auscos
05-27-2004, 10:49 PM
Started cooking last night. I had Big Als' basket, but no real baffle yet. I used foil to make one for now. I also covered a rack in foil, then punched a hole in the middle and slid it into the second slot for a heat shield.
Used Kingsord mesquite charcoal (all I have right now) to get a bed going, then added some de-barked oak logs.
Once the door thermo read 150 I loaded in a brisket and a 3# ring of fresh Myer's Elgin sausage.
I played with the fire, keeping it between 150-225.
After three hours the sausage internal temp was 160, so I pulled them out. They were delicous! Better than the ones Myer's smokes themselves. But I could notice from the different look in areas of the sausage, that I definitely have some heat spots/zones I am going to have to deal with,
I stayed up another three hours. When I went to bed the internal temp of the brisket was 130, so I did not load in much wood before retiring.
This morning the fire was out and door temp said 100. So I revived the fire with some more charcoal, then added oak, as before. Around noon, I went ahead and wrapped the brisket in foil and added a couple racks of spare ribs.
Landlord stopped by about 2, so I pulled out the briket and sliced him off a chunk. Very juicy, bloody and pink inside, to my surprise. I told him to heat in his oven for four hours and returned my to the bandera.
Pulled out the brisket around five and let it sit a couple of hours in the foil, then open, sliced and enjoyed. It was phenomenal. Beautiful bronzed outside, and abouta two thirds inch smoke ring all around.
Then I take out the ribs, wrap in foil and pop them in the house oven at 200 for a coule more hours. Another masterful meal. I mean first rate and about as good as I have ever had.
So my first Bandera cook was a great success. I am really looking forward to a few more mods and then I will really be cooking.
Thanks for all the help guys, I don't think I could have done it without all the great advice here.
Used Kingsord mesquite charcoal (all I have right now) to get a bed going, then added some de-barked oak logs.
Once the door thermo read 150 I loaded in a brisket and a 3# ring of fresh Myer's Elgin sausage.
I played with the fire, keeping it between 150-225.
After three hours the sausage internal temp was 160, so I pulled them out. They were delicous! Better than the ones Myer's smokes themselves. But I could notice from the different look in areas of the sausage, that I definitely have some heat spots/zones I am going to have to deal with,
I stayed up another three hours. When I went to bed the internal temp of the brisket was 130, so I did not load in much wood before retiring.
This morning the fire was out and door temp said 100. So I revived the fire with some more charcoal, then added oak, as before. Around noon, I went ahead and wrapped the brisket in foil and added a couple racks of spare ribs.
Landlord stopped by about 2, so I pulled out the briket and sliced him off a chunk. Very juicy, bloody and pink inside, to my surprise. I told him to heat in his oven for four hours and returned my to the bandera.
Pulled out the brisket around five and let it sit a couple of hours in the foil, then open, sliced and enjoyed. It was phenomenal. Beautiful bronzed outside, and abouta two thirds inch smoke ring all around.
Then I take out the ribs, wrap in foil and pop them in the house oven at 200 for a coule more hours. Another masterful meal. I mean first rate and about as good as I have ever had.
So my first Bandera cook was a great success. I am really looking forward to a few more mods and then I will really be cooking.
Thanks for all the help guys, I don't think I could have done it without all the great advice here.