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Backwoods help needed
- Thread starter Pappy Q
- Start date
Q-Dat
Babbling Farker
I'm still fairly new to running a Backwoods, but am I the only one letting thr pit come up to temp with the meat in it?
coondogbbq
Knows what a fatty is.
I don't. I let it come up to temp and line out a little while first.
Big Ugly's BBQ
is one Smokin' Farker
No worries Don, its all good!
Mad About Que
Knows what a fatty is.
Mad About Que
Knows what a fatty is.
I run guru'd G2 Party and Chubby. My set up is lump charcoal with a couple of those weber starter cubes in the front right corner. get that going for a few minutes, then slide it in and shut the door. guru on for 250 (or 275) top vent wide open, side vent about 1/2. when I hit 200, I start bumping the side closed every few minutes. when I hit 230-240, side vent is cracked, exhaust gets closed to halfway. on the party, the highest i'll get on setting of 250 is 260. that's close enough for BBQ. could get it closer if I cared to manage the exhaust more.. oh, empty water pan until it hits 200. then warm water if I can. i'm usually up to temp in 45-60 minutes. my stickburner could take 2 hours to settle in. so i'm not complaining.
Hot Wachulas
Knows what a fatty is.
right after I light the corner of the charcoal I'll take the torch and burn off the grates inside the smoker. Give them a good scrub and heat up the cook chamber in the process. Cooker is up to temp in 10 minutes.
musicmanryann
is Blowin Smoke!
An all-natural briquette is great for an even, steady burn. Best of both worlds, imo.
BigBellyBBQ
is Blowin Smoke!
I run my fan about 1/2, exhaust wide open always...watch for too much burn, over shoot temps then, so warm box with water 25 * below your cooking temp..once reached load up and re-set your temp to cooking temp..the guru learns your box...dont mess with you vents, the only vent used is the fans..keep it simple as once I load with meat about 11 pm, I will have another beer and climb in my camper...check on it about 3 or 4 am
smokeisgood
is one Smokin' Farker
Sounds like a lot of work Tom...I dunno, maybe you should go back to the Jambo. I'll be over to pick up the Backwoods and get it out of your hair...
Kave Dweller
Take a breath!
I "walk" mine up to temp. Leave the door up till 190-200, then set the guru at 215, when it over shoots to 220, I adjust to 220, and go up 5 degrees at a time. Its hard for them to cool once they are going, so I just take my time and walk it up.
Dragline
Knows what a fatty is.
Tom is your competitor new?
Kit R
Full Fledged Farker
I'm cool with being a heretic. I'll take the two GCs, five top fives overall and an additonal three top tens since last spring when I made the switch. Don't even get me started on the modified deflector plate I had made for my EP. It all works for me, but there's more than one way to the top of the mountain.
Kit R
Full Fledged Farker
I'm cool with being a heretic. I'll take the two GCs, five top fives overall and an additonal three top tens since last spring when I made the switch. Don't even get me started on the modified deflector plate I had made for my EP. It all works for me, but there's more than one way to the top of the mountain. Except putting beans in chili. If you do that, you're an idiot.
Podge
is Blowin Smoke!
I've used briq's for 8 of the 9 years cooking on the backwoods. I've won a few things too.
Hawg Father of Seoul
is Blowin Smoke!
What brand of briqs are you guys using?
Kit R
Full Fledged Farker
My prefered brand is Royal Oak Chef Select restaurant/institutional (marked "Not For Resale") in 40 lb. bags. I can get those for $17.00 a bag and have been quite pleased. As a side note, I find it kind of funny they say Not For Resale yet I'm buying them.
When I can't get the Royal Oak I use Kingsford Comp. Gotta be more careful with those as they burn pretty hot. Just one less variable to worry about when you're by yourself for 90% of the cook.
Teamfour
is One Chatty Farker
I'm with Kit on this one. I use briqs in my Party. Lump burns too hot and fast.
Dragline
Knows what a fatty is.
briqs lump personal pref I use lump cooker don't care just have to learn the cooker with what one uses. Podge didn't you have an issue with your new BWS competitor when you first got it running a lil hot?
WineMaster
Babbling Farker
Bet there has never been a comment card that says,
Tastes like you used Kingsford
Tastes like you used Kingsford
