backwoods

Hi Hive Mind, I've been looking for a vertical to replace my 18" WSM and have been eyeing this G2 Chubby. Do you think it's beyond repair or is it possible for me to bring it back to life? If the latter, what do you think it'll need, and is it worth the price difference between used and new...

Does anyone have experience with the Backwoods Chubby 3400 specifically and the Guru Adapter? As designed currently - it does not fit. I know it will work on other Backwoods but the 3400 has a different design on the inside and the screws are in a new place. I sent Backwoods and BBQ Guru...

I recently got myself the Chubby 3400 and used it for the first time yesterday. I made a risky choice and cooked prime rib for my first cook. I followed the instructions from the Backwoods YouTube video on how to light it. I filled a charcoal chimney 1/4 full of Kingsford briquettes, let it burn...

We fired up our refurbished Backwoods Competitor for the first time! We used a ThermoWorks BlueTherm Duo to record two data points on the inside (higher rack at 229°F and lower rack at 219°F) with the side vents cracked open a little under an inch, along with the top vent opened about 1/2 and it...

My competition partner Steve just finished priming and painting our used Backwoods Competitor. It is flat black and looking fantastic!

My buddy and I are fixing up a used Backwoods Competitor we picked up. It has an auto water system, convection fan, and a 'hide setter' (which I am not familiar with)... Any tips or recommendations on how I should adjust my cookers going from a Rec Tec pellet smoker to this Backwoods? Also...

I am looking to buy a new smoker and looking at the original party model. I am only doing home cooks, no catering or competitions. Just weekend cooks because I love to smoke and grill. Every now and then I will cook for a large crowd (~30 people) so I want a decent amount of capacity. My...

Greetings all. I am getting to be a serious backyard "pitmaster" and am outgrowing my existing setup, primarily when it comes to ribs. I want to consolidate these cooks into one cooker and not have to worry about cutting the slabs to fit, using rib racks, etc. I also do not want to worry...

We will be participating in food festival in Westchester NY (just north of Manhattan) featuring a non-competition BBQ event. Expected attendance is around 15,000, along with many celebrity chefs doing demos, etc. My group will be the only non-profit, raising money for allergy research and...

Hello all! I went and took the plunge to buy a Backwoods G2 Party about a month ago after hearing lots of great news about them. Fired it up that night with a few lump briquettes to season the inside and it smelled awesome. Now to the problem: I can't keep the temp below 270 when I load it up...

We are toying between 3 Backwoods smokers. The idea is to get one primarily for ribs and eventually buy a larger one to use as our primary as we save up the $$$ for it :shock::shock: The hope is to have a unit that could start 1 18 pound brisket as well as a prok butt or two. We would then like...

Hey guys i'm looking for anyone who owns a bws that would be willing to help me with some measurements. Im looking to start a clone shortly and i can only guess on some of these measurements. Im trying to clone the competitor so if someone owns that model it would be great. exhaust stack my...

Hello, Brethren! Looking for some advice, especially from the BWS owners of the group, on controlling temps on these smokers. I recently got my Backwoods Competitor, which has been turning out some great Q, but I'm having difficulty keeping the temps down around 225 or so. Running a full load of...

I picked up a 15lb brisket yesterday to smoke (yesterday was my Saturday), and realized that it could take a long time to smoke at 245*. I put it into the smoker at 9:15 last night, allowing it to have 18 hours in the smoker before I the time I want to pull it (this afternoon at 3:30pm). It's...

I picked up a 14.75lb brisket today (USDA Choice, $2.58/lb, thought I did well there). I usually expect 1.5 hours per pound, and that held pretty true for the only other brisket I've ever done. It was 8lbs and took 12 hours. Should I really expect it to take 22 hours to cook? I am going to...

I typically do my chicken on the egg indirect at 350*, but I decided I wanted to do some smoked chicken on the Party to try out injecting a marinade for the first time. My injection was simple: 1-1/2 stick butter 2 tsp brown sugar 1 tsp garlic powder I spatcocked the chickens, injected the...

I decided to try a brisket. Just got her going at 8:45 (eastern) this morning. I did a light Montreal Steak seasoning that sat just long enough for the smoker to come up to temperature. This also gave the meat time to warm up to room temperature a little as well. I will post updates later today...

BWS owners, How has your smoker held up? I'm trying to decide between a new Chubby and a used Party. I definitely would like the extra room of the Party, and it will be discounted a little since it's used, but I'm curious how well your smokers have held up? The used Party is probably...

I'm within a couple of weeks of getting a BWS. I've been looking through these forums for as much info as I can get, and found a lot of great stuff. As far as bringing the smoker up to temp, has anyone tried starting the charcoal and putting it in the bottom of the smoker with the diverter and...

I am about to buy a new Backwoods Fatboy and I want to make sure I am getting the ideal options and not missing any. I left out the casters, auto-water, and removable water pan. I cook ribs, brisket and chicken. Fatboy -heat diverter -Cover -perm stand -2 extra racks -butterfly valve...