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East Tennessee BBQ'er

post #1 of 12
Thread Starter 
I've been lurking and posting for a little bit and like what I saw.

I'm an East Tennessee BBQ'er that's been messing with this smoking stuff for a few years.

I'm no BBQ snob or pit-master, but I must admit I know my way around a smoker. I've attended the Memphis in May World Championship for the better part of the past 10 years or so (cooking in the whole hog division).

I've even got a few trophies at some nearby, local BBQ competitions (dumb luck, I guess).

I own and have owned some pretty solid smokers. I still have a fondness for tinkering around with the ECB every now and again (mine's just about to fall apart).

After messing around with the hog smoking, stick burning behemoth (Jack's Old South Hog Express) just to cook a handful of ribs the other day, I decided to get me one of them Backwoods Smokers. I went with the upgraded Party model with the DigiQII and got me a nifty red cart (errr hand-truck) to make sure I could drag that thing with me when needed. Now I'm just looking for excuses to fire it up.

Here's a couple links for you. I'm the taller, goofy-looking guy.

post #2 of 12
Welcome to SMF looks like might need to take Jeffs five day course .....just kidding again wecome
post #3 of 12
Welcome to SMF
post #4 of 12
Welcome! Great pixs and good lookin eats. Have fun!!!!!!!!!!
post #5 of 12
Just curious, what's up with the pig? The meat looks raw but the skin looks smoked. How'd that happen? Or is this just a part way cooked pic?
post #6 of 12
Welcome from another newbie to the forums. After you break in that new smoker, post up a review. When I finish my residency next year I will be in the market for a nice high-end smoker and have heard good things about the Backwoods.
post #7 of 12
Thread Starter 
You are quite perceptive. That pig is both raw and the skin is smoked. We put the pig on the smoker for about an hour to make the skin more plyable and then we started to remove it (a la' Silence of the Lambs style).

Regarding the Backwoods...those things are GREAT. I've cooked on BWS a few times and that's why I decided to step up and get my own. I'm going to have to take up knitting or something with all the spare time I now that I don't have to stoke the fire every hour or so thanks to my Backwoods.
post #8 of 12
Okay...creepy visual from the "Silence" comment, but welcome nontheless!
post #9 of 12
Got it. Thanks. We always cook ours split down the middle and only open the thing once unless something is wrong, so I don't see undercooked pig much. Course, I don't get many pigs cooked latelyicon_frown.gif
post #10 of 12
Welcome to the forum.

Yeah, Jacks Old South would kind of be over kill for a couple of slabs. LOL Got to see one in action (with Myron driving it even) this last weekend............and a few Backwoods too!
post #11 of 12
Thread Starter 
I hadn't cooked a whole hog in a while either. The story behind this one was the fellow bringing the hog, didn't thaw it out enough so we decided to throw it on the smoker to loosen it up a bit before we started operating on it (the joints stiff as could be).

Had the pig won some contest or ended up being spectacular (it was good, but not our best effort) then our methodology would have become the thing of legend and folklore. One of those "I'd tell you my secret, but then I'd have to kill ya" sorta thing.
post #12 of 12
Welcome to SMF!

Take care, have fun, and do good!


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