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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-10-2007, 03:59 PM   #16
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KCBS catagories?

The Backwoods are rib machines.
Yes, it will be KCBS categories. The ribs do come out great and I have had good luck with brisket and butts in the party. I have yet to cook any chicken on her...
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Unread 10-10-2007, 04:08 PM   #17
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Good luck in the comp...love the deflector mod, think I'll be doing that one this winter.

Anything cooked in the BWS comes out great, I did some really good chicken in mine a couple of weeks ago
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Unread 10-11-2007, 11:08 PM   #18
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Good luck in the comp...love the deflector mod, think I'll be doing that one this winter.

Anything cooked in the BWS comes out great, I did some really good chicken in mine a couple of weeks ago
Thanks PH, I think she is all tricked out at this point. These things cook so easily anyway it is almost like cheating How did you happen to do the chicken on yours?
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Unread 10-12-2007, 12:12 AM   #19
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I do comp chicken in mine, but since it sounds like you will only have one BWS, I'd recommend keeping the ribs in it and doing the chicken on the drum. It's possible to do both, but depending on what temp you like to cook ribs at, it could be difficult.

We have 2 Backwoods, so the briskets go in one and the butts in the other overnight. Then we try to have the briskets done by 7:00 and put in the ribs. Plenty of room if the brisket isn't done though. Brisket and ribs go in the Gator.

In the Party, we try to have the butts done by 9 - 9:30, then crank the Party up to about 275 and chicken goes in about 10:00. We've tried chicken a few different ways - starting on the BWS and moving to a grill to finish, starting on the BWS, then removing the water pan to finish, now we are currently leaving in the BWS with water pan the entire cook and bathing the chicken during the second hour and taking them out for about the last 15 minutes to kind of lightly bake the sauce on to get them to look something like this:
Attached Images
File Type: jpg indych2sm.JPG (80.5 KB, 395 views)
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Unread 10-12-2007, 01:36 AM   #20
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The one thing I hate doing is chicken, That chicken does look good, usually do mine in WSM.
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Unread 10-12-2007, 02:16 PM   #21
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Yup along with CountryHB's monster double barrel. It's gonna be the mine and the Party's first comp. It is only a week and a half away now, I can't wait
Same hear, First comp. Will be with the Ketle guys. Then La Quinta on my own. See you there.
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Unread 10-12-2007, 02:19 PM   #22
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Quote:
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Thanks PH, I think she is all tricked out at this point. These things cook so easily anyway it is almost like cheating How did you happen to do the chicken on yours?
Papa used one of my WSMs to do chicken at Princeton. Not sure what he did in Racine, may have used his offset.
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Unread 10-29-2007, 10:02 AM   #23
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Bumped for Tedlor, the new Party owner.
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Unread 10-29-2007, 11:01 AM   #24
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Quote:
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Thanks PH, I think she is all tricked out at this point. These things cook so easily anyway it is almost like cheating How did you happen to do the chicken on yours?
Sorry I missed this a couple of weeks ago...I did ribs & chicken in the Party, I put the ribs on the top 2 shelves & the chicken on shelves 3 & 4. I cooked at 230* (which is a little cooler than I normally do for chix), but I cooked the chix until internal was 165* about 2 1/2 to 3 hours & I dunked them in sauce & put them on my grill over med heat to finish them up & crisp the skin a bit...
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Unread 10-29-2007, 11:13 AM   #25
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We wound up doing the Chicken, Ribs, and a Butt on my Party for the comp. We got 10th in Chicken, not bad for our first comp. It was cooked at 250F for an hour and pulled the water pan and let her get up to 350F to crisp it up. Here are some pics.





BTW welcome to the BWS family Tedlor!
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Unread 10-29-2007, 11:15 AM   #26
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Looks like good eats to me...Congrats on the 10th place finish!
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Unread 10-29-2007, 11:27 AM   #27
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Thanks but I gotta give Kudos to CountryHB (Big Country BBQ). The guy knows his stuff, I learned a lot that weekend.
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Unread 02-21-2012, 03:59 PM   #28
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I know this is an old thread but I got a pm today asking if I still had pics of the mods that I did to my party...not sure how photobucket moved them but here they are.

All I did was cut the expanded metal and wire tie it together. Country has the party now and the wire ties are still holding together after five years. Also I cut the front panel a little shorter to make it easier to toss in wood chunks or additional fuel.














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Unread 02-21-2012, 09:44 PM   #29
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I ordered the commercial grate, I am not that handy
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Unread 02-22-2012, 09:35 AM   #30
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Rob, did you install the casters or did Mike at BWS install them?
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