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

hdgzr

Newbie

Original poster

Sep 9, 2011

20

14

Tulsa

• Sep 9, 2011

• #1

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.

 

SmokinAl

SMF Hall of Fame Pitmaster

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Jun 22, 2009

51,385

12,221

Central Florida (Sebring)

• Sep 9, 2011

• #2

   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.

 

sunman76

Master of the Pit

Feb 18, 2011

1,421

20

Duncan Oklahoma

• Sep 9, 2011

• #3

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  

 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.

 

hdgzr

Newbie

Original poster

Thread starter

Sep 9, 2011

20

14

Tulsa

• Sep 9, 2011

• #4

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.

 

lovinspoonful

Smoke Blower

Mar 23, 2011

124

10

Washington DC

• Sep 9, 2011

• #5

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.

 

Last edited: Sep 9, 2011

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• Sep 9, 2011

• #6

   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 sudden

 you get an epiphany and off you go

.

   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 it

,and it can't walk any more

.You'll get the hang of it soon.

   Have fun and...

 

hdgzr

Newbie

Original poster

Thread starter

Sep 9, 2011

20

14

Tulsa

• Sep 9, 2011

• #7

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...

 

africanmeat

Master of the Pit

OTBS Member

Mar 28, 2011

4,730

38

Cape Town South Africa

• Sep 10, 2011

• #8

 

 

oufan75

Newbie

Sep 9, 2011

26

11

Bixby, OK

• Oct 5, 2011

• #9

....from a fellow Tulsan!