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Checking in from Bowling Green, KY
Welcome to the forum from South Jersey. I have found that this is a one stop shop for everything BBQ, smoking, and low and slow. Don't be afraid to ask questions. People on here are always ready to lend a hand, plus you will get twenty different way to do something and everyone will think they... -
Newbie thread a few weks late. lol
I think you are right the CC is a little bigger. Here is a description from Home Depot's website: 1,390 sq. in. of total cooking area Porcelain-coated steel cooking grids for long life Adjustable smokestack and side air vent for heat regulation Hinged lid for easy access to charcoal Off-set... -
New Brinkmann Trailmaster Vertical Smoker
Looking good. I know you probably already know this, but you will definitely want a different thermometer. My built in thermo was always 15-25 degrees off. I love my Maverick ET-732. Worth every penny. It keeps track of my pit temp and my food temp. You can set a low temp and a high temp warning...- mrshep70
- Post #182
- Forum: Wood Smokers
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Introduction
Welcome Ed, I'm sure that you are not the only one out there that loves BBQ, but have to watch your salt and fat intake. Use the search bar at the top of the page, it can be your best friend. If I find any recipes with what you are looking for, I will send them your way. Mr. Shep :welcome1: -
Newbie thread a few weks late. lol
Hey Rob, I saw your posts on the Trailmaster vertical smoker thread. I didn't know you were new to the forum. Welcome. I looked at the Dyna-Glow, but went for the Brinkmann instead. I couldn't physically touch and look at the Dyna and I was afraid to buy it sight unseen. What do you think of it... -
New Brinkmann Trailmaster Vertical Smoker
Royal Oak hardwood lump charcoal is what I used. Good heat, longish burn time, and not a lot of ash. I got two18 lb bags of it at Home Depot for around $12 each. Well worth it. I filled my charcoal basket and my chimney starter with it. Lit the chimney, put the basket all the way to the left...- mrshep70
- Post #176
- Forum: Wood Smokers
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New Brinkmann Trailmaster Vertical Smoker
I had the same problem you described. I ended up taking the minion plates out and just refilling it when the pit temp dropped. I probably got around 3-4 hours on average. However disappointing that was, my Pitmaster IQ120 made up for it. Talk about incredible. CC held 225 almost spot on for 12...- mrshep70
- Post #173
- Forum: Wood Smokers
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Getting my BUTT in gear (Heavy Q-View)
Love the look of your butts Scott, What is Chef JJ's finishing sauce? That sounds good. I've got to make three butts for a family reunion and a house warming. They are on different days, but I would like to make them all at once and reheat when needed. However, I don't want the meat to dry... -
New Brinkmann Trailmaster Vertical Smoker
I used a 1 pound chub of Bob Evans breakfast sausage, but you can use any kind of ground meat I suppose. I saw one thread where the guy ground his own corned beef and made a Reuben fatty with sauerkraut, Russian dressing, and Swiss cheese. Here is a great thread on this forum on how to shape...- mrshep70
- Post #170
- Forum: Wood Smokers
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New Brinkmann Trailmaster Vertical Smoker
Hello Everyone, I did my first cook on my smoker, and I have to say... I am very pleased. I used the Pitmaster IQ120 to keep the temps in check and a Maverick ET-732 to remotely monitor the pit temp and the meat temp. I wanted to do a test burn just to see how long my fuel would last with a...- mrshep70
- Post #168
- Forum: Wood Smokers
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New Brinkmann Trailmaster Vertical Smoker
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New Brinkmann Trailmaster Vertical Smoker
Campsmoke, I think the seasoning directions are in the manual. However, if I remember correctly, 3 to 4hrs at 225 and 1hr at 400. This is after coating the entire CC with vegetable oil. I was able to get the 225, but I could only hold 400 for around 30 minutes or so. Good luck with it, and be...- mrshep70
- Post #166
- Forum: Wood Smokers
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New Brinkmann Trailmaster Vertical Smoker
Leelee, I haven't tried anything yet, but I'm going to attempt ribs, brisket and a fatty this weekend. I'll let you know how much burn time I get. I am going to try Royal Oak charcoal this time. I used to use Kingsford, but I keep hearing that Royal Oak is better. Hopefully I can post some Qview...- mrshep70
- Post #163
- Forum: Wood Smokers
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Long Time Griller - Rather New BBQer
Welcome Clint, You will find all kinds of amazing info on this forum. You'll be mastering this in no time. :welcome1:
