Old Dave
Full Fledged Farker
- Joined
- Feb 22, 2011
- Location
- Coatesvi...
I have finely got around to setting up my new Hasty Bake Ranger 380SS to suit me and then doing my first cook on it.
I have it sitting on one of my service carts to make it much easier to use.
Built a Stainless Steel second cooking grate for the cooker.
I also found a nice cover to fit this setup.
Next step was to cut a firebrick in half and then adding one whole firebrick to make my divider in the firebox for my fuse burns which is the method I use for my longer cooks in my Hasty-Bake cookers.
I figured my first cook could probably take up to 5-6 hours so I loaded the charcoal pan about 80% full of the Stubb’s charcoal and added a few hickory chunks for smoke.
My first cook was to be a Slab of Ribs cooked over a half pan of BBQ Pit Beans so the drippings would go into the pan to give the beans some additional flavor, and a pan of Au Gratin Potatoes. Wife made up a Wilted Baby Spinach Salad to go with this meal.
Made up the pan of Au Gratin potatoes the evening before the cook and then did the same for my BBQ Pit Beans and put both into the fridge.
Started my fuse burn the next morning just before daylight and it took about 45 minutes to get the cooker warmed up and on temperature for my cook.
While the cooker was coming up to temp, I prepped the ribs and then cut the slab into two pieces so they would fit over my pan of beans. At this time, I also added my brown sugar to the top of my bean pan. When the ribs reached the sweat stage, I started my cook.
The fire in the charcoal pan just before I loaded the cooker...cooker temp was at 180 degrees and climbing slowly.
This is about an hour into the cook and after I got the cooker vents adjusted for a nice steady burn.
The first item done were the potatoes.
Ribs were wrapped with some goodies about 2-3/4 hour into the cook.
The beans were the next item to get done and I hadn’t stirred in all the drippings and smoke skum when this picture was taken.
The ribs were unwrapped and then glazed and this is my results for this treat.
Ribs cut for serving.
Wife’s Wilted Baby Spinach Salad to be served with this meal.
Everything came out great and it sure was a wonderful lunch.
And for the Hasty-Bakers that are following my progress with this new Ranger and my method with the fuse burn to operate it, here is some additional information.
This cook took about 4-1/2 hours which is quicker than I expected and only used the first row or half of the loaded charcoal. This would calculate out to about 8-9 hours total cooking time with my 80% full load of charcoal if I would have needed it. And I think with a full load of charcoal, a fellow could get up to 10-11 hours total cooking time with this method.
Cooker control was about what I expected and about the same as it is with my larger Hasty-Bakes. My planned cooking range for this cook was about 220-275 degrees measured on the surface of the cooking grid and I had both the intake and exhaust vents all the way open at the start of the cook. I shut the intake vent down to about half open about 1-1/2 hours into the cook. After the 2-1/2 hour mark, I closed the intake vent all the way. The last vent setting I had to make was to close the exhaust vent down to about half open and this just locked in the temperature to where I wanted it and I think it would have run for several more hours if I would have needed it. It’s almost a “set and forget” method of cooking on this smaller Hasty Bake Ranger (tailgater size) cooker.
The food was great, the cooker operation was great, and I am very satisfied with my new cooker.
I have it sitting on one of my service carts to make it much easier to use.
Built a Stainless Steel second cooking grate for the cooker.
I also found a nice cover to fit this setup.
Next step was to cut a firebrick in half and then adding one whole firebrick to make my divider in the firebox for my fuse burns which is the method I use for my longer cooks in my Hasty-Bake cookers.
I figured my first cook could probably take up to 5-6 hours so I loaded the charcoal pan about 80% full of the Stubb’s charcoal and added a few hickory chunks for smoke.
My first cook was to be a Slab of Ribs cooked over a half pan of BBQ Pit Beans so the drippings would go into the pan to give the beans some additional flavor, and a pan of Au Gratin Potatoes. Wife made up a Wilted Baby Spinach Salad to go with this meal.
Made up the pan of Au Gratin potatoes the evening before the cook and then did the same for my BBQ Pit Beans and put both into the fridge.
Started my fuse burn the next morning just before daylight and it took about 45 minutes to get the cooker warmed up and on temperature for my cook.
While the cooker was coming up to temp, I prepped the ribs and then cut the slab into two pieces so they would fit over my pan of beans. At this time, I also added my brown sugar to the top of my bean pan. When the ribs reached the sweat stage, I started my cook.
The fire in the charcoal pan just before I loaded the cooker...cooker temp was at 180 degrees and climbing slowly.
This is about an hour into the cook and after I got the cooker vents adjusted for a nice steady burn.
The first item done were the potatoes.
Ribs were wrapped with some goodies about 2-3/4 hour into the cook.
The beans were the next item to get done and I hadn’t stirred in all the drippings and smoke skum when this picture was taken.
The ribs were unwrapped and then glazed and this is my results for this treat.
Ribs cut for serving.
Wife’s Wilted Baby Spinach Salad to be served with this meal.
Everything came out great and it sure was a wonderful lunch.
And for the Hasty-Bakers that are following my progress with this new Ranger and my method with the fuse burn to operate it, here is some additional information.
This cook took about 4-1/2 hours which is quicker than I expected and only used the first row or half of the loaded charcoal. This would calculate out to about 8-9 hours total cooking time with my 80% full load of charcoal if I would have needed it. And I think with a full load of charcoal, a fellow could get up to 10-11 hours total cooking time with this method.
Cooker control was about what I expected and about the same as it is with my larger Hasty-Bakes. My planned cooking range for this cook was about 220-275 degrees measured on the surface of the cooking grid and I had both the intake and exhaust vents all the way open at the start of the cook. I shut the intake vent down to about half open about 1-1/2 hours into the cook. After the 2-1/2 hour mark, I closed the intake vent all the way. The last vent setting I had to make was to close the exhaust vent down to about half open and this just locked in the temperature to where I wanted it and I think it would have run for several more hours if I would have needed it. It’s almost a “set and forget” method of cooking on this smaller Hasty Bake Ranger (tailgater size) cooker.
The food was great, the cooker operation was great, and I am very satisfied with my new cooker.
