Restoration on the Backwoods Party G2 that Meathead gave me is all but complete! I now have it fired up to do a bunch of rib tips and a rack of ribs. It is my first time with my Smoke X2 hooked up, so this could go really sideways. and I have my OJB on standby to cook if needed.
This time I put the water pan where it actually belongs and I don’t currently have a heat deflector. We shall see how this cook goes with this setup. I’ll do my best to post updates as we move along!
Man.... glad to be seeing it put to use. I was almost ready to drive up there and get that thing, but my truck was down until a week or so ago, and it's a loooong ways. And I don't think that G2 woulda fit in my Z.
Big struggle with coming so far to get it might have been manpower too. Meathead realized as we were planning pickup that I needed to bring two other guys to get it off his deck. I got two guys from church to help and since he’s only a 35 minute drive from me it wasn’t a hard ask. Just promised some brisket!
Good call! Didn’t think about that. Our mechanics live on the next block over so I could offer bbq in exchange. I also have a friend who loves cutting up and playing with metal. He offered to weld anything I need, so he’s another option.
Last edited by J-Melt; December 30, 2023, 01:22 PM.
We are 4.5 hours into the cook and it seems to be going well! The rack of ribs is acting like it typically would at this point. Could be done in the next hour or so. Just added the smaller pieces of rib tips for about 3 hours of smoking before being wrapped.
Only trouble to note is that the temperature sky rocketed up to 269 when the water pan dried out.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Dinner is done and the cook was a success! Main note is to not let it run out of water. Possibly because of lack of deflector plate I ran out of water twice. Food turned out okay in my opinion. I over cooked the rack of ribs. It was super small and I just over shot. The rib tips turned out pretty good. I guess I’m not a huge fan of that meat, but my wife and guests really liked it!
Next week I will be doing several pork butts on it for church. I am excited to have this kind of capacity! Thank you again Meathead!!!
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Last edited by J-Melt; December 30, 2023, 06:26 PM.
Reason: Typos galore!
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