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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 06-13-2011, 09:08 PM   #1
firefighter4634
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Default New BWS Fatboy for me

Just received and unpacked my new Fatboy I can't wait to season it and give it a run. I have a few questions for those that are using the BWS.

1. Is it a good idea to line the water pan with foil for easier clean up?

2. Do you use hot water to fill the water pan and to add more water as needed.

Also will cooking times be close to what the BGE is for ribs, chicken butts and brisket?

I will try to get some pics soon.

Thanks
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Unread 06-13-2011, 09:15 PM   #2
Igotgas
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Congrats on your new addition. Unfortunately I can't answer any of your questions, but get that thing dirty
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Unread 06-13-2011, 09:22 PM   #3
WMI
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Congrats on your new cooker.
You're going to love it
.
*No need to line water pan with foil.
It is a good idea to spray water pan with Pam prior to filling up for easy clean-up.
* Hot water is not necessary by time fire settles down water will be up to temp.
*Water cookers tend to cook faster than a dry cooker but with that said your mileage may vary.
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I would invest in one of these for quick start ups.
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Unread 06-13-2011, 09:23 PM   #4
Bob S
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Congratulations on the new Fatboy!
I don't line my water pan and have no problem with cleanup. I use a plastic scraper to push everything into the drain while the cooker is still warm. Don't leave the water pan full between cooks...it promotes rust.
I try to use hot water whenever possible to speed up warmup time and conserve fuel. If you don't have hot water it's not a big deal. You will need to adjust your startup timing and will use a bit more fuel.
I can't comment on the difference in cooking times with a BGE. I transitioned from a WSM and found the cooking times to be noticeably shorter on the BWS.
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