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jc
01-26-2004, 08:48 PM
Hi all, I'm Chad from Louisiana and I just bought my new Bandera today at Wal-Mart. It was one that was out in the weather for 4 months or so, so it's a little rusty on the inside. I got the price down to $150, I thought it was worth it. Hopefully with a little work I can get it back to new shape. Anybody have any ideas on the best cleaner to get that rust out? I've looked through the site a bit and have already planned some mods for this weekend...

Well, I'm off to read up some more about how to get this thing into tip-top shape so I can enjoy some serious smoking!

Bigdog
01-26-2004, 08:53 PM
Welcome Chad. You are in the right spot to get great advice!

BBQchef33
01-26-2004, 09:05 PM
hey chad.. Welcome to the world of bbq obsession.

If that rust isnt to pitted, it will probably come off easy with some sandpaper. if theres a lot, or its deep.... a wire wheel and an electric drill will make short work of it. Then slop the whole bandera down, inside and outside with some corn oil, or veggie oil and light a fire. keep it hot for at least 3-4 hours, and dont be afraid to make that fire smoke a bit. the idea is to season the metal and get a good layer of oil(gunk) on the inside.

Go to our files section and download the Bandera 101 document. I think its in the bandera mods section. It'll give ya a good start on what ya can do and should do.

Enjoy!!! Welcome to the group!!

Saiko
01-26-2004, 09:09 PM
Awsome! There is TONS of experience with this group, so be sure to post all your questions. We were all noobies with the Bandera at one point, and are more than willing to help out.
Did you have another smoker before the Bandera, or is this your first leap into slow que cooking?
As far as rust, I usually sand all the rusty areas down, wipe it with a cloth and then give it a good spray with the highest temperature grill paint you can find. Maybe some of the others have some better ideas, but that's how I deal with it.

chad
01-26-2004, 09:18 PM
Finally, a real Chad -- now I'll get some relief from Brian and Bill :D

Welcome, welcome, welcome!!

If you don't have some rust and heat marks you ain't trying! :D

fivelombardis
01-26-2004, 09:28 PM
welcome...yeah, just slap some veggie oil on it and burn the crap out of it.

robert

jc
01-26-2004, 09:55 PM
Thanks for the advice guys. This is my first opportunity to try slow cooking, I've always grilled on my old Weber. There were so many things I wanted to try that just didn't work on a regular grill so I did some research and found that a smoker was what I needed to get the job done. Can't wait to try it out!

parrothead
01-26-2004, 10:12 PM
Finally, a real Chad -- now I'll get some relief from Brian and Bill

As far as we are concerned, you are the only real chad, Dave.

Welcome aboard jc

brdbbq
01-27-2004, 08:41 AM
Finally, a real Chad -- now I'll get some relief from Brian and Bill

As far as we are concerned, you are the only real chad, Dave.

Welcome aboard jc

I second that.

MikeG
01-27-2004, 08:47 AM
Welcome Chad, glad to have you with us. Louisiana had some of the best food and cooks on the planet!!! God bless all them swamp critters.
Mikeg :D

willkat98
01-27-2004, 08:59 AM
And god bless Tony Chachere

Welcome JC

BigAl
01-27-2004, 12:03 PM
When I saw that JC had joined, thought, now we will have heavenly Q results every time!

Welcom JC.

cabo
01-27-2004, 06:34 PM
Dave, Dave, Dave,
All others are Chad by birth and their parents wish.
You are Chad by geographical location, and designation.
You will never be replaced or let off the hook!! :twisted:

Welcome J.C.

chad
01-27-2004, 07:16 PM
Ok, fine!

From the Florida hanging chad, Welcome!! :D

If you get hooked on cooking like most of us you'll learn to 'que and smoke and you'll be amazed how much it carries over into grilling. Don't get rid of the Weber!! Or rather, I'll take it off your hands. :mrgreen:

My #2 son took a look at my new shed (second shed in the back yard - this one for cooking stuff :D) then looked around at the gas grill, ECB, New Braunfels offset, turkey fryer, chopping log, etc. and said, "Man, we got a lot of stuff in this backyard!"

Heath
01-27-2004, 08:51 PM
Dave, I heard it's not really hangin' but more like leanin'.

Welcome JC, and realize when they say cover it with oil and light it on fire they are not meaning on the outside. LOL You'll get to that when you're preheating the wood.

BBQchef33
01-27-2004, 09:12 PM
Welcome JC, and realize when they say cover it with oil and light it on fire they are not meaning on the outside.


JC/Heath.... I slop oil outside & inside everywhere in every nook and cranny i can get to. Puttin it on the ourtside will also form a sticky layer that will protect it somewhat from the rain. So slop all over, just dont light the fire anywhere but in the firebox. :)

Heath
01-27-2004, 10:41 PM
That's what I meant Phil. Lesson learned though, do it in the cool weather. Remember my Hasty Bake that I aquired last summer? I did the clean up and oiled it down, did the burn in, then I went in and let the fire burn for a while. It got dark and I closed up everything for the night. The next morning I went out to clean up. The grill was covered in a nice sealing coat of oily bugs. Gnats, mosquitos, and other little flying things. Bad thing was that film was hardened off and they were in there. It took a while to burn them off but I finally did.

BBQchef33
01-27-2004, 11:09 PM
I figured you meant that, just didnt want JC to misinterpert(sorry, didnt mean to overstep).

I did mine in spring. That nice gooey coating ya get on the outside was a magnet to tree pollen. thing took on a yellow haze for a few days till the polen got dirty from the smoke. Inside still worked fine. :)