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Newbie from NE

post #1 of 3
Thread Starter 

I am so excited to get my smoke on and by that I mean my legal smoke on as I dont live in CO anymore HA...anyway my Dad has given me his brinkmann electric smoke n grill and although it wouldnt be my first choice if I had to go out and buy one I am hoping it will be something nice to learn on and get the feel of the processes. This way I can try and find a nice baseline of what a perfect rib, chicken ect tastes like to me/the fam and repeat that.This weekend I plan on doing some st louis ribs and also have some BB and I got some polish sausage too. I was thinking of doing the 3-2-1 method for my first attempt. I want to give my dad a good and delicious fathers day meal. 


A few starter questions I'll put out there for anyone who whats to chime in on would be...


1. This Brinkman doesn't have any temp guages...should I install one? Should I purchase a meat probe as well? 


2. How often do you have to change lava rocks? Right now the current set up is lava rocks in place with the element laying on top of them. My dad said to align the wood chunks around the element. Wanted to know if this is correct setup or not...he is not an expert by any means.


Thanks for taking the time to read my post. I'm sure Ill be buggin the hell outta of alot of you soon!!!




post #2 of 3

texas.gif  Good afternoon and welcome to the forum, from an overcast and hot day here in East Texas. Lots of great people with tons of information on just about  everything. 



post #3 of 3

Welcome to the site Jessica and congratulations on getting your smoker.


It is important to be able to keep track of your smoke chamber and the internal temps of whatever you are smoking.


Many folks are happy with the Maverick dual probe remote thermometers.




These are good quality for the money.


I have not used the Brinkman electric smoker and will let others with real experience offer advice on that.


I did do a quick google and came up with a few videos that might help you out.



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