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  1. speedway73

    Brinkman temperature control

    I have the same smoker....How did you attach the cement board to the sides/back?
  2. speedway73

    Smoked Red Perch....??? Anyone??

    Thanks Rich. Wasn't sure...that's why I posted. I got the last 6 fillets from the grocier. they're small...but look delicious. Wish I could get those huge jumbo perch from the upper western UP that I caught as a kid. Gotta good beer batter recipe??
  3. speedway73

    Shrimp warped in bacon

    Old Bay Rub ?? I like the sounds of THAT!!
  4. speedway73

    Shrimp warped in bacon

    That sounds really good!! Do you smoke them?? If so....how long and what wood do you use?? What temp ?
  5. speedway73

    Smoked Red Perch....??? Anyone??

    Thought about a Red Perch smoke this weekend. I can get US farm raised Red Perch from my local grocier..... Anybody ever tried it?? I'm using a cheapo Brinkmann 2 door verticle w/Kingsford Blue Bag and Cowboy Lump....( Yeah,Yeah....I know....but it's all I can get.) Anyway....What brine and...
  6. speedway73

    New and a little confused

    Looks good. I have the same smoker. I keep the intake vents half open and the exhaust fully open. I like the basket...you can hold more fuel than w/the wok...as I'm using.
  7. speedway73

    Mixing Lump and Briquettes?

    I've been using a 60/40, 70/30 mix of Kingsford and lump. Works 4 me.
  8. speedway73

    First Smoke (Ribs) Q-view

    Nice ribs! Bassett's r the best!!
  9. speedway73

    Quick charcoal comparison: RO vs Cowboy

    Cowboy is all that's available here in north GA in my area so I go with it. I have no complaints. I'm just a backwoods smoker...nothing fancy... I usually go w/a 60/40 chimney mix of Kingsford Blue bag and Cowboy.
  10. speedway73

    Soaked Chips or Wood Chunks

    I use chunks...soaked 4 24 hrs. As soon as smoke starts...in the ribs go...cold. Works 4 me.
  11. speedway73

    Brinkman temperature control

    Go get the wok. When I bought this same smoker last year....I had the exact same issues. Bought the wok....problem solved. I've also went to a 70/30 mix of Kingsford Blue Bag and Cowboy Lump using a chimney starter ... + using the Minion Method. ( Yeah...I know...the haters are cringing at the...
  12. speedway73

    Newbie to Smoked Salmon

    Hey All....my first hot smoked Salmon. Turned out great...I think. Smoked for 2.5 hrs.,300* temp, 50/50 mix of Cowboy Lump and Kingsford, Hickory/Mesquite wood chips added for the 1st hour, 2nd hour just heat, last 1/2 hr I wrapped 1 in foil w/a stick of butter added and a healthy dose of lemon...
  13. speedway73

    A little QView

    Nice Rick...very nice!!
  14. speedway73

    Newbie to Smoked Salmon

    Salmon fillets ready for the smoker.
  15. speedway73

    2nd smoke...1st wasn't right...help!

    Uummm....no. :) When I went to taste test them and they turned out sooooo good......The camera was the last thing on my mind. I will definitely take pics next time...maybe even tomorrow.
  16. speedway73

    Newbie to Smoked Salmon

    Thanks guys. I will give it a try. erain: How long of a smoke @ what temp...give or take ?? Any preference on chip flavor?? All have right now is hickory....apple seems to be the general consensous for salmon
  17. speedway73

    2nd smoke...1st wasn't right...help!

    Hey all....The ribs last weekend turned out FANTASTIC!! Absolutely FANTASTIC. Pinkmeat: That veggie wok from the 'Depot did the trick. No more heating problems. in fact...I really had to choke it down to get the temp DOWN to 225*. Jack2u2: The foil trick worked like a charm. Thanks !! I did...
  18. speedway73

    Newbie to Smoked Salmon

    Hey All....I need a good recipe for hot smoked Salmon. I'll be using my Brinkmann vertical box smoker and 2.6 Lbs of Salmon. How long of a smoke...what temp...right out of the package or brine....rub ?? Thanks guys!!! Roger Sibilsky Dahlonega,GA.
  19. speedway73

    2nd smoke...1st wasn't right...help!

    Thanks for the tips,Jack. Chimney is firing up now. How much wood to use,when and how often??
  20. speedway73

    2nd smoke...1st wasn't right...help!

    Thanks Pink. After the first smoke...I did a little research and found that a few guys had drilled 1" holes around the bottom half of the original charcoal pan to give it air. I'll do that and use it as a second pan. No juice,eh??
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