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Backwoods Party Mods

HB-BBQ

HB-BBQ

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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
DSCN1236.jpg


Basic finished frame

DSCN1234.jpg


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

DSCN1235.jpg


Frame tapped into place.

DSCN1237.jpg


Finished firebox loaded for pic purposes only

DSCN1245.jpg


Cooker with heat divertor support rails tacked in.

DSCN1240.jpg


Close up of rails installed.

DSCN1239.jpg


Finished product with heat divertor and firebox mods.

DSCN1238.jpg


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.
 
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.
 

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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 !!
 
It reduces the amount of times you need to refill the water pan...
 
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?
 
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.
 
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.
Do you use the heat diverter in conjunction with the water pan ??
Click to expand...
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.
 
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.
 
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.
 
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).
 
HB-BBQ said:
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 :mrgreen:
Click to expand...

What ya gonna have cooking in what?
 
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 :biggrin:
 
Papa Hogg said:
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 :biggrin:
Click to expand...

Thanks PH, I think she is all tricked out at this point. These things cook so easily anyway it is almost like cheating:biggrin: How did you happen to do the chicken on yours?
 
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:
 

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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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