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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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Old 03-03-2013, 08:37 PM   #1
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Default **Bark on a Backwoods??**

Seem to be hearing that a bit since I got my BWS Gater.

So I went and did a dry pan cook @250* and took 36 lbs. of bone in butts and let them cook to completion without foil for @ 8 hours.

Used two racks, starting the larger butts on the top rack for 2 hours and then swapping the smaller on top for another 2 hours. Butts staggered on the grates during the first 4 hours of the cook.

Here they are 4 hours in, one rack lower (below door thermo) position.





Took these to 205 for pulled pork sammies for a co-workers retirement party later in the week.



I usually foil and don't really care about bark, but I gotta say, these would make a bark lover blush, and I was pretty satisfied myself.

Wet or dry, the Backwoods does it!

Fuel mizer too!

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Old 03-03-2013, 08:42 PM   #2
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Very nice Brian Lucky workers They are going to have Good Eats
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Old 03-03-2013, 09:17 PM   #3
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I don't know how y'all guys use them petroleum thingys in your pits to cook yourself and others BBQ. Nice lookin cook though. Definitely better bark when you Run a insulated vertical dry.
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Old 03-03-2013, 10:52 PM   #4
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Quote:
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I don't know how y'all guys use them petroleum thingys in your pits to cook yourself and others BBQ. Nice lookin cook though. Definitely better bark when you Run a insulated vertical dry.
I could do a better job at keepin' the K's up and the grooves down.
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Old 03-03-2013, 10:57 PM   #5
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Looks great, bro.
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Old 03-03-2013, 11:03 PM   #6
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Old 03-03-2013, 11:13 PM   #7
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I have to admit, it was a major concern for me. ran mine today for the first time, ribs on top rack gave me a mean bark(will post pics tmr). this was with the water pan half full. Im looking forward to brisket and pork on it to see what I can produce.

Thanks for the post, in my search on this precise subject last week or so, I couldnt find bws bark pics
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Old 03-03-2013, 11:36 PM   #8
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Good looking cook Brian, I expect nothing less from you though
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Old 03-04-2013, 04:44 AM   #9
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Yummm!
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Old 03-04-2013, 07:07 AM   #10
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Looks good from here!
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Old 03-04-2013, 07:48 AM   #11
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Nice Slice!!
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Old 03-04-2013, 08:13 AM   #12
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Looks excellent!
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Old 03-04-2013, 08:42 AM   #13
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Those are some pretty butts you got there

Was the pan empty or did you have crumbled foil or similar for a heat sink?
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Old 03-04-2013, 09:17 AM   #14
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Quote:
Originally Posted by Ron_L View Post
Those are some pretty butts you got there

Was the pan empty or did you have crumbled foil or similar for a heat sink?
This cook had some broken firebricks in the pan and it was foiled over.
I took a couple universal grates and cut them to size so they fit directly over the waterpan.
Then I use an aluminum baking sheet foiled over to catch the drippings. The sheet pan has @ 3/4" lip and is almost as long as the waterpan. I do this cooking wet or dry and it makes emptying the waterpan and the resulting grease mess much more easy to deal with.
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Old 03-04-2013, 10:46 PM   #15
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Quote:
Originally Posted by garzanium View Post
I have to admit, it was a major concern for me. ran mine today for the first time, ribs on top rack gave me a mean bark(will post pics tmr). this was with the water pan half full. Im looking forward to brisket and pork on it to see what I can produce.

Thanks for the post, in my search on this precise subject last week or so, I couldnt find bws bark pics
Looking forward to your pics!
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