• xenforo has sucessfully updated our forum software last night. Howevr, that has returned many templates to stock formats which MAY be missing some previous functionality. It has also fixed some boroken templates Ive taken offline. Reat assured, we are working on getting our templates back to normal, but will take a few days. Im working top down, so best bet is to stick with the default templates as I work thru them.

You know when your smoker is too hot when...

  • Thread starter Thread starter colt45
  • Start date Start date
C

colt45

Guest
... or its time to clean your smoker when

... you open the door and the inside of the smoke box is on fire because of all the greese you have in there... you dump out the water pan to put out the fire and you have two burning chickens inside :(

hope I can rescue them :roll:

GAH I HATE COOKING IN A HURRY!! GAH GAH GAH!!!

BAH

GAH

F*CK

SH*T

DAMN!!!

ok.. I feel better now...
 
If you didn't skin them, do it now and put them back in.
 
Colt,

Step back from the cooker - drink a beer or maybe two or three or ...

A while ago there was a thread about cleaning the Bandera - as I remember most people just use grill cleaners on the racks and jack the temp up for a while.

I haven't done the drain mod (the baffle is on the way). Has anyone done the drain mod? So I do mop up the crap on bottom a lot.


David -what would one have to do in a commercial situation ?

R
 
GAH IT HAS A BAFFLE!!!

hehe the therm on the outside was pinned past 500... I probably melted the baffle...

josh
 
David -what would one have to do in a commercial situation ?

Best bet would be a big CO2 fire extingisher! :D

For grease - probably baking soda!! And watch the heat!! :twisted:

500 degrees is over the flash point of just about any flamables! :mrgreen: Peanut oil, etc. all would flash and build-up in a Bandera would definately go "whoosh".
 
I just scrape the smoke chamber walls and bottom when it starts to get thick. I use a wide (5") knife for applying plaster. I had it catch on fire once cause a friend wanted to put in a bunch of brats that were probably mostly fat. I caught it though before too much damage was done. Geeeze, I wonder why its belching smoke like a diesel with bad injectors?
 
darn near lost the xmas prime rib(12lbs) when the door fell of the wsm!!!!!! the roast was flaming when the neighbor called but it was saved---didn't help the temp probe much though<LOL>
 
hey guess what... a sun heat like temperature spike... doesnt hurt beer can chickens that much... I'm eating some now... now... not my best work *snicker* but not too bad... guess I gotta clean the bottom of the bandera now :)

josh
 
I once had a load of pork chops burst into flames. (When I first got the Bandera) You know youre a brethren when you count that as one of your tragic losses in life. :? Shortly after that, I decided it was worthwhile to install the baffle.
 
then I ain't no brethren. :( Never had a fire in the cook chamber, and damn mines got enough goop on there to pack the wheel bearing on all the Jeeps. You build your fire to close to the opening?? or let them flames get a little big. Cant see a fire starting with a baffle. ?? :?
 
LOL... well I like beer can chickens to cook at 300+... but I like doing them in the dera... combination of fire too close an NEVER cleaning the bottom of the dera contributed to much flames and lots of melted aluminum foil... :D

actually the chickens are pretty good... gunna go carve them now... a bit dry but edible... gunna turn them into a big ass chicken salad I think... hey at least it wasnt a complete burnt offerings... I did that to some brats about 8 years ago... left them on the gas grill too long... it was at night and I swear the grill was actually glowing... I had a 10 foot tall flame jump off the grill when I opened it... they were a little overdone (briquettes) the killer was I had cooked them in beer all day, damn the apartment smelt good... but no bounty to show for it...

josh
 
colt45 said:
LOL... well I like beer can chickens to cook at 300+... but I like doing them in the dera... combination of fire too close an NEVER cleaning the bottom of the dera contributed to much flames and lots of melted aluminum foil... :D

josh

that may be it, i have firebrick in the bottom of my beast, and the grease drips down in between them. The bricks are relatively clean(foiled up).
 
well anyway I'll dig out a putty knife and scrape the bottom... at least it'll get cleaned this way... I was one splash of water from getting out a fire extinguisher...

that would have warranted a picture... if I didnt think I would have melted the dera I would have grabbed a camera... I gotta go check my temp gauge to see how hot it registers... it was above the heat shield too :D

josh
 
One thing I do is line the bottom of the smoking chamber with one large sheet of heavy duty aluminum foil. I form raised edgedes like a cookie sheet so the grease stays put.
After I'm done, I just toss the foil. Takes a few minutes to get the foil in place, but saves a lot of time during cleanup.

brisket3.jpg
 
Hey Colt - me thinks you need the putty knife and rag mod. I had to do that last weekend.
 
Saiko said:
One thing I do is line the bottom of the smoking chamber with one large sheet of heavy duty aluminum foil. I form raised edgedes like a cookie sheet so the grease stays put.
After I'm done, I just toss the foil. Takes a few minutes to get the foil in place, but saves a lot of time during cleanup.

Same here.

I have zero build up on the bottom.
 
colt45 said:
GAH IT HAS A BAFFLE!!!

hehe the therm on the outside was pinned past 500... I probably melted the baffle...

josh

500???? what are you using for fuel, GAS?
 
Back
Top