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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 01-10-2009, 11:16 AM   #1
chrscurrier
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Default My First Smoke Out! Any Help Appreciated!

Hi I'm Chris, and I知 new here!

Ok so,............ My new Bandera just arrived last night and I've never been so happy. Right now I知 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知 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壇 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知 gonna make.

With my friends I知 well known for my grilling techniques, so a smoker was, as far as I知 concerned the next step. Now I致e read some forums and it looks like some first burns don't go so well so I知 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知 gonna have way too much food but if I screw up the meat in the smoker I値l still be ok.

And comments, hints or suggestions would be appreciated.

I'll let you know how it goes!

Chris Currier
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King of the grill! HAHAHA!
Novice with the smoke!

Last edited by chrscurrier; 01-10-2009 at 11:44 AM..
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Unread 01-10-2009, 11:43 AM   #2
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Sounds to me like you've got it going on the pork rolls should take approx. 2hrs depending on the smoker temp and that'll include the ribs also they'll take alittle bit longer, just keep an eye on the firebox and check temps regular and you'll be alright!! one more thing the smoke from the stack should be a wisp and not bellowing...
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Unread 01-10-2009, 11:46 AM   #3
chrscurrier
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Thanks for the tip, As soon as i figure out how to put up pics I'll post some start to finish and let you know how it goes.
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Unread 01-10-2009, 11:47 AM   #4
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Currier,
Welcome Aboard!!!

Ya gots ta be a carful wit dem dar bbqs. It can git ta yer branes and rot out yer teef.
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Unread 01-10-2009, 12:03 PM   #5
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Welcome neighbor

Sounds like you've got it all covered. Just watch your ribs and don't let em dry out on ya.
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Unread 01-10-2009, 12:21 PM   #6
chrscurrier
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This is my setup for the day.




Here is a pic of the quick mod i made prior to seasoning.



This is my quick foil mod.





This is the meat prior to giong into the box.





And I just got it in....................




Can't wait to eat!!!!!!!!!!!
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Unread 01-10-2009, 12:29 PM   #7
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Good luck on your first smoke out Chris. You sure didn't waste any time putting that new Bandera to work. Looks good.
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Unread 01-10-2009, 12:29 PM   #8
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Chris, welcome and good luck. You will be fine. Is your bandera a horizontal offset? I have the older vertical and cook times are 2 1/2 - 3 hrs for the fatties, around 4 1/2 for loin back ribs, and 5 1/2 for spares. I am sure some of the other brethren can help. Keep us posted.


OOPS.. took me too long to type before you got those excellent pics.
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Unread 01-10-2009, 12:39 PM   #9
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welcome chris!! lookin good!! is that maverick in the background a rece car??
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Unread 01-10-2009, 12:40 PM   #10
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Default New question?!?

I have applejuice in the water bowl because that seems to be what most people recomend. The question is, what are your thoughts on pouring in a bottle or 2 of beer with it? Will it bring good results, or will I be unhappy with it?
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Unread 01-10-2009, 12:42 PM   #11
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Quote:
Originally Posted by capri man View Post
welcome chris!! lookin good!! is that maverick in the background a rece car??

No it's the neighbors pet project. From the way he talks it'll be real sweet when he finishes the restore!!!!!!!!!
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Unread 01-10-2009, 12:43 PM   #12
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Quote:
Originally Posted by chrscurrier View Post
I have applejuice in the water bowl because that seems to be what most people recomend. The question is, what are your thoughts on pouring in a bottle or 2 of beer with it? Will it bring good results, or will I be unhappy with it?
It will smell good. Use cheap beer, don't waste any good stuff.
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Unread 01-10-2009, 12:46 PM   #13
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I've never been able to tell the difference between water, juice, beer....in the water pan. I wouldn't waste my beer
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Unread 01-10-2009, 12:47 PM   #14
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Quote:
Originally Posted by Kevin View Post
It will smell good. Use cheap beer, don't waste any good stuff.

Thanks, in it goes! HAHAHA!
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Unread 01-10-2009, 12:51 PM   #15
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I am from Houma as well, Terrebonne High class of 94....telling my age! Careful with the spare ribs, I have found that using brown sugar you can burn the bark, if your temp gets too high. I like the 3-2-1 method with spares, I find they just fall off the bone and even my grandpa with no teeth can eat them just fine, hahaha. Good luck and welcome to club, I love it here, I get fatter everyday just looking at the PRON! I would invest in the nu-temp thermometer, you can hang out and not have to duck in the pit every 5 minutes worrying about the temp! Have fun and be sure to post some Pron!
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