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Newb needs some advice

post #1 of 4
Thread Starter 

So, for those of you who did not read my intro post, I am new to smoking. I am no stranger to grilling and cooking, but smoking is a different thing. It is easy for me to cook over a camp fire, but a smoker is a different thing. I just got my Brinkmann in a luck draw and built it and now it is sitting on my back deck. Besides for seasoning it, I am needing some advice on using this.


I am planning on trying my hand at the tasty looking bacon explosion that I found, but I do not know much about using a smoker.


So I guess the easiest way to ask my question also makes me feel like a dumb ass. I want to know what is a good way to build my fire using charcoal and apple wood chips? I want to make sure I can get enough smoke to cook this thing. How do I do this?

post #2 of 4
When I used chips, for myself I soaked them before use. Most people use splits, or chunks, reason being they last longer and you get a better "smoke" like the light blue'ish color from your cooker. Chips tend to burn quicker due to their size. The woods not going to really absorb all the moisture, but I found soaking them when I started off smoking, it helped a little...you can even go as far as soaking them in a water bourbon mix maybe. Also, just sone FYI stuff, and there are a hell if a lot more knowledgable people on the site than myself , but I wanted to try and help, check for leaks on the brinkman. Leaks can cause spikes in temps, and make it hard to control where you want to park your smoker. Case in point I have an old Acorn smoker by chargriller, and it's the most hideous thing you ever saw. Aluminum tape here, High temp sealant there, etc, but yesterday I used the minion method (pyramid coals), and with my partyQ parked that puppy @ 220 for 5hours to do beef ribs..

Hope this helps.
I'm sure someone will add more, as I'm still new with only 4 years doing this now...biggrin.gif
post #3 of 4

Do not soak the wood. You are wasting your time and putting a bad taste in your food.

post #4 of 4
Originally Posted by Geaux LSUTigers View Post

Do not soak the wood. You are wasting your time and putting a bad taste in your food.

Agree!!!   Use small chunks if you want longer smoke times.  Soaking your chips is a waste!



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