First G2 Chubby Smoke (Updates Coming)

So after having my G2 Chubby for over a week I'm finally getting around to my first cook. Holidays have kept me busy. Seasoned it last week and I have 2 butts going on today. I'll keep the updates coming as the day continues. Here is what I have so far.

To get an fairly accurate burn rate I measured the charcoal. The tray took 12lbs exactly and I packed it in as much as I could with still leaving room between the tray and heat diverter.

I'm going to start getting my wood in smaller chunks as it is tight between the charcoal and the heat diverter, but I have a lot that is small enough.

This pic actually has the charcoal tray dropped all the way to the bottom so it actually isn't sitting on the rails.


Here is a shot with wood chunks in there to see the clearance. I lit it in the back with 2 weber lighter cubes. Worked well this way the last time I did it when I tested out a party earlier this year.


Injecting the butts. I'm doing these pretty much exactly as I do for competitions with the exception of the temp. Going to run as close to 250 the whole time. The butts are smaller than I wanted at about 8lbs each, but they were the biggest Sams had. Didn't run out to RD this time.


So for a little more info for the initial post......I lit the cubes at 8:45am with both dampers fully open. At 9:25 my maverick alarm beeped at 200 so I could start closing the dampers and closed both to 1/4". By 9:35am it was at 225 and I fully shut the back damper (this is again how I ran the test party). At 9:50am it was at 250 and started to hover right there which is what I want.

More to come.....

gaspipe1 said:

Dude! What kind of injection attachment needle did you add to that pump spray? I would love to see a picture of that. Or is that made for injections?

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I bought it off ebay actually. Someone modifies a pump sprayer to hold a needle. Works great. Paid like $40 I think.

Meat went on at 11am. Once in there the temp dropped to 230 so I opened the vents a little and got it back around 250 without issue. So far I really like how easy it seems to be to control the air.

Here is the meat right as it went in.

Untraceable said:

so when you lit the cubes, you put the pan into the cooker with just the vents open? wondering if Im wasting heat by lighting outside of the cooker

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Yeah I light the cubes and put the pan right back in. The vents are both wide open. Has worked great the 3 or 4 times I have done it (on the party I used earlier this year). I've read a bunch of different ways that people light their backwoods and seems like they all work. This seems the easiest to me right now. Love those weber cubes.

So at 2:45 the back butt was at 165 and the front was at 169. I foiled and back in. So total cook time to here has been 3hr 45mins. Running 240-250 the whole time. So cooking way faster which is what they have done prior too. Nothing wrong with faster :becky:.

SimcoBBQ said:

This may be a stupid question , but what is the difference between the g2 and standard cookers?

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The G2 Chubby and Party models are 6 inches deeper than the standard Chubby and Party. The racks in the G2's are also heavier duty and the fire box setup is a little different. I'm still amazed that Backwoods doesn't have any info on their site about them.

Ok so they are done and dead at 6hrs. Now the temp did bump up to 270 during the last 1.5hrs. This is because I somehow to forgot to close the firebox door. Saw the temp go up quickly and went outside and the bottom door was wide open :crazy::icon_blush:. Not a little open like I slammed the door and it just didn't catch all the way on the latch. I'm talking completely forgot to close it :twitch:. So clearly my G2 is defective and I will immediately recommend to Backwoods they put a complete idiot alarm when you don't do a common sense thing like close the firebox door. Or maybe an auto shut feature. I mean I can't be doing fancy labor intensive things like closing firebox doors after opening them :becky:.

Anyways it made for a good laugh, but really didn't affect much other than speed up the cook. Even with that little temp increase it still cooked so much faster overall than any smoker I've used before. I'll have to do some retooling with my competition timelines if the bigger meats cook this fast. Heck I always wanted to sleep all night and not have to start anything till the morning :-D.

So I put the butts in the cambro to rest till 7:30ish when I'll eat. Here is a pick of how much charcoal is left after about 7hrs. I'm going to keep it running 240-250 to see how long it burns. I'll post meat pictures when I eat.

tyotrain said:

Great looking cooker. How many times did ya have to add water ?


Have fun and happy smoking
BBQ UP

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I added water once. But I didn't have the heat diverted in most of the cook.

So here are the results. I was extremely pleased. Great tenderness and flavor on the pork. Love the way the backwoods cook so far. Looking forward to my next cook. Probably ribs this weekend.

Charcoal is still going strong. Almost 9pm and that is 12hrs of burn and it is actually at 291 so running hot. I'm being lazy and not taking a picture :razz:.

One of the 2 butts done.


A little presentation for fun. And no parsley :razz:.


Money muscle "sliders" with slaw and sriracha.


And played around with some xmas gifts. Got bear paws and meat rakes. Not sure which I like more yet.

swamprb said:

The firebox door will be a little tight until the gasket gets seated, slamming the door and wiggling the handle to to check for a positive latch is crucial. There should be no play in the door handles when closed properly.

Just another one of those learning curves we deal with on the BWS.

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Thanks for the info. I remember reading that in the paperwork that came with the cooker, but the only problem with slamming it shut is you actually have to attempt to slam it shut in order for it to stick as opposed to leaving it open :doh::becky:. For some reason there isn't a self slamming mechanism on the cooker :crazy:.