Backwoods Smoker - The Fatboy

by: Backwoods Smoker

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.

 Pricing does not include $125 crating fee and freight shipping from Louisiana.  NJ Sales Tax 3.3%, we presently do not collect tax outside of NJ.  Shipping to NJ around $300, please email your Zip to for an actual freight quote.

For the cookers picked up from our location, please add $200 crating and delivery charge from Louisiana to Paterson NJ.  Local delivery is available for a nominal fee.  Please email to or call Mike at 201-247-5821 for lead times if not in stock.


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
  • Auto Water
  • Castors
    (they will raise the smoker up 6″)
  • Permanent Stand
    (This will be welded to the bottom of the smoker in place of the three inch feet)
  • Removable Stand
    (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
  • Racks
    (Additional racks can be added)
  • Sliders
    (Additional sliders can be added, these are what your racks rest on and slide in and out on)
  • BBQ Guru Digi Q DX 2
    (this includes the adapter door and the 10 cfm fan)
  • NEW! Pellet Feed
    (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


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

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