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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 05-20-2008, 09:27 PM   #1
thunter
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Default Backwoods Smokers

Does anybody here have a Backwoods Fatboy? Tell me what you think about it, capacity, performance, etc.

Tony
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Unread 05-20-2008, 10:10 PM   #2
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You may want to also post this question on the Backwoods website...There is a wealth of info over there as well..
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Unread 05-20-2008, 10:16 PM   #3
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I don't have a Fatboy but I do have a party and I love it, great smoker. Easy fire management, very portable (fatboy will be too), and turns out fantastic Q (the ribs are esp. good). If it helps you I had 7 pork butts in my party a couple of weeks ago, that was probably about the limit for it
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Unread 05-21-2008, 12:38 AM   #4
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I dont have the Fat Boy , but it is what I was after. I did get the next size up , the Comp. I am so happy I went one size up. I can cook two cases of butts at a time! Most of the time "a time or two a month " I cook a case using only two racks. I have been cooking on WSM's for years and love them , but if you could see what that BWS does to a pork butt.............
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Unread 05-21-2008, 07:50 AM   #5
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No Fatboy but I have 2 Parties. They turn out great food and are super easy to cook with. I had almost 70lbs. of pork in there last week-end and it was pushing her limit but she got it done. I am told that the Fatboy & the Party have the same cooking area. Something to think about if you plan on moving them around. My Parties are no problem to move with some casters I mounted on them.
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Unread 05-21-2008, 07:59 AM   #6
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Red Neck Cooker has one for sale over at Texas BBQ Rub
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Unread 05-21-2008, 01:19 PM   #7
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I love mine. Without any modifications it holds temp with almost no effort. I can go 6 hours without touching it. After 6 hours I add a little water and adjust my air vent slightly and I'm off for a another 6 hours. This is cooking 2 butts and a brisket.

Capacity:
12 butts, 18 BB ribs (with mod), or 90lbs of chuck. Just some of the full loads I have had. Fully loaded my burn time is not as long, and I might need to add some fuel. Here are some pics.

I bought this model because I wanted to be able to cook all four categories on one cooker if need be. And two people are able to get it in the back of a truck, no problem.

Added two extra racks


2-25lb hams


Finished Ham


90lbs or chuck one load


getting ready to cooler


turned out great



I have more pictures if you want to see anymore of a specific part of smoker just pm me.

Cheers,

Nate
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Unread 05-21-2008, 09:01 PM   #8
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< going w/ the competitor- from everything i've heard -all sizes rock.
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Unread 05-21-2008, 09:11 PM   #9
DeanC
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Brewmaster those are some awesome pics, that shoulder looks amazing!! Having never seen one in person, that pic put the interior size into perspective for me, thanks. I am on the prowl for a used one.
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Unread 05-21-2008, 09:15 PM   #10
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Brewmaster,

Those are some great pics and gives me a great view of the capacity. I saw one in action at a competition and all meats were in it - very cool.
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Char-Griller Outlaw w/SFB - "Boss Hog"
Aussie Charcoal Grill - "Piglet"
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Unread 05-21-2008, 09:30 PM   #11
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i may just needa fatboy..accordingto my calcs(i give lotsa leeway) brewmaster's pics- 8 10 lb butts X 10 ppl per butt(fatazz pulled pork sammies w/ sides)= i see @ least 2 days sales per cook w/ beans under for sides & maybe a few ribs over the top or lots of dogs or sausages- ( yeah i can't type whats in my head) but i do see 300 meals there in a 24 hr cook w/ leftovers.
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Unread 05-21-2008, 09:41 PM   #12
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Fatgirl rocks!
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Unread 05-21-2008, 09:58 PM   #13
Brian in So Cal
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Brewmaster, That is cool.
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