This Forum is TOO NICE!! But then Why Not?
Another set of Replies that really feel good and also address my initial Q's.
Ther were 4 or 5 of these Banderas at my local Home Depot and all were assembled. None had themometers, but they have quite a stock inside, same packaging, but some Braunfels and some CharBroil .... all $20. Must be the right ones since threads look right. My wife mentioned comment she saw about dropping an oven (or other) thermometer down the ventstack to get temps at different levels in the smoker. Not as convenient as door-mounted version, but obviously more thorough. Is this the way to go?
I found the extended steel 24" x 24" and various steel strips to use for reinforcement. So frustrating that the large selection of new BBQ food and coal grates do not offer any size that will work with minimal modification.
Thinking about one heavy-duty coal grate 11" x 17" ($12.) and then placing it in the center of the extended steel sheet. Trim and fold over double just inside edges of the grate. Bolt together in the corners. Could drop a loose bolt through the holes in the support brackets to hold securely in place. I know the extended steel will have to support the extra weight of the grate, but I'm thinking the double fold will add enough strength. Costs about $8. more than the one in Banderas 101, but I would not have to cut so much steel. Any thoughts?
Again, many thanks for the warm welcome and great ideas to get me started.
P.S. Already had some Carne Ranchera from local 3 Amigos market so tried the lump instructions seen here .... briquets on bottom to keep lump from falling through, mixture of Mesquite and Royal Oak natural and a sprinking of small Hickory chunks. Way too much stuff, put the Ranchera in a pan and in the smoker side. 30 minutes later, sizzled the Ranchera on the grill and made Fajitas. Wow!! .... refrieds, rice, guacamole, tortillas. My wife promised me a treat!
This Ranchera has never had that special smokey flavor and great texture. Went back out and coals were even better! Kathy ran out with two Pasilla peppers to roast and two large Cajun Hot Links. The heat was just perfect! Can't find anything else to grill so closed the dampers for now. What a start!
T_B