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post #1 of 13
Thread Starter 
Good morning,
I bought a used Brinkman Smoke n pit at a garage sale and need to get it working right. The only time I've used it was with some buddies, one of them had some bear meat from a hunt he did. I found that the cooking chamber door leaked like crazy, so I'm going to try to seal that up, extend the chimney down to the grate level, and then test for temps.

I'm pretty new to smoking. I've always used a Weber grill to smoke meats before. A couple turkeys, chickens and that's about it. I'm hoping to smoke some fish and ribs, along with the endless supply of chickens, so I'll probably be looking for recipes and advice for that.

I'm also planting a bunch of jalepenos this year in the garden, so I'll be trying to smoke up some chilies also.

Anyway, the site looks great, and I'm excited to get started on the projects.

post #2 of 13
Welcome aboard. Bear meat?!?!? What area are you from?
post #3 of 13
Glad to know you're part of the best smokin' site on the net, SMF that is. Good luck on the mods/repairs, and on the jalapeno planting too!
post #4 of 13
Thread Starter 
I'm in California, my friend was hunting in the Sierra, not too far from Yosemite, if I remember correctly.

I do remember that the bear meat wasn't really that good, but I hate to judge it on just one try. It was a "little" greasy. PDT_Armataz_01_27.gif
post #5 of 13
Thread Starter 
Looks like you know a bit about Chipotle chilies. Any tips?
post #6 of 13


Welcome to the smf. Lots of nice folks on here with lots of knowledge and willing to share tips and answer your questions. Be sure and take Jeff's e-course and get started off on the right foot.

Happy Smokin

post #7 of 13
Welcome to the forum you'll find lots of good info and people to help out. Have fun and Happy smokin
post #8 of 13
I can't help much on the smokin' or recipies , but , I can tell you why that bear meat was a "little greasy" wink.gif There is something different in bear fat than other critters like deer , cows , and such. Mayby because they hibernate and so they make it different , I don't know . Any who , for anyone with bear meat , trim all the fat off when butchering , then before cooking trim off all the little bits you missed the first time around , that will eliminate that greasy feeling that coats your mouth. For sausage and burger , use pork fat instead of the bear fat , save that stuff to waterproof your boots or oil for a lamp if you want to save it.
The meat from the black bear I got 2 years ago was excellent and I'd put it up against the best beef you can find. It can be that good.biggrin.gif

post #9 of 13
welcome ribeye-best smoking site around.
post #10 of 13
Thread Starter 
Thanks for the info, I'm sure it can be done up right if a person knows how. I asked for some more to experiment with, but he never got around to getting it out of the locker. It actually tasted good, but from what you say it wasn't butchered or prepared for the grill correctly.

Well, happy smokin!!
post #11 of 13
Happy smoking Ribeye Tom.
post #12 of 13
Glad to have ya ribeye, dive right in and get started!!!
post #13 of 13
Welcome to the site............Glad you found us.............
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