- Dec 16, 2007
- 27
- 10
Hello all
My wife recently bought me a Char Broil Bandera offset smoker, I got it early for x-mas.
Seems like an okay set-up, pretty new to this type of cooking, been a Weber Grill man for the last 15 years (turkeys, hams ect..)
I am looking at the 5 day course and went through alot of tips on the web site.
Any tips on improving air flow and such is appreciated, seems to be a big area between the fire box and verticle cooking box (about 3" x 9") open area with a spot for the water bowl just above it.
I already bought acouple of thermometers for the smoker side and box side.
We are looking forward to doing our first x-mas ham but seing how I just got this I still don't know how it cooks, I just seasoned it this weekend
Thanks and glad I found this group
Rodney
My wife recently bought me a Char Broil Bandera offset smoker, I got it early for x-mas.
Seems like an okay set-up, pretty new to this type of cooking, been a Weber Grill man for the last 15 years (turkeys, hams ect..)
I am looking at the 5 day course and went through alot of tips on the web site.
Any tips on improving air flow and such is appreciated, seems to be a big area between the fire box and verticle cooking box (about 3" x 9") open area with a spot for the water bowl just above it.
I already bought acouple of thermometers for the smoker side and box side.
We are looking forward to doing our first x-mas ham but seing how I just got this I still don't know how it cooks, I just seasoned it this weekend
Thanks and glad I found this group
Rodney