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Neb from Tejas...

post #1 of 13
Thread Starter 
Hey guys I'm a newb from Texas and got a free Brinkmann Smoke-N-Grill this weekend. I've been wanting to get into smoking (been grilling on weber several times a week since I bought my house), so I tried my first time last night.

I actually tried burgers and ABT's which didn't work out so great, but it did work. I will try something better soon I think. (The GF was not a happy camper having to wait till 10 to eat, lol)

One complaint is the safety factor of this smoker. I think I will invest in a Weber soon because I just do not feel comfortable with this thing after actually using it. It's more of a set-up perfect and go kind of thing, with no dial-in abilities and what-nots, lol.

So, Hi!
post #2 of 13
Get a digital thermo and use the temp. charts found here at the SMF on the left side of the page. Experiment and you have it down in no time. Good luck.
post #3 of 13
Thread Starter 
One question. When it says, "build a 225 degree fire," is that a 225° fire, or 225° cooking area?

Also, if I get a digitial thermo, my probe should go in the meat? I installed a 2nd (real) thermo in the lid before I started last night.
post #4 of 13
cooking area temp = 225

Yes your probe should go into the meat, in the thickest part, and not near bone. That should get you started.
enjoy your adventure into the TBS!
aka Rocky
post #5 of 13
Welcome one from the Lone Star state, you'll have good answers to your questions frome our friendly members. It's all good my friend.
post #6 of 13
Welcome to SMF from another Texan...Bryan /College Station area here.

I am not a big fan of burgers on my smoker unless I have plenty of time to kill, I understand her frustration waiting that long to eat, kinda takes away from the flavor when she has waited that late to eat. Me personally I do Burgers on a grill or over hot charcoal, much faster. However, do not let this one smoke cause you to give up, smoking takes patience and lots of trial and error......sometimes more error than trial biggrin.gif
Next time choose a different cut of meat and give yourself plenty of time to smoke it. And do not be afraid to ask questions, we don't bite ( very often ). The only stupid question is the one you didn't ask.

your dial in abilities are your vents, once you learn to master your vents you can set that puppy at your desired temp and keep it there.

Like said above you want your temp to be your grate level temp, This is where a good thermo like a maverick ET-73 would come in handy. It has one probe for the meat and one for the grate, lots of folks use them..I am one, and they have rave reviews.

Fire away with any more questions you have we will try our collective best to get you answers, just don't give up yet.

Good luck and Happy Smokes
post #7 of 13
Welcome trig.
Don't worry about your first smoke not turning out like you had planned, it just takes a bit of practice and some helpful advice.
Next time you're going to smoke, let us know what's going on and what you would like to smoke and we'll try to help as best we can.
My first smoke was a disaster but then I joined the site, asked questions and read quite a bit and in no time I was pulling off some beautiful Q that made me question why I ever used to go out to order BBQ.
No worries, you'll get it.
post #8 of 13
Thread Starter 
Well on this Brinkmann, there are no vents. Just a door and a gapped ring around the lid.

I think this weekend I will try to smoke a Smaller Pork Butt. I plan to fill the bowl about halfway with unlit coal, then poor a chimney on top of that.

How does that sound?

How long does it usually take before you guys put the meat on? I couldn't really get the temp above 200°, so I guess I should have started with more fuel. I only used one chimney by itself.
post #9 of 13
If you are gonna do a butt go check out H.E.B. if ya got one close, I was in last night and they had butts for $1.48 / #
post #10 of 13
Welcome to the forum Trig!
post #11 of 13
Welcome to the forum. Great advice is given here. They will have you smokin like a pro in no time. Best part of this is having to eat the mistakes. For some reason, the mistakes are very good too.
post #12 of 13
Welcome to SMF. Glad you joined us.
post #13 of 13
Welcome Trig, "Smoking meat" is LOW & SLOW with THIS BLUE SMOKE. Hope you have many good happy smokes.
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