THE QUEST

[Sixgun]

Howdy All, Thanks again for the welcomes over in cattle call.

Well the QUEST for the elusive Bandera ain't goin all that well. As I told you before there is one right down the street but i ain't gonna pay 400 for it. Now I have been to the mighty Home Depot here and was told they did not know what it is and cannot order one, when I pointed out a whole box of Bandera covers right there on the shelf I just got the famous HD blank stare. Nearly the same thing at Lowes.

Now, I work at an Ace store and can get one thru Ace for 230 plus shipping, which is kinda scary, 213lbs from Alabama to Colo. Plus I have to order 4 units. I'm gonna call on Monday to get a firm freight rate and attempt to get them to just ship one. We'll just see, won't we.

Now look, ya'll, I gettin pretty damn long in the tooth, and I can't ever remember havin this much trouble spendin my hard earned cash. Usually comes way too easy for me.

I enjoy this site and I'll keep ya posted on the QUEST.

Did someone say this was half the fun???

Sixgun

[olive123]

try northern tool supply on the web. they have a bandara like brinkmann which from what i can see may be better

[willkat98]

6,

I think I said tending the fire was half the fun

Glad you weren't scared away by the off topic crap in your cattle call. Its all about Q, and having fun. I personally got lucky. I found my Bandera in my garage. Delivered by HD right to the house.

Guy who bought it for me paid like $50 to ship from MD store.

So maybe call other HD's (I would suggest Texas, where they Q at birth) and see how to transfer to you HD. Worth a call or 2.

[BBQchef33]

i hate to repeat myself......but cant ya get one direct from charbroil for 269???

heres the link to the last Quest for a bandera.

http://www.bandera-brethren.com/index.php?name=PNphpBB2&file=viewtopic&t=240&highlight=number


if someone here can come up with the SKU number, and then you find someone at HD or lowes that will cooperate with you, they will order it if you do all the legwork, like come up with SKU number and mfg.

[BBQchef33]

GOT IT.


The Home Depot SKU number for the Bandera is 133-742.

Ask them to search other HD in your area, and if they cant find one to special order it.

[kcquer]

The Lowes Item # for the Brinkmann Smoke King Deluxe 78507.

[Bigdog]

6,

I think I said tending the fire was half the fun


I was the one who said that the search is half the fun. When you finally find one, you will know what I mean. In the mean time, yes, it is frustrating. :(

[egkor]

Academy Sports and Outdoors sells the Bandera for (I believe) $229.

There are Academy stores in Oklahoma. You could do a road trip from Colorado and pick one up.

Special Ordering a Bandera from HD should work. The last time I saw a Bandera there it was $298.

Unless you are fixated on a Bandera, you could order a Weber Smokey Mountain (WSM) from Amazon, approx. $179. I believe there has been free shipping on it. The WSM has a great reputation for long burn times and great food produced (even winning Q competitions). Several folks here have WSMs.

-egkor (Gary K)

[Sixgun]

Hey all, Thanks for the info, I think I'll go over to the mighty HD again armed with that SKU# I don't have great hopes but it might be worth the entertainment value. I have given serious consideration to the WSM, a buddy of mine has one and it does work very well. But I want a 'dera. I do think that babysitting and tending the fire is half the fun.

Not to mention this;

WIFE-- We gotta go over to Aunt Peg's and clean up her yard.

SIXGUN-- Sorry Hon, gotta tend the fire !

The Quest continues.

Sixgun

[Solidkick]

Not to mention this;

WIFE-- We gotta go over to Aunt Peg's and clean up her yard.

SIXGUN-- Sorry Hon, gotta tend the fire !

The Quest continues.


That is spoken like a true brother! You're gonna be just fine here! :lol:

[willkat98]

Not to mention this;

WIFE-- We gotta go over to Aunt Peg's and clean up her yard.

SIXGUN-- Sorry Hon, gotta tend the fire !

The Quest continues.

Sixgun

Last Summer:

Wife comes into the yard, 90 degree day: The van is broke down. Its in the high school lot. The neighbor brought us home

ME: And?

Wife: You need to go get it fixed.

ME: I can't leave the fire. You go call the tow truck.

ME to the wife pissed off leaving the yard: Let me know how everything turns out!

Pffft. Cold drink on a hot day farking with the Dera.

[Bigdog]

No doubt in my mind Sixgun, you are a Bandera man. Keep looking till you find one...you will be disappointed if you give up now. I was debating smokers at Wally World one day until a fellow Qer came up to me and said to buy the Bandera, that I would love it. He was right. :D

[jt]

I was set on getting a horizontal smoker until suddenly Wally World decided to clear out their 'deras that had sat (in boxes) outside over the winter. I won't mention the price 'cause you'd kill me, but after checking with my brothers here I ran back to the store to get one. :D

Keep looking! It's worth it!

[willkat98]

We gotta go over to Aunt Peg's and clean up her yard.




Aunt Peg I knew wasn't much of a yard person. Indoor type

[Sixgun]

Hey, thanks folks. Took yesterday off but now it's monday and the quest continues.

[jcofkc54]

I was in the Home Depot, Midtown Kansas City yesterday and they have 3 Bandera's in the box and 1 on display on the floor. The address is 111E. Linwood Ave., Kansas City, MO 64111, phone (816) 931-7434. See if you store in Colorado can have one sent to it.

[BigAl]

Sixgun,

Today, I was at 2 WalMart supper centers, 1 Lowes and 3 Home Depots near parker.
One of the "clerks" at walmart said "oh, we don"t carry that brand anymore" this farker couldn't pick his lost shoe out of a group of ten if he still had the orther one on one foot.
so, not sure it that is true or not.

HD, no Banderas in any of the three stores.

Brand new Lowes in Parker has 4 Brinkman SmokeKings for $249 each. #78507 Mod 80525000. Several of the Brothers on the site have this model.

Based on what I saw today, if I could not find a Bandera, I would buy one of the mirrow immage Brinkman's.

As anything in life goes there are trade offs (advantages/disavantages).

IMHO Brinkman Advantages
*better design rib rack (not sure if ribs would stay inplace without "winding", if so you would still be limited to two racks vs four racks if they would stay in place)
*better design smoke chamber exaust, it is a capped top that has vertical vent slots that you control by twisting to open or close vents and will not leak rain in when closed.
*better design smoke chamber rack shelf holders, they will let the cooking racks tip down but not drop out like the Bandera.
* Cotter pins on a lot of shafts that the Bandera dosen't have.
* better looking wheels
* better design fire box fresh air damper

Not sure about water pan holder, it was left unassembled and they had the farkers chained together on the sidewalk so it was hard to get the smoke chamber door fully open.

The paint seemed toooooo soft, I scared the paint real bad by just pushing it against the ones it was chained next to.

The welds were very small where metal connected, but the unit "seamed" to be very tight.

[BigAl]

And, yes my basket will fit with leg MOD

[Sixgun]

Hey, THANKS jcofkc54 and BigAl. I had to take a few days off from the QUEST and actually get some work done. I called the HD in Kansas city. Yup they got 'em but cannot (will not) ship or transfer. Thanks for your legwork BigAl. We have a brand new Lowe's here in GJ I may order a Brinkmann from them. Did someone call them a "queer-dera" ? that's funny! They do seem to be just a mirror image of the NB. Does one have to MOD them up as in Bandera 101. Any other inputs? From you'all what got 'em ?
Thanks
Sixgun

[kcquer]

Six, I have one (BSKD) and yes it needs a bit of work to get it up to Bretheren Specs.


Not sure about water pan holder

The water pan holder is a "shelf" frame like the rib rack frame with an inner ring for the pan. On the back side of the shelf frame there are L shaped retaining wires welded on the bottom so the pan can slide out for easier refilling with no chance of tipping.
Rib rack will hold 4 racks of bb's. Spares only if they're small and still some bending of the ends.
Paint was a bit wimpy raw, but cured up pretty tough. Only blemishes since curing, a few scratches on the lid from scooting wood.

Six, the queer-dera name is a play on its reverse layout and my id. Haven't named my cooker yet but QD is sounding pretty good.

[BigAl]

Six, I have one (BSKD) and yes it needs a bit of work to get it up to Bretheren Specs.


Not sure about water pan holder

.......
Six, the queer-dera name is a play on its reverse layout and my id. Haven't named my cooker yet but QD is sounding pretty good.

How about "Qdera" or "Queenie" :roll:

Forgot these in my other post.

The ash pan and charcoal rack is worthless in both the Bandera and Brinkman.

The Brinkman only has one position (the very top) for grilling over the fire box vs multiple in the 'dera.

[The_Kapn]

Hi Everyone,

Well, after 6 months of searching and learning, I found it. :D

I live in the Fl Panhandle and the Bandera is not a big seller in this "region" (nor are most smokers other than the Brinkman $149 wonder at Wally World).
Anyway, with the help of the Home Depot SKU posted in this thread, I was able to convince the Home Depot folks in Panama City to find one for me. Turned out to be one in Valdosta Ga. I was only successful because I had the data and was a bit "insistant".
It is on the way from Valdosta and I will be seasoning it up next week!!!!!!!!!!
I have learned so much just "lurking" here!
I hope to be a contributing member in the future!

I really dont understand why the Bandera is not carried everywhere, or at least available online for less than $599. I am paying $298, which I consider high, but am glad to get it.

It is such a great design and perfect for the home-cooker.

I guess thats why I don't have an MBA and understand marketing statistics! OH Well.

Thanks Guys (and Gals)

TIM

[BigAl]

Glad you got one! I don't have one of dem MBA either mine id OJT. Shipping cost is why they are not online. Farker weighs 250 lbs.

Don't lurk, post!

Welcome!

[Solidkick]

You already have contributed by sharing your experience. You proved that being persistant pays off! Just remember that the beast doesn't cook so well right out of the box, so at a minimum the fire grate mod and the baffle mod should be at the top of your list right after seasoning, if not before.

(Big Al insert commercial here) LOL

[The_Kapn]

Thanks Big Al and Solidkick.

I am ready for the firebox mod and the baffle for the smoker section.
Top of my list as soon as I get over the thrill of firing her up!

Tomorrow, I get to clean out her new home in the carport and look for a good therometer for the door. I have a great digital thermometer with a long feed wire for spot and meat temps, but still like to look at the big one on the door. Can anyone tell me the diameter (or thread specs) of the thermometer mounting hole? I didn't want to press Home Depot folks any further.

I have a good selection of seasoned wood set aside. I have 1.5 acres of hardwood, so I cut our own firewood (lots) and have been saving some primo wood for the smoker.

Thanks,

TIM

[willkat98]

Tim, IMO
Forget the door thermometer, unless you plan on hanging something on the door to cook.

Get yourselve a polder style thermometer or 2 (Pyrex, $13) and a couple oven thermometers ($5 ea)

Put a piece of wood, a brick, something on top and fish the polders down the chimney. Keep at food level with cork or potato. Place oven thermometers on different levels and positions in the smoker. You'll learn where the hot spots are.

Congrats on your find. Mine was $298 too. No cost to me though, for it was a gift.

[chad]

Hey, another Floridian (see guys, there is more than one!).

Haven't been through Marianna since they closed the "hospital" :twisted:

Welcome.

[Solidkick]

This kinda explains what everyone is talking about....
-------------------------
[My door mounted thermometer read 220F the whole time but it took a lot longer than I expected for the meat to get done. Why is this?]

The thermometer on the door is giving you the temperature at the door. Cooking temperatures are defined as the temperature at the rack where the food is. All smokers have hot and cold spots as well as temperature stratification. Heat rises so the readings at the top can be 50 or more degrees F hotter than at the rack. Use an oven thermometer on the rack to find the difference in your smoker. Keep in mind, the temperature can vary depending to how the smoker is loaded with meat, so you will want to try this several times. Once the difference is known, you can make the adjustment by knowing that you have to keep the door thermometer at a certain temperature so the meat cooks at 225F or so.
--------------------------------

I'm still working on the thread size/hole diameter. I'm thinking it was 3/4" opening, I may have to run down to HD and look at the thermos on the shelf to find out for sure.

PS: Just so you know, I'm anal retentive when it comes to thermos. I use a turkey fryer thermo in the stack, I have a New Braunsfels in the door, I use 2 Accurite probe thermos that read to 392* that I put in a cut potato and set on the shelves, and I have 4 Maverick probes that read to 212* available to use for meat temps. Temps DO vary as much as 50* from top to bottom. ;)

[parrothead]

Heat rises so the readings at the top can be 50 or more degrees F hotter than at the rack

In an upright cooker, I have found that the top of the chamber is cooler. The verticle chamber acts as a cooling tower. Anytime I cook, I have several cheapy oven thermometers all over the place.

[kcquer]

In an upright cooker, I have found that the top of the chamber is cooler. The verticle chamber acts as a cooling tower. Anytime I cook, I have several cheapy oven thermometers all over the place.


I keep the cheapies scattered about as well, but the door thermo is what I have to rely on if I'm gonna keep the door closed. When the door thermo is at 140 I got the right sh*t going on inside, about 220.

[BigAl]

This kinda explains what everyone is talking about....
-------------------------
[My door mounted thermometer read 220F the whole time but it took a lot longer than I expected for the meat to get done. Why is this?]

The thermometer on the door is giving you the temperature at the door. Cooking temperatures are defined as the temperature at the rack where the food is. All smokers have hot and cold spots as well as temperature stratification. Heat rises so the readings at the top can be 50 or more degrees F hotter than at the rack. Use an oven thermometer on the rack to find the difference in your smoker. Keep in mind, the temperature can vary depending to how the smoker is loaded with meat, so you will want to try this several times. Once the difference is known, you can make the adjustment by knowing that you have to keep the door thermometer at a certain temperature so the meat cooks at 225F or so.
--------------------------------

I'm still working on the thread size/hole diameter. I'm thinking it was 3/4" opening, I may have to run down to HD and look at the thermos on the shelf to find out for sure.

PS: Just so you know, I'm anal retentive when it comes to thermos. I use a turkey fryer thermo in the stack, I have a New Braunsfels in the door, I use 2 Accurite probe thermos that read to 392* that I put in a cut potato and set on the shelves, and I have 4 Maverick probes that read to 212* available to use for meat temps. Temps DO vary as much as 50* from top to bottom. ;)

Hey Kick,

I gots a "new" :idea: idea on a baffel design, but don't have the thermos to "prove" it out. U would have to remove your existing baffel to test mine. Let me know if you are up for it or not.

[Solidkick]

I'll try anything once, that's how I got my first wife...

Sure, just a matter of removing a few bolts. I owe JT a baffle, got the stainless to make it, but just haven't gotten it done. He might want to volunteer also to be a Guinea pig, and I'll loan him the thermos for the testing phase. I think either way, we got you covered!

[tommykendall]

but don't have the thermos


and I'll loan him the thermos


The use of the word 'thermos' caught my eye. Reminds me of one of my first posts on the "Old" list, whereby I referred to my oven and door thermometer as "thermos". Some farking jacka$$ (one of the founding fathers), rips me a new a$$hole as to what the fark a "thermos" is - referring to a scientific term or a cooler and requesting that I be more specific on future posts. FARK YOU J RENTZ YA JACKA$$.

[BigAl]

but don't have the thermos


and I'll loan him the thermos


The use of the word 'thermos' caught my eye. Reminds me of one of my first posts on the "Old" list, whereby I referred to my oven and door thermometer as "thermos". Some farking jacka$$ (one of the founding fathers), rips me a new a$$hole as to what the fark a "thermos" is - referring to a scientific term or a cooler and requesting that I be more specific on future posts. FARK YOU J RENTZ YA JACKA$$.

Not the founding father that built his baffel backwards (according to Mr. Max) is it?

[tommykendall]

Nah - but I think he may have been in the same b-shop quartet as the other guy.

[BigAl]

Bill speak, then, I should have known.

[The_Kapn]

OK guys,
I am getting more confused by the hour.
---


Heat rises so the readings at the top can be 50 or more degrees F hotter than at the rack

In an upright cooker, I have found that the top of the chamber is cooler. The verticle chamber acts as a cooling tower. Anytime I cook, I have several cheapy oven thermometers all over the place.
--------------------------------------------------------
I guess that I will figure out the truth when I get mine home in a few days!

I did a lot of practicing on my neighbors Horiizontal smoker (your basic cheapo from WalMart). Temps varied by 30 degrees from the fireside to the exhaust side. And, the temp gauge on the door read about 10 degrees below all of the real temps. So, I controlled the temp at about 210 on the door which gave me 220 to 250 thoroughout the chamber.
I just put the larger pieces to the hot side and cooked on!!!

That is my intent/hope with the door mounted gauge in the Bandera. I just want to find a happy medium that I can look at while sucking down a brew or two and keep it all under control.

I was only looking for the specs on the door mounted thermometer because it is over 50 miles from here to any large store. I will be picking up a Bandera "in the box" with little chance to check the hole size before bringing it home. The instructions posted here indicate a 11/16th hole, so I will go from there. Just trying to save a trip!

Thanks for all the help and info!!!!!!!

TIM

[kcquer]

kapn, IMHO, use a cheapy oven thermo or digital if you have one, to determine how far off your stock thermometer is, then take the money you were going to spend on upgrading it and buy some beer to enjoy while you monitor the interpolated reading. You will find that just as in the horizontal, the closer to the fire the warmer the smoke chamber is, same as Parrothead related just a bit less technical. My door thermo is near 100* low but I still look out the door and use it as my go by guide.

[BigAl]

Heat rises so the readings at the top can be 50 or more degrees F hotter than at the rack

In an upright cooker, I have found that the top of the chamber is cooler. The verticle chamber acts as a cooling tower. Anytime I cook, I have several cheapy oven thermometers all over the place.

I think this vertical cooling effect is more prevelent in cold and/or wind cooking conditions. And is also effected by the top damper setting.

Contrary to what I have read on our site, my digital air smoke chamber probe rises when I move the damper to 1/4 open from full open and drops fast when I open it full (when no heat shield in place). When the damper is full open you loose a lot of heat in the top. But what the Fark, I only cook small loads and use the Heat Sheild all the time. And at 6,700 ft altitude everything is different.

[parrothead]

I think this vertical cooling effect is more prevelent in cold and/or wind cooking conditions. And is also effected by the top damper setting.

Doesn't matter the conditions, however, you are probably dead on with the damper. I leave mine full open all the time. Choking it down may change that.

[Solidkick]

I guess I can see where the confusion came in.

I guess I should have posted that I use the heat shield mod, a piece if stainless cut the size of a shelf, with a 4" half moon circle cut out of one end for the smoke/heat to escape. With the heat bouncing off the aluminum and being redirected down before it finds it's way out the vent opening in the stainless, my top shelf closest to the heat shield will run hotter than the shelves below it.
But, if I have a shelf setting the same level as the door thermo (meter)
with a probe on it, the temps will vary as much as 50* between what the door thermometer reads and what the probe reads. This is because I am able to set the probe on the center of the shelf, measuring the heat in the center of the smoke chamber, where the door thermometer is reading the temps that are passing around the outside of the compartment, or at the door.

Did I make it worse? LOL

[willkat98]

I'll try anything once, that's how I got my first wife...

!

Is that what you said at camp as a kid?

[Solidkick]

I'll try anything once, that's how I got my first wife...

!

Is that what you said at camp as a kid?

Never went to camp, I had to work in the summer. No summer experimental excursions for me.