GOTTA GRIPE?
GOT SOME PRAISE?
Welcome to the "Sound Off Section" for WATER SMOKERS. Here you get to be the judge and jury! Let other barbecue enthusiasts know how you judge and rate the smoker you are using. Please be sure to give readers the make and model of the smoker. Give some general comments (keep it clean!) and your overall impression of the unit. If you had to make certain changes or modifications to make it perform to your standards, that might also be helpful. Also, be sure to let us know if you would buy another one. Someday, we'll all get on the same page ... hopefully! |
On Fri Sep 10 10:09:59 CDT 1999, someone using 12.8.144.179 wrote:
On Mon Sep 13 21:12:09 CDT 1999, someone using pm3-3-15.virtualwebsite.com wrote:
I bought the Brinkman smoke & grill water smoker. I got it from The Sports Authority. The cost was about $40.00. The only problem I ave with this smokers is keeping temperatures up in the smoker. I'm trying to find the charcoal grate for the bottom, to give more air circulation under the charcoals or wood. Without this grate, the temp is very low. also the ash gets real deep and I believe the charcoal gets smothered. Other than that, I feel that this smoker is a very good deal. It great for your first smoker.
On Mon Sep 27 12:22:42 CDT 1999, someone using edslink7.eds.com wrote:
As for the charcoal grate for the bottom, I once used a cake cooling rack found in almost any kitchen store when I lost mine for my Weber Smoky Joe charcoal grill. It definitely served the purpose of keeping the coals off the bottom and gave them room to breathe.
On Sat Oct 09 16:37:01 CDT 1999, someone using spider-to028.proxy.aol.com wrote:
I had the same problem. Just buy an extra food rack for your brand smoker it will work well.
On Sun Oct 17 05:04:51 CDT 1999, someone using spider-wb044.proxy.aol.com wrote:
On Tue Nov 09 05:43:48 CST 1999, someone using spider-wl032.proxy.aol.com wrote:
On Wed Jan 05 05:06:27 CST 2000, someone using 202.102.254.78 wrote:
On Mon Jan 24 03:12:25 CST 2000, someone using 202.105.165.141 wrote:
On Mon Jan 24 20:16:42 CST 2000, someone using 202.105.165.143 wrote:
On Wed Mar 08 20:18:24 CST 2000, someone using pm2-31.ctcis.net wrote:
Last year I built a very large smoker. I used 1/8 in sheet metal and it workes great. I have one problem. Grease builds up on the racks and on my prep area. What works the best to remove it?
On Thu Apr 06 03:30:14 CDT 2000, someone using usr3-dialup199.mix1.Irving.cw.net wrote:
At the first of Dec. I bought a brinkman smoke n pit king vertical smoker. Love the ease ability of unit Hated the fact that I can't control the heat except by adding or not adding fuel. So I got a piece of 16” pipe 20” long and built a firebox for it. Now I can control the air intake and I now have four racks instead of three. Still have the water bowl. I’ve named her the Beast! My wife calls her the other woman in my life. If interested I can send you a picture and the plans for her. phill_martin@altavista.com
On Sun Apr 09 07:58:02 CDT 2000, someone using spider-we021.proxy.aol.com wrote:
On Sun Apr 09 08:00:02 CDT 2000, someone using spider-we021.proxy.aol.com wrote:
Has anyone had any experience using the Old Smokey smoker. I currently own a Brinkman electric water smoker but don't like the fact that I can't control the heat. Any info is appreciated. My e-mail address is mgl49@aol.com
On Tue Apr 11 17:07:54 CDT 2000, someone using cocoa-dialup-69.greater.net wrote:
I had one of the old Brinkman Smokers and it had a hole in the fire pan (about one and 1/2") that you put the charcoal around. Worked great. I just drilled a hole in my new one. Still works great. Don't know why they closed up the hole unless people were setting their patios on fire. Get a ash pan!! Pizza pans work great. Benjine in Florida.
On Tue Apr 18 09:27:00 CDT 2000, someone using 1Cust10.tnt2.beaverton.or.da.uu.net wrote:
On Thu May 04 20:50:25 CDT 2000, someone using MOTNT02-82.postnet.com wrote:
My wife gave me a early Fathers day gift of a Brinkman Smoker. Tomorrow I try a chicken, wish me luck.....
On Tue May 23 21:54:38 CDT 2000, someone using md87.2dogs.net wrote:
could some of you guys out there give me some Imput on water smokers. i have a brinkman smoke & pit and i have trouble holding down the heat.now by using a water pan which is suppose to not let your meat get over 212 isn't that what you want on a long cooking time like for briskets and other tough cuts of meat them you don't have to be so worried about the heat if it gets high am I right or am I all wrong.could you all give me some help on this i would appreciate it very much. thank you Joe E-Mail= montgomery@2dogs.net
On Sun May 28 09:10:09 CDT 2000, someone using s174.lrbcg.com wrote:
Question - Is it possible to convert a conventional wood smoker to electric? E-mail romar99@excite.com
On Thu Jun 15 09:13:56 CDT 2000, someone using cj271101-a.dlcty1.va.home.com wrote:
I just got a Cook'n Ca'Jun gas water smoker and had a chance to use it twice last weekend. I am a total beginner and just wanted to share some mistakes I made with you. 1. Don't put the food on until the smoker is hot and the wood is nice and white. 2. Don't let the cooking temperature get too hot. 3. Keep water in the pan unless you enjoy scraping big black goo deposits off of your water pan. I do have a question that maybe someone can answer. I just bought a 8lb pork shoulder and read somewhere that it takes 1.5 hours per lb to slow smoke. I also read that water smokers take 400% more time to cook then regular smokers - something that I haven't experienced myself so far. But, my question is, does this mean that it will take 8lbs * 1.5 hours * 400% = 48 hours to cook my 8lb shoulder? That would really be something, I will need to get a bunch of nodoze and put in for vacation at work to have it ready in time for the weekend.
On Thu Jun 15 09:18:07 CDT 2000, someone using cj271101-a.dlcty1.va.home.com wrote:
One other thing I forgot to ask. I am barbeque/smoking some salmon this weekend. I was planning on using the lemon/butter/olive oil basting along with some chardonnay oak chips I got as well as some apple chunks if I can find them. Can anyone recommend something good to put in the water to add flavor? I was thinking of some Apple Juice or other fruit juice or beer or wine. Maybe some white wine would be good? Any suggestions? Email=tim.stark@home.com
On Thu Jun 22 15:04:06 CDT 2000, someone using 216-175-201-198.client.dsl.net wrote:
On Mon Jul 03 22:20:18 CDT 2000, someone using HSE-MTL-ppp42199.qc.sympatico.ca wrote:
On Tue Jul 04 20:26:11 CDT 2000, someone using 208.34.232.17 wrote:
On Fri Jul 07 08:39:32 CDT 2000, someone using 1Cust249.tnt4.new-orleans.la.da.uu.net wrote:
On Fri Jul 07 13:45:45 CDT 2000, someone using GreatNorthernPaper1.LAN2.daf.concentric.net wrote:
On Mon Jul 24 16:59:53 CDT 2000, someone using 1Cust165.tnt2.kennewick.wa.da.uu.net wrote:
Whom ever has said wood BBQ is the only way to do Q is blowing pine smoke,we brought a Masterbuilt Gas BBQ (stainless) for portability and ended up using it as a backup unit for a state fair championship cookoff and guess what..it beat our wood unit and we placed 1st in the Rib and Roast division. We used the water pan and set the temp to approx 240 degrees,used 5 cups of moist hickory chips for the first hour and cooked the ribs a total of 6 hours. I'll put this Gas Masterbuilt unit against any method out there and beat them! I'm now totally convinced gas is better then wood or charcoal in all applications but mostly in control and convienence! Drop me a email with comments to: Netrat_@excite.com
On Fri Jul 28 19:35:59 CDT 2000, someone using spider-wj043.proxy.aol.com wrote:
On Sat Jul 29 22:57:21 CDT 2000, someone using spider-wb061.proxy.aol.com wrote:
On Sat Aug 05 15:31:43 CDT 2000, someone using cs160154-121.satx.rr.com wrote:
if u have trouble keeping temp. up in a water smoker, use a screwdriver and hammer to punch small holes in the side of the charcoal pan so that the charcoal does not choke for lack of air. also, use natural hardwood charcoal. plus, as others have written, cut hole(s) in the bottom of the charcoal pan and use another pan as an ash pan. finally, use a grate at the bottom of the charcoal pan; i have a brinkman water smoker and i use a small ole smokey grate at the bottom.
On Thu Aug 24 05:49:32 CDT 2000, someone using ew44.preferred.com wrote:
I've got a brinkman water smoker. I've used it for years. What all of us do(uncle, dad, brothers) is use a fairly clean 55 gallon drum over the top of the smoker to hold in the heat. Holds in moisture and smoke real well, too. Support the drum on a couple of bricks to make sure the fire gets plenty of air.
On Sat Sep 02 22:37:51 CDT 2000, someone using A010-0821.ALBQ.splitrock.net wrote:
On Fri Oct 20 10:59:58 CDT 2000, someone using 162.108.21.32 wrote:
On Fri Oct 20 22:02:32 CDT 2000, someone using ilmtca01-88.midwest.net wrote:
On Mon Oct 23 17:21:52 CDT 2000, someone using 204.182.234.218 wrote:
On Sun Nov 05 20:02:18 CST 2000, someone using ip47.charleston2.sc.pub-ip.psi.net wrote:
On Sun Nov 19 21:20:29 CST 2000, someone using Tdialup219.slkc.uswest.net wrote:
HELP--I have a new Brinkman smoke-n-grill. I have never used this type before. I plan on smoke cooking a turkey for Thanksgiving. I have several questions. How long will the charcol generally last before it needs replenishing? I know it will take 10 to 12 hours to cook. Will the water pan keep the temperature constant? I have mesquite wood chunks I plan on putting on the charcol for the smoke. Any other tips and/or advice would be greatly appreciated. My e-mail address is earlld@slkc.uswest.net
On Mon Nov 20 17:13:02 CST 2000, someone using edgix-1.igateway.net wrote:
On Mon Nov 20 17:16:18 CST 2000, someone using edgix-1.igateway.net wrote:
On Mon Nov 20 17:17:19 CST 2000, someone using edgix-1.igateway.net wrote:
On Mon Nov 20 18:30:06 CST 2000, someone using 63.167.198.145 wrote:
I Have a new brinkman elec. smoker I plan on smoking a butt for thanksgiving question how long will it take 8lbs to smoke and do I need to put a rub on it Any help would be great. E mail me cwa@blueridge.net
On Wed Nov 22 09:48:52 CST 2000, someone using chewy.dalsemi.com wrote:
I have a brinkman elec smoker and plan on smoking a 12 lb bird for thanksgiving. any suggestions on rubs and time would be appreciated. please email cblount@dalsemi.com
On Thu Nov 23 08:49:15 CST 2000, someone using 205.138.223.216 wrote:
On Fri Dec 01 17:01:22 CST 2000, someone using spud2.mountainhome.af.mil wrote:
On Sun Dec 10 14:55:28 CST 2000, someone using wecnet5200-2-38.wecnet.com wrote:
On Sun Dec 24 17:55:07 CST 2000, someone using sense-sea-mas-127.oz.net wrote:
anyone ever smoked a raw ham in a brinkman electric water smoker? any input or tips would be great
On Tue Dec 26 11:07:22 CST 2000, someone using wan-v3qsak8.dal2.biz.mindspring.com wrote:
On Mon Jan 01 18:29:09 CST 2001, someone using PPPa49-ResaleFortMyers3-2R7297.dialinx.net wrote:
On Mon Jan 01 18:35:02 CST 2001, someone using PPPa49-ResaleFortMyers3-2R7297.dialinx.net wrote:
people having trouble keeping temp up make shure al pan is emty befor loading coals and do not open lid unless you have to that lets heat out also try putting a little dry wood in the main thing is not opening the lid it lets valuable heat out.
On Mon Jan 08 14:25:15 CST 2001, someone using ip94.amarillo3.tx.pub-ip.psi.net wrote:
On Tue Jan 09 20:12:56 CST 2001, someone using aero2.snds.com wrote:
On Sun Jan 14 15:12:58 CST 2001, someone using nat-3-26.snu.edu wrote:
On Tue Feb 06 11:31:43 CST 2001, someone using host-216-78-10-69.lft.bellsouth.net wrote:
this is the first time we use a elec.smoker we want to do a beef roast. did not have a book with it r not have a book wirt it
On Thu Mar 15 14:14:36 CST 2001, someone using 203.93.197.83 wrote:
this is the first time we use a elec.smoker we want to do a beef roast. did not have a book with it r not have a book wirt it
On Sat Mar 24 11:15:39 CST 2001, someone using spider-tp063.proxy.aol.com wrote:
On Wed Apr 11 21:33:11 CDT 2001, someone using pm673-45.dialip.mich.net wrote:
You really shouldn't open these things except about every 2-3 hours...then make sure you know what you want to do and do it quick. You folks above should get "Smoke and Spice" by Cheryl and Bill Jamison. This is really the only book you need to get started. Buy inexpensive meat, follow a few directions if it makes you happy, practice patience and have fun with it. Find something to do while your smoker is working its magic, personally, I like to drink beer. Read Smokey's column in this site, he knows his stuff. Get a real candy or frying thermometer to replace the silly one your unit came with. One more tip.... you got an electric water-smoker? ...unless its over 80 degrees outside, you may want to throw an old moving blanket around it to help it warm up. Keep it between 215-235 degrees for as long as it takes. Mine works fine that way and yours will too.
On Sat Apr 21 14:02:55 CDT 2001, someone using lsanca1-ar3-091-250.dsl.gtei.net wrote:
manfred@finalbidlisting.com I have a water smoker I just aquired from my sister . I plan on smoking a turkey in it.Can anyone tell me how long I should smoke it and what temperature it should be at? Also should I use regular charcoal along with wood chips or just use some hard wood ?
On Tue May 29 14:05:47 CDT 2001, someone using 24.66.30.90 wrote:
manfred@finalbidlisting.com I have a water smoker I just aquired from my sister . I plan on smoking a turkey in it.Can anyone tell me how long I should smoke it and what temperature it should be at? Also should I use regular charcoal along with wood chips or just use some hard wood ?
On Sat Jun 09 07:36:07 CDT 2001, someone using KTPP-p-203-54-173-81.prem.tmns.net.au wrote:
On Sat Jun 09 21:55:31 CDT 2001, someone using ppp32.pm3-1.buf.ny.localnet.com wrote:
just picked up a brinkman sportsman electric smoker minus the temp probe any help replacing it? also any tips for a rookie on the proper use of this thing? thanks keep the fire burning rgm57 bo1957@localnet.net
On Sat Jun 23 15:06:12 CDT 2001, someone using spider-we083.proxy.aol.com wrote:
On Sun Jul 08 14:31:50 CDT 2001, someone using c1713092-a.muskgn1.mi.home.com wrote:
Got a charbroil H20 deluxe for 59.95 at the local department store. This is my first attempt at running a smoker and I ran into a couple of problems.. 1 the thing NEEDS a coal grate. The charcoal pan just has one 1.5 inch hole in the middle and that dont cut it. Go get something to set in there to hold the coals off the bottom. Second. Dont buy the "compressed wood flavor pellets" they are worthless junk designed to sucker someone in that doesn't know better Buy some real wood chips/pieces and get a better smoke. Finally, aim for the high end of the temperature range. (the high side of the "good area on the thermometor) This gives you time to get things right between adding coals/wood. Finally never give up. you can get really good food out of these el-cheapos.
On Sun Jul 22 19:06:01 CDT 2001, someone using cci001c-8-11.conectiv.net wrote:
On Sun Nov 11 12:52:14 CST 2001, someone using spider-to053.proxy.aol.com wrote:
On Mon Nov 19 20:27:58 CST 2001, someone using ubppp233-139.dialin.buffalo.edu wrote:
I have been reading various reviews of the different water smokers. I am looking for an affordable smoker for a dedicated grill guy, but don't know which to purchase. What would be my top three choices? thanks, an email would be appreciated at mandalei@hotmail.com
On Tue Nov 20 14:19:32 CST 2001, someone using 208.35.181.92 wrote:
On Mon Nov 26 10:56:19 CST 2001, someone using p109.usnyc7.stsn.com wrote:
I have got a Brinkman vertical charcoal water smoker. It is hard to keep temperatures high enough without adding hard wood to the charcoal and when I do that, the meat gets way too smokey. That is my beef (pun intended). It seems like it is too hard to control the degree of smoke flavor especially with large cuts or a turkey, even when I use charcoal alone. Will an electric element with soaked wood chips be better at this or is there a certain kind of charcoal/wood I can use? Any advice from you seasoned veterans would be greatly appreciated. Please email me at kylkrstng@aol.com
On Thu Dec 13 14:27:15 CST 2001, someone using 205.128.7.170 wrote:
Does anybody know where I can find parts for a Mr Meat Smoker manufactured by Smoker Products Inc. ? Model Number is 171. Please email me at w1g2f3@yahoo.com Thank You
On Fri Dec 14 21:30:33 CST 2001, someone using dsdn-cs01-t186.citlink.net wrote:
On Sat Dec 29 18:49:53 CST 2001, someone using dialup-64.157.22.82.Dial1.SaltLakeCity1.Level3.net wrote:
Help! I just got my first water smoker and I don't know where the wood chips go? can any one help? Email me at swilson80@yahoo.com
On Thu Jan 03 17:00:17 CST 2002, someone using spider-ntc-ta034.proxy.aol.com wrote:
On Tue Jan 15 12:03:35 CST 2002, someone using dopb-177-64-93.jacksonville.net wrote:
I just used my Brinkman water smoker and it's works okay. The problem I'm having is keeping the temperature above 200. I'm going to put some holes in the charcoal tray as I think this would help keep the charcoal from being smothered in ash.
On Sun Jan 27 20:31:24 CST 2002, someone using mv1-24.217.146.41.charter-stl.com wrote:
I got the Brinkman Delux for Christmas. Looks like we all have the same problem with keeping the temp up...I'll try a grate. Why hasn't Brinkman figured this out and made an adjustment in the design?? How about cooking temps...I just smoked a beef round to the "rare" temp of 140, and it came out well done. Is there a way to adjust? email me at johnashbrook@charter.net
On Mon Jan 28 15:44:11 CST 2002, someone using cas01.elkrdg01.md.comcast.net wrote:
I have two Mr Meat smokers#9573. I am looking for a backup Electric element. US Stove sold the Mr Meat division out Does anyone know where these parts are avilable? jlgood36@home.com
On Wed May 22 12:34:07 CDT 2002, someone using 208.63.124.237 wrote:
On Thu May 23 10:48:20 CDT 2002, someone using ezri.wellsfargo.com wrote:
I am glad I didn't read this site's page on electric water smokers before I bought mine. Contrary to Smoky's comments, water smokers, even electric ones cook ribs, shoulder, etc in about the same time as a charcoal pit. I have made racks and racks of ribs on my smoker using recipes found online and they are as good as the competition ribs I just had at Memphis in May, the World BBQ championship. Use a good dry rub and hot water in the water pan, and don't open the smoker more than a few times, and you can produce quality ribs with an excellent smoked flavor in 5 hours.
On Mon Jun 24 15:28:19 CDT 2002, someone using ts46-02-qdr384.knnwck.wa.charter.com wrote:
We purchased a Masterbuilt 7in1 smoker/grill bullet type unit and it's the best we've ever had,heavy guage carbon or stainless steel aand a huge "cast-iron" burner that will NEVER ware out. This baby will easly hold a 20 lb bird for smoking and it will also deep fry a turkey..the burner is massive and is made for deep frying if your not grilling/smoking. Without a doubt ,you'll like this unit but a big plus is it needs NO lava rocks..it uses a defuser plate. check it out at www.masterbuilt.com. No I do not work for them whatsoever..I'm just a happy BBQer.
On Wed Jul 10 10:36:59 CDT 2002, someone using ppp-67-37-66-203.dialup.sfldmi.ameritech.net wrote:
I have a four year old Charbroil Smoker Delux and the bottom section has rusted out. Where can I get a list of parts for this smoker. yorkark@netscape.net
On Thu Aug 01 21:58:17 CDT 2002, someone using cache-mtc-am09.proxy.aol.com wrote:
On Wed Aug 07 10:31:33 CDT 2002, someone using 250.st-louis-86-87rs.mo.dial-access.att.net wrote:
I've had my CharBroil Deluxe for a couple of weeks now, and I'm more than pleased with it. So far I have only done poultry in it, but have found no problems with keeping the temp where it should be. Mind you, I have done a couple of mods to it. I fashioned vent covers over the bottom air holes, and removed the rinkydink thermometer in the lid(I put another vent cover over that hole) as well as adding a charcoal grate. I just have to "seal up" a couple of other areas and it's done. The turkey and chicken turned out fantastic (this is my first time using a smoker) and I'm looking forward to ribs and pork shoulder next.
On Sat Aug 31 16:56:18 CDT 2002, someone using cache-mtc-am09.proxy.aol.com wrote:
I have a New Braunfels water smoker. Very solidly built and I think it's good looking. It does a great job but you have to know how to use it--this took some learning. Building a live fire in it was not a good idea! Now I use charcoal with oak chunks tossed on one at a time for flavor. The key is to heat the charcoal in a chimney before replenishing (about every 40-60minutes), then add the coals once they are hot. Having a thermometer is more than important--it is mandatory. It's the only way to know where you are without opening the door, which sets you back every time you do it. It takes longer to smoke in a water smoker, but the meat comes out moister, and no matter what happens you will never overcook the meat.
On Sat Sep 14 13:28:08 CDT 2002, someone using 1Cust220.tnt1.donaldsonville.la.da.uu.net wrote:
TO KEEP THE TEMPERATURE CONSTANT ON MY BRINKMAN WATER SMOKER IN STEAD OF USING CHARCOAL I SOAK CHUNKS OF HICKORY OR MESQUITE AND PALCE IN THE CHARCOAL PAN. I THEN REMOVE THE BURNER FOM MY CAJUN COOKER AND PLACE UNDER THE CHARCOAL PAN. USE ON LOW FLAME AND YOU CAN KEEP THE TEMPERATURE CONSTANT. A HIGH FLAME WILL IGNIGHT THE WOOD.
On Mon Sep 16 14:13:24 CDT 2002, someone using fltpppdsl8.sttl.uswest.net wrote:
hello I just got a Mr. Meat Smoker from my father in-law and it has no instructions with it I was wondering if anyone out there has one and if they do do they have the instructions and if so could you e-mail me a copy of them. my e-mail is mitchbusinc@msn.com if you could help me out I would be greatful. LJ
On Fri Oct 25 07:57:45 CDT 2002, someone using 139.134.64.157 wrote:
On Fri Oct 25 17:49:56 CDT 2002, someone using 133.knoxville-01rh16rt-ca.dial-access.att.net wrote:
I had a Mr. Meat electric water smoker for almost 20 years (three electric elements) until it crumbled from rust. I now have a Brinkman and it works ok except when it rains!!!The design is such that the rain goes in because of the design and water collect in the bottom - not good for the element and for sure not good under the lava in the bottom. I wish I could get a new Mr. Meat or at least one designed so the rain does not get in. Any ideas please email me s.blasdell@att.net
On Sun Oct 27 19:24:53 CST 2002, someone using host-216-78-60-127.ath.bellsouth.net wrote:
On Thu Nov 07 13:09:55 CST 2002, someone using cache-dc06.proxy.aol.com wrote:
Is my smoker working right? New purchase: Brinkmann Gas Backyard Grill and Smoker. This is a variation of a vertical water smoker with out vents, the door is duel purpose; opens in front to exposes all the inside and lets the heat out. I have found more smoke exits around the door than through the chimney and wood chips only last about 30 Min. I have used both dry chips and soaked for them several days. When I wrap the chips in foil I get little smoking action. The smoker maintains temperature on mild days but not when cold, windy or misting. Here is the problem; my meat always turns out tough and dry on the outside. Can I improve my unit or should I convert it to a mail box. winnmslcnc@aol.com
On Tue Nov 12 17:29:22 CST 2002, someone using 207-173-110-32.academicplanet.com wrote:
I have a 28inch round x 38inch long pipe on oven side with a 26 x 24 long fire box I want to convert oven side to gas so I can smoke meat then use gas to finish cooking with gas I would like to put lava rock between the cooking grill and the fire I have all the welding and fabrication abilities just need to know where to find the accesories
On Fri Nov 15 20:35:21 CST 2002, someone using 209-210-73-183.academicplanet.com wrote:
On Sat Nov 16 19:33:34 CST 2002, someone using cache-rr01.proxy.aol.com wrote:
On Tue Nov 19 13:07:46 CST 2002, someone using 12-237-78-77.client.attbi.com wrote:
I just got a Char-Broil electric water smoker. No real instructions beyond assembly. My question; Where do you put the wood chips? Thanks, naylor@mindspring.com
On Wed Nov 20 15:33:53 CST 2002, someone using 142.106.180.135 wrote:
On Sat Nov 23 13:23:56 CST 2002, someone using c-66-176-169-235.se.client2.attbi.com wrote:
I have a Brinkman Smoke 'N Grill electric, model 810-5290-C. I am planning on smoking an 18 lb turkey next week for Thanksgiving. Can anyone give me tips on what flavor chips are the best; any special instructions I should be aware of; can you cook the stuffing in the turkey; and approximately how long does it take to cook an 18 pounder? Signed, Greg e-mail address: gvonseeger@attbi.com
On Mon Nov 25 11:40:56 CST 2002, someone using WCS2-MOFFETT.NIPR.MIL wrote:
Char-broil electric; place 1 1/2 cups of chips on metal plate below element and not touching it.
On Thu Dec 19 00:44:55 CST 2002, someone using sigcache1.sicily.navy.mil wrote:
I use the brinkman elec smoker it works great for anything you want to smoke. I did a 15lb turkey for thanks giving and this summer a 20lb briscket so the range that it can due is finominal.
On Tue Dec 24 14:22:34 CST 2002, someone using cache1.michcom.net wrote:
I bought a Brinkman Gourmet smoker for my husband for Christmas, unfortunatly it was the last one and a floor model and came with no instructions. does anyone have any suggestions where I can get a copy of instructions for this? I tried to find the manufacturer to ask them but have not had much luck yet. gmouse@aol.com
On Wed Dec 25 10:15:40 CST 2002, someone using pcp02607203pcs.prtmry01.nj.comcast.net wrote:
On Wed Dec 25 10:16:23 CST 2002, someone using pcp02607203pcs.prtmry01.nj.comcast.net wrote:
The instructions can be found at www.brinkmanncorp.com under the support section I think.
On Mon Jan 20 22:57:23 CST 2003, someone using cache-mtc-am09.proxy.aol.com wrote:
My husband was given a Mr. Meat Smoker from a friend Saturday. We have nevr had one and would like to know if anyone can tell us how to use it. We would apperciate it very much. Thanks from Tn. Okuto@aol.com
On Sat Feb 22 01:10:34 CST 2003, someone using coxfiber.net wrote:
Weber Smokey Mountain is the answer to all the above
On Mon Apr 07 11:58:44 CDT 2003, someone using ip218.c196.blk3.bel.nwlink.com wrote:
On Mon Apr 07 11:59:58 CDT 2003, someone using ip218.c196.blk3.bel.nwlink.com wrote:
looking for a Charbroil Front Ave Grill #618300
On Tue Apr 08 18:59:20 CDT 2003, someone using 1Cust39.tnt5.salem.or.da.uu.net wrote:
can you use a water smoker without putting water in it, can you just build a small charcoal fire and maintain temp.? I understand that the water provides moisture but is it neccesarry for fatty meats like boston but and shoulder?
On Mon Apr 14 14:26:19 CDT 2003, someone using inecce-pxy03.zcce.compaq.com wrote:
I bought a Char Broil charcoal water smoker (bullet smoker) from Wal Mart for $60. It has everything for a beginner - charcoal grate, water pan, 2 grates for cooking. The charcoal pan has holes around the bottom and sits in the bottom section of the smoker, thus allowing air in without the problem of hot coals falling on my deck. With one load of coals, I can keep the grill 225F for 6-7 hours. It is amazing. I have done brisket, pork butt and turkey (2 small ones at the same time!!!) and it has come out great !! There is a thermometer that you are supposed to install in the lid, but I bought a digital meat therm. (wal mart $14) and I just lift the lid when I want meat temps. The door on the side allows refill of the water pan, (which I have never had to do) and access to the fire pan (I have stirred the coals - once) All in all, it is a great smoker. I will be insulating it later this summer so that I can get a longer burn time. I would have loved a WSM but didn't want to put out the dough... No mods to mine so far - get one you will love it. Now all I gotta do is get my technique down......
On Thu May 15 22:57:39 CDT 2003, someone using ppp-209-142-9-18.17.softcom.net wrote:
Brinkmann Pro Series 2600 , I need a cover - any advice, cannot find it on their webiste, or any other.
On Tue May 20 13:40:39 CDT 2003, someone using wv-marioncounty2a-224.mgtnwv.adelphia.net wrote:
I have a brinkman charcoal water smoker. I found by leaving the lid ajar, the temperature will rise fairly high. Also another tip is to keep the ashes cleaned out with a thin strip of metal. These tips have worked for me.
On Sun May 25 23:39:19 CDT 2003, someone using eli-216-190-135-46.ev1.net wrote:
drilling holes in the brinkman smoke and grill
On Sun May 25 23:42:25 CDT 2003, someone using eli-216-190-135-46.ev1.net wrote:
i just bought a brinkman smoke and grill myself and my stepfather has had two of them himself, suggested drilling a hole at the very base of the fire or charcoal pan. thats what i did and even friends that dont own this pit suggested the same. maybe three or four holes work even better...
On Sun May 25 23:55:25 CDT 2003, someone using eli-216-190-135-46.ev1.net wrote:
oh...i just went outside and drilled four more holes in the charcoal pan for a total of five. cant wait to experiment... for tommorow is MEMORIAL DAY!!!
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