Thread: BWS Question
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Unread 02-04-2013, 07:26 AM   #1
John Bowen
is Blowin Smoke!
Join Date: 01-09-13
Location: Tupelo, MS
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Default BWS Question

I have mentioned before that after years of cooking on offset smokers I bought a Backwoods Smoker Party model. I have cooked on it about 7 times learning more each time. In fact – from the suggestions on this forum – I added the 2 inches of expanded steel to the charcoal tray and picked up an extra cooking time – it worked like a dream.
However I still have a serious issue. Although the cooker is putting out good meat I am still having issues with “SOFT BARK”. Yesterday while cooking ribs I threw on some chicken breasts. I followed my normal – brine and rub procedures and after about 2 hours I went to sauce and the bark was so soft that it moved under the brush. I started the cook with 1.5 gallons of water and added roughly every 2.5 hours.
When cooking on my offset I always put a pan of water in front of the firebox but I have never had to deal with this much moisture before. I have cooked on a WMS before and never had this much moisture – but currently I can’t seem to set the bark on this Party model.
Any suggestions?
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