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swamprb
11-04-2010, 11:06 PM
OK-here we go!

The Mini Cajun Bandit/Weber Smokey Joe conversion on its maiden voyage, nothing fancy, just getting to know her!

The charcoal ring holds @ 60 briqs of BBK, a whole Weber chimney is @ 100.

http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/CajunBandit/IMG_2795.jpg

Minion/weed burner firing.

http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/CajunBandit/IMG_2796.jpg

Apple & Hickory

http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/CajunBandit/IMG_2797.jpg

Foiled dry waterpan

http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/CajunBandit/IMG_2798.jpg

http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/CajunBandit/IMG_2799.jpg

Rocky Natural Free Range 4lb Chicken with Sloppy's Sweet & Spicy rub

http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/CajunBandit/IMG_2800.jpg

http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/CajunBandit/IMG_2801.jpg

http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/CajunBandit/IMG_2803.jpg

http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/CajunBandit/IMG_2804.jpg

Given a flip to crisp!
http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/CajunBandit/IMG_2809.jpg

Easy to control, I used the dome temp as a guide, but was cooking at @ 350-375*, need to monitor the grate temp for low and slow-I'll work on that.

Cook #2
I used the remaining BBK and replenished the ring with Maple Leaf briqs and fired it off with the torch, apple for smoke.
10 monster thighs, 5 with the Slabs Stephy Style and 5 with Simply Marvelous Seasonall
http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/CajunBandit/IMG_2810.jpg

Cook #3
Skinless thighs marinated in Stubb's Chicken and Johnny's Magic Seasoning.

http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/CajunBandit/IMG_2811.jpg

http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/CajunBandit/IMG_2812.jpg

Next on the coming weeks menu:
Kobe Tri-Tip
Lamb Chops
Kobe Hanger steaks.....stay tuned!

thillin
11-04-2010, 11:10 PM
nice lookin bird

Bluesman
11-04-2010, 11:10 PM
That is one Saweeeeeet Setup. So where does one get the Mini Bandit from. :clap2:

swamprb
11-04-2010, 11:27 PM
That is one Saweeeeeet Setup. So where does one get the Mini Bandit from. :clap2:

Well..here is the thread I started the other day.
http://www.bbq-brethren.com/forum/showthread.php?t=94923

It is a prototype in response to those on the bullet site that are modding Smokey Joes with tamale pots.

Chris S (Family Man BBQ) came over to check it out because he is one of those that have done the mod and hopefully he will chime in on his thoughts on it.

http://candcgrillinco.com/Our_Products.html

boogiesnap
11-04-2010, 11:29 PM
y'all cease to amaze me...

FamilyManBBQ
11-05-2010, 02:26 AM
Well..here is the thread I started the other day.
http://www.bbq-brethren.com/forum/showthread.php?t=94923

It is a prototype in response to those on the bullet site that are modding Smokey Joes with tamale pots.

Chris S (Family Man BBQ) came over to check it out because he is one of those that have done the mod and hopefully he will chime in on his thoughts on it.

http://candcgrillinco.com/Our_Products.html

CHIME!! Thanks for the chicken Brian!! :becky:

I LOVED the mini Cajun Bandit. My first impression was that it is very nicely built, sturdy. :thumb: I liked how stable it was on top of the smokey joe...the tamale pot is just a bit tipsy (the mini bandit fits like a glove). :thumb: No leaks!! :thumb:

We were going to compare measurements, but forgot. :doh: I'd swear there is a bit more height to the mini. Plenty of room between cooking grates, between top grate and smokey joe lid. :thumb:

You fit 60 briqs in the charcoal ring...this is what I get with mine (expanded metal about 2" high wrapped around charcoal grate). The smokey joe charcoal grate fits inside the ring that comes with the mini...just like the ring for the Cajun Bandit/WSM mod.

60 briqs seems to get us a 5-plus hour burn. At that point adding more fuel requires lifting the hot, dripping tamale pot off (and finding someplace to put it). I think you will find that the door is a nice feature during longer cooks (not having to lift off the center section is a bonus). :thumb:

We call our mod the "smoker joe." It has become our go to cooker for family meals. Countless whole chickens, small pork butts, tri-tip, all forms of sausage and the kids' fave: smoked hot dogs. Katie and I have also used ours at competition for sausage and tri tip entries.

The heavy use has taken a toll on our tamale pot. It's got some dents, dings and deformities. :sad: The pot is very thin aluminum. I'm going to replace it with the mini cajun bandit asap.

Thanks again swamp for the sneak peak! And the chicken!!

swamprb
11-05-2010, 11:10 AM
I'd be curious to hear from any Smoker Joe users that are using a Tuck n' Carry Smokey Joe how the side intakes work for them? Only one way to find out--Cook more chicken!!

http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/CajunBandit/IMG_2806.jpg

KnucklHed BBQ
11-05-2010, 12:13 PM
I'd be curious to hear from any Smoker Joe users that are using a Tuck n' Carry Smokey Joe how the side intakes work for them? Only one way to find out--Cook more chicken!!

http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/CajunBandit/IMG_2806.jpg


Thanks for the review Brian & Chris!

My SJ has the side vents - I don't use minion method, I light 1 full chimney and dump it on the grate - no basket - I place my couple of wood chunks right next to the air holes (cleaner burn?) and shut the air off at top & sides.
When the temp drops to about 260* (usually about 15- 20 min) I remove the lid for a second to allow hot air to escape and open the top vents all the way and crack the side vents just a bit, say maybe just enough that you could catch the edge of a penny in the slit opening.

Usually it settles right in and gives me 5+ hour burns.

I have noticed that with BBK & Comp K it likes to burn a little bit hotter that the Chef's Select RO that I prefer to use.

Oh and my mod is with a 15 gal drum that measures 20" from the bottom of the drum to the grate - tamale pot is prolly about 1/3 high from the pics I've seen.

Mine also fits together tight enough that I can close off all vents and put the charcoal out, sounds like the CB is the same way... the lid actually fits better on the drum than it does the kettle base.

boogiesnap
11-06-2010, 12:12 PM
y'all cease to amaze me...


um, meant NEVER cease...:icon_blush:.