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Started By
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Backwoods Smokers
Posted on 8/26/16 at 6:27 am
Posted on 8/26/16 at 6:27 am
Anyone have one of these? I just acquired a used Party model that needs a little tlc before it'll be ready to cook. It's missing the heat diverter and the water pan and I'm probably going to get all new racks. They're made just outside of Shreveport which is a little less than an hour away from me so I'm hoping I can get everything I need from them direct. Does anyone have experience with these cookers and/or tips/advice? Pretty pumped, I've never had a dedicated smoker before.
This post was edited on 8/26/16 at 6:29 am
5
Posted on 8/26/16 at 7:31 am to pigpickin
Not familiar with them but they look well constructed. The 1" insulation is a great feature that generally separates the cheap smokers from the quality ones.
Posted on 8/26/16 at 8:09 am to pigpickin
Nice. How much did you pay for it?
Posted on 8/26/16 at 8:26 am to pigpickin
I've got a G2 Fat Boy. Had it for 2 years. They are super efficient smokers. Take about half the time to cook than an offset or similar set up. They hold heat extremely well. You just need to get it dialed in, took me a few months. Once you get it rolling you will love it.
I will say that the one thing to me is that it is hard to impart a real deep smoky flavor to the meat. And bark formation can be a bit of a problem if you have a bunch of stuff on there. Good Luck!
I will say that the one thing to me is that it is hard to impart a real deep smoky flavor to the meat. And bark formation can be a bit of a problem if you have a bunch of stuff on there. Good Luck!
Posted on 8/26/16 at 8:30 am to pigpickin
Have never used one, but I've looked into them.
We went to a BBQ competition once, and damn near every contestant had one or more of their rigs going. It was the first I'd heard of them, and they make them here in Caddo Parish.
They are expensive, which is what has held me back since I already have a good smoker. Your model lists for $1,600, before you add any of the many expensive options.
We went to a BBQ competition once, and damn near every contestant had one or more of their rigs going. It was the first I'd heard of them, and they make them here in Caddo Parish.
They are expensive, which is what has held me back since I already have a good smoker. Your model lists for $1,600, before you add any of the many expensive options.
Posted on 8/26/16 at 9:05 am to pigpickin
Call them and ask for Chase. He will get you what you need. Chase is the plant manager and very nice guy. If he is busy Mrs. Kathy will also help you.
They will also refurbish older ones to almost new. Not sure the cost.
They will also refurbish older ones to almost new. Not sure the cost.
Posted on 8/26/16 at 10:40 am to RTW1
I have a chubby G2. I cooked some ribs on it last weekend does a very good job. I bought a weed torch from Home depot to pre-heat it with. The torch also makes starting coals a lo quicker and easier.
Good insulated vertical smokers made in Louisiana. I was told Backwoods was the original insulated smoker and people like Stump's and it Makers are copying their original idea and design.
Good insulated vertical smokers made in Louisiana. I was told Backwoods was the original insulated smoker and people like Stump's and it Makers are copying their original idea and design.
Posted on 8/26/16 at 10:49 am to lacajun069
I also have a G2 Chubby, and it is awesome, especially living in Ohio, with the insulation it will hold steady temp even at freezing cold air temp. One tip that i have not seen mentioned is to put hot water in water pan when you start the cooker. It will cut down on warm up time. I also find that I can get longer cook time with less charcoal as compared to my Weber WSM.
Posted on 8/26/16 at 10:50 am to RTW1
Just left there completely fixed up. Nice guys, great service. I'll add more when I get back home in front of my pc. Quick question though, what's the best beer store in Shreveport? Anywhere carry Ghost here?
Posted on 8/26/16 at 11:23 am to TimWhatleyDDS
quote:
I've got a G2 Fat Boy.
Same here. I use it mostly for competition. If you have a temp controller, it is as close to set it and forget it as possible. It's a little bit of an adjustment going to an insulated vertical smoker with a water pan from a stick burner, but nothing drastic. Get a Stoker or Guru and you are going to love it.
I have not noticed a huge difference in smoke flavor (maybe add more chunks) from a stick burner thoguh the stick burner is a bit more intense, but the texture is certainly different. You can always run it dry with sand in the water pan if you want firmer bark or put the meat on a higher rack and let it just run out of some water towards the end. This was a big debate as to whether to go with a water smoker or a gravity fed, but got a good deal on the BWS.
Posted on 8/26/16 at 11:49 am to NOFOX
quote:
NOFOX
What association do you compete in?
Never heard of sand before. Is it a bitch to get it out of the pan?
I usually put everything as far up as possible. Bark on the top 2 racks is pretty good. It's just when you really load it up is the problem for me. Good stuff.
Posted on 8/26/16 at 11:51 am to IlikeyouBetty
So Cellar Fine Wine & Spirits on Benton Rd had some Ghost with bottled date of 7/29. Just picked up what they had in the display case, not sure if they have more in the back.
Posted on 8/26/16 at 12:58 pm to IlikeyouBetty
quote:
What association do you compete in?
I typically do several KCBS events each year with a team out of GA and then participate in Hogs for the Cause with a team here in New Orleans.
quote:
Never heard of sand before. Is it a bitch to get it out of the pan?
Never tried cooking dry in the BWS myself, just heard of other guys doing so to get bark, but it runs hotter when you do so the sand is used as a heat sink to try to better control temp. I think unless you have a Chubby/Party with removable pan most use an aluminum pan filled with sand placed in the water pan to avoid getting sand in the drain.
This post was edited on 8/26/16 at 1:00 pm
Posted on 8/26/16 at 1:23 pm to NOFOX
Never done a KCBS. I've heard they are fun and the people are helpful and friendly. We do mostly IBCA and BCA. Thanks for the info!
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