Backwoods Party Mods

HB-BBQ · 10-08-2007, 11:44 PM

I did a few mods to my Party recently. Used some 13 gage expanded metal and cut it to size (4pcs)to fit the firebox. Next I took some saftey wire and did two twists per corner to stabilize the frame and tapped it into place. No welding required. I more than doubled the capacity of the firebox as a result and eliminated the problem of charcoal falling of the side when I load it up. Also the pics below show the heat divertor mod, and all parts were purchased directly from Mike for under $40. I had a friend tack them in for me, took maybe 5 minutes (I wish I could weld) With both mods I went from 4-6 hrs to 9-10 hrs and was able to hold an even temp for most of the time. I did have to mess with the dampners here and there in the latter part of the cook but it wasn't that bad. I also used half of the water I used to with the new mods. Thanks to the recent threads on diffrent firebox mods from my fellow brethern this went very well and was fun.

Standard Firebox

Basic finished frame

Front view, note the lower front for tossing in wood without having to pull firebox.

Frame tapped into place.

Finished firebox loaded for pic purposes only

Cooker with heat divertor support rails tacked in.

Close up of rails installed.

Finished product with heat divertor and firebox mods.

I didnt snap a pic but I wound up cutting a 45degree angle on the front of the expanded steel for clearance in front. The steel would catch a little on the heat divertor sheet and pull it slightly when you pulled out the firebox.

KC_Bobby · 10-09-2007, 12:40 AM

That does it. I'm ordering the heat diverter.

Is that the old coal pan or the new one? I have the old one (as shown below), but I thought the new one was on sliders like the fatboy/gator/competitor/etc. I made the expanded metal box.

Spydermike72 · 10-09-2007, 07:30 AM

Silly question here. Do you use the heat diverter in conjunction with the water pan ?? Looking at your pics above it appears as such. What are the advantages of the heat diverter ? Other than the obvious... Thanks !!

Papa Hogg · 10-09-2007, 07:44 AM

It reduces the amount of times you need to refill the water pan...

KC_Bobby · 10-09-2007, 08:45 AM

Which is the one bad thing about the Party. With the coal baskets like HB and I have, we (I) can go over 7 hours without adding more coal - but at 4 hours I need to fill back up with water.

The Party water pan holds about 5 qts - I go through about a quart an hour at 235. I'd be willing to give up my bottom rack and weld a 2" extension to my water pan. That would hold about 8 qts - I'd guess.

But, gonna order the heat diverter how that HB says it makes a difference. Papa or Porky (forgot which), have you fired your Party up yet with the diverter? If so, what have you noticed?

Porky · 10-09-2007, 08:58 AM

Bobby- I haven't fired up the Party yet to see the difference with the heat diverter set in. It will be fired up the 2nd week of Nov and I will keep you posted.
I saw the firebox that HB has and it looks like he has a n older model party without the firebox rails. There seems to be significantly more room for charcoal using that set up.

HB-BBQ · 10-09-2007, 09:53 AM

KC,
the first pic of the pan is the way it came from Mike along with the separate tray. The expanded steel was already tacked in. I guess the sliders are an extra option on the party and I am kind of glad I didnt get it that way with all the extra charcoal room you gain.

Quote:

Do you use the heat diverter in conjunction with the water pan ??

Yes.

With the heat divertor addition I still had to add water at 6 hrs but that was better than doing it at 4 hrs. The heat was a lot more controlable with it and she hung at 225F most of the time using Rancher and Oak chunks. I now take out the divertor until the smoker comes up to temp. I realized it was keeping the temp from leveling off when starting her up. I do think for the small cost it was worthy mod/investment.

KC one question for you, when you did the tray mod with the air bake pan does it completely cover the water pan? I remembered you had a notch cut out for the water tube but I couldn't remember how far back the pan went. I figured that you would at least want it open in the back so the steam could escape up into the cooking chamber.

KC_Bobby · 10-09-2007, 10:39 AM

I think that air bake pan might be a waste. I was hoping that it would keep the steam in the water pan longer due to the condensation forming on the bottom of the pan dripping back in. Does it or not? I don't really know, in theory I suppose/or might last a little longer.

I'm not really worried about adding steam in the cooking chamber. I think most meats have plenty of moisture and with the insulated doors it will keep plenty in there unless the user keeps peaking. When cooking brisket, I cut off the fat cap and put it on the rack above the brisket so it can self baste throughout the cook, that seems to work nicely and allows the cook to get more rub and smoke into the meat. Keep in mind, this info is coming from a team that's only used BWS's for less then a year, so take it for what you think it's worth. Old Dave probably has a better answer/idea/recommendation if you want to ask him on the BWS discussion area.

HB-BBQ · 10-09-2007, 10:51 AM

Thanks KC, I am glad I asked about that mod. I think I am going to pass on it for now. I was hoping that it would help keep the water pan a bit cleaner.

KC_Bobby · 10-09-2007, 11:11 AM

That it doesn't, grease goes right to the cut out area. But I have put in a tin on the rack below the meat and that does work (for the most part).

Brian in So Cal · 10-09-2007, 07:49 PM

Very nice HB, Is this what your using at Veijas?

HB-BBQ · 10-09-2007, 10:17 PM

Quote:

Originally Posted by Brian in So Cal

Very nice HB, Is this what your using at Veijas?

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

KC_Bobby · 10-09-2007, 10:55 PM

Quote:

Originally Posted by HB-BBQ

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

What ya gonna have cooking in what?

HB-BBQ · 10-09-2007, 11:09 PM

Quote:

Originally Posted by KC_Bobby

What ya gonna have cooking in what?

Not sure yet, we still need to work out some details between us. I am hoping get a practice cook in this weekend.

KC_Bobby · 10-10-2007, 08:37 AM

KCBS catagories?

The Backwoods are rib machines.

10-08-2007, 11:44 PM	#1
HB-BBQ is Blowin Smoke! Join Date: 06-14-07 Location: Huntington Beach, CA	Backwoods Party Mods I did a few mods to my Party recently. Used some 13 gage expanded metal and cut it to size (4pcs)to fit the firebox. Next I took some saftey wire and did two twists per corner to stabilize the frame and tapped it into place. No welding required. I more than doubled the capacity of the firebox as a result and eliminated the problem of charcoal falling of the side when I load it up. Also the pics below show the heat divertor mod, and all parts were purchased directly from Mike for under $40. I had a friend tack them in for me, took maybe 5 minutes (I wish I could weld) With both mods I went from 4-6 hrs to 9-10 hrs and was able to hold an even temp for most of the time. I did have to mess with the dampners here and there in the latter part of the cook but it wasn't that bad. I also used half of the water I used to with the new mods. Thanks to the recent threads on diffrent firebox mods from my fellow brethern this went very well and was fun. Standard Firebox Basic finished frame Front view, note the lower front for tossing in wood without having to pull firebox. Frame tapped into place. Finished firebox loaded for pic purposes only Cooker with heat divertor support rails tacked in. Close up of rails installed. Finished product with heat divertor and firebox mods. I didnt snap a pic but I wound up cutting a 45degree angle on the front of the expanded steel for clearance in front. The steel would catch a little on the heat divertor sheet and pull it slightly when you pulled out the firebox.

10-09-2007, 07:30 AM	#3
Spydermike72 Babbling Farker Join Date: 07-17-06 Location: Flushing Michigan	Silly question here. Do you use the heat diverter in conjunction with the water pan ?? Looking at your pics above it appears as such. What are the advantages of the heat diverter ? Other than the obvious... Thanks !! __________________ Mike Rubbed,Smoked, and Sauced BBQ Team Powered by Bar's Leak and Rislone RSSBBQ.COM Backwoods Competitor Backwoods Party Weber Performer Certified Moink Baller Past President of the Great Lakes BBQ Association For those who fought for it, freedom has a flavor the protected will never know

10-09-2007, 07:44 AM	#4
Papa Hogg is One Chatty Farker Join Date: 05-10-07 Location: Racine, WI	It reduces the amount of times you need to refill the water pan... __________________ BWS - The New Standard Party Model; Char-Broil Offset; Twin Chamber Charcoal Grill; Kingsford Grill; 1 - Blue Thermapen; 1 - SpitJack Magnum Meat Injector Gun "The problem with Socialism is that you eventually run out of other people's money." - Margaret Thatcher

10-09-2007, 08:45 AM	#5
KC_Bobby Babbling Farker Join Date: 05-03-07 Location: Olathe KS	Which is the one bad thing about the Party. With the coal baskets like HB and I have, we (I) can go over 7 hours without adding more coal - but at 4 hours I need to fill back up with water. The Party water pan holds about 5 qts - I go through about a quart an hour at 235. I'd be willing to give up my bottom rack and weld a 2" extension to my water pan. That would hold about 8 qts - I'd guess. But, gonna order the heat diverter how that HB says it makes a difference. Papa or Porky (forgot which), have you fired your Party up yet with the diverter? If so, what have you noticed? __________________ Boondoggle BBQ Country Smokers 450 Weber Smokey Mountain 18" Proud KCBS Member & Certified Judge

10-09-2007, 08:58 AM	#6
Porky is One Chatty Farker Join Date: 07-16-06 Location: West Palm Beach,Fl.	Bobby- I haven't fired up the Party yet to see the difference with the heat diverter set in. It will be fired up the 2nd week of Nov and I will keep you posted. I saw the firebox that HB has and it looks like he has a n older model party without the firebox rails. There seems to be significantly more room for charcoal using that set up. __________________ Les Backwoods Party w/upgrades & Guru Lg. Big Green Egg born 6/23/08 w/custom Walnut handle from Marty Leach,Weber Gasser Weber OTG Walnut handle from Marty Leach KCBS #20486,FBA certified Master judge,IMBAS (MOINK BALL) Certified Like what you do. Do what you like.

10-09-2007, 10:39 AM	#8
KC_Bobby Babbling Farker Join Date: 05-03-07 Location: Olathe KS	I think that air bake pan might be a waste. I was hoping that it would keep the steam in the water pan longer due to the condensation forming on the bottom of the pan dripping back in. Does it or not? I don't really know, in theory I suppose/or might last a little longer. I'm not really worried about adding steam in the cooking chamber. I think most meats have plenty of moisture and with the insulated doors it will keep plenty in there unless the user keeps peaking. When cooking brisket, I cut off the fat cap and put it on the rack above the brisket so it can self baste throughout the cook, that seems to work nicely and allows the cook to get more rub and smoke into the meat. Keep in mind, this info is coming from a team that's only used BWS's for less then a year, so take it for what you think it's worth. Old Dave probably has a better answer/idea/recommendation if you want to ask him on the BWS discussion area. __________________ Boondoggle BBQ Country Smokers 450 Weber Smokey Mountain 18" Proud KCBS Member & Certified Judge

10-09-2007, 10:51 AM	#9
HB-BBQ is Blowin Smoke! Join Date: 06-14-07 Location: Huntington Beach, CA	Thanks KC, I am glad I asked about that mod. I think I am going to pass on it for now. I was hoping that it would help keep the water pan a bit cleaner.

10-09-2007, 11:11 AM	#10
KC_Bobby Babbling Farker Join Date: 05-03-07 Location: Olathe KS	That it doesn't, grease goes right to the cut out area. But I have put in a tin on the rack below the meat and that does work (for the most part). __________________ Boondoggle BBQ Country Smokers 450 Weber Smokey Mountain 18" Proud KCBS Member & Certified Judge

10-09-2007, 07:49 PM	#11
Brian in So Cal Babbling Farker Join Date: 02-12-07 Location: canyon Country, Ca, 91387	Very nice HB, Is this what your using at Veijas? __________________ www.rocstock.org Blast Off BBQ, Brian K As a matter of fact I am a rocket scientist! Just call me Dad.

10-10-2007, 08:37 AM	#15
KC_Bobby Babbling Farker Join Date: 05-03-07 Location: Olathe KS	KCBS catagories? The Backwoods are rib machines. __________________ Boondoggle BBQ Country Smokers 450 Weber Smokey Mountain 18" Proud KCBS Member & Certified Judge

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Backwoods Party	cdriggers	Q-talk	29	12-07-2011 05:54 AM
Backwoods Party	CSPT	Q-talk	7	10-18-2011 03:18 PM
Need help with Backwoods/Spicewine fire basket mods	moocow	Q-talk	6	01-30-2011 04:59 PM
Backwoods Party Mods	cowboyupbbq	Q-talk	3	04-18-2008 05:44 PM