Braunfels/CharBroil BANDERA ..need your inputs

[Q_Egg]

Sorry, for last long ...margarita(s) took over ..

Thanks for these last tips. The thermometer comment saves me and I will try the Spicewine solution. Also, I had wondered about the drilled cork idea.
Nobody likes dropping one down the ventstack?

I am following instructions and wiping/brushing veggie oil on everything, but wonder why Pam spray is avoided. I'll stay with the oil since I do have a pump sprayer for cooking oil but .....

The foil on drip pan idea is a good one that I would not have figured out until much later I do have some firebricks on the bottom, but have no ggod way to cut them so the total bottom is not covered.

Now to the baffle ....

Regards,
T_B

 

[Bill-Chicago]

I use 3 oven thermometers on different racks for when I open the door, I see what the different levels are.

I use a Nu Temp remote that I monitor the "average" temp in the middle of everything when not having the door open.

 

[bbqinNC]

Also, I had wondered about the drilled cork idea.
Nobody likes dropping one down the ventstack?

When I do butts, shoulders, or briskets, I run the probe of a remote digital down the vent stack. (I use a Maverick ET-73) The probe goes in the meat. It also has a probe for the pit, but I like the door thermometer (through the cork) better, I guess because I am used to it. Based on the recommendations of the folks here I ordered a Spicewine thermometer for the door and should get it pretty soon.

 

[BBQchef33]

you can use pam to season.. or any decent cooking oil.. even a low smoke point will work becase your gonna be smoking it up anyway.

alot of us us the smokestank to drop the probe down.. sticking it thru a cork or potato inside is just to hold it still.

 

[Solidkick]

I use a turkey fryer themometer stuck in the stack to monitor exhaust temp. It generally reads 50* lower than the middle shelf temp. Hope it shows in the pic ok

 

[Q_Egg]

Nice to know Pam works in a pinch even though veggie oil is what I bought to get going. The different temp comments are useful since it is clear that one needs to know temp at various spots in the smoker. I could see the ventstack pic pretty well except for stuff around the probe. I will look at it on PS6 later.
Grats.
Y_B

 

[FatDad]

you can use pam to season.. or any decent cooking oil.. even a low smoke point will work becase your gonna be smoking it up anyway.

alot of us us the smokestank to drop the probe down.. sticking it thru a cork or potato inside is just to hold it still.

That really does work well.

Phil, I know what you meant but I gotta tell you
SMOKESTANK is funny ...LOL

 

[jgh1204]

Tommy, if you have not got too much invested, Spicewine makes a good heavy duty grate for the firebox. I got mine from him. Made me regret spending the $15 on the expanded metal.

It was about $90 with shipping.

 

[Q_Egg]

$15._$90. ...got it surrounded!

Interesting input since I was at HD this p.m., had the extended steel, 6 ft steel flat, SS bolts, nuts, etc., and bailed out until I can check some other possibilities tomorrow. It's frustrating _ so many rock grates and other strong replacement grates, but nothing that will work with modest modification.

I assume Spicewine must be contacted for a 'special' quote for this grate?

Regards,
T_B

 

[JohnMcD348]

Just shoot him a PM from this site and he'll get back to ya. I'd definitely go with the firebasket. It made a HUGE diference for me in temp and fire control. I have the other 'dera type made by Brinkman called the Smoke King Deluxe. Basically a mirro image of the Dera. I still use the HD Aluminum foil trick for a temp baffle. These guys have helped me out to no end. You'll learn alot here.