First cook

[BBQ with Bibbs]

So, i got my Bronco delivered today, did the burn in, and then decided I had to make up some pork steaks i had in the fridge, haha, (picture tax is paid)
all said and done, I enjoy it... several lessons were learned, definitely going to go with briquettes in the future, did this with lump and the temp went so quick. Second lesson i learned, was to be quick when it comes to closing down the air intake, cause those temps got way hotter, way faster than I ever anticipated. Anyone have any general tips before I start learning more through trial and error? Hahaha

[BBQ with Bibbs]

Sorry, now picture tax is paid

[Jerod Broussard]

Better to start with less lit charcoal and slowly bring things up.

[BBQ with Bibbs]

So, today I did a ham, and instead of starting a corner of the basket, and waiting for it to start, I just got a couple of coals started I my chimney like I've seen others do, and dropped on top, that definitely seems to be the way to go for me (plus I started working the damper flaps much sooner this time to ease up to temp, rather than letting it run past and trying to reel it back in)

[Purc]

I have not had that problem on my Bronco. I use it for smoking with meats hanging or flat on the grate, Briquettes mixed in with several B&B Char Logs. I also adjust both vents to get to my desired temp. Since I have a Weber Kettle with many accessories, I have never used the Bronco in "grill mode". I have started the coals in the Bronco with a fire starter, and I have also poured in a small amount of charcoal started in my chimney. So far both methods work for me. Love my Bronco. I have gotten a 12 hour cook with 1 full load of B&B Briquettes and Char Logs mix. Have fun and as always, YMMV.

[BBQ with Bibbs]

I think my main problem this cook, was a combination of not yet figuring out what I need the vents set at, and taking to long to close them, so the fire spread from the corner I started in the basket, making it harder to get the temp down, still turned out great pork steaks, so I can't really complain, just need to learn it for future cooks that may not be so forgiving.

[HawkerXP]

Looks good!

[Uncle Bob]

Been running a Bronco (3 of them actually) for several years, only ever use lump as that's my preference in any charcoal burner. I've never had the temp get away from me in either intensity or duration. I suspect you just need to work through your specific learning curve. With both the upper and lower (exhaust and intake) damper flaps there are so many options for temp control, unlike some other small barrel styles that are famous for falling in a narrow range. You didn't mention how you set the dampers, but there are some users out there who advocate for running the exhaust wide open and only modulate the intake. They claim that that is "the only way" because that's what the offset guys do. I call BS, but that's just me. I will use both dampers to regulate temperature, and smoke level at times. Sometimes I favor the intake, others the exhaust, it's a matter of learning by doing based on a variety of factors. No one is born an expert on anything, you just gotta pay yer dues.

One more thought. Make sure the drip cap at the bottom of the intake tube is in place tightly. I've seen some instances where folks were unaware it had come off which lets in a lot more air than wanted.

[BBQ with Bibbs]

I will double check that, now I have to ask, any advice on how big of an effect the exhaust damper flap has on the temps? (Offsets are where I learned all my fire management, so this is a whole different beast from what I'm used to, haha)

[Uncle Bob]

@BBQ with Bibbs I'll try not to get too crazy on answering you "how big of an effect" question. The exhaust damper will control the "speed" of the air drawn through the barrel. The more you open it the faster the potential air flow, but the intake damper will affect it as well by restricting how much can get in. So they work together, though differently.

You may have learned with your offset experience that the length of the exhaust stack impacts the draw of air through the cook chamber. The Bronco has a short stack, relatively speaking, so the damper flap plays a bigger role. For example, if you want a heavier smoke profile you can close the exhaust to lessen the draw, and close the intake to lessen the amount of available air for combustion. This will tend to make the fire smolder more thus producing more smoke. This is where the "dirty smoke" conversation gets in the way. Some professional smoke operations will start their cook with intentional "dirty smoke" (not soot black, but at least grey not the supposed ideal blue) because early in the cook that has the most impact on flavor. Once through whatever their preferred duration of "dirty smoke' they'll adjust the air flow to reduce the smoke level and tilt toward heat as the priority. Again, it's a learned thing. The damper flaps on the drum need to be adjusted to give you either less air moving slowly or more air moving faster. I would guess you had the uncontrolled temp spike because you allowed too much air flow. Either intake or exhaust will modify that and in my experience the Bronco responds quickly to changes in either one..... or both. Again, experimentation will give you the best learning environment. Don't be afraid to play with it.

[BBQ with Bibbs]

Thank you uncle Bob, that comparison made the relationship between the to dampers click, so now I get to play around with them to find the balance I'm looking for.

[Duanessmokedmeats]

They still look delicious.

[BBQ with Bibbs]

No complaints from me, or the family, so I'll take it, haha