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I forgot to mention that I took the elbow that I had off and threw it away. It made no significant difference. I use a couple of digital thermometers to monitor the ends of the smoke chamber. I also take the basket out when grilling but I also have a 14 inch weber that sits on the table if I I'm...
Ok, two things
1.. The smoke stack on the brinkman just goes straight up from the cooking chamber. On the Oklahoma Joe and on my Royal Oak (both the same I think) the smoke stack comes out the side of the cooking chamber and then turns up to vertical. I will try to find pictures of mine. Ok the...
I have a similar Royal Oak horizontal smoker. I had a Brinkmann before that. I wore the Brinlman out and gave it away to a friend that repaired it (new bottom on firebox) and still uses it. My Royal Oak is a much more substantial smoker/grill. Much heavier metal and all of the grates are...
Keep the temp up?
I have always had the trouble with keeping the temp down! Now I use a small Weber tabletop grill just to keep some fresh hot coals ready. I only put in a few at a time to get the temp to stabilize at 225-250 and it's a delicate balance. I also use the wood chunks in the minion...
I promise I'm not switching!!!
I just got a real good deal on a 30 inch MES and seasoned it today. I still prefer my wood/charcoal side by side but I am getting old!
Gonna do two turkeys (11 lbs each) tomorrow, It will sure be nice to sit in my chair and watch the remote!
Sparkie
OK, lemme get this right. You want me to buy a $320 hopper for my $279 smoker so I can use $55 40 lb pound bags of pellets instead of coals and wood chunks?
I'll have to think about that.
Have a look at the "Horizontal Smoker Page" I have several post there. Short answer is yes that's how I'm tuning. It's not a Brinkman though. I did have a Brinkman for many years. It finally rusted out. I didn't use bricks in it...
WoW
This my best effort yet. The butt stalled at 159 degrees for about 3 1/2 hours. I added coals two times and it took 10 hours. It was worth the wait and we settled for turkey club sandwiches for dinner. I used Jeff's rub on both the butt and lightly on the fattie before I rolled the sausage...
Ok, I got started on my first real "fattie". Did the bacon lattice and everything. Using the cheapo charcoal basket I made out of the crab trap. It has been holding steady at 265. I checked the accuracy of the thermometer with my digital hanging right next to it and found it to be pretty...