Anyone own a Brinkmann smoker

[Mr B]

Originally Posted by fxpose

Good point about too much smoke escaping. I guess under cold, windy conditions this could be a major factor....as far as keeping the temp constant.
I plan on installing a small temp gauge on the lid.

But as far as the heating element is concerned, my unit remains 'on' as long as it's plugged in. I place a cast iron chip box with a mixture of chips and chunks over the heating element. It produces smoke for about 3 hours.

My thermostat has low-med-high settings. Once it hits a certain temp it will shut off until it needs to come back on again. I stopped using the Cast iron plate. It needed too high of a temp to get the chips smoldering. I, now put handfulls of the damp chips directly on the heating element. Smokes at a much lower temp. I usually run it around 195-200 deg.

[GTsetGO]

i have one and i can't say anything bad about it.

[fxpose]

I also picked up the electric Brinkman smoker at Home Depot a couple of weeks ago. It sure is an easy, fool-proof way to get into smoking. I've already smoked some spareribs and just yesterday smoked a Boston Butt for 10 hours on it. My very first Boston Butt pulled pork and it came out pretty tasty.
At least with the electric model you can pretty much turn it on and leave it unattended for many hours as the temp remains pretty constant at around 230 degrees......as long as you keep enough water in the pan which generally should last an entire smoking session.

I looked at the WSM (Weber Smokey Mountain) and they were very pricey. I would probably make my own UDS (ugly drum smoker) if I were to ever go to charcoal smoking. They're supposed to be very efficient as far as heat retention and in charcoal usage. Very little charcoal is needed to keep it fired up for several hours without any replenishment.

[fxpose]

On that note I'm smoking some Tri-Tip this weekend on the Brinkmann. This is going to be good!

[smokeyandthebandit05]

I'll be smoking tomorrow and was wondering what temps u guys use. Ive heard 150-180. Any input? I'll be using propane and mesquite.

[smokeyandthebandit05]

Well i made my first newb mistake. I didnt realise the smoker had a different compartment for the chips i just kinda assumed the bowl sittin on top was the wood bowl. Nope its the catch thing. So i loaded it back up with chips where they are supposed to be and now have alot more smoke lol. Should be interesting lol

[Mr B]

Originally Posted by smokeyandthebandit05

Well i made my first newb mistake. I didnt realise the smoker had a different compartment for the chips i just kinda assumed the bowl sittin on top was the wood bowl. Nope its the catch thing. So i loaded it back up with chips where they are supposed to be and now have alot more smoke lol. Should be interesting lol

Just FYI, the bowl is probably your water bowl. to keep the meat from drying out. It creates steam. I usually put in a mixture of 25% applejuice and the rest is the water I used to soak the wood chips.

[Steve]

Originally Posted by Mr B

Just FYI, the bowl is probably your water bowl. to keep the meat from drying out. It creates steam. I usually put in a mixture of 25% applejuice and the rest is the water I used to soak the wood chips.

I also use playground sand in mine. Instead of a moist heat it creats a dry heat (duh) that is similar to my offsets.

[fxpose]

Originally Posted by steve

I also use playground sand in mine. Instead of a moist heat it creats a dry heat (duh) that is similar to my offsets.

Some even fill the water pan with concrete.


FWIW, I picked this up from the Weber Smokey Mountain tips and mods site:

Purpose Of The Water Pan

The water pan used inside the Weber Smokey Mountain Cooker serves the following purposes:

* Allows For Indirect Cooking
Many people feel that cooking over indirect heat is essential when making barbecue. The water pan acts as a physical barrier between the meat and the direct heat of the hot coals. It also catches the meat drippings that would otherwise hit the coals and flare up, a taste which many people associate with grilled, not smoked, foods.

To cook over indirect heat in the Weber Bullet, put the water pan inside the cooker, suspended by the four grill straps at the bottom of the middle cooking section.

To cook over direct heat, leave the water pan out the cooker. Some would say this is not "real" barbecue, but I believe it is--as long you're cooking "low and slow" in the 225-275°F range. Above these temps, you're getting into roasting and grilling.

* Helps Control Cooker Temperature
Water in the pan makes temperature control easier. If the cooker starts to run too hot, more water will evaporate, consuming extra heat energy and bringing the cooker temperature down. If the cooker starts to run too cool, the thermal water mass can give a little bit of heat back to the cooker. Either way, water moderates cooker temperature and makes vent settings, and thus temperature control, easier.

Water can help you maintain 225-250°F with ease, but it's almost impossible to achieve temperatures like 325-350°F with water in the pan. So, if you want to cook a turkey at 325°F, go with an empty water pan.

* Provides A Moist Cooking Environment
As water in the pan evaporates, water vapor fills the cooking chamber and surrounds the meat before exhausting through the top vent or condensing on the interior walls of the cooker.

There is some debate among barbecuers as to the value of this moisture. Some people believe that it keeps meat moist during cooking, even going so far as to say that it "bastes" the meat. They also point out that water vapor is more efficient at bringing heat to meat than is dry air.

Others say that they cook with a dry water pan and produce barbecue that is very moist, thank you very much.

Still others believe that it depends on what's being smoked. Meats that tend to dry out, like ribs or brisket, benefit from the moisture, while fattier cuts, like pork butt, do not.

[Steve]

My thoughts exactly

Originally Posted by fxpose

Some even fill the water pan with concrete.


FWIW, I picked this up from the Weber Smokey Mountain tips and mods site:

Purpose Of The Water Pan

The water pan used inside the Weber Smokey Mountain Cooker serves the following purposes:

* Allows For Indirect Cooking
Many people feel that cooking over indirect heat is essential when making barbecue. The water pan acts as a physical barrier between the meat and the direct heat of the hot coals. It also catches the meat drippings that would otherwise hit the coals and flare up, a taste which many people associate with grilled, not smoked, foods.

To cook over indirect heat in the Weber Bullet, put the water pan inside the cooker, suspended by the four grill straps at the bottom of the middle cooking section.

To cook over direct heat, leave the water pan out the cooker. Some would say this is not "real" barbecue, but I believe it is--as long you're cooking "low and slow" in the 225-275°F range. Above these temps, you're getting into roasting and grilling.

* Helps Control Cooker Temperature
Water in the pan makes temperature control easier. If the cooker starts to run too hot, more water will evaporate, consuming extra heat energy and bringing the cooker temperature down. If the cooker starts to run too cool, the thermal water mass can give a little bit of heat back to the cooker. Either way, water moderates cooker temperature and makes vent settings, and thus temperature control, easier.

Water can help you maintain 225-250°F with ease, but it's almost impossible to achieve temperatures like 325-350°F with water in the pan. So, if you want to cook a turkey at 325°F, go with an empty water pan.

* Provides A Moist Cooking Environment
As water in the pan evaporates, water vapor fills the cooking chamber and surrounds the meat before exhausting through the top vent or condensing on the interior walls of the cooker.

There is some debate among barbecuers as to the value of this moisture. Some people believe that it keeps meat moist during cooking, even going so far as to say that it "bastes" the meat. They also point out that water vapor is more efficient at bringing heat to meat than is dry air.

Others say that they cook with a dry water pan and produce barbecue that is very moist, thank you very much.

Still others believe that it depends on what's being smoked. Meats that tend to dry out, like ribs or brisket, benefit from the moisture, while fattier cuts, like pork butt, do not.

[Smokin Gator]

It is really easy to overdo the mesquite. Just be careful.

[smokeyandthebandit05]

Easy to over do it as in too much smoke flavor?

[Smokin Gator]

Originally Posted by smokeyandthebandit05

Easy to over do it as in too much smoke flavor?

Yep. That is why I only smoke it for an hour.

[smokeyandthebandit05]

Well its all still smoking and gettin pretty done. I think I'll pull it off around 5:30. I just think the stuff I marinated it in could have been better

[Smokin Gator]

One good thing about making jerky is you get to eat the mistakes!!!

BTW... I use eye of the round. I look for the whole select cryovac ones on sale for $1.99. The lower fat content works great for jerky and they are easy to slice pretty uniformly.

[smokeyandthebandit05]

My dad and uncles are all butchers so they told me to use a whole choice bottom round. Its staying pretty tender and the flavors are finally coming out.

[Steve]

Originally Posted by Smokin Gator

One good thing about making jerky is you get to eat the mistakes!!!

I know that's the best part of BBQ'n, just keep going to ya get it right

[fxpose]

Besides the tri-tips I'm also going to throw some chicken wings into the smoker.
I've never smoked wings before. Should I crisp them on the grill or in the oven once they've been smoked?

I will be serving these tomorrow night at PDB&G.

[jledou]

Originally Posted by fxpose

Besides the tri-tips I'm also going to throw some chicken wings into the smoker.
I've never smoked wings before. Should I crisp them on the grill or in the oven once they've been smoked?

I will be serving these tomorrow night at PDB&G.

Good question, but the answer probably won't come until you pull them off and determine how slimy or not they still are.

I am firing up the pork butt and a couple of whole chickens tomorrow morning. Should be a great day for smoking here.

[blugill]

I would think you would want to smoke the wings first for a short while to get the flavor and then grill them to finish them and prevent a slimy wing.

Originally Posted by fxpose

Besides the tri-tips I'm also going to throw some chicken wings into the smoker.
I've never smoked wings before. Should I crisp them on the grill or in the oven once they've been smoked?

I will be serving these tomorrow night at PDB&G.