oink
The BBQ BRETHREN FORUMS.  


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 04-02-2006, 08:05 PM   #1
capnamerca
Knows what a fatty is.
 
Join Date: 04-02-06
Location: Central Texas
Default Brand new smoker in my backyard

I think I'm in trouble ... :).

Found a New Braunfels Bandera for 50% off the other day. I've been needing a grill for a while, and have always wanted to try the smoking style. So when I came across the deal, I snapped it up. Seasoned in the vegatable oil for a few hours yesterday, did steaks last night, and today I jumped in the deep end. A rack of pork spare ribs and two chicken halves. Chicken went for about 3 hours, and the ribs got 4.5. Used charcoal briquettes, and pecan chips for flavor. All I have to say is - WOW. This is my first crack at this stuff, with no braising and just Tony Chachere's for a rub, and these ribs were better than 90% of anything I've ever had. Of course, as with any adventure, I caused more questions than I answered today :).

Temperature control today was a major issue for me. It felt like, if I kept the dampers open enough to get the temp at 220, I chewed through charcoal like it was candy. I used almost an entire 10-lb bag, and still wasn't successful in keeping the temps high enough with regularity. I'm going to switch to cut wood (bulk from academy, probably) the next time I smoke - will that last longer/burn hotter? Any other suggestions?

The ribs were still a bit chewy - I'm sure that another hour would have done them right. I've already been reading some other recipies, and time seems to be the biggest concern. My research is on-going, but if anyone has a favorite site or "best practice" that they'd like to share with a rookie, it would be much appreciated. I'm especially in the market for recipes that are simple - I'd rather not use sauces or baste or wrap in foil - I realize these things are Good Things, but for now, I'm gunning for simple.

I'll be around - thanks for having me at bbq-bretheren.
capnamerca is offline   Reply With Quote


Old 04-02-2006, 08:15 PM   #2
FatDad
is One Chatty Farker
 
FatDad's Avatar
 
Join Date: 07-07-04
Location: Richardson, Texas
Default

Congrats on the cooker.
Sounds like you have been having a good time.

Please go to the "CATTLE CALL" and introduce yourself to the Brethren.

Welcome Aboard!
__________________
************************************
Mark P.

The reason I love this site: http://www.bbq-brethren.com/forum/sh...ad.php?t=59061

3 WSM's
Weber Kettle w/ rotisserie
Weber Genesis
2 Turkey Fryers
FatDad is offline   Reply With Quote


Old 04-02-2006, 08:24 PM   #3
The_Kapn
Moderator Emeritus

 
The_Kapn's Avatar
 
Join Date: 04-08-04
Location: Marianna, FL
Default

From one Kapn to another--welcome.

I do not know how much reading you have done here--but:
From our home page get the Bandera 101 file and read it.
It will answer most of your questions.
Also, within each Forum sub-section (like Q-Talk) is a "Road Map" at the top. Kinda like FAQ's. Check there for some great summaries of common questions.
Finally, the search function works great.

For now, the two major items you need to do are:
#1--get the firegrate off of the floor of the firebox! It does not allow air to the fuel and is probably why you burned so much fuel the first time out. Use bolts, firebricks, or flip the origonal grate over and rotate 90 degrees to get it UP off the floor.
#2--Install a baffle in the smokebox, even a temporary one. See the 101 document and our files section for some ideas.

As was said above--head to Cattle Call in say Hi.
Put your smoker in your signiture so we will remember what you have when you ask questions.

Read, ask questions, and kick back and enjoy

TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is online now   Reply With Quote


Old 04-02-2006, 11:44 PM   #4
icemn62
Babbling Farker
 
icemn62's Avatar
 
Join Date: 07-10-04
Location: Los Angeles, CA
Default

The Kapn said it best. BTW you are not in trouble. By coming here you will stay out of trouble, and the food is going to get better and better.
__________________
Weber Kettle, WSM, Dyna-Glo Offset, George Foreman Grilll

I AM LOVING THE SMOKE


WARNING: The consumption of alcohol may create the illusion that you are tougher,smarter, faster and better looking than most people.
icemn62 is offline   Reply With Quote


Old 04-02-2006, 11:53 PM   #5
Smokin Okole
Knows what a fatty is.
 
Smokin Okole's Avatar
 
Join Date: 02-12-06
Location: Austin, Texas
Default

welcome from one newbie to another!

i, too, just bought a bandera. i raised the firegrate before my first cook and i hardly used any charcoal. temp stayed up EASILY! in fact, i'm cookin brisket this weekend and have been thinking of how to keep the temperature DOWN, not up!
Smokin Okole is offline   Reply With Quote


Old 04-03-2006, 12:30 AM   #6
capnamerca
Knows what a fatty is.
 
Join Date: 04-02-06
Location: Central Texas
Default

thanks, all. Just put my backstory in Cattle Call - I'm an internet BBS junkie, so board etiquette will not be a problem. For those of you in Texas, check out www.hornfans.com for another tight-knit community with personality and staying power. That is, unless you're from the east-texas maroon part of texas :).

Smoke Okole - how did you raise the firegrate? What an awesome suggestion, but I have to admit, I don't understand some of the mods. It could be because it's late here, but I'm having a hard time visualizing some of these changes - for instance, the heat baffle, well, baffles me :) (sorry for the pun). I get the concept, but the template that's in the files section makes little sense. More pictures would help. I'm sure I'll ask about that soon enough.
__________________
NB Bandera. Baffle w/water pan cutout, custom firegrate, spicewine charcoal box.
Austin, TX, home of the National Champion Texas Longhorns
'Que newbie, but coming along fast, thanks to bbq-b!
capnamerca is offline   Reply With Quote


Old 04-03-2006, 12:36 AM   #7
FatDad
is One Chatty Farker
 
FatDad's Avatar
 
Join Date: 07-07-04
Location: Richardson, Texas
Default

Oh My Two Avatars the same.
Both Texas guys.
I saw the Avatar and thought it was Ty from Wylie ...aka: "thillin"
__________________
************************************
Mark P.

The reason I love this site: http://www.bbq-brethren.com/forum/sh...ad.php?t=59061

3 WSM's
Weber Kettle w/ rotisserie
Weber Genesis
2 Turkey Fryers
FatDad is offline   Reply With Quote


Old 04-03-2006, 04:39 AM   #8
bbqinNC
On the road to being a farker
 
bbqinNC's Avatar
 
Join Date: 11-30-05
Location: Concord, NC
Default

Welcome capnamerca! I got a good deal on my Bandera last year as well.

The very first thing to do is the fire grate mod. I used expanded metal and flat iron purchased from Home Depot.

The second mod is the baffle. There are templates in the files section.

Third, dump the charcoal and use wood. My first cook I used 20lbs of charcoal and was frustrated to no end. I switched to all wood and now temp control is a piece of cake. I just use one chimney full of charcoal to get the wood going.

Whether using charcoal or wood, you need to make sure that the exhaust damper is fully open at all times. You control the temperature by varying the intake damper when using charcoal. To control the temperature when using wood, you vary the amount of wood and only occasionally adjust the intake damper to help prevent spikes. I try to keep the intake damper as far open as possible. This allows a nice clean burn and a slightly blue smoke coming from the exhaust.

As you found out with the ribs, you can smoke meat at home that is much better than anything you can buy.

Have fun!!!
__________________
Gator Pit BYCC
CB Bandera
Weber 1100 Gas with Cast Iron Grates
Kenmore Kettle Charcoal grill
bbqinNC is offline   Reply With Quote


Old 04-03-2006, 06:56 AM   #9
Grumpy's Q
is One Chatty Farker
 
Grumpy's Q's Avatar
 
Join Date: 02-23-06
Location: Ft. Worth, TX
Default

The Bandera is definitely a fuel hog. The Mod's make a big difference. Using fire brick in the fire box and smoking chamber helps too. Be sure to look in the mod section.
__________________
Mike
"A woman drove me to drink and I didn't even have the decency to thank her."-W.C. Fields
WSM, Brinkman gasser, Bandera with mods (Retired 3-28-09)
Fish fryer/ turkey fryer
22 1/2 inch Weber gold kettle..blue
1 small tailgate gasser
3 Big Green eggs, 1 medium and 2 larges
Grumpy's Q is offline   Reply With Quote


Old 04-03-2006, 09:33 AM   #10
Jorge
somebody shut me the fark up.
 
Jorge's Avatar
 
Join Date: 01-23-04
Location: DFW, San AntonioTx
Default

The baffle is fairly simple in concept and construction. The purpose is to even the heat in the smoke chamber rather than having it run straight up the right wall. Looking at a diagram for the baffle, picture the most narrow section in your firebox with the bolts holding it in place. Picture the largest portion coming into the smoke chamber and angling down at approx. 45 degree angle. Heat and smoke are directcted to the bottom of the chamber and more evenly dispersed. If you check out the photo section there should be some pictures that require no description in a mods folder.

And I'm sure you can guess that I'm familiar with hornfans.com. I luvs me some Cactus Cafe.

Quote:
Originally Posted by capnamerca
thanks, all. Just put my backstory in Cattle Call - I'm an internet BBS junkie, so board etiquette will not be a problem. For those of you in Texas, check out www.hornfans.com for another tight-knit community with personality and staying power. That is, unless you're from the east-texas maroon part of texas :).

Smoke Okole - how did you raise the firegrate? What an awesome suggestion, but I have to admit, I don't understand some of the mods. It could be because it's late here, but I'm having a hard time visualizing some of these changes - for instance, the heat baffle, well, baffles me :) (sorry for the pun). I get the concept, but the template that's in the files section makes little sense. More pictures would help. I'm sure I'll ask about that soon enough.
__________________
You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa

Pineland Liberator

Recipient of a Huggies box!

Shut up, and cook!!!!
Jorge is online now   Reply With Quote


Old 04-03-2006, 10:04 AM   #11
ggeilman
is One Chatty Farker
 
ggeilman's Avatar
 
Join Date: 08-14-05
Location: San Antonio, TX
Default

Yesterday was the first time I was able to keep good fire control on the Bandera and the wood consumption down. We moved the divider over one in the firebox which helped. Spicewine's firebox is a godsend!
__________________
NB Bandera with mods, Weber Kettle, Texas Trailblazer
ggeilman is offline   Reply With Quote


Old 04-03-2006, 11:24 AM   #12
thillin
somebody shut me the fark up.
 
thillin's Avatar
 
Join Date: 07-21-04
Location: Keller, Texas
Default

Quote:
Originally Posted by FatDad
Oh My Two Avatars the same.
Both Texas guys.
I saw the Avatar and thought it was Ty from Wylie ...aka: "thillin"
I think he's the third. Wishinfishin uses it also. I might be forced to change to avoid confusion.

OnTopic - Using foil is pretty simple. Don't rule out a valuable BBQ tool.
__________________
Med Spicewine-adopted 3/13/10 CL Score
2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11
Med BGE-adopted 2/2/08 CL Score -SOLD
Mini BGE-adopted 1/31/08 CL Score
Traeger 075-adopted 12/3/11 CL Score
Weber 1 touch CL Score
Weber Spirit 500 CL Score
Weber Smokey Joe Silver CL Score
BLUE & RED Thermapens
Klose 20x42-SOLD

Paddlin Pigs BBQ
Ty
thillin is offline   Reply With Quote


Old 04-03-2006, 12:10 PM   #13
capnamerca
Knows what a fatty is.
 
Join Date: 04-02-06
Location: Central Texas
Default baffles for sale

pictures are worth a thousand words! I was reading through Files about the baffle mod, and not quite getting it. Once I discovered the "picture" section, THEN I got it. One of the baffle pictures shows "baffles for sale" - any chance that's still available? (note - I'm sure this question is answered somewhere, but I couldn't find it. I looked, I promise). I'm all for making these mods, but don't have the time to trial-and-error, and would rather pay a bit to get something that's right.

thx.
__________________
NB Bandera. Baffle w/water pan cutout, custom firegrate, spicewine charcoal box.
Austin, TX, home of the National Champion Texas Longhorns
'Que newbie, but coming along fast, thanks to bbq-b!
capnamerca is offline   Reply With Quote


Old 04-03-2006, 12:17 PM   #14
Kevin
Quintessential Chatty Farker
 
Kevin's Avatar
 
Join Date: 02-06-05
Location: Southern Minnesota
Default

Quote:
Originally Posted by capnamerca
pictures are worth a thousand words! I was reading through Files about the baffle mod, and not quite getting it. Once I discovered the "picture" section, THEN I got it. One of the baffle pictures shows "baffles for sale" - any chance that's still available? (note - I'm sure this question is answered somewhere, but I couldn't find it. I looked, I promise). I'm all for making these mods, but don't have the time to trial-and-error, and would rather pay a bit to get something that's right.

thx.

One of the members here made mine. Check this thread:
http://www.bbq-brethren.com/forum/sh...ad.php?t=13946
Works fine. Haven't heard from him in awhile though.
__________________
Kevin
Kevin is offline   Reply With Quote


Old 04-03-2006, 10:08 PM   #15
capnamerca
Knows what a fatty is.
 
Join Date: 04-02-06
Location: Central Texas
Default

I'm official - just installed the baffle in the Bandera. One piece of sheet metal, a pair of tin snips, and a little help from the fiancee, and I'm off and running with well-distributed heat in the smoke box :). Tomorrow night is softball, but wednesday night is probably the making of an enlarged firegrate - bought the extended metal and aluminum strips today, as well.

Question - what do you use once you make the firegrate bigger, to catch the ashes? The stock ash pan will now be too small. Maybe just line the bottom with foil? I've read on the firebricks, too - where can I buy those? Home Depot didn't have any, and neither did BBQ Galore.
__________________
NB Bandera. Baffle w/water pan cutout, custom firegrate, spicewine charcoal box.
Austin, TX, home of the National Champion Texas Longhorns
'Que newbie, but coming along fast, thanks to bbq-b!
capnamerca is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Old Country Brand Smoker - Academy Sports Arlin_MacRae Q-talk 25 02-28-2011 10:09 AM
Backyard Smoker Gixx1300R Q-talk 24 12-23-2010 02:55 PM
first backyard smoker 82muchhomework Q-talk 22 08-08-2009 01:47 AM
Brand New Smoker with Pron jack040806 Q-talk 32 12-23-2008 10:22 AM
CL smoker -what brand is this? kitch Q-talk 11 10-22-2008 01:06 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 11:50 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.