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help on Backwoods Smoker 4 newbie

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  • toothless
    Club Member
    • Jul 2018
    • 5

    help on Backwoods Smoker 4 newbie

    Hello Grillmasters, Im new to cooking on my brand new Backwoods Chubby 3400. Im under the gun to put out some St Louis Ribs for a July 4th Memorial celebration 4 my Pops who recently passed. My first cook last weekend I did a combo Chicken on the top with 2 slabs of ribs below. Both meats were cooked perfect doness and A+, but Im worried about loading all 4 racks with ribs because the temp really fell off from top to bottom of cabinet. Close to 20 deg. Im thinking rotating the shelfs every hour or so??? Any help and experience would really be appreciated. Thanks and may your Happy 4th cook be the best!
  • Nate
    Former Member
    • Apr 2015
    • 3811
    • Quarantined

    #2
    Welcome from Indiana

    Comment

    • Mudbeaver
      Former Member
      • May 2018
      • 457
      • Marathon NY

      #3
      Are you doing them 321 style?

      Comment

      • Mudbeaver
        Former Member
        • May 2018
        • 457
        • Marathon NY

        #4
        Cuz if ya want swap them around after three, that’s how I do it on my offset, though it’s side to side

        Comment

        • Troutman
          Club Member
          • Aug 2017
          • 7198

          • OUTDOOR COOKERS

            BBQ ACCESSORIES

            WOOD & PELLET PREFERENCES

            SOUS VIDE

            INDOOR COOKWARE


          #5
          Watching your grill temps and rotating sounds like a good strategy!!! Welcome to the Pit!!!

          Comment

          • toothless
            Club Member
            • Jul 2018
            • 5

            #6
            with 8 racks im thinking 250 and skip the wrap, because the last cook was so moist i lost most of my crunchy bark after a 45 minute wrap so im going without it and think a circular rotate and a teeak or two. if they dont all finish together i will wing it. any suggestions

            Comment

            • LA Pork Butt
              Charter Member
              • Dec 2014
              • 5285
              • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

              #7
              That sounds like a good plan - every 60 or 90 minutes rotate the racks. You could take the time of the switch to spritz with apple juice. Welcome to fun in the Pit!

              Comment

              • RonB
                Club Member
                • Apr 2016
                • 12554
                • Near Richmond VA
                • Weber Performer Deluxe
                  SNS
                  Pizza insert
                  Rotisserie
                  Smokenator 1000
                  Cookshack Smokette Elite
                  2 Thermapens
                  Chefalarm
                  Dot
                  lots of probes.
                  CyberQ

                #8
                Welcome to The Pit. I'd rotate after 2 hours.

                Comment

                • toothless
                  Club Member
                  • Jul 2018
                  • 5

                  #9
                  thanks for the advice... yes im thinking im going to have to keep close to this one to keep em in the same ballpark. i will definatley keep a spritz handy unless they look super moist from the water tray. the backwoods is different then anything else ive ever used so hoping for a blue ribbon cook for this event, im really thinkin extra.

                  Comment

                  • PaulstheRibList
                    Founding Member
                    • Jul 2014
                    • 1582
                    • Lake Charles, LA
                    • Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
                      1.) A pair of Weber Smokey Mountain 22.5's
                      2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
                      3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
                      4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
                      5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
                      6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
                      7.) 22" Weber Kettle with Slow-N-Sear
                      8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
                      9.) BarbecueFiretruck...under development
                      10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
                      11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
                      12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
                      12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!

                      Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...

                      I'm loving using BBQ to make friends and build connections.
                      I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.

                    #10
                    A 20 degree difference doesn't bother me in the least. I would not rotate. Just check the racks that are a bit hotter and pull them first. 20 degrees is worth 30 minutes of finish time for St. Louis Cut spares, at the most.

                    Comment


                    • Scout789
                      Scout789 commented
                      Editing a comment
                      That's what I'm thinking as well. My offset smoker has a greater differential end to end and I usually don't rotate my ribs. I understand the angst of being under pressure to produce a good cook. Been there, done that. I'll be under the gun a week from today when I do a pork butt for my better half's Bunco Group.
                  • jlazar
                    Charter Member
                    • Oct 2014
                    • 634
                    • San Antonio
                    • Backwoods Chubby G2
                      Weber 22" Master-Touch GBS Kettle
                      Blackstone 36 Griddle
                      SlowNSear (Original)
                      Fireboard Extreme
                      Maverick 732
                      Super-Fast Thermapen
                      Rapala 7 1/2
                      Bear Paws
                      Weber Rapidfire Chimney
                      Grill Beast 304 Injector
                      G&F Suede/Leather Gloves
                      Foodsaver V4880

                    #11
                    I have a chubby G2. Top rack can run hot. If not wrapping, use just the bottom 3 racks and rotate. If using all 4 racks, definitely rotate and make sure the water pan does not run dry. I don’t spritz due to plenty of moisture in the chubby.

                    Comment

                    • toothless
                      Club Member
                      • Jul 2018
                      • 5

                      #12
                      thanks all...
                      im feeling good on this one thanks to all your advice. I will get back to u with a wrapup. nice custom setup for your chubby jlazer ... hmmmm

                      Comment


                      • jlazar
                        jlazar commented
                        Editing a comment
                        Mainly 2x4s and 1x4 boards. Stainless steel side tops are backsplash panels from Lowes. They make cleaning up very easy. 1x12 boards under them since they are only about 1mm thick - but the inexpensive way to go. Elevating everything makes it much easier to tend the coals and handle the food.
                    • toothless
                      Club Member
                      • Jul 2018
                      • 5

                      #13
                      8 racks of perfect... the rotate went 90, 60, 60 and 45 minutes. all done tender but nice chew. ill rewarm and glaze or serve with just the nice bark... they are really good and moist, Thanks to Meatheads Memphis rub and the backwoods water tray. fricken delicious man.
                      I cut em in half and foiled em tight and into my 5 gallon igloo drink container with towels and a hotpack for transport to moms. thanks again for the helpful advice and Happy 4th! Click image for larger version

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                      Comment


                      • jlazar
                        jlazar commented
                        Editing a comment
                        Congratulations. Look great.

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