Brinkman smoke n grill

[gblowfish]

Originally Posted by lewdog

Thanks man, trying to learn! Came out well considering I have a pretty cheap vertical smoker.

What are your recommendations for woods to use with what meat? I just didn't want to buy a ton of wood and Mesquite was the only one that came in a economical bulk size for not a ton of cash. Wondering where most of you get the wood you use? I got my bag of mesquite at home depot.

This is what my BBQ pal Mr. Doggity recommends about woods:

"Today's smoking & grilling tip - What kind of wood for what kind of meat? This is another very common question, and again, the answer is, "depends"! The best all-around performer for most situations is oak. I like Missouri white oak, but others prefer red oak. Oak lasts long, produces good smoke, with a medium flavor. Ash and Beech are also good. I love fruitwoods, like apple, peach and pear. Nut woods like hickory, pecan and walnut are fine, in moderation, but can make meat bitter if over-used, and are best on pork and beef. I love alder and cedar for fish and poultry. One wood I use very sparingly is mesquite. It is very strong, and often too bitter. If I use it, I mix it with oak to tone it down.
Try unconventional things like corn cobs, pecan shells, and grape vines. Also pouches of herbs, citrus peels and even tea leaves add another dimension to your smoke. Get creative!"

[BigRedChief]

Originally Posted by tooge

glad to have another bbq'er on board. skip the mesquite with the pork tho. Go cherry or apple

this time I went hickory/apple/hickory/cherry

[R8RFAN]

hickory for pork is what we use mmmmm mmmm good

[lewdog]

All right, good tips. Is there a smoking thread I should be posting this stuff in or should we just make this the official smoking thread?

[SAUTO]

Originally Posted by lewdog

All right, good tips. Is there a smoking thread I should be posting this stuff in or should we just make this the official smoking thread?

Just don't smoke meats while on vacation and post those pics and you will be ok
Posted via Mobile Device

[lewdog]

Originally Posted by JASONSAUTO

Just don't smoke meats while on vacation and post those pics and you will be ok
Posted via Mobile Device

I posted a pic but I wasn't on vacation. Will I be ok?

[crispystl]

I smoked a rack of ribs on this bad boy (using the pan with about 50/50 water and apple juice) for about 7 hours on about 220 and it was damn good. A little bit of a pain in the ass but damn good.

[SAUTO]

Originally Posted by lewdog

I posted a pic but I wasn't on vacation. Will I be ok?

I think so. be careful though this is important stuff.
Posted via Mobile Device

[FlaChief58]

Pork loin with home made bbq sauce smoked with apple wood

[lewdog]

Originally Posted by Flachief58

Pork loin with home made bbq sauce smoked with apple wood

Nice man. Any specific temperature you got that thing up to?

[FlaChief58]

160. I smoked it at 250 in a foil boat to keep it moist. This one took 1 hr 45 min and I glazed it at 1 hr. Let it rest for 1/2 hr after cooking.

[SLAG]

I wish I would have seen this thread before

I picked up a Brinkmann Gourmet Back in March
I've only used it to Smoke once - (Grill many times)

I have only made one Mod so far and that was adding temp gauges at rack level



Here is the bad boy in action



Here is my brisket


Here are my burnt Ends



I'd like to smoke again soon

Thinking about doing another brisket and a Pork Butt this time

[lewdog]

Originally Posted by SLAG

I wish I would have seen this thread before

I picked up a Brinkmann Gourmet Back in March
I've only used it to Smoke once - (Grill many times)

I have only made one Mod so far and that was adding temp gauges at rack level


Thinking about doing another brisket and a Pork Butt this time

I just picked up the same smoker! Only thing that stinks is that it doesn't have any airflow adjusters. Although it turned out a great pork butt for me and it holds a nice temperature even without the airflow adjusters, although it takes a little more attending to because of it.

I want to try brisket but heard that is a rather tough one to turn out well for beginner smokers.

[SLAG]

Originally Posted by lewdog

I just picked up the same smoker! Only thing that stinks is that it doesn't have any airflow adjusters. Although it turned out a great pork butt for me and it holds a nice temperature even without the airflow adjusters, although it takes a little more attending to because of it.

I want to try brisket but heard that is a rather tough one to turn out well for beginner smokers.

Awesome -
Here is the best Mod's Page I've seen for our smoker

http://home.comcast.net/~day_trippr/smoker_mods.htm

I want to add the vents and the Rope around the lid - I think those are next on my list.

I had heard that brisket was hard - and I think from my experience Smoking Meats is hard - but fun - Its way more labor intensive than I had thought.

My Wife's uncle really got me into two things - Scotch and Smoking Meat

here is his Smoker :



and some of that meat

[Predarat]

Dayum, I am hungry.