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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-23-2013, 08:49 AM   #121
fatty
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Thanks bbqchef33, I will keep the lip, I am doing a pork leg (ham) this weekend it will be the first smoke since "reconstruction" I will put the fire blocks it too...I was thinking a tinfoil plate so to speak over the rocks to catch the dripping your thoughts...
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Unread 10-25-2013, 05:40 PM   #122
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so some thoughts!
Its my first smoke and I am doing a ham...its gonna be a long night!

Had to change the thermometer the homedepot guy gave me two from parts as there is nothing on the selves up here summer is over... I have one hanging from the chiminey and I replace the original. The hanging one and one I have as a test are good the one on the door shows 80 degree deference...I think because it is on the door and was not really made for it although no smoke escapes, any thoughts.

Also I notice that teh temp is constant at 250, is this supposed to be the result of mods? :) is so very happy, although its hard to bring it up...I did baffle, fire bricks, and raised the grate in the fire box.
I seem to have to add new coals every hour but its very constant...

how much coal do you go though a cook? I use lump.
thanks
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Unread 10-28-2013, 03:17 PM   #123
fatty
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guys any thoughts on the tel tru BQ300 for a replacement for bandara original
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Unread 10-28-2013, 04:01 PM   #124
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I go through about 16 pounds of Outdoor Gourmet charcoal briquettes and a handful of wood chunks during a 12 hour smoke. I shut it all down and it still runs for a while longer, but I always put too much in or refill one more time than is necessary at the end.

I also have some work to do on sealing my door and lid.

To recap, I don't use lump exclusively (like you asked), my door still leaks, and I put too much in to get an accurate measure. How's that for a grain of salt to take my answer with?
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Unread 10-29-2013, 03:54 PM   #125
fatty
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I take that grain of salt and added to my 1 inch new york cut! for the grill not the smoker...
sounds like I do the same thing with the same thing...thanks!
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Unread 11-08-2013, 11:28 PM   #126
Catman50plus
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Folks I have looked for this site for some time. I am sooo happy to have found this place. My bandera story started with someone else owning it. I cooked on it a bit and knew it was a great smoker. When I left, I knew that was not going with me, and started looking for one right off. Found one on my way to work every day. I called the man and he said yeah it is for sale but no you wont pay what I want. When he told me, I told him sold. He couldn't believe I would buy it without looking at it. It is one of the older thick material ones.

I do plan on doing all the much needed mods, but I had thought about using ceramic tile in the fire box........

One other question and yall may think I am nuts for this, but it is my feeling, that the fat needs to get into the fire, as I like the flavor, plus will make the fire last much longer on my other smoker. Has anyone made anything to get some of the drippings over to the fire box? I had thought of using a1 inch strip to catch some and let it run down and over to the fire box. I figure it will get too hot and vaporize and never make it. May be more trouble than it is worth.
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Unread 01-04-2014, 11:07 AM   #127
charcoalman
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has anyone ever considered putting a flat cap over the top of the firebox instead of the normal lid that lets heat and smoke excape?
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Unread 01-04-2014, 11:43 AM   #128
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i modified mine with a flat top made of 1/2 inch steel.

Slideshow here

Weighed a ton and had to reinforce the hinges and the back wall to support the added weight. gave me longer burntimes with smaller fires.

You can alos just add a heat shioeld into the stock lid. A piece of 1/16 inch steel put in the inside of the stock lid and welded to the inside of the lip will get rid of that dead airspace.

As far as redirecting grease into the fire.... honestly, if you want to do that, get a vertical direct cooker like a UDS, PBC,WSM... but the bandera is an offset and throwing grease into the firebox??... well.. not worth the effort or risk(of grease fire).



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