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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 05-06-2006, 12:00 PM   #1
Q_Egg
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Default Braunfels/CharBroil BANDERA ..need your inputs

Was going for a pricey ceramic cooker (Kamado) BUT ..... just picked up one of these Banderas at Home Depot and need to find happy and unhappy users to share ideas with. ....like ... 1) what's the hole in the smoker door for ?? .. a temp gauge?? Which one fits best? 2) who's using wood vs charcoal? 3) any good wet smoke ingredient lists (for liquid container)?

Anyone think I made a big mistake and should exchange it for the horizontal grill/firebox style? Return it and get the Kamado? Now's the time to for me to hear the tough news!

I sure hope I can start to contribute here soon once the equip questions are out of the way!
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Old 05-06-2006, 12:06 PM   #2
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Download the Bandera 101 file from the main page or files section.

Thats the first thing to do.

Then read the threads in the thread "RoadMap to this Forum" at the top of this Qtalk section.

When your done reading all that, post any new questions here.

Happy reading!

And welcome!
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Old 05-06-2006, 12:08 PM   #3
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Default That was quick!

Many thanks, I just needed a jump start and this will hopefully do the job.

T_B
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Old 05-06-2006, 12:15 PM   #4
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Keep posting anyway! Go to the Cattle Call section and introduce yourself.
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Old 05-06-2006, 12:25 PM   #5
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Welcome, Willkat98 gave the right direction. The Bandera 101 will get you up to speed quickly. A couple of brief answers to your ?s.

1. Yes, I'm thinking a temp gauge. Contact brother spicebag for a good one at a fair price. http://spicewineironworks.com/

2. I've got a Brinkmann that is a mirror image of your Dera. Started with charcoal, and that works fine but those suckers are not exactly fuel efficient so it was more economical for me to use wood. Playin with fire is half the fun anyway.

3. I use water, but others add beer and or seasonings, fresh herbs, onions etc. Some even use sand. That last comment was in honor of Racer's Bday.
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Old 05-06-2006, 12:42 PM   #6
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tommy B, Welcome!! You've found a great resource for Q info here no matter what cooker you end up with.

Whether to keep you 'dera or not depends on how, and how much you plan to cook. The Kamado will provide you much more hands off, low input cooking. The trade off however is significantly less capacity than the Bandera.
If you don't mind regular firetending during the cook, the 'dera will allow you to load up more food per cook than the ceramic cooker.

Personally, I would keep the 'dera and if you decide later you want a low-input cooker to compliment the your offset, you can add a WSM (Weber Smokey Mountain) to your arsenal. The 'dera and the WSM will probably cost less together than you were going to spend on the ceramic cooker.
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Old 05-06-2006, 12:44 PM   #7
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Terrific start __ much appreciated! 101 downloaded and printing .... temp probe looks good ..... already looking at wood sources ..... will try experimenting with liquids per comment.

Great Forum! Regards,
T_B
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Old 05-06-2006, 01:05 PM   #8
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The fire control thread in Road map is your friend :)
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The death of "willkat98"

Me: If you aren't woke, that means you're still sleeping, right?
Kid today: That's racist!

Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle
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Old 05-06-2006, 01:33 PM   #9
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It's amazing how much information we have here and how willing people are to share it.
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Old 05-06-2006, 01:53 PM   #10
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OK, guys, headed for ACE hardware for the 3/4" expanded steel grate, I already have some firebrick, will have to start with the foil temp baffle. Wow, what a quick start! I'm impressed.
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Old 05-06-2006, 02:37 PM   #11
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Quote:
Originally Posted by Bigmista
It's amazing how much information we have here and how willing people are to share it.
Yeah, but the secret ingredient ain't mustard
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The death of "willkat98"

Me: If you aren't woke, that means you're still sleeping, right?
Kid today: That's racist!

Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle
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Old 05-06-2006, 03:08 PM   #12
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Quote:
Originally Posted by willkat98
Yeah, but the secret ingredient ain't mustard
It's Mayo, right?
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Old 05-06-2006, 05:00 PM   #13
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Tommy,

Welcome aboard. First off, if there is a hole in the middle of the door then the temp gauge is missing and you should go back and get a replacement od money back.

Second, Look at the bandera 101 document and immediatly do the firegrate mod and the the baffle mod. The firegrate mod will get your firesource off the bottom and allow oxygen underneath it to keep it alive and also let the ash drop down. The baffle mod will get the heat to evenly distribute in the smoker. Without the baffle, the smoke will go up the one side of the smoker.

Thirdly, ask any and all questions you have and we will answer them.

Fourthly.......HAVE FUN HERE


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Old 05-06-2006, 05:20 PM   #14
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Just reread your original post Tommy B. Have you assembled that bad boy yet? Should have a thermometer in the box. If so you may want to check calibration by boiling some water for 212*F and then fill a glass with ice chips and a little water for around 32*F. That's redneck calibration lab. Don't know about New Braunfels, but some oem therms are way off the mark. Not that this is rocket science, but I sure go by my door therms for a benchmark of where I'm at.
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Old 05-06-2006, 06:25 PM   #15
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Welcome brother! You'll be making top notch Q in no time. The 'dera is like any other cooker, you just have to learn it's quirks. PM me anytime you have questions......
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