Food and Drink Brinkman smoke n grill - Page 7

crispystl420 · 06-17-2012, 11:49 AM

Anyone ever use one of these for smoking ? I just want something cheap to practice with.

jspchief · 08-06-2012, 08:34 AM

To me, a water pan is about maintaining moisture.

If I want to add some flavor with juice, I would put it inside the foil during a stage when I wrap the meat.

**HemiEd** · 08-06-2012, 09:48 AM

When I used a bullit smoker, it was impossible to regulate the temperature without water in the pan. If it ran out of water, it would usually ruin the meat if not corrected quick enough. .

tooge · 08-06-2012, 11:04 AM

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

lewdog · 08-06-2012, 05:38 PM

Quote:

Originally Posted by tooge

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

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.

R8ers · 08-06-2012, 05:44 PM

hickory for pork is what we use mmmmm mmmm good

**BigRedChief** · 08-06-2012, 05:44 PM

Quote:

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

Flachief58 · 08-06-2012, 05:44 PM

Quote:

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.

Fruit woods are great for pork, chicken and turkey. Hickory & mesquite for beef, although I like to mix woods for additional deapth of flavor

lewdog · 08-06-2012, 05:58 PM

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?

JASONSAUTO · 08-06-2012, 07:10 PM

Quote:

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 · 08-06-2012, 07:12 PM

Quote:

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?

crispystl420 · 08-06-2012, 07:15 PM

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.

JASONSAUTO · 08-06-2012, 07:15 PM

Quote:

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 · 08-21-2012, 04:01 PM

Pork loin with home made bbq sauce smoked with apple wood

lewdog · 08-21-2012, 05:06 PM

Quote:

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 · 08-21-2012, 05:14 PM

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.

06-17-2012, 11:49 AM
crispystl420 Veteran Join Date: Jun 2004 Casino cash: $25655	Brinkman smoke n grill Anyone ever use one of these for smoking ? I just want something cheap to practice with.
Posts: 3,151

08-06-2012, 08:34 AM	#91
jspchief BAMF Join Date: Apr 2004 Location: Your Face Casino cash: $41656	To me, a water pan is about maintaining moisture. If I want to add some flavor with juice, I would put it inside the foil during a stage when I wrap the meat. __________________ Courage is not the absence of fear but rather the judgment that something is more important than fear. The brave may not live forever but the cautious do not live at all.
Posts: 22,181

08-06-2012, 09:48 AM	#92
HemiEd Same ol, same ol, 2009 again Join Date: Dec 2004 Location: Chicagoland Casino cash: $7231149	When I used a bullit smoker, it was impossible to regulate the temperature without water in the pan. If it ran out of water, it would usually ruin the meat if not corrected quick enough. .
Posts: 23,278

08-06-2012, 11:04 AM	#93
tooge MVP Join Date: Feb 2007 Location: Liberty, MO Casino cash: $74536	glad to have another bbq'er on board. skip the mesquite with the pork tho. Go cherry or apple
Posts: 6,683

08-06-2012, 05:44 PM	#95
R8ers Molôn Labé Join Date: Sep 2001 Location: North Carolina Casino cash: $1030943	hickory for pork is what we use mmmmm mmmm good __________________ Chiefs are a playoff team this year...deal with it. -PGM 05/17/13
Posts: 16,275

08-06-2012, 07:15 PM	#101
crispystl420 Veteran Join Date: Jun 2004 Casino cash: $25655	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.
Posts: 3,151

08-21-2012, 04:01 PM	#103
Flachief58 causiously optimistic Join Date: Sep 2006 Location: Florida Casino cash: $1093800	Pork loin with home made bbq sauce smoked with apple wood Attached Thumbnails
Posts: 3,469

08-21-2012, 05:14 PM	#105
Flachief58 causiously optimistic Join Date: Sep 2006 Location: Florida Casino cash: $1093800	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.
Posts: 3,469

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