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  1. grimm5577

    Brinkmann Trailmaster Limited Edition

    Congrats on your new toy. I'm sure you will love it once you get it dialed in. 1) I sealed every hole and bolt. i can't imagine it being too big of a problem though. 2) Yea I'm sure you can start cooking on it, it will season more and more with every cook. 3) I used the fireplace, stove felt...
  2. grimm5577

    First Time Making Suasage

    Santa gave me a sausage maker for Christmas. As you could expect, I was pretty siked, I've been interested in making my own sausage for a while. So the day after Christmas what else would you expect me to do but to try it out. Went to the local store and picked up around 10lbs of ground pork. I...
  3. grimm5577

    Brinkmann Trailmaster Limited Edition

    I used the High Temp felt (similar to whats used on a BGE) and added latches.
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  5. grimm5577

    SMOKIN-IT SMOKER

    I don't usually trim unless i see chunks of fat. As Divotmaker said, they have plenty of fat to keep them moist. I've never brined one, but do sometimes inject them. Will have to give the brining a shot one time. I enjoy trying out the different methods and processes that people come up with. I...
  6. grimm5577

    SMOKIN-IT SMOKER

    I have some thermal rbber coated gloves i use to remove food from the smoker. another idea is to just remove the grate its on, cover the top part with foil and slowly roll and foil it and remove it and place it on a tray/plate/cookie sheet/aluminum pan. It starting to fall apart when removing...
  7. grimm5577

    SMOKIN-IT SMOKER

    I don't think it will, but i've never tried, I use the a-maze-n pellet smoker for my cold smoking. You could try using a torch to get the wood/charcoal lit and then place it in the smokers wood tray, hopefully the heat from the smoker will maintain the smoldering of the wood.
  8. grimm5577

    Brinkmann Trailmaster Limited Edition

    The galvanized coating will eventually burn off if gotten to the right temperature. I found an aluminum dryer vent elbow to extend the exhaust to the grate level.
  9. grimm5577

    SMOKIN-IT SMOKER

    Congrats Bocaboy!
  10. grimm5577

    WSM cold weather

    I think you probably didn't have enough lit coals to start the fire with. I light up a half a chimney and let it get glowing red, then dump in the middle of my ring of lump charcoal. Drop some un-lit on the top just to be sure and give it at least 30 mins. Check the temp and if it's running too...
  11. grimm5577

    WSM cold weather

    I've read about people using 55 gallon plastic drums with the top and bottoms cut out as wind shields for their WSM's. I plan on giving that a try. Figure i could use that as a wind shield for my deep fryer as well when needed.
  12. grimm5577

    ATTENTION !!!!!!!!!!!! THOSE WHO DEEP FRY

    I plan to do the same thing Gringo. was wondering if spatchcocking the bird will make a difference when frying it?
  13. grimm5577

    SMOKIN-IT SMOKER

    I like Pecan on my birds. It's mellow and adds a great nutty flavor, also doesn't darken the bird/skin as much as say apple wood. I would do it at 250* until it hits about 150 IT, then if you can try to finish to 160 IT on a grill to crisp up the skin. Then wrap in foil and let it carry over...
  14. grimm5577

    SMOKIN-IT SMOKER

    Yea I'm not sure what the trouble was with the a-maze-n i've read plenty of people doing the same thing. Just wonder if the pellets i got were the problem.
  15. grimm5577

    ATTENTION !!!!!!!!!!!! THOSE WHO DEEP FRY

    I never had a problem frying a turkey in the past 6 years, Definitely pre-measure your oil, and definitely turn the burner off when lowering the turkey into the oil, or removing it from the oil. Then re-light the burner once settled. If you're afraid of being close to the pot, or it tipping over...
  16. grimm5577

    SMOKIN-IT SMOKER

    Tried smoking some cheese in the smokin-it #2 usng the a-maze-n tray with pellets. Not sure why but I couldn't keep the pellets in the a-maze-n burning. After lighting it up for the third time, I moved it to my weber kettle and it stayed lit. I'm guess it wasn't getting enough air?
  17. grimm5577

    SMOKIN-IT SMOKER

    I haven't had to seal my smokin-it #2, but I have had to seal every other smoker I have had. Including the WSM.
  18. grimm5577

    brinkmann ecb

    I had an ECB for years and just recently purchased a WSM. I found the ECB was very particular with how much coals to start with. Lite too many and it will be hot, to little and it will be too low. As far as maintaining the fire and temps. It's definitely more of a chore than the weber.
  19. grimm5577

    SMOKIN-IT SMOKER

    I imagine your oven is bigger than the #3 leaving more room around your pan. Plus oven use convection, a fan to move the heat around. The smokin-it doesn't do that. Give it a try with out a pan and see if you hit temps.
  20. grimm5577

    Water and sand

    Man i feel like such an idiot for never thinking about the foil. I always have such a mess after a cook. 
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