bmaier1996 wrote:backwoods fat boy
OK, we're going to assume a few things here to get you started. First load the charcoal grate full with either briquettes or lump charcoal, add about 5 chunks of hickory to the charcoal load. Fill the water pan, start the fire. How you start it is your choice, don't use lighter fluid, either start a small amount of charcoal in a chimney or use a starter cube in either corner. If you use the chimney leave space for the lit charcoal in on of the corners next to one of the vents. Open all the vents and let the cooker come up to about 180 on the door gage and then shut the lower vent opposite the corner you started in. Shut the the other vent down to about 1/4 open. Watch your temp come on up and adjust the one lower vent to maintain 215-235. The door reads cooler than the upper racks, that's why I gave you the lower temp in the range, we are looking for 225 on the rack we are cooking the butts.
Meat prep; a good coating of your favorite BBQ rub on the butts. I normally rub the butts with mustard and then put the rub on. Let them sit while you start and bring the Fatboy up to temp. When the smoker gets to temp and stabilized put the butts on the highest rack that will leave an inch or two clearance from the ceiling of the cooking chamber. Don't forget, fat side up on the butts. Slam the doors and go drink a beer and watch something on TV. Leave the damn doors closed!
check the temp every so often and adjust the vent to maintain your temps. You should be able to go at least 7 hours before you will need to add charcoal, when you do add a few more chunks of hickory wood. Smoke your butts for about 12-13 hours until the internal temp comes up to about 195-200 or the wiggles easily in the butt. Let us know how it goes. Where are you located at? There might be someone locally with a backwoods smoker that can give you some direct help.