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New from Central Texas

post #1 of 6
Thread Starter 

Hello all,


I'm new to the forums and somewhat new to smoking. I grew up eating my dad's grilled/smoked food but never really took an interest in it until I got to graduate school. Now I can't seem to stop. I bought a green Brinkmann water smoker this past February and have made several awesome and (perhaps more) not so awesome meals with it. Here's a rack of ribs I smoked on Saturday.


Ribs - 7/17/10


When I did the bend test, they almost fell apart. I basted with a vinegar/mustard sauce a couple of times during the cook to keep them moist. I'm not sure that's standard procedure but it's served me pretty well so far.


The one thing I really didn't like about this particular smoke is that the smoker went completely nuts about halfway through and shot up to over 300 degrees. I timed the cook more for an indirect grill than a smoke to compensate (three hours or so instead of five), and I think it came out pretty well. Still, it would be nice to know why the temp went nuts. Any advice on temperature control for the green Brinkmann water smoker? 


Thanks, this forum is awesome!



post #2 of 6

Tim welcome to SMF glad you decided to join us. I'm not familiar with that smoker but I'm sure someone here is. Have fun and happy smoking

post #3 of 6

First off welcome to SMF there Tim. You'll like it here for there are alot of good folks here that would just love to help you with anything to do with smoking meat. Now you will find a many a good recipes and methods here.along with some great sections on just about any subjecthaving to do with smoking. So now go out there and smoke something and please don't forget the Qview. We just love that stuff.


Welcome To Your New Addiction    

post #4 of 6

Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge.

post #5 of 6

Welcome to SMF Tim. Your ribs looked great.

post #6 of 6

Welcome to the SMF, you'll get good feedback on that temp spike you experienced. It's all good my friend.

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