Hey guys, I acquired a backwoods smoker a few months ago and just getting a few cooks on it. Now before I got it I was used to my brinkman trail master offset. And I learned to turn out quality Q after using it for many years.
Now with the backwoods, it has 5 racks and a water pan. And I usually keep the food in the top racks, but it seems like I almost burn my food even up there. Like I said the whole waterpan is new to me. I fill it a little above half way for cooks and it always ends up boiling the water thru the cook. I'm also still learning this unit to keep it down in the 225 range but it has been getting to the 250-275 range. But it will hold the heat for 6-10 hours.
I know these are great units, and I probably just need to play with it more, but any tips are appreciated. I've been thinking about getting a guru of some sort for it also but can't pull the trigger. Doesn't feel right using one for comps, I've always enjoyed tending the fire and controlling the heat myself but maybe that's the route to go with this one.
Now with the backwoods, it has 5 racks and a water pan. And I usually keep the food in the top racks, but it seems like I almost burn my food even up there. Like I said the whole waterpan is new to me. I fill it a little above half way for cooks and it always ends up boiling the water thru the cook. I'm also still learning this unit to keep it down in the 225 range but it has been getting to the 250-275 range. But it will hold the heat for 6-10 hours.
I know these are great units, and I probably just need to play with it more, but any tips are appreciated. I've been thinking about getting a guru of some sort for it also but can't pull the trigger. Doesn't feel right using one for comps, I've always enjoyed tending the fire and controlling the heat myself but maybe that's the route to go with this one.