View Full Version : Greetings!
04-02-2006, 11:18 PM
I fear that sometimes I move too fast. For a year now, I've been relegated to cooking by meat on a 19" "patio grill" - charcoal grill, produced some good meats, but it was a little bitty thing. So, in my search for a new dead-cow-cooker, I came across a helluva-deal at Academy. Their old floor model bandera was missing a caster, missing the water-pan hooks, and was a little dinged up. For this, they took 50% off. So I bought the damn thing. Now, not only do I have a great forum for grilling, I've got a smoker!
I'm a younger fella, living in Central Texas. I've done the smoking thing before, as an apprentice. Today, after setting up and seasoning my Bandera yesterday, I smoked my first dead chicken and pig. The chicken skin was crispy and the meat was fantastic, and the ribs were better than 90% of any restaurants I've ever been to. After reading through this site, I've realized that the problems I had (temp control, fire control) are common with my model, and the things I didn't know I didn't know are many :).
I won't bbq every weekend - I probably won't even bbq once a month. However, the success I had today will provide me a solution looking for an event - I'm going to be volunteering our place for dead-cow-and-pig celebrations. Thus, I want to perfect my craft with an ample balance of easy and right, if that makes any sense. I'm an electrical engineer by education, and as such that defines my thinking. I want to understand how the smoker works, and more importantly how it breaks. What causes good meat(s), what causes bad meat(s), and how I can most easily accomplish the latter. I've already given up "fake" charcoal, and will probably become a "wood-only" q'er ... I just really like that concept, and I had such problem with burn length and temperature today, that wood makes more sense.
That's enough about me ... at least until I screw up my next piece of dead animal. Then I'll be back here asking for help. Love this site - I'll be around, no doubt.
04-03-2006, 06:02 AM
Welcome aboard, capn! Your deal on that 'dera is a great way to start off, I think. Stick with the Brethren and you'll be expanding your horizons - that's for sure!
04-03-2006, 06:04 AM
Welcome to the board! Lots of good info here! Nice folks too!
04-03-2006, 06:20 AM
grab a cold one and jump into the fray.
Ya gonna love it.
04-03-2006, 06:20 AM
Welcome to the family,Brother capnamerica.
04-03-2006, 08:27 AM
04-03-2006, 09:49 AM
Don't bet that you won't be cooking on that thing every weekend... It's good for all kinds of things besides pulled pork and brisket... though those are hard to beat! Next thing you know, you'll realize you need more room!
04-03-2006, 09:55 AM
04-03-2006, 10:20 AM
04-03-2006, 10:25 AM
welcome capnamerca--glad to have you among the brethren. Enjoy the ride.
04-03-2006, 11:48 AM
04-03-2006, 12:20 PM
Welcome Cap!! Enjoy the site and post often!!
04-03-2006, 01:01 PM
Welcome Cap !
04-03-2006, 01:16 PM
Welcome Cap! Ya know, in the beginning, I thought I'd Q just every so often. And competition wasn't even on the radar. Several grand dropped on the hobby later, I'm an addict. What can I say? Stuff happens. Enjoy the site!
04-03-2006, 01:18 PM
"Holy cattle call Batman, I think it's time to say howdy to our newest member, Captain America". "Right you are Robin"!
04-03-2006, 02:32 PM
First word of advice....Throw out the Match Light
Now, start reading, these guys will have you comp. ready in no time.
04-03-2006, 02:38 PM
I won't bbq every weekend - I probably won't even bbq once a month.
That's what you say now. Stay on this site long enough and you'll be q'in in your sleep. Welcome!!!
04-03-2006, 09:29 PM
Welcome aboard, enjoy the ride . . .
Welcome Capn! What area of Central TX? Nice to have another CTX brother around.
04-04-2006, 08:35 AM
Welcome fellow Texan
04-04-2006, 08:49 AM
04-04-2006, 03:30 PM
Welcome to the neighborhood
04-04-2006, 06:03 PM
Welcome aboard, capn!
04-04-2006, 07:43 PM
I have to set back and laugh......because just about everything I was going to say about how often you think you'll cook was covered......
So I guess the only other comment I can think of is "eat it all yourself and don't share, you'll be doing more cooking that you really planned"
04-04-2006, 08:01 PM
As I said in before--welcome from one KAPN to another :lol:
This is our little part of the WWW and I hope you enjoy it here.
As has been said above- many times--these are "famous last words" :lol:
"I won't bbq every weekend - I probably won't even bbq once a month. "
04-04-2006, 08:51 PM
04-04-2006, 09:23 PM
04-04-2006, 09:30 PM
Sledneck has a new toy!
04-04-2006, 09:43 PM
Sledneck has a new toy!
04-04-2006, 09:50 PM
UH OH-- I guess excess is natural in New Yawk.
Never should have complimented the GIF :redface:
Sorry guys and gals.
04-04-2006, 09:52 PM
04-05-2006, 12:45 PM
Welcome Aboard Brudda
[quote=capnamerca]I'm an electrical engineer by education, and as such that defines my thinking. I want to understand how the smoker works, and more importantly how it breaks. What causes good meat(s), what causes bad meat(s), and how I can most easily accomplish the latter. I've already given up "fake" charcoal, and will probably become a "wood-only" q'er ... quote]
Howdy Capn! Funny how that engineer mentality sneaks into just about everything you do, huh? I'm an ME myself (working with a bunch of EE's and RF guys), and I just can't look at or do anything half-assed or simple. You'll prob'ly wind up Q'in more than you expect - for the purpose of research of course, that is until the addiction gets a good hold of ya!
Anyway, welcome aboard!
Welcome aboard Capn, enjoy what you learn and share what you know, it's what we do here. Be sure to complete the mods on your bandera. Espescially the firegrate and baffle mods. Those two alone will help tremendously with your fire and temp control problems.
04-07-2006, 09:34 AM
04-07-2006, 10:18 PM
Welcome to our nightmare...
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