[gonefishin]

Hi all

I got my Backwoods FatBoy this past weekend. This thing really seems to be a good design. From reading on the internet I didn't get a clear picture of how the water, the interior walls came into play.

Because I had to work Sunday, I only cooked on this thing one day. I am impressed! Aside from being a bit bored, not having to tend to the fire/dampers etc every 40 minutes...this thing turns out some nice food!

Thanks to everyone for your help and suggestions! I only wish BDL was still stopping by (hope all is well)

thanks again,
dan

[boar_d_laze]

Originally Posted by gonefishin

...this thing turns out some nice food!

Thanks to everyone for your help and suggestions! I only wish BDL was still stopping by (hope all is well)

So happy it's working for your bad self. BDL may start stopping by again. All is -- if not well -- at least better than before.

BDL

[gonefishin]

welcome back BDL


Here's some pictures of my outdoor tools





take care all!
dan

[henry]

Wow! What awesome outdoor tools you have!

Do you have custom covers for everything?

Is the Weber Performer modified, it looks a little different.


H.

[gonefishin]

Thanks Henry

I do have custom fit covers for everything, living in the Chicago area I think you have to have decent covers. The custom cover on the BackWoods FatBoy is really nice and thick.

I haven't done any modifications to the Weber but it is an older model, which may be why it looks a little different. It also doesn't have the gas igniter. I've been using my MAPP torch for a long while now to light the lump, works pretty good.

I'm still trying out different foods on the FatBoy, but boy do I like this thing! My last cook was a pork shoulder. I got my smoker with the "hide setter" option which allows you to pump in some direct dry heat from the fire box below. You still have the filled water pan in place. After one hour of "setting the hide" on the pork shoulder I closed the hide setter and let it ride.

I let it cook until an internal temperature of 195f . After that time I let it rest-n-rise an hour in a cooler. I prefer my shoulder sorta squashed...it was soooo juicy. Sooo tender with a nice bit of bark to mix into the meat. Yum Yum Yum!

I need to smoke some ribs next!


dan