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#1 |
Park Drive Smokehouse
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PDB&G produced some of the best wings to date last night. I immediately threw them in the oven for just a few minutes to crisp them up, then tossed them in wing sauce.
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#2 |
Adjusting to the Life
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#3 |
Park Drive Smokehouse
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I did not realize how hot these electric smokers can turn the electrical wiring in your home. Now I'm afraid it can eventually melt the insulation off the copper wiring.
Anyone else notice this? |
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#4 |
Adjusting to the Life
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I've got one of these and only use it for the rare have to do long term jobs. When I last fired it up I plugged it in to an extension cord that soon became way to hot to touch. I found my heavier duty cord and it runs fine. I just finished up 16 lbs (post cook and pull) of pork shoulder on it but still don't list it on my favorite cooking platforms.
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#5 |
Livin' in a Van....
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The day that my "non Brinkman" brand, but the exact same style smoker died it melted the extension cord connectors together. Scared the hell out of me. It was on a 13 hour Pork Shounder Smoke.
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#6 |
Micro brew tester
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Ran some charcoal through the Brinkmann I picked up last night to see how it handled and to get rid of any oil or whatnot from the manufacturing.
The only mod I did was put another grate in the bottom to raise the charcoal slightly. It tended to run pretty hot - 300* - for much of the first couple hours. I may look at something to limit the air flow in the bottom intake. Toward the end I threw on a mesquite chunk and some jalapenos stuffed with a cream cheese/cheddar mixture wrapped in bacon. I think these alone are worth the cost of the smoker. ![]() Might try some chicken while I'm working in the yard tomorrow. ![]()
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"A witty saying proves nothing." - Voltaire |
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#7 |
Guest
Posts: n/a
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My brick works great!
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#10 |
Just plain insane!
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Yep... did that for years. It takes a little getting used to for smoking, like any other cooker, but a Weber kettle is a great all around cooker.
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#11 | |
Grrrrrr
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As for the 18 versus the 22 - I'm normally an advocate of more reasonably sized grills, but the cost of entry is so high for the 18 and it isn't all that much more for the 22, and as Mike (BorisTheBlade) put it at the last herf when we were talking grills: "You can always not use the extra 4" on a 22, but you can never add 4" to an 18." (not a verbatim quote - but it was something to that effect) I do that currently with my old 18" silver kettle. Looking to expand and move up to be able to accomplish some things that don't work well with this arrangement. |
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#13 |
Grrrrrr
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I just got a CharBroil H2O charcoal smoker...
...well, most of it anyway, it's missing one grate and the water pan. I got it for free too, I fished it out of the scrap metal dumpster... ![]() (now I just need to find something for free that works as a water pan and a second grate) |
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#14 |
Guest
Posts: n/a
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I have one of those its the best! I love it
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#15 |
Micro brew tester
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Bumping an old thread, but I'm picking up one of the el cheapo Brinkmann Gourmet Vertical Smokers tonight.
I've read about the mods that should be done (improve ventilation, add a grate for the coals to sit on, new thermometer, etc ...) which I plan to do. I've never done any meat smoking before so I'm looking forward to the weekend to give it a try! Any thoughts on an easy piece of meat to try for my first run?
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"A witty saying proves nothing." - Voltaire |
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#16 |
Dad Jokester Supreme
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Is that the one that you can lift the smoker off of the charcoal pan? I have the real cheap ECB that I swamped the legs to the outside of and used all-thread bars attached to the lip of the charcoal pan so that I didn't have to unload the mead every time I needed to work on the coals. I also use sand in the water pan, makes for a better bark.
Even with my Lang, I still like to use the ECB. Works great for ribs and ABTs.
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...So don't sit upon the shoreline and say you're satisfied, Choose to chance the rapids and dare to dance that tide |
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#17 | |
Micro brew tester
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![]() And coming across some pics and recipes for ABTs online really made me want to give an ECB a try. Those look awesome. Hope there are some decent peppers at the grocery store this weekend ![]()
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"A witty saying proves nothing." - Voltaire |
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#18 |
Still Watching My Ash
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I have the green Brinkman Gourmet Charcoal smoker and love it. You can grille or smoke on it. Ive had it for a little over a year and have had no problems. My mom has the same one and its probly 7+ years old; it even made it throught the Hurricane Katrina flood!!!
I gave it a new coat of BBQ Grill black spray paint and its all good. She keeps hers outside under a cover is all she really does with it, besides cleaing the racks and pans after each use like I do. ![]() |
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#19 |
Adjusting to the Life
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I started with my Brinkman's and they were great; just more of a challenge to control temps than some of the more expensive models. I migrated 3 years ago to a Weber Smoky Mountain and love it. Go to their website for cooking methods, cuts of meat, ideas, recipes, etc. Fantastic site for ideas and learning.
http://www.virtualweberbullet.com/ Steve |
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#20 |
Dad Jokester Supreme
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ABT's, I love'em!
__________________
...So don't sit upon the shoreline and say you're satisfied, Choose to chance the rapids and dare to dance that tide |
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