2nd time to use my Bandera

[Jackcul]

I did 3 slabs of baby backs and 4 chicken halfs yesterday. Used lump and hickory for fuel and using sand in the water pan. I put a digital temp probe in the middle of the cook chamber and a ashcroft analog on the stack.

Babybacks were to top and chicken on bottom. When I got the digital to 250 the stack temp was 200? Cooked for 5 hrs. Chicken was great, but the ribs were a little under cooked. They had good flavor and tender, but a little to much grease. Any ideas?

Oh yeah, now I know why you guys call this thing the "BEAST"

Thanks,

Jack

[chad]

Congrats on a good cook session.

RE the ribs -- could be they were just FAT!! It happens. If they were tender and tasty there's not much you could do -- you might have tossed 'em on the grill for a bit to "dry" them out - especially if you sauce them anyway (turns out my spouse likes ribs "wet" so I've started finishing them on the grill).

Otherwise sounds like you had a great day!

[Solidkick]

I did 3 slabs of baby backs and 4 chicken halfs yesterday. Used lump and hickory for fuel and using sand in the water pan. I put a digital temp probe in the middle of the cook chamber and a ashcroft analog on the stack.

Babybacks were to top and chicken on bottom. When I got the digital to 250 the stack temp was 200? Cooked for 5 hrs. Chicken was great, but the ribs were a little under cooked. They had good flavor and tender, but a little to much grease. Any ideas?

Oh yeah, now I know why you guys call this thing the "BEAST"

Thanks,

Jack

Way to go Bro!

Yep, stack temp on mine runs just about the same, 35-50 degrees under the shelf temps, so I'd say that's about normal. I use a turkey deep fryer thermo for the stack. Did you foil your ribs at all? DF probably hit it right on the head, sometimes you just get fatty ribs.
Totally happy for ya that it went well with the "beast", and good chatting with you the other day. Hope I gave some decent advise, and you must have been able to find some lump, cause you was "lumpless" last I knew.
(OK boys, run with it, I set you up for hand check comments. :mrgreen: )

[Jackcul]

Yep Mr. Kick, went to walmart after the chat and presto a fresh shipment of lump! I didn't foil the ribs but i may try that next time. The ribs were made by Tyson, first time to every use any tyson ribs. I have been buying the 3 slab cryo pack at sam's by Iowa Beef Packers.

Oh yeah, i forgot to put in my first post, the temp guage that comes with the Bandera is garbage.

Thanks for the help,

Jack