thats the big downside of a water smoker , the water might make it nice and easy to keep a steady temp during the long smoke but then when you want that last step of a nice bark or sear you cant bring the temp from the 225 to 300 like you need . i know its harder to get right but im leaning towards a offset stick burner over a water smoker
I would be careful about getting the smoker too hot. I read a comment once that a guy tried it without water to season the grill for first time and it ruined the seal
Good question. The water pan is about 4 inches deep. I usually fill 3/4 of the way up. It cooks down to a inch or less so it doesn’t spill if you’re careful. You take out the charcoal try and remove the heat shield and then use one hand under the pan to support it as you take it out. Make sense?
Hey thanks for watching. If you’re a bbq enthusiast, this smoker is a great addition to your family of smokers. Makes a great pork butt, ribs and even chicken. Clean up is more a hassle w water pan.
No, you must ALWAYS put water in that water pan in the Backwoods. I think the max temperature the seals can handle is 350-375 otherwise you’re going to burn it out.
Generally about an hour more after wrapping. Check for tenderness. The meat should be pulling back from the top of the bone. The rack should bend but not fall apart.
I love my Backwoods Chubby. It smokes great and holds a steady temperature. I’d say the one drawback is the water pan is messy to clean up but otherwise love it.
I bought one of these about a year ago you use that thing about 2030 times that pain is gonna be so warped you're gonna have to buy another smoker or get that Pan crafted and buy a new 1 if you really like a backward smoker and you do get a chubby 3400 you miserable just buy an upgraded model it's a lot worth it you can get a full sized brisket in 1 of those bigger models you can't do that enough chubby 3400 that's a ribs and chicken kind of smoker you need to get 1 of those full steam hotel Pan size ones
Delicious!
Nice looking smoker. Glad to finally see somebody making videos with one. Lots of space in it for the price point they sell it at! Looks like a steal.
It’s pretty sweet. I highly recommend it.
That ending, ha!
thats the big downside of a water smoker , the water might make it nice and easy to keep a steady temp during the long smoke but then when you want that last step of a nice bark or sear you cant bring the temp from the 225 to 300 like you need . i know its harder to get right but im leaning towards a offset stick burner over a water smoker
Those are all good points. Ideally, you’re able to have both, stick burner and water!
Or put sand in the pan, instead of water. Still get moisture and it'll get hotter. Just wouldn't try it on a terribly hot day.
I would be careful about getting the smoker too hot. I read a comment once that a guy tried it without water to season the grill for first time and it ruined the seal
Them things gonna be spicy
Do you think you could cook 3 briskets on there? The racks look like they are pretty close together. Thanks for any insight.
It probably would be a stretch to cook more than 2 briskets. You probably have to split the point and flats
@@hillcrestbbq3374 Thank you for sharing. 👍
Nice idea with the greater
Sir, When your done with the cook and ready to clean this smoker. How would you take out the water pan without spilling greasy water into the smoker?
Good question. The water pan is about 4 inches deep. I usually fill 3/4 of the way up. It cooks down to a inch or less so it doesn’t spill if you’re careful. You take out the charcoal try and remove the heat shield and then use one hand under the pan to support it as you take it out. Make sense?
carefully!
Love the chubby
Till that smoker tray burns up, i want to smoke a packer brisket then u need a chubby g2.
Nice video guys....bottom line, I'm BBQ enthusiasts, is this smoker worth buying?
Hey thanks for watching. If you’re a bbq enthusiast, this smoker is a great addition to your family of smokers. Makes a great pork butt, ribs and even chicken. Clean up is more a hassle w water pan.
Question: did you decide not to use water in the water pan?
No, you must ALWAYS put water in that water pan in the Backwoods. I think the max temperature the seals can handle is 350-375 otherwise you’re going to burn it out.
I noticed you filled the whole fire box with charcoal . I never learned how much charcoal u should put in the firebox but I do the same I fill the box
Thank you. I find it easier to load the firebox so you have a nice long, even cook. Once the food is done, you can always cut off the air flow.
President Bush what are you doing here?
Nice video! How long can you hold 250??
It holds for 6 plus hours. You can easily add charcoal for another 6! Most shoulders will be done 8-10
With the heat going through the walls does it get hot on the outside?
Compared to other insulated smokers I was wondering if this one gets fairly hot?
Thanks for watching. Surprisingly the smoker does not get super hot on the outside. It gets warm but you can still put your hand on it. Well made.
add a bbq guru and control the temp with precision
How is it holding up after a year!
It’s holding up great! I use it pretty much every other weekend all year. I would definitely recommend getting the cover.
@@hillcrestbbq3374 I’m looking at the G2 but I leave my grills in my garage. Too much rain in south fla to handle!
@@noahkraft6453
I like that idea of a bigger smoker. Cover not needed then if you can garage.
did unit came fully assembled or did you have to install pieces? thanks.
It comes pretty much assembled. Here is a video that Backwoods shows how it arrives. ua-cam.com/video/3EqrnnHsEXY/v-deo.html
How long did you cook ribs after you wrapped them?
Generally about an hour more after wrapping. Check for tenderness. The meat should be pulling back from the top of the bone. The rack should bend but not fall apart.
Hey how’s that chubby holding up after ~5 months? Lookin to buy one ... wondering what you think now that you had it for a while .. cheers bud
I love my Backwoods Chubby. It smokes great and holds a steady temperature. I’d say the one drawback is the water pan is messy to clean up but otherwise love it.
@@hillcrestbbq3374 thanks bud I think ima pull the trigger on it
@@everythingque4635 Great. I think you’ll love it. Happy smokin’!!
I bought one of these about a year ago you use that thing about 2030 times that pain is gonna be so warped you're gonna have to buy another smoker or get that Pan crafted and buy a new 1 if you really like a backward smoker and you do get a chubby 3400 you miserable just buy an upgraded model it's a lot worth it you can get a full sized brisket in 1 of those bigger models you can't do that enough chubby 3400 that's a ribs and chicken kind of smoker you need to get 1 of those full steam hotel Pan size ones
Bark smokes too, just saying.
All that Cheyenne pepper 🌶 can you taste the ribs
Can adjust to your taste but somehow i am always surprised how much seasoning the meat can take without it being overseasoned.
OMFG it hit 1k. Guess that means shit of any vodka u want tonigjt
I really wanted to see a smoke ring and moisture disappointed
Sorry my kids ate it all before I could show the smoke ring.
First bitches