Originally Posted by Big Country BBQ
I know of at least 30 teams using backwoods and 30 teams that use stumps and about 15 that use FEC100s . Honestly me being a professional welder I love how the backwoods cooks cause of it reverse flow vertical smoker along with the water pan BUT you can cook as near as long as you could like you can with a stumps but don't be fooled there has been several teams that have had to replace the bottoms of their cookers for the bottom rusting out. But you can not go wrong with any of those cookers
The bottoms of which ones? What companies?
We should get together since your from Huntsville, I live downtown in blossom wood. Would love to meet up, never heard of your cooking team name, you do whistlestop at all? I just won first place chicken this year.