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brinkmann gourmet
Check out some mod pics. 3 bottom vents, one top, raise charcoal pan with lower holes drilled, new thermometer, seal gap between lid and body, plug that center hole in bottom. These things worked for me. http://www.smokingmeatforums.com/forum/newestpost/146912- ron eb
- Post #12
- Forum: UK Smokers
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Trying to take my que to the next level.
I modified a Brinkman Charcoal smoker. See some pics on this thread http://www.smokingmeatforums.com/t/146912/everything-is-coming-together- ron eb
- Post #11
- Forum: General Discussion
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Absolute newbie to smoking
I agree. I often press the oven into action for stage 2.- ron eb
- Post #13
- Forum: UK Smokers
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Going BIG on my first smoke
Go big on first smoke or go home.- ron eb
- Post #10
- Forum: General Discussion
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What's your occupation?
Graphic Arts for the architectural industry- ron eb
- Post #1,357
- Forum: General Discussion Sticky
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Trying to take my que to the next level.
I might have to give that a go.- ron eb
- Post #8
- Forum: General Discussion
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Absolute newbie to smoking
http://www.smokingmeatforums.com/t/146912/everything-is-coming-together Got to this- ron eb
- Post #10
- Forum: UK Smokers
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Trying to take my que to the next level.
What kind of smoker and charcoal are you using?- ron eb
- Post #6
- Forum: General Discussion
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Absolute newbie to smoking
Hang in there Benjay. I started out with what sounds like the same smoker and I had a terrible time with temp control. If you check out some of my previous posts I made some modifications to have more control over the air flow thus having more temp control and it works like a dream. I have...- ron eb
- Post #8
- Forum: UK Smokers
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Trying to take my que to the next level.
Ok, after many posts and research I have realized my que can get better. Been locked into the 321 method of spare ribs . I desire a firmer rib with just a little fight in the bite. I think my pork shoulder is pretty good, involving all the usual tactics (injecting, nice rub correct final IT) it...- ron eb
- Thread
- Replies: 10
- Forum: General Discussion
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Why are my smoked turkeys turning black and cooking really fast???
I have been having the same problems with food tuning black. Good info here. Anymore tips would be great. -
The perfect bite pork spare ribs.
Nice Que View, that is what I am going for. Also after the 3 of the 3-2-1 things get kind of dark on the surface. I guess if I go down to 2 instead of 3 that would minimize that. I want to bite those ribs.- ron eb
- Post #9
- Forum: General Discussion
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The perfect bite pork spare ribs.
WOW, THAS SOME GOOD LOOKING Q. I think if I put a whole lit chimney in the coal pan of my brinkmann charcoal ECBish (with some mods to control temp) It would launch to the moon. I usually fill the pan with cowboy lump, top with some wood chunks and start it with some fuel cubes. The coals...- ron eb
- Post #6
- Forum: General Discussion
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The perfect bite pork spare ribs.
I am using the 321 method. So you think I should move some or all the time off 2 and move it over to the 3? Does the new 3 get smoke for the duration? it so, how do I get that nice mahogany color BBQPM show. Mine tend to turn almost black.- ron eb
- Post #3
- Forum: General Discussion
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The perfect bite pork spare ribs.
How do I get that perfect bite pork spare ribs and not fall off the bone?- ron eb
- Thread
- Replies: 10
- Forum: General Discussion
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Color of final pork product
I'm using a rub out of Jeff's book. It calls for white sugar and I substituted half of it with brown but it is salty sweet. If I go with a more salty rub when do I introduce the sweet? I think you are on to something. -
Color of final pork product
I'm using a modified brinkmann charcoal smoker. I use cowboy charcoal and a mix of hickory and apple wood. I do a lot of pork spare rib and shoulders. I'm wondering why my finished product is almost black in color. I watch the BBQPM show and there stuff comes out with a nice mahogany color and... -
First Time Smoker
You could try the 3-2-1 method. I have used this on spare ribs. 3 Hours of smoke 240. 2 Hours wrapped in foil at 240 (Add some some liquid to the foil such as apple juice to create a moist environment. 1 Hour unwrapped back on 240 heat to firm up a little and get some bark. You can find this...
