Inaugural Fatboy Smoke: Final Thoughts

LVBBQMan · 09-06-2011, 07:28 PM

In preparing for my inaugural rib smoke for my new Fatboy, I was estimating as much as six hours at 225 to complete. Not wanting to have to add charcoal on the first smoke, I used about 3/4 of a twenty pound bag of Kingsford Blue. Well I got done in under four hours. But I left the smoker going to see how long that amount of charcoal would last. Finally when I turned in last night after midnight, the smoker was still maintaining 228 degrees after over 12 hours of smoking. Looks like I am going to save quite a bit on charcoal cost with that kind of efficiency. I had seen data on how much heat was lost through the walls of an uninsulated smoker. But this put it in real perspective how much it means to be insulated. Granted it will take a long time to payout the cost on charcoal savings. But the times savings is valuable as well. Plus my grandkids are not at risk from getting burned. Definitely NOT experiencing Fatboy Buyers Remorse!

Chef Jim · 09-06-2011, 08:32 PM

Sounds like you got it licked.

firefighter4634 · 09-06-2011, 09:12 PM

I have done loin back ribs from Sam's Club several times on my new Fatboy. I have been cooking them for 3 hrs in smoke, 1 hr foiled and then back on nked for 20 minutes. They have always been done perfect by KCBS judging rules. If I only smoke the ribs and leave the door shut I use a small amount of lump. One cook I opened the door several times to add chicken, fatties, ABT's and potatoes and used a fair amount more lump, but still not bad. I have noticed also it comes back up to temp pretty fast.

LVBBQMan · 09-06-2011, 10:52 PM

I hear what you are saying about that time you opened the door a lot. I guess that is why they say "If you are lookin', you ain't cookin'". LOL!

09-06-2011, 07:28 PM	#1
LVBBQMan On the road to being a farker Join Date: 05-29-11 Location: Las Vegas, NV Downloads: 0 Uploads: 0	Inaugural Fatboy Smoke: Final Thoughts In preparing for my inaugural rib smoke for my new Fatboy, I was estimating as much as six hours at 225 to complete. Not wanting to have to add charcoal on the first smoke, I used about 3/4 of a twenty pound bag of Kingsford Blue. Well I got done in under four hours. But I left the smoker going to see how long that amount of charcoal would last. Finally when I turned in last night after midnight, the smoker was still maintaining 228 degrees after over 12 hours of smoking. Looks like I am going to save quite a bit on charcoal cost with that kind of efficiency. I had seen data on how much heat was lost through the walls of an uninsulated smoker. But this put it in real perspective how much it means to be insulated. Granted it will take a long time to payout the cost on charcoal savings. But the times savings is valuable as well. Plus my grandkids are not at risk from getting burned. Definitely NOT experiencing Fatboy Buyers Remorse! __________________ Backwoods Fatboy, CharBroil Bandera, CharBroil Big Red, Red Thermapen, Maverick ET-732

09-06-2011, 08:32 PM	#2
Chef Jim Babbling Farker Join Date: 02-07-10 Location: Tequesta, Florida Downloads: 0 Uploads: 0	Sounds like you got it licked. __________________ Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. I'm not a Chef, but I play one on the internet. http://www.chef-jim.com A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.

09-06-2011, 09:12 PM	#3
firefighter4634 Full Fledged Farker Join Date: 05-09-11 Location: Moville Iowa Downloads: 0 Uploads: 0	I have done loin back ribs from Sam's Club several times on my new Fatboy. I have been cooking them for 3 hrs in smoke, 1 hr foiled and then back on nked for 20 minutes. They have always been done perfect by KCBS judging rules. If I only smoke the ribs and leave the door shut I use a small amount of lump. One cook I opened the door several times to add chicken, fatties, ABT's and potatoes and used a fair amount more lump, but still not bad. I have noticed also it comes back up to temp pretty fast. __________________ BWS Fatboy

09-06-2011, 10:52 PM	#4
LVBBQMan On the road to being a farker Join Date: 05-29-11 Location: Las Vegas, NV Downloads: 0 Uploads: 0	I hear what you are saying about that time you opened the door a lot. I guess that is why they say "If you are lookin', you ain't cookin'". LOL! __________________ Backwoods Fatboy, CharBroil Bandera, CharBroil Big Red, Red Thermapen, Maverick ET-732

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