Questions for those with Cajun Bandit conversion kits

[Brian in Maine]

I'm thinking about getting one of these, and have a few questions. What exactly comes in the kit? How is the fuel efficiency, and do you think it would work better on a OTG, or an old Barbi Kettle with daisy wheels? TIA

 

[Dave Russell]

I was wondering about it, myself. I wonder how it compares in performance w/ the big wsm.

 

[swamprb]

I have two 22" conversions on a Performer and OTG platforms. I also have a big bullet.
(and test driving a Mini conversion)

The Cajun Bandit gets used more than the WSM. Do a search for any of my CB posts.

I am kind of biased but for different reasons-I bought the kettle conversion so I could use my Weber or EZ-Que rotisserie rings. It wasn't possible to do that on the big bullet, until C&C Grilling Co. introduced their WSM/Kettle rotis ring. By then I had modified the center section of my 22" WSM into a giant rotis ring.

So....I now have a 22" WSM, a modified center, and the Cajun Bandit ring, so I could do what I wanted to in the first place, but still use the kettle conversion out of convenience - I like the fact I can use the kettle lid with out the center section-something the WSM is not made for.

I do a lot of rib and chicken cooks on mine using the Rib-O-Lator, EZ-Que cradle and Char-Broil baskets, so my longest cooks have been under 6 hours, so I can't personally claim to be an expert on the long cooks, but I have all the confidence you should have no problem maintaining temps yourself. If you want peace of mind-add a Guru adapter and set it and forget it! It's next on my list.

As far as using a Bar-B-Kettle or OTS/OTG, I was concerned at first about ash clogging the daisy vents, so I modded out an old kettle and placed WSM vents at the charcoal grate like the WSM and found I had too much airflow and ditched it in favor of the OTS/OTG. There is a bit of a learning curve to find out your vent settings, and I found it much easier to do using the OTG over the Silver, but its not that big of a deal, because it does not take much to keep it going.

Either way you go the guys at C&C have you covered whether you get the WSM or have a kettle.:doh:

 

[Dave Russell]

Thanks, Brian.

I'd be cooking chicken and ribs most of the time on one as well, as I already have a small wsm. I just don't like doing ribs or chicken on it, as it's always a bit tight for the number of birds and slabs that I usually cook.

I'd have to wait on the rotisserie, but that would be sweet as well. I'd probably make a drum for it to roast coffee in, too.:-D

I have both a OT gold and a silver (just one handle) for grillin'. Which would you recommend converting? If you said the OTG, is it because it's easier to see what the vent setting is and you have two handles?

 

[swamprb]

Thanks, Brian.

I'd be cooking chicken and ribs most of the time on one as well, as I already have a small wsm. I just don't like doing ribs or chicken on it, as it's always a bit tight for the number of birds and slabs that I usually cook.

I'd have to wait on the rotisserie, but that would be sweet as well. I'd probably make a drum for it to roast coffee in, too.:-D

I have both a OT gold and a silver (just one handle) for grillin'. Which would you recommend converting? If you said the OTG, is it because it's easier to see what the vent setting is and you have two handles?

Actually mine started out as a OTS, but I found a Green OTG and swapped out the ash can assembly. But yes I take a marker and highlight the vent handle settings on the OTG.

 

[Dave Russell]

Cool. Thanks for the pics.

 

[h20loo]

When did Q'n become so complicated LOL!! Maybe its too early in the morning for me to follow this thread-

 

[Dave Russell]

When did Q'n become so complicated LOL!! Maybe its too early in the morning for me to follow this thread-

Had your coffee, yet?

I just revived it to see if any of the CBCK users would post as to the +'s and -'s of converting the various Weber kettles, ie. old Daisey wheel vs. OTS vs. OTG.

Also, was wondering about how it compares w/ the big WSM. I understand it'll do HH easier, but the vents could get clogged using K on long cooks.

 

[Forrest]

I've been somewhat unhappy with the conversion on a OTS simply because of the ash clogging you brought up. It's a pain to clear the ash and then lay on the ground to eyeball the vent position. I have devised a device that will catch most of the ash before it hits the vents but still lets air through. Once I find the right donor parts I will set it up, test it, and report back.

 

[Dave Russell]

I've been somewhat unhappy with the conversion on a OTS simply because of the ash clogging you brought up. It's a pain to clear the ash and then lay on the ground to eyeball the vent position. I have devised a device that will catch most of the ash before it hits the vents but still lets air through. Once I find the right donor parts I will set it up, test it, and report back.

Forrest, thanks for the input. On long low-n-slow cooks, do you have suffocation problems w/ lump or low ash briquettes like Stubbs, too?

 

[Dave Russell]

I've been somewhat unhappy with the conversion on a OTS simply because of the ash clogging you brought up. It's a pain to clear the ash and then lay on the ground to eyeball the vent position. I have devised a device that will catch most of the ash before it hits the vents but still lets air through. Once I find the right donor parts I will set it up, test it, and report back.

Can you hang a pan under the charcoal ring/grate to catch the ash and let air come up around the edges, or is there not enough space?

 

[PhilB]

I just got one two weeks ago, and posted a pictorial of the contents of the kit and the conversion itself here:

http://www.bbq-brethren.com/forum/showthread.php?t=94910

 

[Dave Russell]

I just got one two weeks ago, and posted a pictorial of the contents of the kit and the conversion itself here:

http://www.bbq-brethren.com/forum/showthread.php?t=94910

Yeah, I came across that, Phil. Thanks.

I have an idea that this conversion is awesome for short or HH cooks, but have you done any long cooks yet?

If so, is refueling a pain since the pan sits so close to the coals? Do you think you could set and forget w/out the fire choking out, even w/ K?

 

[PhilB]

I haven't used it for more than 6 or so hour yet, but it was still going strong, even though I hadn't filled the coal ring entirely. I used K every time.

 

[Forrest]

Forrest, thanks for the input. On long low-n-slow cooks, do you have suffocation problems w/ lump or low ash briquettes like Stubbs, too?

To be honest I haven't loaded it with lump yet. I have been burning off my remaining Kingsford Comp briquette supply. The problem would be less with lump, but still be present.

I think there is room to hang an ash pan inside as you described. The kit uses the original charcoal grate and placement. It could stand off the bottom with legs, or hang off the charcoal grate with hooks.

 

[JD McGee]

It`s a great chicken cooker! For low and slow I`d go with the WSM...

 

[Dave Russell]

It`s a great chicken cooker! For low and slow I`d go with the WSM...

Thanks, JD. I'd mainly be doing chicken and ribs on it, as I have wsm for butts and briskets. Does anything other than the vent placement put the WSM ahead f/ low-n-slow?

 

[Dave Russell]

To be honest I haven't loaded it with lump yet. I have been burning off my remaining Kingsford Comp briquette supply. The problem would be less with lump, but still be present.

I think there is room to hang an ash pan inside as you described. The kit uses the original charcoal grate and placement. It could stand off the bottom with legs, or hang off the charcoal grate with hooks.

Thanks for the input, Forrest. I usually use Stubbs briquettes in my wsm. I know it's a little more expensive, but it lasts pretty long, and it has MUCH less ash conpared to the K.

 

[speedrcer1]

Hi,
I recently purchased the 'smoke-ez" conversion.
http://smoke-ez.com/
it's cheaper than the Cajun, but does not have the door.
I can't say I have enough experience with it yet. But it is very well made.

 

[Dave Russell]

Hi,
I recently purchased the 'smoke-ez" conversion.
http://smoke-ez.com/
it's cheaper than the Cajun, but does not have the door.
I can't say I have enough experience with it yet. But it is very well made.

Yeah I've seen it online.

My thoughts: The pan is too small to not need to replenish on a long cook, but you don't have a door. Also, the charcoal ring doesn't appear to be vented in the picture. No price online.