Starting a Backwoods Smoker
I'm within a couple of weeks of getting a BWS. I've been looking through these forums for as much info as I can get, and found a lot of great stuff.
As far as bringing the smoker up to temp, has anyone tried starting the charcoal and putting it in the bottom of the smoker with the diverter and water pan both removed until the smoker comes up to temp? With the insulation I'm thinking this method might be good to get the cooking chamber warmed up a little faster. Once it's come up to temp I'd add the diverter and water pan, then pour hot water in the pan and let the smoker settle on temp before adding the food.
Anyone have any thoughts about this?
Also, I'm trying to get a good idea of just how many back rib racks I could get into a unit. I'm looking at the Chubby and the Party. I'm hearing that trying to fit 3 rib racks on each cooking rack would clog up the airflow too much. It's pretty rare that I need to cook a LOT of food, but I do want to know just how much I can expect to get in there.
Thanks for the help!
18.5" WSM, Large BGE, Backwoods Party
Blue BBQGuru DigiQ DX2