Recent content by firelock

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    Brinkmann Smoke N Pit low temps, too much charcoal

    Hey thanks themidniteryder; Great info there. The last smoke i did with charcoal I was able to keep 200-250 degrees for about 8 hours, and that was with almost 2 bags of charcoal and some lump. I'm going to have to try some wood down the road a bit, but I have to find a good source of Oak or...
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    Brinkmann Smoke N Pit low temps, too much charcoal

    Hi all, Did 2 smokes with the SNP. and am able to get 250 degrees on the firebox side and 225 on the right side. Did all the Mods; exhaust extension., Charcoal basket, Baffle and tuning plates. firebox vent open all the way, and Stack open all the way. Did ribs and Pork shoulder. Both came good...
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    shoulder has been on for 10 hours 170o

    Hey, Thanks man. Next time I'm gonna start earlier. I think the 2 bags were my impatience. it was at 250-225 on the left side of chamber and 200-225 on the right. It was steady at these Temperatures and I was trying to raise them, so probably I could have left it alone longer thus less Charcoal...
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    shoulder has been on for 10 hours 170o

    OK, Thanks.............  
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    shoulder has been on for 10 hours 170o

    Cool. I hope so. its 10pm here in NJ. just checked it its at 185 at 250 in the oven. What do I do once it hits 195-200 degrees?should I blanket it and keep it over night in the cooler? Thanks for all your thoughts guys.......  
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    shoulder has been on for 10 hours 170o

    yep. i took it off the smoker. It looks good. BUT it is at 170. so i wrapped it in foil and put it in the oven on 250. I have the Brinkmann Smoken n pit off set. was able to keep it at 225 250 on the left side and 200 225 on the right. went through 2 bags of charcoal and some lump. think next...
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    shoulder has been on for 10 hours 170o

    hi all my first pork shoulder has been on the smoker for 10 hours. temp of meat is 170 degrees. is this done? it was 6.5 lbs cooked at 250/220 on and off. I think im ready to wrap it in foil and put in the cooler for an hour or so........
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    Basic Pulled Pork Smoke

    I'm going for it this weekend..........  
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    smoked my first ribs on the brinkmann smoke n pit

    Hey thanks jarjar. I'm just gonna have to practice  
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    smoked my first ribs on the brinkmann smoke n pit

    BBQ sauced them the last 2 hours. Like I said I put in the oven at 350. covered for an hour. then 325 for 20min. more. they were Tasty...... But I would liked to think I would not have to do that.
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    smoked my first ribs on the brinkmann smoke n pit

    hey thanks for the post. it was a rack of pork spare ribs. I cut it in half rubbed them with Stubs. put on the rack naked for 3 hours. sprayed them with apple juice every hour. put on at 9.30am foil wrapped at 12.30pm. at 1.30 i put back on the rack naked. took them off at 3.30pm. I have 2 after...
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    What's for lunch?

    NICE!
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    smoked my first ribs on the brinkmann smoke n pit

    hi all, Well i smoked a 3.5lbs rack of ribs for 6 hours and they were not done.?. put them in the oven for 1hour 20min. NICE. But still I thought they would have been done. Did all the mods. temp was at a steady 250 on the left side and 225 on the right. Any thoughts...thanks........Anthony
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    Seasoning my new Brinkmann smoke n pit

    LOL. Ya I know. No I have 2 thermometers and all the Mods. Its an Off-Set. just got it up to 275 on the left and 250 on the right. Guess I have to play with it some more.....Brinkmann must have replaced the low -med -high thermometer with a dial one. thats the one I have. I put 2 new ones on.  
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    Seasoning my new Brinkmann smoke n pit

    Hi all. Well I finally set her up. Looks great!  I'm seasoning it now. I have 250 degrees on left side and 225 on the right. Any hints on how to even it out. Thanks. I built a basket and am doing the Minion method. It says 400 for the last hour. I dont think sooo.
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