Recent content by slider n copa

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  1. slider n copa

    Cold Smoking Turkey

    I like the idea of cold Smokin, thanks for the info
  2. slider n copa

    Prime Rib Size?

    I have a question, I'm doing 3 5 lb Ribeye roasts, I plan to take them to 125 IT @ 225 to to 250 on smoker temp, I'm thinking 5 to 6 hrs to get them done they are bone in. Thanks in advance
  3. slider n copa

    Brinkmann Trailmaster Limited Edition

    Gerad143, As far as the wood, 2 thoughts came to mind, 1st temp control could be an issue that stuff burns hot and if your fire box isn't sealed good it will get away from you, 2nd hickory is a strong wood I would use charcoal for heat source and just add small chunks for flavor. But that's...
  4. slider n copa

    Brinkmann Trailmaster Limited Edition

    Gerad143 I didn't use an extension, I used a thin sheet metal tray and sealed the whole exhaust end to the great level. Even with a baffle plate it ensures the smoke stays at great level it also helps with uniformity
  5. slider n copa

    Brinkmann Trailmaster Limited Edition

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  6. slider n copa

    Brinkmann Trailmaster Limited Edition

    I haven't had to replace mine but I am trying to figure out a way to seal it better, too much air comes in around it.
  7. slider n copa

    Square vs Round

    Jabbo, I guess the main concern of the flat roof is that I head of the possibility of condensation dripping down on the meat. I really can't see it happening as once the metal heats up it will be above the vapor temp of water and all the excess moisture should flow out the chimney. I have...
  8. slider n copa

    Square vs Round

    Jabbo, did you ever build a square horizontal smoke chamber? I kind of got lost at work for awhile but I'm curious as hell.
  9. slider n copa

    Square vs Round

  10. slider n copa

    Basic Brisket Smoke

    I don't understand the concept of searing before you smoke it, searing would seal the surface and would seem to prevent the smoke from getting in. Just a thought
  11. slider n copa

    Smoking a Pork Tenderloin

    I love smoking pork tenderloin whole, I cut a couple of pockets end to end and I fill the pockets with motzarella cheese and pickled jalapeños then I wrap in a lattice of bacon keeping track of where the top of the pockets are so I can put them that side up to not lose the cheese, I take them to...
  12. slider n copa

    Pork Shoulder

    I appreciate your comments and had figured it out once I read a couple of other posts about the skin, felt dumb as a post as I have beensmokin meat for a few years, but that was the first pork shoulder I had ever done, All in all there must have been at least a third of it fat, I'll stick with...
  13. slider n copa

    Pork Shoulder

    I did a 10# shoulder from Walmart the night before last, That was the worst cut of meat I have ever seen. There was so much fat in it, it took it to 155 it in the smoker I used Royal Oak hardwood lump for the base of the fire and kept feeding small chunks of Oak to control the temp, at 155 I...
  14. slider n copa

    Brinkmann Smoke N Pit low temps, too much charcoal

    There is a picture in one of these posts where a guy used 1/4 in steal to make a diverter plate for the fire end, I did that as well then I got 1/4 x 2 x 14.5 in bars to line the bottom rail, then I took a cookie sheet and cut it to fit the diameter of the exhaust end all the way to the grill...
  15. slider n copa

    Brinkmann Smoke N Pit low temps, too much charcoal

    I started on a Brinkmen box smoker, first thing I did was get a tube of high temp silicon, clean the surface of the door seal with a wire brush, i layed it on it's back I used. 2 1/8 drill bits on the sealing surface closed the door and adjusted the latch to hold the solid, open it back up and...
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