Joining the Bronco Club

[Sdell]

I couldn't resist the $299 special at BJ'S. I kept MCS in check for three years, but I just could not hold out any longer. It only took a bit over an hour to assemble, and I think I only cussed once.

The burn in/first cook will have to wait as I have family obligations this weekend, but I am looking for suggestions for a first cook. I bought it mainly to hang things directly over the coals, so I am thinking ribs and/or chicken.

Any advice for a newbie to drum cookers is welcome. One specific question I have is whether I should leave the deflector in place or remove it. Thanks.

[tstalafuse]

Congrats!

I always do chicken as my first cook. Chicken is relatively quick, easy, and you aren't out a ton of money if it goes bad. I always leave the deflector plate in when doing longer cooks, and if I am doing hot and fast I using it to raise the charcoal basket close to grate level. So, I guess that means I just leave it in for all cooks.

[Uncle Bob]

I'd agree with the chicken choice for learning, double hook the hanging meats whichever you choose just for peace of mind. The deflector can be left in nearly all the time, good for a drip pan to minimize clean up over time. That said, it's roughly 22" from the hook rod to the top of the fuel pan so, depending on how you trim/cut a rack of ribs, you may have to remove the deflector to get a full hang.

[jecucolo]

Congratulations! I belong to the PBC family but hanging chicken in a barrel cooker is awesome! 350-400* really is the best temperature to cook chicken. Get going and show us your results!

[barelfly]

Man..that’s quite the line up you have there! LSG FTW!!!!!!!!!! And a bronco too!

congrats on the new addition!

[HawkerXP]

Congrats!

[Panhead John]

Congrats on your new Bronco! I’m with everyone else about using the deflector plate, especially when hanging a chicken. They do drip a LOT of grease. The deflector helps to keep steady temps throughout the barrel but also helps from extinguishing any coals from the fat dripping on them. The 1st chicken I hung, I shot a brief video which shows the amount fat dripping on the deflector plate in just a few seconds.

[Panhead John]

You might already know this but….. when hanging a chicken you want start with all hot coals, don’t do the minion method like you would for slow smoking. You could place a chimney of hot coals in the charcoal pan and then put a layer of unlit coals on top. Let those start burning and then you’re ready. I leave both vents wide open for a chicken cook. It should take roughly 1 1/2 to 2 hours to be done. Another method I’ve done is to fill the charcoal pan with briquettes, place it in the Bronco and use lighter fluid to start the coals, once they’re all burning hot, start your chicken. Yes, I occasionally use lighter fluid, doesn’t bother me at all.

[fzxdoc]

Congrats on your new purchase. Let us know how that first cook goes. You sure can't go wrong with chicken, as others have suggested. If it's juicy throughout, even the breast meat at 165°ish while the thighs and legs are 185°ish at the same time, you'll know you've hit the Chicken Jackpot with your new cooker.

I remove the chicken when the breast meat hits 160°, letting carryover take it to 165°. I use a PBC, but I would think the cooks are quite similar between the two.

Kathryn

[RonB]

Congrats.

[FireMan]

3 years in check? That itself deserves a medal. Waitin fer yer first cook.

[DTro]

Thats one fine lookin' Bronco! Cook, eat, repeat!

[Steve R.]

I would definitely leave the heat diffuser in until you get a feel for how the cooker runs.

My other advice: use less wood chunks than you think you need.

[Sid P]

Congrats, it’s a great club to be in!

[Purc]

Congrats ! Yes, hanging chicken would be a great first cook. I love my Bronco. I hung 2 racks of ribs yesterday. I like ribs hung rather than laid flat. Enjoy and show pics of your cook.