Anyone own a Brinkmann smoker

[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.

[fxpose]

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?

My brick works great!

[mosesbotbol]

Have a WSM for a couple of months. Works like charm. Too easy...

[Opusfxd]

Originally Posted by fxpose

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?

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.

[T.G]

Originally Posted by Smokin Gator

There is an awful lot of good Q made on Brinkmans. They need a little modification to help with the air flow and they have a lot of air leaks so temp control is a little less precise, but the can certainly do the job.

Gator,

Could you please point me towards a good link on that if you have one?

I want a WSM, but I can't afford $400 for a 22.5" WSM right now, so the $39 Brinkmann Smoke n' Grill (natural fuel, vertical smoker) at home depot is rather tempting...

TIA.

there is a BBQ forum that I have been part of for quite a while, thesmokering.com

I have used it for ideas, mods for my char-griller w/sfb Never steered me wrong

[Smokin Gator]

Originally Posted by T.G

Gator,

Could you please point me towards a good link on that if you have one?

I want a WSM, but I can't afford $400 for a 22.5" WSM right now, so the $39 Brinkmann Smoke n' Grill (natural fuel, vertical smoker) at home depot is rather tempting...

TIA.

Sorry brother... I don't have a link. Basically though, the SNG has air leaks in the wrong places. You need to seal up the seams and drill some air intake holes in the bottom. There is some info out there... I just don't have it.

BTW... unless you really need the acreage, the 18 inch WSM is a great cooker.

[fxpose]

Just short of a dedicated smoker, lots of folks use their 22" Weber kettles for smoking. It can hold low temps reasonably steady for several hours.

[Smokin Gator]

Originally Posted by fxpose

Just short of a dedicated smoker, lots of folks use their 22" Weber kettles for smoking. It can hold low temps reasonably steady for several hours.

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.

[T.G]

Originally Posted by Smokin Gator

Sorry brother... I don't have a link. Basically though, the SNG has air leaks in the wrong places. You need to seal up the seams and drill some air intake holes in the bottom. There is some info out there... I just don't have it.

BTW... unless you really need the acreage, the 18 inch WSM is a great cooker.

Thanks, you've given me enough to go on now that I can go find some more info and next time I swing into Home Depot, I'll take a look at these things.

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)

Originally Posted by fxpose

Just short of a dedicated smoker, lots of folks use their 22" Weber kettles for smoking. It can hold low temps reasonably steady for several hours.

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.

[Opusfxd]

Beat the drum. I'm still looking for one - free.

[T.G]

Originally Posted by Opusfxd

Beat the drum. I'm still looking for one - free.

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)

I have one of those its the best! I love it

[cricky101]

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?

[Steve]

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.

[cricky101]

Originally Posted by steve

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.

Yeah, it lifts off the pan. I got confused looking at all of the ECB mods online until I realized that there were different models The gourmet version (that lifts off the pan) is available at Lowes by my place for $55, and I've got a 10% coupon to use too. Not too bad for an entry into smoking.

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

[thebayratt]

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.

[Stevez]

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

[Mr B]

Originally Posted by fxpose

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?

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.