First Timer...

[417bullelk]

Well,
I did it...took the big plunge and finally cooked a few things on the dera for the first time today. Cooked a pork roast, an Elk roast, and a fatty. I marinated overnight, rubbed down with Head Country, and used Head Country sauce to finish. Used combo of charcoal and Pecan wood.

These things are FUEL HOGS...wow...hard to believe how much fuel it took to keep the temps up. It was an all day affair.

Everything is foiled and in the cooler now...not sure how much longer I can stand it....

Stay tuned, I'll post some pics of the process.....and final products....I wish you guys were here to sample and let me know how I did, what to change, etc....

[The_Kapn]

Dustin,
These things are FUEL HOGS...wow...hard to believe how much fuel it took to keep the temps up. It was an all day affair. Welcome to the wonderful world of the Bandera :lol:
Just remember, she is a sheet metal smoker and will never hold heat like a thick steel smoker.
To compare with your burn--
For a 12 hour cook, I burn 6-8 gallons of Oak. It is cut 8-10 inches long, beer can diameter (or so) and preheated. I feed 2 or 3 peices in every hour or so.

It does add up!

If you are pure stick burning and using more than that--you may have restricted your exhaust airflow. I have learned that lesson the hard and expensive way :oops:
If the exhaust is not full open- it takes a ton of fuel to make heat and crappy smoke :oops:

Most guys are burning charcoal or a mix with chunks. I have gotten 7 hours with 10 # of charcoal, but smoke quality was bad (other threads talk about that).

Anyway, YEP, she burns some fuel :lol:

But, FUN, FUN, FUN. Gotta love her :D
TIM

[The_Kapn]

Dustin,
I forgot to add references :oops:
Look here for further detailed info on burns:
http://www.bandera-brethren.com/modules.php?op=modload&name=UpDownload&file=index&req=getit&lid=112

http://www.bandera-brethren.com/modules.php?op=modload&name=UpDownload&file=index&req=getit&lid=109

From the Roadmap:
http://www.bandera-brethren.com/index.php?name=PNphpBB2&file=viewtopic&t=780
and:
http://www.bandera-brethren.com/index.php?name=PNphpBB2&file=viewtopic&t=684&sid=dc371ca9bf3dbed1c5b46e67a362c5f3

Finally, a current one:
http://www.bandera-brethren.com/index.php?name=PNphpBB2&file=viewtopic&t=4487

I assumed you had raised the firegrate off of the bottom of the firebox (mandantory) and had maybe firmed it up a bit with heavier material to stop the coals from dropping down.
These two actions alone will make a world of difference!

The Bandera fire control is one of lifes greatest challenges! FUN, FUN, FUN :lol:

TIM

[willkat98]

you need a heat shield

for smaller cooks, its a must

will save you sheet loads of fuel

cuts the smoke chamber in half

[417bullelk]

Here ya go!!

[417bullelk]

The family loved it...the wife thought it was a little strong on the smoke flavor. I ended up pulling the pork and made a samich..WOW that Head Country sauce is great!!

Thanks guys...I couldn't have done it without your help. After reading/learning from your experiences, it gave me a little more confidence.

Can't wait for the next round.........

[BBQchef33]

That stuff looks great.. good thing i got briskets coming out or i'd be getting real hungry.

Not to sound repetitive.. but go to our home page and click on the flame in the moddle to download the bandera 101 document.. it'll give ya some help on cutting down your the fuel hogs appetite.. not by mush, but theres a few pointers in there.

[417bullelk]

Thanks guys..I actually have already printed a bunch of it. Have read through it several times. It did help. I sacrificed one of the cooking grates, put it on the lowest brackets in the fire box with the grate/ash pan below it. Worked GREAT. Had no problem keeping the fire up..several times had to use the rock mod to keep temps from spiking. Was able to keep a pretty consistant 215-220. I used more wood than bricquets, so that was part of the reason I burned so much. Now I know to use a little less wood next time and will try to use some lump to extend the burn.

Spice..that temp gauge worked fantastic, thanks again ( I did calibrate it with the boiling test, it was dead on.) Put the big chunks at the same level and the fatty one above dripping down on the elk. Elk was still a bit dry but excellent flavor and still very tender. Pork was falling apart. Fatty was incredible, the kids LOVED it. I had to promise I wouldn't eat it all tomorrow!!

[willkat98]

I had to promise I wouldn't eat it all tomorrow!!

Good luck with that one. I'll eat it cold right out of the fridge. They're addicting hot or cold

[BigBelly]

That looks great man!

I would not worry about the wifeys comments because I get that all the time. Maybe it is a woman thing (well at least in my family it tends to be) in general because my mother will also say the very same thing while me and my father are to darn busy with our mouthfuls to comment.

Hear, hear, the Ol'Dera is a fuel hog!

[parrothead]

I had to promise I wouldn't eat it all tomorrow!!

Good luck with that one. I'll eat it cold right out of the fridge. They're addicting hot or cold

I've never had one make it to the fridge.

[willkat98]

I had to promise I wouldn't eat it all tomorrow!!

Good luck with that one. I'll eat it cold right out of the fridge. They're addicting hot or cold

I've never had one make it to the fridge.

I never make just one.

[parrothead]

multiple fatty mod. I usually do two, gonna have to up the count for breakfast leftovers, I guess.

[417bullelk]

I learned my lesson...I will always do the multiple fatty mod, one just not enough.

Fatties..not just for breakfast anymore.....

[Solidkick]

multiple fatty mod. I usually do two

But you've changed your ways now that you are older and wiser, right?

[chadwell.bandera]

If I've got a limited amount of wood/fuel and want to maximize the time with that before I start loading up with lump I've found that using a air matress pump to blow air into the firebox works wonders. I can get a much higher temp with less wood that way (I've already done the firegrate mod and raised it's level). I can get a smoke chamber temp of 220 or higher with a single small well burning log. The downside is you have to monitor the temp constantly rather than loading a charcoal box and walking off for a couple hours. But I rather enjoy that on nice smoker days :)

I also wind up smelling like smoked meat by the time I'm finished but I'm pretty sure that my spousal overunit kinda likes that :)

[tommykendall]

I never make just one


I never made one.

Dustin - great to see you busted the beast in. Many good smokes to you in the future...

[417bullelk]

tk - Thanks....your'e missing out....

I couldn't have done it without you guys. I used your DP marinade or at least a variation of it anyway. Everything turned out great. Can't wait to give it another go 'round.

[Neil]

Dustin done popped the dera cherry mod. It only gets better from here on out.