Water smoke on the Cajun Bandit

[Brian Silvey]

This was my first time using the CB and I've only used the WSM once. I did some St Louis ribs and used water in the pan to try and control temps. Used the minion method and once I'd dupmed the lit coals, and put the lid on, it shot up to 270 degrees in minutes. I wanted to smoke at 225-250. Before I put the meat in I shut all the air at the bottom and half the air at the top. That settled it down to 225 and I opened the top and left the bottom closed and added the ribs. Not surpirsingly it went down and was hanging at 200. 30 minutes later I decided to open some air at the bottom and it bounced up to 230. I'd have been happy if it had stayed, but of course it didn't. Even after I closed the bottom air it kept climbing up to 269. Not that that temp was a problem, just higher than I was shooting for. I think if I'd left it alone when it was 200 the meat would have warmed up and it would have been closer to my target temp. In any case the ribs came out great.

I don't know if the water helped keep the temps down, guessing yes based on physics, but will try the next one without.

Brian

 

[Steve Whiting]

Yes water will help slow the rise of temps in the bandit. You didn't say what kettle you are using with your bandit. I am using a OTG with mine so the bottom vent is controlled with the ash sweeper. I find this very hard to maintain because it is difficult to see just how open or closed the vents are. Mac McClure gave me a great tip that has helped immensely. I completely tape over two of the vents from the inside leaving only the third to allow air into the fire. This makes it much easier to control and I can keep my temps down where I want them.