markdtn
is one Smokin' Farker
- Joined
- Jun 3, 2010
- Location
- Chattano...
I am a new member, I have been lurking some recently and really enjoy what I see.
I have a Bandera, about 12 years old, We use it 4-5 times a year. We make pulled pork, brisket (not as much as I like-my wife is allergic to Beef ), whole chicken, chicken breasts, chicken wings, and sausage generally to freeze. We also make ribs, but don't freeze them anymore-they never seem as good the second time around after freezing. Anyway, I did the raised firegrate and baffle mods about 2 years ago, they made a huge difference! (for the baffle I just ran a flat piece of 1/4" with about a 45° angle instead of the bent down ears on the end, it works great and was much easier to make.). I gave my father a Bandera for Fathers Day a few years back with the 2 mods, but he doesn't use it. I'm thinking of re-allocating it back
Now that I am on here and have read the Bandera 101 doc, I am thinking about firebricks in the bottom of the chamber. I have a few questions:
1) I always have some gunk in the bottom when I get through, how do you keep the bricks clean, or does it matter?
1a) The firebricks in the photos are very thick. Anyone have success with thinner ones?
2) If my door seals well, is there any need in worrying about a rope or other additional seal?
3) I clean my cooking grates, chicken stands, water pan, and roast rack by taking a wheelbarrow full of water and soaking them for about a day when I am finished cooking. Then I take the pressure washer and wash them. Seems to work well. First cook of the season, I run them all in the dishwasher first. Are there any issues with this method?
4) When I went to clean it out for the first time this season, one of the upper angles that the cooking grates sit on had rusted out on a corner. Is this normal for one this old?
I'm sure I will think of something else. I am glad to be on here.
I have a Bandera, about 12 years old, We use it 4-5 times a year. We make pulled pork, brisket (not as much as I like-my wife is allergic to Beef ), whole chicken, chicken breasts, chicken wings, and sausage generally to freeze. We also make ribs, but don't freeze them anymore-they never seem as good the second time around after freezing. Anyway, I did the raised firegrate and baffle mods about 2 years ago, they made a huge difference! (for the baffle I just ran a flat piece of 1/4" with about a 45° angle instead of the bent down ears on the end, it works great and was much easier to make.). I gave my father a Bandera for Fathers Day a few years back with the 2 mods, but he doesn't use it. I'm thinking of re-allocating it back
Now that I am on here and have read the Bandera 101 doc, I am thinking about firebricks in the bottom of the chamber. I have a few questions:
1) I always have some gunk in the bottom when I get through, how do you keep the bricks clean, or does it matter?
1a) The firebricks in the photos are very thick. Anyone have success with thinner ones?
2) If my door seals well, is there any need in worrying about a rope or other additional seal?
3) I clean my cooking grates, chicken stands, water pan, and roast rack by taking a wheelbarrow full of water and soaking them for about a day when I am finished cooking. Then I take the pressure washer and wash them. Seems to work well. First cook of the season, I run them all in the dishwasher first. Are there any issues with this method?
4) When I went to clean it out for the first time this season, one of the upper angles that the cooking grates sit on had rusted out on a corner. Is this normal for one this old?
I'm sure I will think of something else. I am glad to be on here.