chrscurrier
Is lookin for wood to cook with.
Hi I'm Chris, and I’m new here!
Ok so,............ My new Bandera just arrived last night and I've never been so happy. Right now I’m about 3 hours into seasoning and am dying to put food in it. I did check out Bandera 101 and did some real quick temp mods for now because it is such a nice day in Louisiana I couldn't wait to put it to use. I used a bunch of aluminum foil folded over and over for thickness to do the baffle mod. Sacrificed an old grill and cut down the cooking grate to do the firebox mod. I found using that and one of the grill treys from the Bandera is working for now. I have a turkey fryer thermometer clipped into the chimney, I found that you guys are absolutely right about the thermometer that came with it isn't accurate.
Now here is the deal. I’m having a bunch of friends over for a Q and don't want to screw this up. I bought 3 rolls of sausage and 3 big rib racks. I am wondering if I can get some suggestions for cooking times and what not. Last night I rubbed down the ribs with a home made rub consisting of brown sugar and some spices I have lying around the house. The sausage I figured I’d just leave alone and toss em in. I also was planning on smoking some bell peppers and possibly some garlic to go with a grilled potato salad I’m gonna make.
With my friends I’m well known for my grilling techniques, so a smoker was, as far as I’m concerned the next step. Now I’ve read some forums and it looks like some first burns don't go so well so I’m also going to make some espresso rubbed NY strips and cedar plank salmon on my old trusty grill, along with some grilled asparagus. I figure I’m gonna have way too much food but if I screw up the meat in the smoker I’ll still be ok.
And comments, hints or suggestions would be appreciated.
I'll let you know how it goes!
Chris Currier
Houma, Louisiana
King of the grill! HAHAHA!
Novice with the smoke!
Ok so,............ My new Bandera just arrived last night and I've never been so happy. Right now I’m about 3 hours into seasoning and am dying to put food in it. I did check out Bandera 101 and did some real quick temp mods for now because it is such a nice day in Louisiana I couldn't wait to put it to use. I used a bunch of aluminum foil folded over and over for thickness to do the baffle mod. Sacrificed an old grill and cut down the cooking grate to do the firebox mod. I found using that and one of the grill treys from the Bandera is working for now. I have a turkey fryer thermometer clipped into the chimney, I found that you guys are absolutely right about the thermometer that came with it isn't accurate.
Now here is the deal. I’m having a bunch of friends over for a Q and don't want to screw this up. I bought 3 rolls of sausage and 3 big rib racks. I am wondering if I can get some suggestions for cooking times and what not. Last night I rubbed down the ribs with a home made rub consisting of brown sugar and some spices I have lying around the house. The sausage I figured I’d just leave alone and toss em in. I also was planning on smoking some bell peppers and possibly some garlic to go with a grilled potato salad I’m gonna make.
With my friends I’m well known for my grilling techniques, so a smoker was, as far as I’m concerned the next step. Now I’ve read some forums and it looks like some first burns don't go so well so I’m also going to make some espresso rubbed NY strips and cedar plank salmon on my old trusty grill, along with some grilled asparagus. I figure I’m gonna have way too much food but if I screw up the meat in the smoker I’ll still be ok.
And comments, hints or suggestions would be appreciated.
I'll let you know how it goes!
Chris Currier
Houma, Louisiana
King of the grill! HAHAHA!
Novice with the smoke!
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