The Fatboy

Regular price $2,295.00 Sale

This is the cooker that won the Jack Daniels Championship in 2007.   The winner of that contest used ONE Fatboy for all 4 KCBS Categories.

The Fatboy follows the tradition of the Backwoods Smoker line, being a versatile cooker that can be easily transported for competition and catering.

The Fatboy has a commercial fire pan which allows the ash to fall into the catch pan below it. It has an excellent capacity and will deliver competition level performance. *Please call for international shipping requirement.*

Standard orders generally ship within 7 to 10 business days.
Custom orders will be 4 to 6 weeks. (Auto Water, Permanent Stand)
Customer service will notify you of your lead time within 2 business days.

Standard Features:

  • Permanent water pan
  • Stainless steel doors
  • Commercial fire grate
  • 2″ insulation
  • Pre-drilled Caster bolt hole pattern on the bottom of the 3 inch feet
  • Cooking degrees:(approx) 180 to 300
  • Amount of charcoal: (approx) 12 to 18 lb
  • Cooking time:(approx) 6 to 10 hours
    {Depending on the temperature used for cooking}
  • Meat: (approx)
    8 to 10 slabs of baby back ribs
    8 briskets
    12 to 16 Boston butts

Optional Features:

  • Heat diverter: $65
  • Auto Water: $810
  • Castors: $213
    (they will raise the smoker up 6″)
  • Permanent Stand: $175
    (This will be welded to the bottom of the smoker in place of the three inch feet)
  • Removable Stand: $320
    (This will be bolted to the existing bolt hole pattern on the bottom of the feet)
  • NOTE: We prefer not to go over a total of 16 inches in total height on the bottom of the smoker.
  • Cover: $90
  • Racks: $55
    (Additional racks can be added)
  • Sliders: $35
    (Additional sliders can be added, these are what your racks rest on and slide in and out on)
  • BBQ Guru Digi Q DX 2: $275
    (this includes the adapter door and the 10 cfm fan)
  • NEW! Pellet Feed: $400
    (Includes digital controller, internal meat probe and smoke box.  Hopper holds approx. 30 lbs.) Cooking temperatures: 225-250 degrees (approx.) Cooking time: 18-24 hours (approx.)

Outside Dimensions:

  • 25″ deep plus 2 1/2″ for the thermometer and latches
  • 38″ tall plus 2 1/2″ for stack
  • 27″ wide plus 8″ for the drain

Cooking Chamber Dimensions:

  • 20″ deep
  • 17 1/2″ tall
  • 20″ wide

Racks:

  • 4 1/4″ apart
  • 19 1/2″ deep
  • 19 1/2″ wide
  • 1/4″ Nickel plated round bar