Who cooks on a backwoods smoker and what do you think about their performance?
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Backwoods Smokers
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Club Member
- Jun 2018
- 5096
- Brentwood CA
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LSG large insulated cabinet
Yoder YS640
LSG 48" Santa Maria Gill
SNS travel kettle
FireBoard controller and PitBull fan
FireBoard 2 Drive
Thermapen Mk4
Thermapen One
Avid Armor USV32 Vacuum Sealer
KWS 10" slicer
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But you can remember what you smoked in '68???? Pathetic
- 4 likes
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Jerod Broussard The long term memory is the last to go at least I think. It's all hearsay as far as I can tell.
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Charter Member
- Oct 2014
- 971
- Texas
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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
I have a few entries on this post that gives some info. You can also search this site using Backwoods, Chubby, etc., to find more.
https://pitmaster.amazingribs.com/fo...id-not-go-well
Bottom line for me: Solid, well built. Easy to control without a fan. Great capacity (Chubby G2).Last edited by jlazar; July 2, 2020, 07:34 AM.
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Club Member
- May 2017
- 2579
- La Crescenta, CA
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Jambo Backyard Smoker
KBQ
Weber Smokey Mountain (22" & 18.5")
PK360
PK Original Grill
Pit Barrel Cooker
Weber "Brownie" Circa 1978 22"
Weber 70th Anniversary model 22"
Weber Genesis
Weber Gas Grill, Silver A
Santa Maria Attachment for PK360
Vortex
Favorite Beer: Peroni
Favorite Sports Teams: Rams, Dodgers, Kings, UCLA Bruins
I've cooked a few times on a backwoods cabinet smoker. I liked it. Gravity feeder worked well. The one issue we had once was at a competition, I had just removed my brisket when the guy that was cooking chicken out his meat in and added some new wiid, but too much. Wood smoldered and turned the skin on the chicken black. So be careful adding wood during your cook. Gravity feeder so hard to retrieve what u add.
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I have a Backwoods Chubby:
I use it for smoking everything:
I have also used it as a grill by removing the water pan and the heat deflector. This makes the best smoky and crispy chicken I’ve ever been able to make:
Needless to say, I like this smoker a lot. Although it’s easy to manage the temp with just the vents, I use a DigiQ DX2. With it, I’ve been able to leave it unattended for hours, and the temp just doesn’t budge.
I started out using Kingsford charcoal, but I’ve switched to B&B after reading glowing reviews here (pun intended). That has made a huge difference for longer cooks and especially in flavor. Unfortunately, it’s getting hard to find during quarantine.
Hope this has been helpful.Last edited by Uncajohn; August 2, 2020, 10:18 AM.
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I said in my post above that I remove the water pan and the heat deflector when I do chicken. That not entirely true.
First, I leave the deflector in and line the water pan (with no water) with aluminum foil to catch the drippings. Smoke the spatchcocked chicken breast up at 300-350 degrees F until the internal temp is ~150 degrees.
Then I remove both pan and deflector, and turn the chicken skin side down over the exposed fire. That really crisps up the skin nicely.
- 5 likes
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Club Member
- Jul 2016
- 80
- Castlegar, BC Canada
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Smokers/Grills
-Weber Master Touch 22"
-Char-Broil Red 3 Burner
Thermometers
-White Thermapen Mk4
-Maverick ET 735
Accessories
-KettlePizza Oven – Pro 22
-Weber Rapid-Fire Chimney
Beverages
-Fav Beer: Mt. Begbie Nasty Habit IPA
Nelson Brewing Company PaddyWhack
-Fav Drink: A Hot and Dirty Caesar
Good old Spiced Rum and Coke
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