› Forums › Announcements › Roll Call › "Hey y'all!" from Tulsa...
New Posts  All Forums:Forum Nav:

"Hey y'all!" from Tulsa...

post #1 of 9
Thread Starter 

New guy here, just received the Brinkmann Vertical 2-Door as a gift.  It's been seasoned, and I've made two attempts so far trying to cook some chicken breasts.


First attempt took 5 hours with less than a pound of chicken (went through a bunch of briquettes), and had to nuke them for 3 minutes afterwards to finish them off.  Second attempt took about an hour and a half (I took out the water pan) and still had to nuke them.


I've already got a replacement thermometer coming from the factory, as the original unit did not work from day one.  After much reading, my next purchase is a grill wok.


I let the briquettes burn until gray, with both sets of vents full open to bring temps up.  Then after meat was put in, left tops wide open and pinched off bottom vents.


And and all advice is certainly welcomed and appreciated.

post #2 of 9

welcome1.gif   Glad to have you with us!


I'm not familiar with your smoker, but it sounds to me like your smoker is not as hot as you think.


The first thing I would buy is a good digital thermometer so you can monitor the smoker temp right on the grate.

post #3 of 9

hello there and weclome to SMF I'm sure some one with that smoker will be buy to help ya out.   Five hrs for some chicken and a bunch of  briquettes  th_dunno-1[1].gif man I don't know what happen.


even 5hrs in my litttle brink I would have made some jerky or something for the doggy to chew on.frown.gif

post #4 of 9
Thread Starter 

Thanks for the replies.  I know the temps were at least a little hot, because all the water evaporated out on the first attempt; doesn't water boil at a little over 200 degrees?  On the first try, the outside of the chicken was tough, like rubber.  Second attempt not quite as bad, but still rubbery.

post #5 of 9

Most people smoke chicken at a higher temp, at least 275 and on up to 335-350. At around 225 degrees you are going to end up with rubbery chicken, particularly if you leave the skin on. If you want crispy skin you'll need to finish your chicken off at a higher temperature.

post #6 of 9

   Hdgzr, as a new smoker,may I reccomend the 5-day course and practice controling your heat. Like riding a bicycle,difficult to get up and rolling without help,then all of a suddenicon_idea.gif you get an epiphany and off you gobiggrin.gif.

   Try learning your Smoker by using Weiners(they are cheap) and Leg Quarters until you can control the temp.

   Patience is your best friend here;  opening the lid stokes the fire getting it hotter.And if you are worried about the meat,nobody is gonna steal iticon_eek.gif,and it can't walk any morepolice2.gif.You'll get the hang of it soon.

   Have fun and...

post #7 of 9
Thread Starter 

I made a stop at Lowe's on the way home; bought a grill wok, charcoal starter and hickory chunks.  I put a layer of briquettes in the wok.  Put roughly half of that amount in the starter.  When they were ready, I added them to the "new" charcoal tray, along with a chunk of hickory.  When the temperature reached approximately 225 on the temp gauge and the smoke had died down, I added two KC Strips, seasoned only with garlic salt.  The temp climbed to about 260, and barely varied from that.  Total weight of the steaks was 1 pound and 9 ounces, so I left them in for 1 hour, never opened either door.  Top vents were full open, bottom vents were closed.  Here are the results...


post #8 of 9


post #9 of 9



....from a fellow Tulsan!

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Roll Call › Forums › Announcements › Roll Call › "Hey y'all!" from Tulsa...