First cook on BWS Extended Party, need advice - Page 2

Longo1908 · 02-04-2013, 09:10 PM

On long cooks, as your coals burn off do you add more as you refill charcoal ?

John Bowen · 02-05-2013, 07:22 AM

Last time I cooked a brisket I just raked the lit coals over to the side towards my Guru fan (right side) then poured unlit charcoal on the left side. I then lifted up the front end of the charcoal basket and scooped out some of the ash.

Don’t know if there is a better way but it was easy enough for me and my pit temp did not drop.

cpw · 02-05-2013, 07:27 AM

Quote:

Originally Posted by Longo1908

I really appreciate this guys. Where do guys pick up these cubes?

I get mine at the local Ace, but I think Home Depot and Lowes carries them also.

Longo1908 · 02-05-2013, 09:01 AM

As long as its not snowing Ill try this out over the weekend and let everyone know how I make out. Thanks

Untraceable · 02-05-2013, 09:04 AM

Don't let a little snow deter you. Lol

John Bowen · 02-05-2013, 09:11 AM

LOL! Weather just tells you what to wear not what to do ...

Longo1908 · 02-05-2013, 09:44 AM

Lol. That's AWESOME !

Untraceable · 02-05-2013, 10:12 AM

I about crapped when I saw snow was building up on my G2. And thats "only" 1" of insulation. that 1" is 10000000x more effecient than my wsm. I can imagine the 2" smokers getting lost in snow drifts

Puckstopper · 02-05-2013, 10:16 AM

I use 3-4 chunks in my fatboy and get
Just the right amount of smoke.

Longo1908 · 02-05-2013, 10:51 AM

I just switched from a WSM to the backwoods, On Sunday it was 30 degrees out here and even though it took an hour and a half to get to 225, it held 250 on 1 tray of charcoal for 12 hours. The WSM would have never made it. Hows the G2? I was going to buy it but got scared off because it was brand new.

Untraceable · 02-05-2013, 11:02 AM

dont have much to compare to as this is my first BWS. really like the depth for pans. took me a few cooks to figure it out with the guru. running dry as well so that throws a loop into it. I probably wouldnt buy a non insulated cooker ever again after owning one

Longo1908 · 02-06-2013, 08:10 AM

I completely agree, but even though you can't believe everything you read , I saw some posts that said the G2 had issues coming back up to temp when the door was opened. Based on your experience have you seen this at all?

Fireburd · 02-06-2013, 08:17 AM

Quote:

Originally Posted by Longo1908

I completely agree, but even though you can't believe everything you read , I saw some posts that said the G2 had issues coming back up to temp when the door was opened. Based on your experience have you seen this at all?

Just fired my G2 party up for the first time the other day and didn't experience this at all. In fact I was shocked at how fast the unit recovered after opening up my cooking chamber and losing the heat. Now this is my first vertical water smoker so I don't have anything to compare to but I have no complaints.

Jdman4x20 · 02-06-2013, 08:19 AM

How long does it take to bring it up to temp?

Ron_L · 02-06-2013, 08:19 AM

Any cooker is going to take time to recover when you open it or put cold food into it. The G2 is bigger than the regular Party so it will take longer. The key is to have patience and trust the cooker :) It will return to the temp it was before if you resist the urge to fiddle with it

02-05-2013, 10:16 AM	#24
Puckstopper On the road to being a farker Join Date: 01-14-13 Location: Forked river NJ Downloads: 0 Uploads: 0	I use 3-4 chunks in my fatboy and get Just the right amount of smoke. __________________ 22.5 Weber Kettle,BWS Fatboy,Super Fast Lime Green Thermapen,Stok Tower Grill,and iGrill

02-06-2013, 08:19 AM	#30
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	Any cooker is going to take time to recover when you open it or put cold food into it. The G2 is bigger than the regular Party so it will take longer. The key is to have patience and trust the cooker :) It will return to the temp it was before if you resist the urge to fiddle with it __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

02-04-2013, 09:10 PM	#16
Longo1908 Knows what a fatty is. Join Date: 01-14-13 Location: Staten Island, NY Downloads: 0 Uploads: 0	On long cooks, as your coals burn off do you add more as you refill charcoal ?

02-05-2013, 07:22 AM	#17
John Bowen Full Fledged Farker Join Date: 01-09-13 Location: Tupelo, MS Downloads: 0 Uploads: 0	Last time I cooked a brisket I just raked the lit coals over to the side towards my Guru fan (right side) then poured unlit charcoal on the left side. I then lifted up the front end of the charcoal basket and scooped out some of the ash. Don’t know if there is a better way but it was easy enough for me and my pit temp did not drop.

02-05-2013, 09:01 AM	#19
Longo1908 Knows what a fatty is. Join Date: 01-14-13 Location: Staten Island, NY Downloads: 0 Uploads: 0	As long as its not snowing Ill try this out over the weekend and let everyone know how I make out. Thanks

02-05-2013, 09:04 AM	#20
Untraceable is one Smokin' Farker Join Date: 05-19-11 Location: mn Downloads: 0 Uploads: 0	Don't let a little snow deter you. Lol

02-05-2013, 09:11 AM	#21
John Bowen Full Fledged Farker Join Date: 01-09-13 Location: Tupelo, MS Downloads: 0 Uploads: 0	LOL! Weather just tells you what to wear not what to do ...

02-05-2013, 09:44 AM	#22
Longo1908 Knows what a fatty is. Join Date: 01-14-13 Location: Staten Island, NY Downloads: 0 Uploads: 0	Lol. That's AWESOME !

02-05-2013, 10:12 AM	#23
Untraceable is one Smokin' Farker Join Date: 05-19-11 Location: mn Downloads: 0 Uploads: 0	I about crapped when I saw snow was building up on my G2. And thats "only" 1" of insulation. that 1" is 10000000x more effecient than my wsm. I can imagine the 2" smokers getting lost in snow drifts

02-05-2013, 10:51 AM	#25
Longo1908 Knows what a fatty is. Join Date: 01-14-13 Location: Staten Island, NY Downloads: 0 Uploads: 0	I just switched from a WSM to the backwoods, On Sunday it was 30 degrees out here and even though it took an hour and a half to get to 225, it held 250 on 1 tray of charcoal for 12 hours. The WSM would have never made it. Hows the G2? I was going to buy it but got scared off because it was brand new.

02-05-2013, 11:02 AM	#26
Untraceable is one Smokin' Farker Join Date: 05-19-11 Location: mn Downloads: 0 Uploads: 0	dont have much to compare to as this is my first BWS. really like the depth for pans. took me a few cooks to figure it out with the guru. running dry as well so that throws a loop into it. I probably wouldnt buy a non insulated cooker ever again after owning one

02-06-2013, 08:10 AM	#27
Longo1908 Knows what a fatty is. Join Date: 01-14-13 Location: Staten Island, NY Downloads: 0 Uploads: 0	I completely agree, but even though you can't believe everything you read , I saw some posts that said the G2 had issues coming back up to temp when the door was opened. Based on your experience have you seen this at all?

02-06-2013, 08:19 AM	#29
Jdman4x20 Knows what a fatty is. Join Date: 02-26-12 Location: Augusta ga Downloads: 0 Uploads: 0	How long does it take to bring it up to temp?