Cajun bandit door never ceases to amaze

[HoosierKettle]

It was some great stuff. Bone came out clean and it had great flavor. I didn't wrap until I pulled it to rest. I think I lost all my injection and meat was just a touch on the dry side. I used a little Carolina sauce to compensate. Next time I will wrap at 160. Also made some slaw. I never was a fan of slaw until I started making it. Now I have to have it with pulled pork.





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[kettlebb]

Oh yeah! Looks awesome.


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[HoosierKettle]

Oh yeah! Looks awesome.


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Thanks man. The bark was really good on this one.


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[HoosierKettle]

I just checked out a new style latch on a wsm at lowes. Lol, definitely get the latch with the cb door. For such an amazing cooker, the stock door and latch are a huge pos.




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[WNC]

You got me surfing CB's site again...damn it man
Pork looks great!


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[HoosierKettle]

You got me surfing CB's site again...damn it man
Pork looks great!


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Thanks, I love looking through all of their cool stuff in the site.


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[selfservebrewer]

Really good looking cook! How long was your total cook time?


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[vader06]

I was actually wondering if that would be a good purchase.  I have been struggling with mine for quite awhile.  The door always falls off my smoker.  I think I am going to pull the trigger and buy on from Cajun Bandit. 

[HoosierKettle]

Really good looking cook! How long was your total cook time?


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Thanks. It took a minute. It was 8.5 lbs and cooked for 10+ hours. Temp was 240-250.


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[HoosierKettle]

I was actually wondering if that would be a good purchase.  I have been struggling with mine for quite awhile.  The door always falls off my smoker.  I think I am going to pull the trigger and buy on from Cajun Bandit.

You'll be kicking yourself that you didn't do it sooner once you use it.


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[selfservebrewer]

Really good looking cook! How long was your total cook time?


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Thanks. It took a minute. It was 8.5 lbs and cooked for 10+ hours. Temp was 240-250.


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Awesome! I'm about due for another pork butt cook


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[56MPG]

Disclaimers: I use an 18.5 WSM with a CB door. I normally do not have the meat wired up with probes.

I actually find myself not using the door much at all. I prefer the lift the mid-section and lid off as a unit to tend the coals if and when needed. I added a couple SS knobs to the mid-section using the top grate bolt locations. Works great. Yes, it can get heavy when loaded up - especially if I'm using water in the pan, but never had an issue. I kind of think trapping the heat and smoke inside the mid-section and lid is possible when they are kept together, and fiddling with the coals is definitely easier when it's fully exposed.

I guess I could say: "I don't always use my WSM door, but when I do I prefer the Cajun Bandit."

Signed,

The Most Interesting Grillfella in the World

[WNC]

I'm with ya, I don't have to fiddle with the coals much anyway. I was just think of getting one for a better seal, but then again I don't really have a problem maintaining temps, so is it worth the extra money?


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[HoosierKettle]

I'm with ya, I don't have to fiddle with the coals much anyway. I was just think of getting one for a better seal, but then again I don't really have a problem maintaining temps, so is it worth the extra money?


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My latch and door were so bad that I couldn't shut down and my remaining fuel burned up after every cook. I would also have temps spike in the 300's with top vent half, 2 lower shut, and one cracked. I tried tweaking the door, but my old latch was so loose that it didn't matter.

As soon as I replaced the door and latch, all the issues that I was having were fixed.

If your not having any problems, than probably not worth it.

I was actually surprised how well it worked. I was only guessing that the door would fix it. I took a little gamble and it paid off.


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[Mr.Smoke]

I just purchased one and installed one on my 22.5. I will report back after my next smoke. So far the fitment it excellent. The Putco latch runs circles around the factory latch.