Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
IMG_20160205_160240.jpg
- adam c
- Media item
- Comments: 0
- Album: Masonry Smoker build- complete
-
IMG_20160130_132146.jpg
- adam c
- Media item
- Comments: 0
- Album: Masonry Smoker build- complete
-
IMG_20160130_114054.jpg
- adam c
- Media item
- Comments: 0
- Album: Masonry Smoker build- complete
-
Can I use my Brinkmann gas cooker as base for Brinkmann charcoal smoker conversion?
I was pleased with the results. The smoke was lighter than I would have liked, but I think that might have come from placing the meat on the grate just above the water pan rather than on the top grate. I'm afraid the smoke bypassed it. Also, I only ran it for about 4 hours. Next time I will...- adam c
- Post #15
- Forum: Propane Smokers
-
Can I use my Brinkmann gas cooker as base for Brinkmann charcoal smoker conversion?
Today is my first test run of my propane heated el cheapo Brinkman smoker. I have the charcoal pan sitting directly on the base with a small pan of chips in side. The wood is smoldering nicely without flaming. I have the water pan and the meat racks sitting in their normal positions. The...- adam c
- Post #11
- Forum: Propane Smokers
-
Biggest Brisket for me yet, Burnt End Question
I tried burnt ends for the first time a few weeks ago. I pulled the whole brisket at 190, let it rest for about 1 1/2 hrs and then separated the point. I coated the chunks with more rub and then poured over a mixture of the brisket juices and bbq sauce and back on the smoker for about 2 hrs... -
Burnt Ends question/opinions
Good morning folks, I've got a quick question if anyone can help. I'm working on a smoke this morning and ran into a problem with everything getting done too fast! My last brisket took 16 hrs, so I planned to have it done around 2:00 pm and then try my hand with the burnt ends. Well... -
The Brisket/ECB Dilema
Welcome to the forum Wes. I had the same dilemma and just cut the thing in half. It seemed to work just as well. You may be better off separating the point and the flat, but you should be okay either way. Good luck and enjoy the brisket. -
Do you have a signature dish?
Thanks everyone. There are some great ideas here. That's why I love this site.- adam c
- Post #13
- Forum: General Discussion
-
Pork Shoulder & Chuckie pre-weekend smoke
Hello Blackened. You have a nice marbled cut of meat there. Most folks here like to foil it and add some liquids around 160, so you can't go wrong with that method. My chuckie had zero fat in the middle, but again, someone else was asking me to throw it on for them, so I had no control over... -
First Butts on The New "Old Country Smoker"
Welcome to the forum! It looks like you've got the hang of it pretty fast. Can't wait to see the finished pics. Is your family ready to accept your new obsession? That's what this will be if you keep hanging around this website. -
Do you have a signature dish?
Hello fellow meat lovers. I've got a couple of groups of friends coming over next weekend. We'll have 6 adults and 8 kiddos. Anyway, I'm running through my mental check list of what I want to smoke and trying to finds ways to be creative. Then I realized that I don't really have any creative...- adam c
- Thread
- Replies: 12
- Forum: General Discussion
-
Pork Shoulder & Chuckie pre-weekend smoke
So I've got friends coming over next weekend for a smoke out. I've been on the road for a month and was feeling about rusty, so I fired up the smoker for a test run. For your viewing pleasure, we've got a 7lb. bone in pork shoulder and a small chuck roast that I was smoking for a friend... -
Brisket/Ribs/ABT/Chicken/ Qview Yesterdays Smoke
Wow. You covered everything on this one. Nicely done. I hope you invited lots of family and friends to enjoy that feast. -
First Brisket - Heart Pounding
Congratulations on your success. A lot of this is personal preference. My wife and I both prefer brisket over pulled pork, though I've been pleased with both efforts. -
Question about ribs
Thanks for the info guys. I guess part of downside of living in rural Missouri is limited selection. Sometimes, the local groceries will have fresh cut ribs and shoulders, so I guess I just have to jump on these when I can. I did notice a touch of the salty ham flavor. I also noticed that I... -
Question about ribs
Hey folks, I picked up a pack of spare ribs at the store yesterday. They were pre-packaged (not cut at the store). The brand name on them was "Farmland". The label says they are injected with a 12% solution to "ensure freshness". We live in a small town area, so my choices are limited on short... -
1st Time Pork Loin & Sausages w/Qview
Nice job. Those sausages look amazing. I did my first pork loin this weekend and I was nervous about it. Glad it worked out well for you. -
First time, long time
I've found this site to be the best one-stop forum for smoking meat. I also started with a bullet smoker and was shocked at what I was able to accomplish. I'm sure by football season you will have it down pat. -
Joining the club
Thanks for the nice welcome. This is the smoker I bought- I feel bad for the guy who built it. Apparently he gave it to his sister and she sold it on craigslist for $100. It's a bit rusty, but there was a lot of time and attention put into this smoker. It should serve me well for years to come.
