Basic smokers for Us Noobs?

[Derek]

If we're going to smoke light, Would this smoker work for us?

http://www.amazon.com/Brinkmann-810-5290-4-SmokeN-Electric-Smoker/dp/B000HVGDHQ/ref=pd_bbs_7?ie=UTF8&s=home-garden&qid=1240974317&sr=8-7

And if it does, does anyone have it.

[BamsBBQ]

If we're going to smoke light, Would this smoker work for us?

http://www.amazon.com/Brinkmann-810-5290-4-SmokeN-Electric-Smoker/dp/B000HVGDHQ/ref=pd_bbs_7?ie=UTF8&s=home-garden&qid=1240974317&sr=8-7

And if it does, does anyone have it.

define smoke light?

that smoker is a good starter smoker. you can buy it at lowes or home depot for cheaper...

imho i would go to walmart and buy one of these ones..its easy to use and can be used in the cold michigan climate.

http://www.walmart.com/catalog/product.do?product_id=3342508&findingMethod=rr

[Derek]

define smoke light?

that smoker is a good starter smoker. you can buy it at lowes or home depot for cheaper...

imho i would go to walmart and buy one of these ones..its easy to use and can be used in the cold michigan climate.

http://www.walmart.com/catalog/product.do?product_id=3342508&findingMethod=rrThat's funny Jeff, That's the one they're selling on some home shopping club for $299.99 before taxes.

As far as "light" smoking like I mean we wouldn't be filling up the whole smoker and probably smoking 1 or 2 things at a time.

[BamsBBQ]

That's funny Jeff, That's the one they're selling on some home shopping club for $299.99 before taxes.

As far as smoking like I mean we wouldn't be filling up the whole smoker and probably smoking 1 or 2 things at a time.

then the one i posted is good for you... google that smoker, you will get many ideas on how and what to cook.

[Derek]

Ok, Thanks Jeff, I'll go ahead do the google thing.

[lifesaver91958]

that looks like a fairly nice smoker for a small size family or a single person

[Derek]

that looks like a fairly nice smoker for a small size family or a single personThat's what I'm thinking Life.

[AllenOK]

Of course, I would still want to be smoking large quantities of meat, even if I became single w/o kids. Use the leftovers! Smoked chicken = Smoked Chicken Tortilla Soup, or quesadillas, or enchiladas, etc. Smoked Pork = Smoked Pork Posole, or quesadillas, or enchiladas, etc. I rarely do beef, but you can make chili with leftover brisket (you might want to leave it a little underdone, so you can simmer it for awhile without it falling completely apart), or the quesadillas, enchiladas, etc. Just get some gallon freezer ziplocks and pack the stuff away and freeze. Be sure to enclose the juices/fat that come with the meat, so keep it moist when you reheat.

[joec]

My smoker is about like the one WalMart sells that Jeff posted. I paid $88 for it on sale at Miejer's a few years ago and still going strong with it. It will do a little or a lot and I've done everything from a single salmon fillet to a couple of 12 lb turkeys in mine. I even smoke my red jalapeños in it turning them into Chipotle peppers.

[GrillinFool]

define smoke light?

that smoker is a good starter smoker. you can buy it at lowes or home depot for cheaper...

imho i would go to walmart and buy one of these ones..its easy to use and can be used in the cold michigan climate.

http://www.walmart.com/catalog/product.do?product_id=3342508&findingMethod=rr

So I did fatties on my offset last weekend after making the mods which now include - Charcoal basket that keeps the coals elevated so no ash build up around the coals, a baffle that forces the smoke down, metal trays along the bottom of the cooking chamber to evenly distribute the smoke, and a chimney extender that drops the bottom of the chimney to about the level of the grill grate.

All that being said, on a very windy night in St. Louis I had a very hard time getting the temp to 200. I had to add a pile of coals to the cooking chamber. And I had to jack with it for the 2+ hours I smoked those fatties and the beans. I'm getting sick of that.

So I'm thinking of going with one of these smokers and relegating my offset to just a big grill to do indirect cooking.

My question is, how does it hold up to weather? I don't want to have to haul it into the garage every time I use it....

[joec]

Mine has sat out on my back porch now for 5 years and I keep it covered with the typical grill cover when not in use. No problems as of yet and it has had a lot of snow on my back porch during the winter months and rain now.

[GrillinFool]

Mine has sat out on my back porch now for 5 years and I keep it covered with the typical grill cover when not in use. No problems as of yet and it has had a lot of snow on my back porch during the winter months and rain now.

I'm seriously considering this...

Bam, does it need any mods?

[joec]

I use mine just as I got it. The only thing you want to do when you first get it is put some water in the bowl, fill the wood box turn on the gas and get it smoking till it stops about 2 hours. Now the inside is seasoned and it is ready too cook with.

[GrillinFool]

I use mine just as I got it. The only thing you want to do when you first get it is put some water in the bowl, fill the wood box turn on the gas and get it smoking till it stops about 2 hours. Now the inside is seasoned and it is ready too cook with.

That is a given. Burn off any industrial residue from the manufacturing process....

[BamsBBQ]

I'm seriously considering this...

Bam, does it need any mods?

why not convert yours to use propane as well?

http://www.gassmoker.com/h-burner.htm

mods for the box smoker

thermometer

replace woodchip box for a cake pan or cast iron frying pan

replaced the regulator with an adjustable regulator so you can get better control gas flow for lower temps on warm days

[GrillinFool]

The problem with converting mine is it just loses heat in any kind of wind. Whether the heat is gas or charcoal I am going to lose heat. The fire in the firebox was as hot as it has ever been with that raised grill basket but with winds gusting at 25 mph my heat was just gone

[BamsBBQ]

did you put any kind of seal in between the firebox and the cooker itself?

if you are losing heat, if it were my smoker, i would grab a bunch of tinfoil, crumple it up and make a gasket of sorts for the cooking chamber door. heat loss gone,maybe?... also i know it sounds simple but was your firebox intake facing the wind?.. too much air coming into the firebox no matter what kind of smoker it is, usually ends up with great heat loss and not being able to maintain temps.

just shooting you idea off the top of my head..hope they help

allen has the same smoker as you, maybe he can chime in when he shows up here

[Derek]

Hey guys, some one said that brine is advanced stuff?

Can I put pork in for 18-20 hours? and then lather the bbq sauce on the stuff when it comes out?

And what wood combo would work for a smokey but sweet taste?


Thanks

Derek.

[joec]

Hey guys, some one said that brine is advanced stuff?

Can I put pork in for 18-20 hours? and then lather the bbq sauce on the stuff when it comes out?

And what wood combo would work for a smokey but sweet taste?


Thanks

Derek.

I never brine except some fish but not on meats as I prefer rubs applied the day before.

If I'm doing a pork should for pulled pork it takes me about 10 hours depending on the size. Brisket of beef is the only cut I would leave on longer as it tends to be a much tougher cut that pork.

Hickory, Cherry wood, Apple, alder, cedar etc tend to give a sweet smoke taste while Mesquite is stronger and more bitter tasting to me for example. Here is a site that might help with wood selections for a given type of meat including some blends. http://www.askthemeatman.com/woods_to_use_for_smoking_art_updated_9300.htm

[BamsBBQ]

i dont brine pork unless i am going to make canadian bacon or ham.. others do but i have no experience doing it that way.

[Derek]

Joe, Thanks man I will be looking at the site right after I do my chips.

Thanks Bam, I'll probably do rubs my self as well.

And as soon as I can, I will gather the folks so they can pick out a smoker at Lowels, Menard, Since I will be going over there to smoke.

The smoker will be too big for the apartment, and wouldn't be allowed to be used here.

[GrillinFool]

Can I put pork in for 18-20 hours? and then lather the bbq sauce on the stuff when it comes out?


Do you mean when it comes out of the brine? I wouldn't slather it till it had cooked a while. But you can most definitely brine pork and then sauce. The last time I brined pork I brined it for 12 hours, took it out, patted it dry, applied a rub and left it in the fridge for another 6 hours before cooking. Brining is great.

What kind of pork cut are you talking about?


And what wood combo would work for a smokey but sweet taste?

Sweet maple, Apple, Cherry. Lots of options here.

[Derek]

Do you mean when it comes out of the brine? I wouldn't slather it till it had cooked a while. But you can most definitely brine pork and then sauce. The last time I brined pork I brined it for 12 hours, took it out, patted it dry, applied a rub and left it in the fridge for another 6 hours before cooking. Brining is great.

What kind of pork cut are you talking about?



Sweet maple, Apple, Cherry. Lots of options here.Until we know what we're doing when we smoke stuff, We're going to start out with the basics, Pork roast, dogs, ribs, so on.


And when have a summer of smoking under our belts, I like to move on to center cuts for bacon and so on.

[GrillinFool]

did you put any kind of seal in between the firebox and the cooker itself?

The firebox is bolted to the cooking chamber by something like 8 bolts. But there is no specific seal per se


if you are losing heat, if it were my smoker, i would grab a bunch of tinfoil, crumple it up and make a gasket of sorts for the cooking chamber door. heat loss gone,maybe?... also i know it sounds simple but was your firebox intake facing the wind?.. too much air coming into the firebox no matter what kind of smoker it is, usually ends up with great heat loss and not being able to maintain temps.


This may be the problem. The week before we grilled brats on the front porch in the rain. Since I stained my deck the day I did the fatties I just left it out front so no one would track deck stain into my house. The grill was perpendicular to my house. The side with the firebox was facing straight out into the wind. I didn't think about it till you said that.


just shooting you idea off the top of my head..hope they help


I think you may have done just that. Thanks Bam

[GrillinFool]

Until we know what we're doing when we smoke stuff, We're going to start out with the basics, Pork roast, dogs, ribs, so on.


And when have a summer of smoking under our belts, I like to move on to center cuts for bacon and so on.

If you are doing a pork roast on the grill, but all means brine away...

[FooD]

I would one day like to get a dedicated charcoal smoker like the WSM. But in the meantime I'm thinking of making my own trash can smoker using an electric hotplate. Lots of folks have great success with their homemade trashcan smokers.

[BamsBBQ]

I would one day like to get a dedicated charcoal smoker like the WSM. But in the meantime I'm thinking of making my own trash can smoker using an electric hotplate. Lots of folks have great success with their homemade trashcan smokers.

it is not recommended that you use anything containing galvanized products... there are lots of people on the internet who have shown they can use them, its just not worth the risk to make one.

why dont you make a UDS(ugly drum smoker), works better than a WSM, is as cheap to build as a trashcan smoker, and is more fuel effecient than any smoker than i have ever cooked on.

this is just one persons way to make one.. i am building one as well, in a thread here

http://www.cbbqa.org/wiki/index.php?title=Ugly_Drum_Smoker

[Love2"Q"]

if you have roses or maxway near you ..
they have a smoker on sale for 50 bucks this week ..

[BamsBBQ]

if you have roses or maxway near you ..
they have a smoker on sale for 50 bucks this week ..

or buy a cheap brinkman from walmart for $37 regular or kmart for $32

[JoeV]

I would one day like to get a dedicated charcoal smoker like the WSM. But in the meantime I'm thinking of making my own trash can smoker using an electric hotplate. Lots of folks have great success with their homemade trashcan smokers.

For $69.97 at Home Depot you can get this one...

http://img.photobucket.com/albums/v664/flyfishohio/BBQ/Brinkman.jpg

1500 Watts, water pan and two grates. For this cheap you can assemble it in 40 minutes, put the food on then go fishing and don't worry about it. I don't think you can build one this cheap.

[Derek]

For $69.97 at Home Depot you can get this one...

http://img.photobucket.com/albums/v664/flyfishohio/BBQ/Brinkman.jpg

1500 Watts, water pan and two grates. For this cheap you can assemble it in 40 minutes, put the food on then go fishing and don't worry about it. I don't think you can build one this cheap.Joe, Is this smoker you pictured yours? If so how do you like it?

I've it on amazon for the same price.

[BamsBBQ]

with some looking around you can build a uds for less than $50 - i have less than $10 into mine right now... will have less than $30 when i am done..and thats canadian dollars..lol

For $69.97 at Home Depot you can get this one...

http://img.photobucket.com/albums/v664/flyfishohio/BBQ/Brinkman.jpg

1500 Watts, water pan and two grates. For this cheap you can assemble it in 40 minutes, put the food on then go fishing and don't worry about it. I don't think you can build one this cheap.

[FooD]

I've looked at the Brinkman smokers and they are very reasonably priced unlike the WSM which I think is overpriced. Are the WSM's so much better in quality and construction?
I don't mind spending the money on these units but since I'm a tinkerer by nature I get some pleasure out of building things myself regardless of cost.
My other alternative to the trash can smoker is the terra cotta smoker.
I've also heard claims of galvanized metal and their toxins but I would argue that smoking temps are so low that this should really not be a concern.

[Love2"Q"]

I've looked at the Brinkman smokers and they are very reasonably priced unlike the WSM which I think is overpriced. Are the WSM's so much better in quality and construction?
I don't mind spending the money on these units but since I'm a tinkerer by nature I get some pleasure out of building things myself regardless of cost.
My other alternative to the trash can smoker is the terra cotta smoker.
I've also heard claims of galvanized metal and their toxins but I would argue that smoking temps are so low that this should really not be a concern.


weber is worht the money .. but .. the smokey takes a bit of time to learn .

[BamsBBQ]

i agree Food about the galvanized but why take a risk..lol

you were saying you want a dedicated charcoal smoker, the UDS will give great burn times... most guys can Q a pork butt with less than 10lbs charcoal and still have left over for the next cook. meats cook in less time as well because of the convection oven effect that takes place

uds bible (http://www.bbq-brethren.com/forum/showthread.php?t=23436)

the UDS is a tinkerers dream... i am the same way..lol

IMHO WSM's are way over priced. yes alot of people like them but to me, i can build 5 or 6 smokers for the price of a WSM.

[GrillinFool]

The WSM looks nice but I get the feeling that I can be just as effective buying a smoker for less than half the price of the 22.5 inch model....Just gotta decide what I want to do. That Electric job doesn't look too bad. How much meat can you do on it?

[Love2"Q"]

i am looking into the bradely electric smokers ...
just set it and forget it ..

[JoeV]

I've looked at the Brinkman smokers and they are very reasonably priced unlike the WSM which I think is overpriced. Are the WSM's so much better in quality and construction?
I don't mind spending the money on these units but since I'm a tinkerer by nature I get some pleasure out of building things myself regardless of cost.
My other alternative to the trash can smoker is the terra cotta smoker.
I've also heard claims of galvanized metal and their toxins but I would argue that smoking temps are so low that this should really not be a concern.

I don't know that there is actually any additional value to the WSM. They both will do the job, and both require some maintenance to keep them in good shape. It may be perceived value in the mind of the owner. If someone BELIEVES there is more value, then that's all that's important to them. you' re not going to change their minds. That's why there are so many different manufacturers of smokers, and they all somehow stay in business. At 225F they will both take the exact same time to get 3# of pork to 170F. Why pay more for the same? I tend to be very practical, and if $69 will do the same job as the $199 unit, I'm taking the extra money to the bank or going on a fishing trip. A Chevy and a Caddy will both get you from point A to point B at the same time (legal speed limit), but you'll have more expensive toys to play with in the Caddy than you will in the Chevy. Percieved value...

[FooD]

I'm going to take a closer look at the Brinkman Gourmet Smokers, both the electric and the charcoal models at Home Depot. Any reason why one would choose one over the other?
I read that the current WSM's have larger access doors than their earlier versions which makes replenishing of fuel and wood ships much easier in addition to better access to the lower cooking grate.
I hope they have all these units on hand so I can compare.

[JoeV]

I chose the electric because that's all that Home Depot carries in the store. :) You can remove the lava rock and heating element, and turn the electric into a charcoal smoker at no additional cost. You must buy the element and lava rock to convert from charcoal to electric. It can be used on a camping trip as well as the back yard.

[GrillinFool]

I chose the electric because that's all that Home Depot carries in the store. :) You can remove the lava rock and heating element, and turn the electric into a charcoal smoker at no additional cost. You must buy the element and lava rock to convert from charcoal to electric. It can be used on a camping trip as well as the back yard.

I may look into this. How much food can you smoke on that thing? Can you do a brisket and say 4 slabs of ribs?

[FooD]

I chose the electric because that's all that Home Depot carries in the store. :) You can remove the lava rock and heating element, and turn the electric into a charcoal smoker at no additional cost.

If I can convert it to charcoal use, that'll be neat. I don't mind making some modifications on it as well. I looked at a couple of sites showing how to improve these smokers when using charcoal. These mods definitely make a lot of sense.

[GrillinFool]

Again, how much usable space does the thing have to smoke? Can I do a brisket and 3 slabs of ribs?

[JoeV]

Again, how much usable space does the thing have to smoke? Can I do a brisket and 3 slabs of ribs?

Here's teh link to the specs... http://www.homedepot.com/webapp/wcs/stores/servlet/ProductDisplay?storeId=10051&langId=-1&catalogId=10053&productId=100606040

The grill can hold 50# of meat between the two racks, which are 16" diameter. There is about 7-8" of clear height from the top grill surface to the inside of the top cap.

From the Brinkmann website FAQ's (http://www.brinkmann.net/Customer%20Service/Faq.aspx):

How many slabs of ribs can you put on the rib rack?

Although it depends on the actual size of your smoker, most Brinkmann smokers will accommodate 4-6 slabs on the rib rack.

[GrillinFool]

Here's teh link to the specs... http://www.homedepot.com/webapp/wcs/stores/servlet/ProductDisplay?storeId=10051&langId=-1&catalogId=10053&productId=100606040

The grill can hold 50# of meat between the two racks, which are 16" diameter. There is about 7-8" of clear height from the top grill surface to the inside of the top cap.

From the Brinkmann website FAQ's (http://www.brinkmann.net/Customer%20Service/Faq.aspx):

How many slabs of ribs can you put on the rib rack?

Although it depends on the actual size of your smoker, most Brinkmann smokers will accommodate 4-6 slabs on the rib rack.

Thanks for the link. Lemme ask you a question. One of the reviews says that it heats up to 300 and is not adjustable. It has two temps, on and off. Does yours do that?

[JoeV]

Thanks for the link. Lemme ask you a question. One of the reviews says that it heats up to 300 and is not adjustable. It has two temps, on and off. Does yours do that? Yep! On & off. I made a small 3# pork butt, and the temp never went above 240F. I put an oven thermometer on the middle shelf and checked it ever couple of hours. It took 6 hours to get to 170F.

[FooD]

Ok, here's what I did. I looked at the red Brinkman electric smoker at Home Depot and decided to get it. The price was right. Quality and craftsmanship, fair.
I figured the heating element alone would have cost me at least $20 if I went the DIY route. Plus, it looked pretty in red....:D

After I put it together I coated the inside with veg oil and turned the thing on and left it on for 4 hours. It maintained a dry heat temp of 350 degrees during this seasoning process.
I plan on smoking 2 slabs of spareribs tomorrow. I am already excited. :D

[BamsBBQ]

congrats on your new obsession..lol

throw in some wood chips as you heat it up as well..forms a nice cure and makes it smell so good..lol

[FooD]

congrats on your new obsession..lol

throw in some wood chips as you heat it up as well..forms a nice cure and makes it smell so good..lol

Thanks!
I might throw in some wood chips and do a little more seasoning this evening although the instructions called for not adding wood chips during its initial seasoning phase.

[joec]

When you add the chips don't forget to add the water to the bowl either. That should lower the temp somewhat also in actual use.

[JoeV]

When you add the chips don't forget to add the water to the bowl either. That should lower the temp somewhat also in actual use.
I experience the same results with mine, including the 350F temp. I would recommend that is you have big hunks of wood for smoking, the you get them down to about 2" square or smaller. I had some big chunks, and they barely got scorched in teh foil wrapper. I still got a smokey flavor, but the smaller pieces will give you better smoke. make sure to NOT put the foil wrapped wood directly on the heating element, as this could shorten the life of teh element. I can't remember if that was read online or in the directions.

Have fun and post some pics if you can.

Joe

[FooD]

Thanks for the tip on the foil. I have an old, heavy cast iron chip box but I figured that might be a bit heavy to place over the heating element.

I will post pics over the weekend.


:)

[GrillinFool]

I experience the same results with mine, including the 350F temp. I would recommend that is you have big hunks of wood for smoking, the you get them down to about 2" square or smaller. I had some big chunks, and they barely got scorched in teh foil wrapper. I still got a smokey flavor, but the smaller pieces will give you better smoke. make sure to NOT put the foil wrapped wood directly on the heating element, as this could shorten the life of teh element. I can't remember if that was read online or in the directions.

Have fun and post some pics if you can.

Joe

So there is not tray or pan to put wood into to smoke?

[FooD]

So there is not tray or pan to put wood into to smoke?

No tray/pan for wood chips. Instructions said to place wood chunks directly on the lava rocks. The supplied lava rocks are placed together with the heating element in the heat chamber. I think I'll use the foil pouch method so I don't have to clean the ashes out of the lava rocks.

[High Cheese]

Sounds great, I can't wait to buy a new smoker.

[chowhound]

I haven't read through this whole thread (yet), but I see foil pouches being mentioned. If it hasn't been said already, or even if it has (lol), the pouch is supposed to be loose fitting with just a few small slits poked in it. I never read why, but I'll assume it has something to do with igniting the wood, having enough air to keep it smoldering and not enough vents it burns too quickly.

[FooD]

Foil pouches work well. I've used them with my gas grill.

[joec]

I haven't read through this whole thread (yet), but I see foil pouches being mentioned. If it hasn't been said already, or even if it has (lol), the pouch is supposed to be loose fitting with just a few small slits poked in it. I never read why, but I'll assume it has something to do with igniting the wood, having enough air to keep it smoldering and not enough vents it burns too quickly.

The holes also allow the smoke to escape. I line my heavy ci wood box with foil for easy cleanup when done.

[High Cheese]

LOL. I got lazy and just put the lump directly on the heat diffusers on my gas grill. Sometimes I use the flames to add char. http://i114.photobucket.com/albums/n248/Jeekinz/Smileys/busted.gif

[chowhound]

The holes also allow the smoke to escape. I line my heavy ci wood box with foil for easy cleanup when done.

Well, yeah, that I didn't think I needed to mention.
That person is no longer with us :yum:

[GrillinFool]

No tray/pan for wood chips. Instructions said to place wood chunks directly on the lava rocks. The supplied lava rocks are placed together with the heating element in the heat chamber. I think I'll use the foil pouch method so I don't have to clean the ashes out of the lava rocks.

When Alton Brown made a smoker out of clay flower pots he put a metal pie pan on top of the heating element he put in the bottom and put the wood in the pan. He did a whole pork butt for pulled pork so he went for like 9 hours. All he had to do was change the wood 3 times.

So, is this a possibility? Can you remove the lava rock and just put a metal tray right on the element?

[joec]

Well, yeah, that I didn't think I needed to mention.
That person is no longer with us :yum:

I don't take anything for granted dealing with you strange people of the Internet. :dizzy:

[GrillinFool]

Well, yeah, that I didn't think I needed to mention.
That person is no longer with us :yum:

Who are we referring to here?

[BamsBBQ]

When Alton Brown made a smoker out of clay flower pots he put a metal pie pan on top of the heating element he put in the bottom and put the wood in the pan. He did a whole pork butt for pulled pork so he went for like 9 hours. All he had to do was change the wood 3 times.

So, is this a possibility? Can you remove the lava rock and just put a metal tray right on the element?

yup you can but watch out you dont touch the pan besides it being hot...can you say zap..lol

personal experience here..lol

[FooD]

When Alton Brown made a smoker out of clay flower pots he put a metal pie pan on top of the heating element he put in the bottom and put the wood in the pan. He did a whole pork butt for pulled pork so he went for like 9 hours. All he had to do was change the wood 3 times.

So, is this a possibility? Can you remove the lava rock and just put a metal tray right on the element?

I'm familiar with Alton Brown's terra cotta smoker and a tray placed directly on top of the hotplate.

Actually, with the Brinkman the naked heating element is not buried underneath the lava rocks. It basically sits level with the tops of the lava rocks, therefore top of the heating element is totally exposed. I suppose you can place a metal tray directly over it.
I'm sure I'll be experimenting to see what works best with this smoker.

[joec]

When Alton Brown made a smoker out of clay flower pots he put a metal pie pan on top of the heating element he put in the bottom and put the wood in the pan. He did a whole pork butt for pulled pork so he went for like 9 hours. All he had to do was change the wood 3 times.

So, is this a possibility? Can you remove the lava rock and just put a metal tray right on the element?

Now here is something to think about which I saw Alton's show you mentioned. I thought was a waste to use that much wood and changing it. Once the internal temp gets to a point it will no longer accept any more smoke taste. I've found with my smoker cooking a pork butt at about 220 to 230 degrees after about 2 hours (1 box of wood smoke time) that adding more wood makes no difference in taste as the smoked flavor is saturated by then. Now Briskets I do add a second box but it cooks much longer to get to that heat point which is about 3 hours for a full brisket. Ribs, sausage and such much less time.

[BamsBBQ]

hmmmmm now this is one of the biggest debates going on in the bbq world..lol



Now here is something to think about which I saw Alton's show you mentioned. I thought was a waste to use that much wood and changing it. Once the internal temp gets to a point it will no longer accept any more smoke taste. I've found with my smoker cooking a pork butt at about 220 to 230 degrees after about 2 hours (1 box of wood smoke time) that adding more wood makes no difference in taste as the smoked flavor is saturated by then. Now Briskets I do add a second box but it cooks much longer to get to that heat point which is about 3 hours for a full brisket. Ribs, sausage and such much less time.

[joec]

I've actually tried it on two pork butts and flat can't see or taste any difference between one smoking and more added. Now with that said I can't see wasting wood for no extra taste so don't bother any more. Oh and turkeys take one batch of wood too, assuming you wood lasts two hours which mine does.

[chowhound]

I know when I was doing a butt one time, I put some ABTs on late in the Q and added more smoke to flavor them. That was not the best butt I have had. It picked up a residual layer of smoke that made the bark a bit bitter. Not inedible mind you, but not exactly flavorful like it should have been either.
I too believe the meat cannot take on any more smoke, but more smoke flavor can be added to the exterior. And in my case, that was not a positive thing.

[Love2"Q"]

I know when I was doing a butt one time, I put some ABTs on late in the Q and added more smoke to flavor them. That was not the best butt I have had. It picked up a residual layer of smoke that made the bark a bit bitter. Not inedible mind you, but not exactly flavorful like it should have been either.
I too believe the meat cannot take on any more smoke, but more smoke flavor can be added to the exterior. And in my case, that was not a positive thing.


it could have been a layer of creasote ...
i have had that happen to me ...

[JoeV]

I know when I was doing a butt one time, I put some ABTs on late in the Q and added more smoke to flavor them. That was not the best butt I have had. It picked up a residual layer of smoke that made the bark a bit bitter. Not inedible mind you, but not exactly flavorful like it should have been either.
I too believe the meat cannot take on any more smoke, but more smoke flavor can be added to the exterior. And in my case, that was not a positive thing.

I read somewhere that that would happen with too much smoke. Bitter taste.

Also, the lava rock that comes with the Brinkmann is insufficient, IMO, so I went and bought a bag of larger lava rocks, and placed them so that wood could be place on the lava rocks, and be directly over, but not on, the heating element.

If I recall, the element Alton used was the type for use with pans sitting on top of them, and the Brinkmann element is like what you find inside of an electric oven. I believe they are two distinct designs for two distinct purposes.

Lastly (for now), I picked up my cover for the smoker. I got it through my local Ace Hardware (http://www.acehardware.com/product/index.jsp?productId=1287359&CAWELAID=109338678) and got free shipping to the local store. Ordered it Tuesday and they got it with their weekly order today.

[chowhound]

Alton used a hot plate for his clay pot smoker. I tried to make one once, but could not find any pots around here large enough. Everyone goes to plastic when they are that large.

[GrillinFool]

hmmmmm now this is one of the biggest debates going on in the bbq world..lol

Indeed it is. I am sort of in the camp that after a couple of hours of smoking it won't take any more smoke flavor. And with how expensive smoke wood can be I just save a little money and quit after a couple of hours. I've seen it argued from both sides. I'm just saying what I do when it comes to smoking meat....

[RobsanX]

I wouldn't want the smoke flavor too deep. I like to have a little meat flavor in my meat... :thumb:

[FooD]

Update:

I smoked two racks of spareribs on the Brinkman yesterday and yet after 5 hours in the smoker there was just a little pullback on the bones. Water pan was still about a 1/4 full. We ate the ribs anyway as it was starting to late. In fact, I thought they came out decent with plenty of moisture in them. My wife thought they came out good.
I think the 'problem' was that I decided to go ahead and use a cast iron chip box which sat above and covered roughly a third of the heating element which in turn cut the temp down a bit. I plan on installing a temp gauge somewhere on the smoker this week, btw.
The box did produce smoke for about 2.5 hours. I had a mixture of chips and chunks in it.
I will try the foil next time and place them to the side of the heating element as to not block out the radiant heat.

[GrillinFool]

Update:

I smoked two racks of spareribs on the Brinkman yesterday and yet after 5 hours in the smoker there was just a little pullback on the bones. Water pan was still about a 1/4 full. We ate the ribs anyway as it was starting to late. In fact, I thought they came out decent with plenty of moisture in them. My wife thought they came out good.
I think the 'problem' was that I decided to go ahead and use a cast iron chip box which sat above and covered roughly a third of the heating element which in turn cut the temp down a bit. I plan on installing a temp gauge somewhere on the smoker this week, btw.
The box did produce smoke for about 2.5 hours. I had a mixture of chips and chunks in it.
I will try the foil next time and place them to the side of the heating element as to not block out the radiant heat.

:weneedpics_smi:

So, I guess three are two ways to moderate the heat. The heat sink (water pan or sand pan) and diffusing the heat with some sort of pan.

I made two trips to Home Depot today and did not look at this thing once. What the hell is wrong with me? I need to take a closer look at this thing. I am seriously considering this thing....

[BamsBBQ]

GF, i have a bunch of buddies with them..the only draw back is in cold temperature cooks...they struggle to keep the temps even or temps at proper levels..

as for me, i would recommend propane...with the amount of cooking you do, you wont be happy with the way it is designed, think smaller racks than your weber. just my opinion..lol

[GrillinFool]

GF, i have a bunch of buddies with them..the only draw back is in cold temperature cooks...they struggle to keep the temps even or temps at proper levels..

as for me, i would recommend propane...with the amount of cooking you do, you wont be happy with the way it is designed, think smaller racks than your weber. just my opinion..lol

This is my main concern here. That's why I want to take a look at it in person. The price is right in my wheel house, but the more I look at it the more I am thinking about going with a BGE. I just need to convince my wife that I should drop $700 on a grill!?!?!

[FooD]

GF, i have a bunch of buddies with them..the only draw back is in cold temperature cooks...they struggle to keep the temps even or temps at proper levels..

I can definitely see that happening under cold climate conditions. There is no insulation so I can see how the ambient outdoor temps can affect performance.
I live near downtown L.A. so it never gets cold here, therefore, it shouldn't affect the smoker temps all that much.
But so far, I am happy with what this el cheapo smoker can do.

[GrillinFool]

I can definitely see that happening under cold climate conditions. There is no insulation so I can see how the ambient outdoor temps can affect performance.
I live near downtown L.A. so it never gets cold here, therefore, it shouldn't affect the smoker temps all that much.
But so far, I am happy with what this el cheapo smoker can do.

This is a problem for me in the midwest. I grill all year long. I would like to do something that will allow me to smoke in the winter. And smoking is the perfect winter cook out. Limited trips outside to check it and great smoky flavor.

Again, another reason I should go with a BGE.

I'm wondering if a propane closet smoker with some firebricks in the chamber to retain heat in the winter is the way to go. At least for now....

BTW, I'm the biggest Weber fan out there. I had one that I got about 10 years ago that was 15 years old at the time. The wife got me a new blue One Touch Gold for Father's day last year. It's rusting where the handle attaches to the lid. Less than a year old. Made in China these days.

[BamsBBQ]

i have seen guys insulate those box smokers... they are also in cold climates... they work great now according to them..lol

now... ever consider building an UDS GF? we use them in the cold climate of ontario and michigan in the dead of winter.. they hold temps great and do not use much more fuel than in the summer...

[GrillinFool]

i have seen guys insulate those box smokers... they are also in cold climates... they work great now according to them..lol

now... ever consider building an UDS GF? we use them in the cold climate of ontario and michigan in the dead of winter.. they hold temps great and do not use much more fuel than in the summer...

I've thought about it. Not sure I could pull that off. Dunno....I woul dneed to do some research on it....Just another project for me. Got a VERY LARGE landscaping project for the summer...That's gonna take a lot of weekends...

[BamsBBQ]

I've thought about it. Not sure I could pull that off. Dunno....I woul dneed to do some research on it....Just another project for me. Got a VERY LARGE landscaping project for the summer...That's gonna take a lot of weekends...

can be accomplished in one day on a weekend...hole saw,drill,elbow grease..lol

[FooD]

Anyway, looking straight down into my smoker, you can see where I placed the cast iron box, which I believe contributed to the long cook time. I believe the heating element must not be obstructed.
BTW, those are lava rocks which I purchased separately as the small bag of 'lava rocks' supplied with the Brinkman were as small as pebbles.

http://i31.photobucket.com/albums/c362/jojisan/P1030520.jpg

[GrillinFool]

can be accomplished in one day on a weekend...hole saw,drill,elbow grease..lol

Where does one acquire the barrel?

Got any links for a how to on this? I think you posted it in one of these threads. I can go digging if I need to...

[RobsanX]

Where does one acquire the barrel?

Got any links for a how to on this? I think you posted it in one of these threads. I can go digging if I need to...

In a New Jersey river bed? :yum::yum::yum:

[chowhound]

In a New Jersey river bed? :yum::yum::yum:

Uhh, he probably meant without glowing stuff oozing from it.....
:lol:

[High Cheese]

In a New Jersey river bed? :yum::yum::yum:

Watch it or I'll send Tony Baga Donuts over for a visit. :bb:

[High Cheese]

Where does one acquire the barrel?

Got any links for a how to on this? I think you posted it in one of these threads. I can go digging if I need to...

Call an oil supply company in your area.

[GrillinFool]

Call an oil supply company in your area.

I'll look into it. Got some other people that may be able to help me out as well....I'll look into it...

[BamsBBQ]

Call an oil supply company in your area.

you want to try and get a food grade barrel..preferably one that had something like olive oil or similar in it... if you have any food manufactures around you.check them..or a bakery,feed store..craigslist is where most find one

the ulimate UDS thread (http://www.bbq-brethren.com/forum/showthread.php?t=23436)

If a Redneck wanted to build a UDS (http://www.bbq-brethren.com/forum/showthread.php?t=43943&highlight=redneck+build)

[GrillinFool]

you want to try and get a food grade barrel..preferably one that had something like olive oil or similar in it... if you have any food manufactures around you.check them..or a bakery,feed store..craigslist is where most find one

the ulimate UDS thread (http://www.bbq-brethren.com/forum/showthread.php?t=23436)

If a Redneck wanted to build a UDS (http://www.bbq-brethren.com/forum/showthread.php?t=43943&highlight=redneck+build)

That is one loooonnngggg thread. I think there are pics imbedded in the posts that are blocked at work. I'll check it sometime when I get home....

[GrillinFool]

If I do one of these I'm doing it right. When it's done it's getting a powder coating of high temp paint in something like Candy Apple Red!?!? My Cousin, the third Grillin' Fool, owns his own painting company. All it will cost me is the paint....An UDS with a kicked up paint job. Maybe some flames licking up from the bottom!?!?!? Would you expect anything less from the grillin fool!??!?!

[FooD]

Also, as I found out this weekend, I was barely able to fit two slabs of spareribs laid flat on this smoker, even by splitting them in halves. Therefore, I'm getting a nice rib rack. :D

[GrillinFool]

Also, as I found out this weekend, I was barely able to fit two slabs of spareribs laid flat on this smoker, even by splitting them in halves. Therefore, I'm getting a nice rib rack. :D

I own two of them. A must have....

[BamsBBQ]

Also, as I found out this weekend, I was barely able to fit two slabs of spareribs laid flat on this smoker, even by splitting them in halves. Therefore, I'm getting a nice rib rack. :D

ever try rolling your ribs?

http://www.virtualweberbullet.com/rib1_photos/britu7.jpg

[FooD]

ever try rolling your ribs?

Yes, I've done that with baby back ribs, but never tried it with full spareribs. Perhaps I should try it and see...:D

[BamsBBQ]

Yes, I've done that with baby back ribs, but never tried it with full spareribs. Perhaps I should try it and see...:D

or you could trim your spares to st louis style ??

[FooD]

or you could trim your spares to st louis style ??I shall do that....:)

[chowhound]

I have a rib rack. I never use it. I'll go to extremes to make 'em fit. Part of the way I tell they are done is to lift them with the tongs and see how "limp" they are. Probably just me, but right now all my rib rack does is hold cooking utensils up off my grill shelf (lol).

[BamsBBQ]

I shall do that....:)

now if i would take my own advice and take a couple of racks of ribs out of the freezer......:blush:

i need to fire up my smoker soon, i am going through withdrawls i think..lol

[GrillinFool]

I have a rib rack. I never use it. I'll go to extremes to make 'em fit. Part of the way I tell they are done is to lift them with the tongs and see how "limp" they are. Probably just me, but right now all my rib rack does is hold cooking utensils up off my grill shelf (lol).

The rolls will take you part of the way of maximizing your grill space, but a rib rack can take you even farther. One little trick with a RR is to stagger your ribs. Allows for less insulation among the ribs and more smoke flow around them:

http://2.bp.blogspot.com/_lLYQMKEzoYI/Sa7zHjwnYeI/AAAAAAAABe4/zGyaBmk650s/s400/r11.JPG

With this rack we could've put a 7 half slabs as there is a space between the one on the far right and the second one as well as the 3rd and 4th one. Or 7 full slabs of ribs.

The one thing with RR's is be careful not to wipe the rub off when pulling the slabs out. Once the rub is cooked in then you are usually good to go but early on it can easy be scraped off by the rack. So, if you are indirecting ribs like these are being cooked, and the ones in the front are cooking faster than the ones in the back, instead of yanking the ribs out of the rack and rearranging, just turn the entire rack around so the ones in the back are closest to the heat. Once the ones that were in the back catch up to the ones that were in the front the rub should be cooked in pretty well and you can rearrange as you see fit without having to worry about losing any rub....

[FooD]

I think I'll still gain more space on the Brinkman smoker by using a rack rather than rolling the slabs.
I've got some 3/16" steel rods which I can bend into shape to hold 4 half-slabs of ribs. I'll try that first.

[High Cheese]

Those rib racks seem like a bitch to mop your ribs.

[FooD]

Those rib racks seem like a bitch to mop your ribs.

I've seen people use spray bottles for mopping. I guess that would depend on how thick your mopping sauce is.

[GrillinFool]

Those rib racks seem like a bitch to mop your ribs.

I generally don't mop....

[High Cheese]

I've seen people use spray bottles for mopping. I guess that would depend on how thick your mopping sauce is.

Yeah, I use spray bottles too, but you still need to get in there. lol