New poster first cook post

[Skinnyv]

I picked up a used backwoods Fatboy G2 about a week ago locally. The site provides a wealth of information before jumping in to the pool and giving it a shot. My previous cooker was big green egg
So today loaded a prime packer and 4 racks of ribs (2 beef and 2 pork). Also doing some Mac and cheese cook is still in progress.

Running no water, foil for cleanup and I threw in a large pizza stone for diffuser.

10 lb brisket done in 6 hours, first hour 250 remaining 275.

 

[Skinnyv]

Looks like my pics are giant... I'll figure this out.

 

[IamMadMan]

Very Nice......

 

[mytmouz]

Nice work!

 

[Happy Hapgood]

Pic were big but so was the killer looking BBQ you made. Welcome to the best site on the net!

Thanks for posting!

 

[dwenger]

I think I know you from somewhere... :wink:

Nice cook man, great to see you here.

 

[Ron_L]

Looks like my pics are giant... I'll figure this out.

Yeah, they're big :-D

You either need to resize them before uploading to Imgur, or Imgur may have a way to grab the IMG Code in different sizes. You can edit you post for up to 6 hours.

 

[Titch]

Looks like a nice cook so far
I use a app called image resizer for windows,

 

[Rocky Branch BBQ]

Skinnyv-Could you describe the backwoods no water process a little. Just got a backwoods g2 chubby and tried some St Louis ribs Saturday, came out nice. But want to know more about using no water. Did you have problems with the temperature? Thanks.

 

[KORND4WG X]

Nice cook :hungry: I think I saw that smoker on CL and sent the link to my bro since it looked like a good deal.

Looks like you put it to good use right away :thumb:

 

[Skinnyv]

Fixed it.

Ended up giving 2 neighbors a rack and some Mac and Cheese each . I have plenty to vacuum seal.

Notes about the backwoods I am running no water in the pan just lined with foil. I put in my BGE large pizza stone as a heat sink but I'm not sure I even need that.
The guru maintained 250 degrees fairly easy, finished up my cook 275. I used about a half bag of royal Oak (less than half the firebox) and still have lump left. Clean up with foil pan and such still takes a bit of work, I have no desire scrubbing the water pan , draining the grease etc.

Lump usage was great and the cook was fast, I'm not sure I will ever need to plan on a super long cook if it conquered the brisket this fast with the results I got.

Thanks.

 

[Skinnyv]

Skinnyv-Could you describe the backwoods no water process a little. Just got a backwoods g2 chubby and tried some St Louis ribs Saturday, came out nice. But want to know more about using no water. Did you have problems with the temperature? Thanks.

I am running with the guru so that might be a huge help. I also was not afraid to be at 275 the whole cook... After reading many posts on guys claiming 275-300 was fine. I also tossed in a pizza stone to help.

 

[Skinnyv]

Nice cook :hungry: I think I saw that smoker on CL and sent the link to my bro since it looked like a good deal.

Looks like you put it to good use right away :thumb:

I think it was a great deal. I was fortunate the guy took my word and held on to it for a few days. I ordered a trailer hitch setup, went and rented a trailer and made my way down to him.one thing, it's a beast weight wise.

 

[SmittyJonz]

275* is The Best BBQ temp but I usually cook at 300* ish cuz my smokers settle in at 300*-320* ish easier than 275*...........

 

[SGH]

I think I know you from somewhere... :wink:

I think I know both of you from somewhere:butt::butt::butt::butt:

 

[SGH]

Great looking grub brother Skinny:thumb:

 

[ShadowDriver]

Skinny,

Nice lookin' grub, brother.

No matter who knows you... especially that SGH farker... we'll try not to hold it against you.

Thanks for sharing!