I'd posted in the roll call section about my upcoming camping/smoking trip. Couple guys bailed out last minute, so it was just my friend Mark and myself. Ended up at Cape Henlopen State Park at the mouth of the Delaware bay.
We'd found a good deal on a used Brinkmann single door vertical ($20) and decided on ABT's, Fatties, ribs and pulled pork.
First, the smoker:
Added a "wok topper" from Target to replace the coal pan. First smoke was a fatty and some ABT's
The fatty was quite tasty, just the basic, sausage wrapped in bacon and smoked for a couple hours. Took it off at 165˚ internal. The ABT's were on for an hour and a half I think.
I believe this is what's called the "money shot".
The next day we decided to smoke the ribs and pork butt together. Couldn't find a regular pork butt, so ended up with a "netted pork shoulder picnic roast". The ribs were pre-marinated in chipotle. I won't make that mistake again. They were good, but I'd rather just have the flavor of the rub and smoke.
I made a pretty good mess of myself.
Dutifully monitoring the smoker
$$$$$$
Didn't get any pics of the pork roast. Went straight into the cooler and didn't end up eating til I got home, as the trip was cut a day short.
Had a blast and ate some really good food. The smoker performed like a champ. We did tape up the gaps for the second smoke. It helped a lot with spikes, but it was difficult to keep the temp high enough. Experience will help. This was the first smoker experience for both of us, and I'm pretty happy with the result. Sorry for the sideways pics, but I couldn't figure out how to rotate them. My computer does it automatically in the viewer, but leaves the file sideways I guess.
Anyway, hope y'all enjoy!!
-Andrew
We'd found a good deal on a used Brinkmann single door vertical ($20) and decided on ABT's, Fatties, ribs and pulled pork.
First, the smoker:
Added a "wok topper" from Target to replace the coal pan. First smoke was a fatty and some ABT's
The fatty was quite tasty, just the basic, sausage wrapped in bacon and smoked for a couple hours. Took it off at 165˚ internal. The ABT's were on for an hour and a half I think.
I believe this is what's called the "money shot".
The next day we decided to smoke the ribs and pork butt together. Couldn't find a regular pork butt, so ended up with a "netted pork shoulder picnic roast". The ribs were pre-marinated in chipotle. I won't make that mistake again. They were good, but I'd rather just have the flavor of the rub and smoke.
I made a pretty good mess of myself.
Dutifully monitoring the smoker
$$$$$$
Didn't get any pics of the pork roast. Went straight into the cooler and didn't end up eating til I got home, as the trip was cut a day short.
Had a blast and ate some really good food. The smoker performed like a champ. We did tape up the gaps for the second smoke. It helped a lot with spikes, but it was difficult to keep the temp high enough. Experience will help. This was the first smoker experience for both of us, and I'm pretty happy with the result. Sorry for the sideways pics, but I couldn't figure out how to rotate them. My computer does it automatically in the viewer, but leaves the file sideways I guess.
Anyway, hope y'all enjoy!!
-Andrew
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