Who can sell me a baffle?

[skolek]

Is there anyone out there that can sell me a baffle for the Brinkmann "reversed" Bandera smoker? I could probably make one, however I wanted to see if anyone out there has mastered the talent of making them really well, and would consider making one for me?

Possibly someone might be interested in a trade for services rendered? I run a software development / web hosting business, http://www.skmsoftware.com, and could offer web/email hosting services for a baffle, if interested?

At any rate, either for sale or trade, I'm serious in that I'd like to procure a baffle for my Brinkmann. I just purchased it, and while I have been a fellow smoker before, I wanted an offset firebox model to replace my previous vertical only smoker. I'm waiting to assemble it until I get a baffle.

By the way, this site looks great, and I look forward to learning, and sharing info, from a new transplant to the Minneapolis/St. Paul area of Minnesota.

Thanks,
Scott

[cabo]

Hey Scott,
Can you say BBQ in 15 feet of snow (snot).
Welcome, go to “Cattle Call” and tell us about yourself.
We got a guy that made a few baffles for the NB Bandera, but I don’t want to speak for him and his baffle making abilities.
Anyway, come and introduce yourself, and I am sure we can figure out something. There’s a few Techno Weenies here that speak your language (right Mary ?)
And a lot of good Q info. So, don’t be a stranger

[skolek]

Can't wait to BBQ in 15' of snow, however I'll have to wait until next year... :( They're expecting almost 70 this week, so I gotta get the smoker ready, and put the shorts on! ;)

I actually just moved here from the south, lived in Dallas, Austin, then near New Orleans, LA, just got too damn hot for me, so I had to get away!

I love smoking/BBQ'ing, last year in Louisiana, I nearly smoked something every weekend. Still trying to master the pork ribs however. I'm still trying to make the elusive "fall off the bone" ribs.

I do make a mean rub, and I'll have to post the recipe, it's a nice hot one, and I tend to make all my meats HOT! I've been known to marinate my ribs in Tabasco for 24+ hours! :> I use tons of Cayenne (sp?), Hungarian Hot Paprika, Chili Powder, etc...

Everyone who has my ribs must have at least a 6 pack next to them at all times! :)

Thanks,
Scott

[Bill-Chicago]

Welcome Scott, and KCquer (not gay) has fashioned a baffle for your rig.

Hit the PM button on any of his posts to contact him directly.

Welcome

[BBQchef33]

welcome Scott.. I can guarentee... 3 days with us, and your next batch of ribs will be fall off the bone.

My technique.. and this will be the first of a bunch you are about to get probably.

REMOVE THE MEMBRANE!!!

Rub with cider vinegar and then your favorite dry rub. Few Hours to overnight.

babybacks, about 2-3 hours in smoke.. 220-240. spares, 3-4 hours. Spray often with 50/50 mix apple juice and bourbon, maybe add a touch of cider vinegar or pickle juice(yes pickle juice) to the spray.

When they pull back form the bone about 3/8 inch, spray liberally and wrap in foil for about an hour for BB, 2 hours for spares.

remove from foil and put back in smoke at around 200 for anpther 30 minutes(BB), 1 hour for spares.... or until done to your liking.


Alternative.... When you wrap them, slop heavy withy BBQ sauce, or whatever your using for a mop), then 2 hours in foil, 1 hour back in smoke.


Bill has his 3-2-1 method, similar to mine, just a little more structured..


prepare yourself for fall of the bones, non competiotion, gereat backyard ribs..


and BTW.. WELCOME.!!

[skolek]

Actually I've done most of that:

1. I always remove the membrane.

2. I've soaked in apple juice/cider overnight.

3. Sprayed every hour with apple juice/cider.

4. Mopped them pretty heavily for the last hour.

The only thing I haven't done is wrap in foil, which I've yet to try.

However you list some interesting ideas, which I'll be sure to try, i.e. bourbon! :)

Thanks,
Scott

[Bigdog]

Welcome Scott. Please post your hot rub. I love hot and spicy stuff.

[BigAl]

Originally Posted by skolek

Is there anyone out there that can sell me a baffle for the Brinkmann "reversed" Bandera smoker? I could probably make one, however I wanted to see if anyone out there has mastered the talent of making them really well, and would consider making one for me?

Possibly someone might be interested in a trade for services rendered? I run a software development / web hosting business, http://www.skmsoftware.com, and could offer web/email hosting services for a baffle, if interested?

At any rate, either for sale or trade, I'm serious in that I'd like to procure a baffle for my Brinkmann. I just purchased it, and while I have been a fellow smoker before, I wanted an offset firebox model to replace my previous vertical only smoker. I'm waiting to assemble it until I get a baffle.

By the way, this site looks great, and I look forward to learning, and sharing info, from a new transplant to the Minneapolis/St. Paul area of Minnesota.

Thanks,
Scott

Scott,

I used an off the shelf outside tin dryer vent from HD for my Bandera. Used the template from the files section to cut around the water pan. I had the idea that it would be good to have the vent flap adjustable to have more control over smoke chamber temp. But from my experience here at this altitude it was not needed, it is always wide open. Measure your opening, go to HD and see if you can find a vent with a flange that will fit. Make a cardboard mock up to fit around your water pan and then transfer to and cut the vent to fit. Drill the vent flange to fit the bolt holes and you are ready to assemble. About 5-10 bucks and a couple of hrs. or less.

[Solidkick]

Welcome!

The foil IS THE TRICK for fall off the bone ribs.

[skolek]

I'll get my rub mixture posted the next time I make it, should be in a week or two. I don't have it written down, as it's mostly a from memory and taste type recipe.

I think this year I'll have to try the foil, any tips on when to put it on? I usually make dry and wet ribs at the same time, so for the wet, do I foil before or after mopping? And how long before the end, one hour, two?

I'm also going to head to HD this week to see if I can find a dryer vent, otherwise I'll try to make one myself, which from what I gather from everyone, shouldn't be too hard. I just want to have one that will last.

I've seen some posts on using bricks, which I may try as well. Anyone have HD part numbers or additional recommendations?

Thanks,
Scott

[BBQchef33]

y afoil them up when they start to pull form the tips of the bones, about 3/8 inch. BB'sfoil for about an hour, spares for about 2. Then unfoil and reaturn to smoke/heat for a littl bit.. (reread the post i put up above this one, im lazy, dont want to type more.) :)

[BigAl]

Originally Posted by skolek

I'll get my rub mixture posted the next time I make it, should be in a week or two. I don't have it written down, as it's mostly a from memory and taste type recipe.

I think this year I'll have to try the foil, any tips on when to put it on? I usually make dry and wet ribs at the same time, so for the wet, do I foil before or after mopping? And how long before the end, one hour, two?

I'm also going to head to HD this week to see if I can find a dryer vent, otherwise I'll try to make one myself, which from what I gather from everyone, shouldn't be too hard. I just want to have one that will last.

I've seen some posts on using bricks, which I may try as well. Anyone have HD part numbers or additional recommendations?

Thanks,
Scott

Don't use any kind of bricks except "fire bricks, called splits" look in yellow pages and call birck yards, if the first one you call dosent have them ask the who does in your area.

Regular bricks emit toxic stuff when heated which will get into you food.

And don't use any thing that is galvanized for your baffel. I had a regular heater floor vent that would have also worked and was cheaper that the dryer vent. The flap in my dryer vent is premantly open now and is not desired or needed.