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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 03-27-2013, 11:24 AM   #31
Jaskew82
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I am not a fan of backwoods but the best ribs I ever cooked came off of a backwoods.
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Unread 03-27-2013, 11:28 AM   #32
SlugBug
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I have cooked ribs on WSMs, Backwoods, Klose backyard chef and a cheap Brinkman offset from home depot. While the Backwoods is my current favorite among the smokers that I have, my favorite was the cheap offset from Home depot (I no longer have that smoker). The ribs were the prettiest and tastiest. I realize the cook has a lot to do with it, so maybe that was the cooker that fit my style the best for ribs. Regards
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Unread 03-27-2013, 11:40 AM   #33
Grain Belt
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When I was a kid I used to work in a machine shop. The owner used to make kettle "extensions" so he could fit 30+ lb. turkeys on his webers. I took his design, made it a little taller to fit 2 grates and created a middle section for a homemade 22 1/2 inch WSM. My dad and I have made 4 of these middle sections. I cook eight racks at a time on mine. Lots of fun! I even put mine on an old 3 vent curbside rescue weber kettle.

The way metal prices are now, one might just want to consider the Cajun Bandit kettle conversion kit and be done with it. I think metal prices are at least 4 times higher than when dad and I built ours.
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Unread 03-27-2013, 12:35 PM   #34
DownHomeQue
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i like offsets for everything (only type of smokers i have) but that will change soon.. got to broaden my horizon..
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Unread 03-27-2013, 12:50 PM   #35
cowgirl
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My horizontal woodburner and for smaller cooks, a UDS.
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Unread 03-27-2013, 01:54 PM   #36
Ole Man Dan
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UDS if I'm doing a smaller smoke.
Offset if I'm doing a larger smoke.
Weber if I'm doing burgers or wings.
Chicken Cooker... (You know)

Gas grill if I'm desperate.
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Unread 03-27-2013, 03:04 PM   #37
Muscrat
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Default Rib smoker/cooker

I usually just do them on the uds. If its 3 racks or less. And the main reason is because when people see the cooker they look at me like I'm some type of water head redneck. But then they taste the ribs and their eyes light up.
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Unread 04-03-2013, 01:33 PM   #38
Hot Sauce Hoss
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backwoods and UDS seem to be popular choices. thanks to all who chimed in...
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