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Hello from Orlando

post #1 of 8
Thread Starter 

New to the forum but not new to smoking.  Started with a cheap Brinkmann® Smoke 'N Grill about 15 years ago. Spent a few christmas eves, up all night or getting up every couple of hrs to feed the fire so the turkey would be ready. (We always do a 20+ pounder since the leftovers are the best part)  Moved to a  Charbroil offset about 10 years ago, burned through 2 of those.  Got my new BrinkmanTrailmaster LE last week and did my first cook today.  Was just going to season it, but since I had a fire going and was also defrosting the garage freezer,  I may have gotten a little carrried away.  Had hot dogs for lunchd that was going to do it, then decided that the 10 lbs of chicken breasts would be easier on the smoker than on the regular grill.  then found a pork tenderloin in the fridge. then decide to deplete the wifes stash of lobster tails from the freezer.(she likes to buy them when publix has them on bogo, she likes lobster salad so I threw a few that we had been in there a while, she likes to buy them when publix has them on bogo, and doesn't know when she hasenough)

Lovin the new smoker.   After the Charbroil this thing cooks like a cadilac.  The ash drawer makes a big difference with the fire.  Didn't have any issues with getting to temp and if I did just opened the drawer a bit and temp started up.  Will see about posting some pics later tonite.

lookin to get some mods done but not in any hurry.  Used an aluminum loaf pan with the end cut off to bring the vent stack down to grill level.  Then put anothe aluminum pan filled with apple cider against the firebox as a heat deflector.  worked pretty well.  Kept an oven thermometer on the grill with the food ansd found that if I kept the Brinkman thermometer on the lid around 325 the grill was pretty close to 250.    Looking to do a couple of pork butts and some ribs next weekend.

post #2 of 8

Hello Higs...Welcome aboard!  This is the best place I know for sharing ideas on smoking, grilling, curing, etc.  There are plenty of friendly, knowledgeable folks who really enjoy helping one another.  Looking forward to your input here, and just ask when you need anything...someone here will surely have the answer.  Congrats on the new pit!  Be sure to show it off with some qview (photos of your cooks).



post #3 of 8
Thread Starter 

Thanks Red, looking forward to being a member. Already have gotten some good ideas from lurking the past week.  Have my high temp silicon caulk that will be going on tomorrow to seal up some leaks.

post #4 of 8

texas.gifHello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything   .........  


post #5 of 8
Welcome to SMF. Glad to have you here
post #6 of 8

Welcome Higs  You'll get pleanyt of info here.  But based on that long list of previous equipment I'd bet you can give us a few pointers as well. 

We could start with how you did them lobster tails!!!!  :drool:

post #7 of 8
Thread Starter 

just kinda faked it.  Threw them on belly side up for about 30 minutes around 250.  then I flipped them split the back with scissors and and put about a half tablespoon of butter per tail left them on another 30 minutes.

post #8 of 8
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