mnickcrna
Well-known member
- Joined
- Jan 7, 2005
- Location
- Rota, Spain
Thanks again to everyone for helping me with my first cook on the Bandera. It was a hit with the folks here. I got me charcoal basket last week and am trying it out today. I read some of the old threads on using the basket with charcoal. I went with the divider 1/3 (5 bars) with hot charcoal and 2nd divider about inch over leaving about 2/3 of the basket with unlit charcoal. It is about 40 degrees here this morning and should get up to mid 50's, which is cold for southern Spain!
It took about 45 minutes to get the smoker chamber to 225 degrees. I put the 9# brisket (mustard and rub overnight) on at 0830. So far the basket is working great. Even temps hanging around approx 220-230 in the smoke chamber according to my cheap oven thermometer I have on the rack. I put the thermometer in my house oven and it seems to match very well with the set temp of the oven. Really no way to test with boiling water, as it does not have a probe to stick in the water.
I'm preheating the oak wood on the unlit side of charcoal. It is now 1000 here and the unlit side is showing signs of starting. Most people using the 1/3, 2/3 split on the basket? I will keep you guys posted. Any additional tips on using the charcoal basket?
It took about 45 minutes to get the smoker chamber to 225 degrees. I put the 9# brisket (mustard and rub overnight) on at 0830. So far the basket is working great. Even temps hanging around approx 220-230 in the smoke chamber according to my cheap oven thermometer I have on the rack. I put the thermometer in my house oven and it seems to match very well with the set temp of the oven. Really no way to test with boiling water, as it does not have a probe to stick in the water.
I'm preheating the oak wood on the unlit side of charcoal. It is now 1000 here and the unlit side is showing signs of starting. Most people using the 1/3, 2/3 split on the basket? I will keep you guys posted. Any additional tips on using the charcoal basket?