Where can I find a New Braunfels Bandera smoker?

So I'm going to be moving into a new place on 7/1 and, unlike my current abode, the new place has a nice sizable deck for grilling and Q'ing. As I left my old offset smoker in CT when I moved back to Chicago I need to pick up a new smoker. I have owned a number of water bullets (inc. a WSM) and a couple of offset models. While it certainly requires more attention that a bullet, I do prefer the offset smokers due to their high capacity and ability to utilize the various heat zones (crispy ABTs and juicy ribs at once? Check!).

While I won't mind just getting another straight offset I'd really like to try a vertical offset such as the New Braunfels Bandera. Only problem is that I can't seem to find a place to buy one. It looks like it may be out of production but, then again, I may just not be looking in the right place. So if anyone knows where I can pick up a Bandera or other fairly inexpensive vertical offset, I'd be much obliged.

Stagger wrote:While I won't mind just getting another straight offset I'd really like to try a vertical offset such as the New Braunfels Bandera. Only problem is that I can't seem to find a place to buy one. It looks like it may be out of production

Stagger,

I do believe the NB Bandera is out of production and the recent Banderas I have seen, they sold them at Home Depot for a while, are thinner metal and not as well made. I can ask around, but no guarantees.

If you really get desperate for an NB Bandera I might be convinced to loan you mine*, it's pretty well used, I even had to have the door rewelded, not pretty but good for another thousand or so racks of ribs.

NB Bandera 'bout 1/3 full


Enjoy,
Gary

*Yes I focus on the WSM, doesn't mean I don't have and use other cookers.

I'm cool with a loaner!

Do you know of another vertical offset that goes for under $400.00 or so? The only ones I have seen are mighty expensive and are typically part of a full competition rig which is far more than I need for my backyard use, though my main motivation is the massive amount of grill area vs. the footprint.

Stagger wrote:though my main motivation is the massive amount of grill area vs. the footprint.

Stagger,

You mean grate area? If you are looking for grill area, as in multi-tasking smoker/grill, a horizontal will give you more grilling area than a vertical.

You can always buy a Klose Small Upright with Firebox Attached, the 20x20 is only $2375 pre shipping. They are terrific pits, I've cooked on them, even been to the factory in Houston, though the one I'd like, The Backyard Chef, is a little large for my city space, that is if I want to stay married.

I know of at least one LTHer who has a Klose, which I understand he plays like Jascha Heifetz played the violin.

Enjoy,
Gary

I've seen a Brinkmann Smoke King at the Bass Pro Shop in Gurnee for $300.

http://tinylink.com/?A949KKWgEo

grace

Gary,
Yea I meant grate area. I'm going to get a separate gas grill for when I'm in a rush. With my old offset I just put the grates over the firebox when I wanted to grill on charcoal. Hmmm under $400.00 or over $2K... that's a tough one I've seen a few Klose pits up "close" and personal. While they are beautiful pits, it's a bit more than I'm looking to get into right now. Besides, if I was going to spend that kinda cash I'd probably go ultimate lazy Q and get a decked out large Kamado. Those things can sear a steak like nobody's business and can keep 220 going all night in Feb. on a handful of lump without checking on it once. Almost too easy...

Nah, I'm just hoping to find a nice, inexpensive vert smoker and leave it at that.

swine dining wrote:I've seen a Brinkmann Smoke King at the Bass Pro Shop in Gurnee for $300.

http://tinylink.com/?A949KKWgEo

grace

Perfect! Thanks Swine!!

Stagger wrote:Perfect! Thanks Swine!!

Stagger,

You can't buy the Brinkman unless you are a lefty, the firebox is on the wrong side.

Kidding aside, I've seen a few of the heavy gauge Brinkmans and they seem well made, nice referral on Swine's part.

You might want to consider a simple modification, which I did on my Bandera. A baffle to redirect the heat flow from the firebox downward, this helps even out the temp bottom to top.

Bandera Baffle


Enjoy,
Gary

more info, mods, and help on bandera/brinkman smoke king than you will ever need....
http://www.bbq-brethren.com/index.php

it hard to find a decent offset for under 400 anymore..NB sold out to Charbroil and all their existing models are made very cheaplynow ..you will spend more time fighting temp control on them because of this..you might have some luck finding a used one..
Brinkman still makes some good heavy duty offsets still..like the Cimmaron

G Wiv wrote:

Stagger wrote:Perfect! Thanks Swine!!

Stagger,

You can't buy the Brinkman unless you are a lefty, the firebox is on the wrong side.

Kidding aside, I've seen a few of the heavy gauge Brinkmans and they seem well made, nice referral on Swine's part.

You might want to consider a simple modification, which I did on my Bandera. A baffle to redirect the heat flow from the firebox downward, this helps even out the temp bottom to top.

Bandera Baffle


Enjoy,
Gary

Gary-thats the cleanest Bandera Ive ever seen? do you cook on it often??

deke rivers wrote:Gary-thats the cleanest Bandera Ive ever seen? do you cook on it often??

Deke,

I did the baffle mod on the Bandera pre first cook, that's why it so clean.

You should see it now.

Enjoy,
Gary

i got the same mod on mine..i have a heck of a time getting and keeping that thing up to temp though i gotta tell ya

Hey Gary,

Are there certain foods that you prefer to smoke on the Bandera over the WSM? Not that I'm looking for another pit (yikes), but I'm using the Bandera/Smoke King model to design a brick 'n' mortar smoker/grill for a friend.

grace

G Wiv wrote:
*Yes I focus on the WSM, doesn't mean I don't have and use other cookers.

I got my SKD for less than $200 at Menard's last year. Haven't seen it at Menard's since, but check Craig's List. I did pick up a Grillpro vertical smoker from Menard's recently. It's a nice unit, only $100, and the charcoal basket is a decent size. I'd recommend putting gas briquets in the very bottom of the chamber as a heat-sink to even out your temps. The downside is that there's only 1 door, so adding fuel lets almost all the heat out. Fortunately, the food doesn't magically lose all its heat, so the cooking process continues while the heat levels build.

deke rivers wrote:i got the same mod on mine..i have a heck of a time getting and keeping that thing up to temp though i gotta tell ya

I built a basket to hold more charcoal, that helps with regulating the temps. Makes it easier to get to temp, then play with the vents to control the airflow.

Also, start with a pan of hot water, not cold water. That simple trick makes getting to temp easier too...

i use a charcoal basket as well..hot water in the pan and firebricks in the bottom of the cook chamber
just could never get this thing up to temp quick enough nor maintain that temp once it did get there
Im no strangers to offsets as I have a horizontal one ive been smoking on for years..got the bandera for the extra capacity and found it easier to use 2 wsms and the other offset for larger cooks

deke rivers wrote:just could never get this thing up to temp quick enough nor maintain that temp once it did get there

Deke,

I did a couple of other mods to my Bandera, ceramic briquettes to raise the ash pan off the bottom of the firebox to help prevent ash from rusting out the bottom of the firebox, raised the charcoal/wood fire grate closer to the level of entry to the vertical cooking area and fit a piece of expanded metal over the fire grate so smaller pieces of lump charcoal don't fall through to get a longer, more effective, burn.

The Bandera bleeds heat quick so in the winter I forgo the off-set firebox, make a fire on one of the bottom grates of the vertical and use it as a direct cooker.

Over the years I found starting the fire with lump and then going to mostly small wood splits works best in the Bandera, but you really have to play with venting to get proper air flow or it either runs hot or has a tendency to smolder resulting in creosoted meat.

Far as Swine's question as to preferring types of meat in the Bandera, the vertical does not cook evenly, bottom hotter, good for chicken, lower middle ribs, upper middle pork shoulder, top sausage. Though if she's building her friends from brick that will lessen the temp fluctuation.

Overall the Bandera is a good cooker, but the smallish firebox coupled with thin metal* means you really have to stay on top of fire control, especially with wood splits.

Enjoy,
Gary

*Older Bandera are made with thicker metal, but still bleed heat when windy or cold.