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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 05-18-2013, 02:32 PM   #1
SmokeDiddy
On the road to being a farker
 
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Default Finally---at One with my BSKD

After implementing several mods, whining to the Brethren, threatening to sell and give up this hobby, and years of putting out some seriously poor Q, I have finally become one with my BSKD. I suppose my learning curve is longer than the average, but one thing I have learned in this process is P-A-T-I-E-N-C-E!

I think I paid $399 for my BSKD at least 5-6 years ago, but I wouldn't take $500 for it today (but would consider $501 only in consideration of putting it toward an upgraded cooker). But the real reason I am posting this thread to to thank the Brethren that have offered tips, tricks and encouragement. If it wasn't for you'uns I would have given up this hobby long long ago. Nevertheless, THANK YOU!!! I am sorry I do not have pron of Thursday's cook, but it was tremendous.

I do offer the following pics of all the mods I have added. The biggest issue I have had with this cooker is smoker box temp or lack thereof. I think all of the mods in the Bandera 101 document play a part, but once I lined the firebox and bottom of the smoke chamber with fire brick, I really noticed significant improvement. Now, I can effortlessly maintain 275-300 in the smoke box. Anyhoot, here are my pics:

Removed the stock chimney and rolled a piece of flashing to fit and used metal HVAC tape on the seam. This gives the fire plenty of draw; as a matter of fact, probably too much, so I have a small piece of wood I use to lay on top of the stack and cover the opening from 1/4 to 1/2.



Lined the firebox with 1" fire brick I picked up at the local concrete company for less than $2 ea. The fire grate sits on top of the first layer of side bricks. I also added expanded metal with screws, washers and nuts. The BSKD only requires a small hot fire, so the fire coals only uses about half of the footprint of the expanded metal.




I picked up some thin sheet metal pieces I put under the firebox lid. I felt I was losing too much heat in the lid.


Lined the bottom of the smoke chamber with fire brick. I don't have a saw to cut the brick to fit, but it seems to work like it is. The baffel is made from the same flashing as the stack - this was my first mod.


Added a new temp gauge to the door. It is dead nuts on with the digital therm I have running down the stack. I will say however, that the door gauge fluctuates based on the fire because if the fire (coal) isn't evenly distributed along the width of the firebox opening, this gauge will fluctuate.


When cooking, I typically start my fire with a full weber chimney of Kingsford blue pre-lit. When I first add them, the smoke chamber will reach 400 plus, so I allow it to spike, then as the temp begins settling, I will add a couple of hardwood chunks. Then when the temp is 250 degrees with TBS, I add the meat. Then I will add either one split or a couple of chunks every 30 to 45 mins for the duration of the cook. Sometimes if I let it go too long in between, I may have to pre light some lump to get the temp back up, but this usually happens late in the cook when I am tired and hungry. I usually lay a couple of splits and some chucks on the firebox lid to preheat and they will instantly ignite when added to the coals so TBS is usually not an issue. I usually access the fire via the fire door and not the top lid.

I park my BSKD in the garage. It has no rust. Of course, mama won't let me get another cooker until I either get a bigger man shed or sell something out of the garage :-( For now though, I am pleased with my BSKD.

Again, thank you Brethren!
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Apocalypse Griller - "I love the smell of Kingsford in the morning!"

*BSKD
*Weber 22.5" OTS
*40" MES
*ECB (RIP)
*Weber Smokey Joe (RIP)
*Maverick ET-7
*Weber tongs and such, hd alum foil, chimneys, matches, wood and other misc doo-dads and thing-a-majigs
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Unread 05-18-2013, 03:01 PM   #2
dwfisk
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Nice mods and happy for you that you beat the start-up part of the learning curve, no matter how long it took. The learning will continue, but it just gets to be more fun now!

I like those 1" fire bricks, just a regular concrete & brick supplier or something special - have a need for a dozen or so for another project.
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I'm Dave
Weber 26.75 OTG w/CI grates & SJ/WSM Mini
Home built 24"x72" reverse flow stick burner trailer with 18"x40" grill w/CI grates and upright SS gas oven/smoker.
Home built 48" fire pit with a 30"x30" Santa Maria style ranch grill.
Home built lump charcoal retort, iGrill & a bunch of other cooking toys.
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Unread 05-18-2013, 03:42 PM   #3
landarc
somebody shut me the fark up.

 
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Sounds like the plan is working.
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the meat thermometer was so far past the top reading, it read Taylor

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Unread 05-18-2013, 03:59 PM   #4
SmokeDiddy
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Quote:
Originally Posted by dwfisk View Post
I like those 1" fire bricks, just a regular concrete & brick supplier or something special - have a need for a dozen or so for another project.
Just a run of the mill concrete company (block supplier) had them. The local Patio and Fireside store wanted $6 a piece and that is crazy!!!
__________________
Apocalypse Griller - "I love the smell of Kingsford in the morning!"

*BSKD
*Weber 22.5" OTS
*40" MES
*ECB (RIP)
*Weber Smokey Joe (RIP)
*Maverick ET-7
*Weber tongs and such, hd alum foil, chimneys, matches, wood and other misc doo-dads and thing-a-majigs
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Thanks from:--->
Unread 05-18-2013, 04:11 PM   #5
BobM
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Looks great!
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| Weber 18 1/2" & 22 1/2" WSM, 22 1/2" & 26 3/4" OTG, Genesis S-330 |
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