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Anybody know where I can find different types of wood at are there suppliers that sell by the cord or bunch? Around here got the standard mesquite hickory chips n chunks from the store looking to expand that a bit.
Alright just read the BBQ stall that Bama BBQ showed me. It says dont let the meat go above 195f or it will go mushy. But I thought it was 195-205 which is best.
Thanks for all the reponses yes I have to cut it. Its just to big to fit maybe a good reason to upgrade. Will post some pics when I can wont smoke till mid next week gotta work ya know. Thanks Jason
Gonna try my first pork butt on my brinkmanship upright. The thing is 15lbs so I'm going to cut it in half to fit in the smoker. I've heard wrap it in foil once it reaches 165 but I don't know why pretty new at this so let's get some tips from you pros. Thanks Jason
THANKS GUYS FOR THE INFO I PUNCHED OUT THE HOLES IN THE FIRE PAN TO 3/4 AND SMOKED IN IT YESTERDAY IT WORKED GREAT THE TEMP CAME RIGHT UP AND I COULD GET A CONSISTANT 200-230. NOW OF COURSE SINCE THERES MORE AIR FLOW I HAVE TO FEED IT MORE BUT THATS ALL GOOD. MAY TRY AND BUILD A DAMPANER PLATE...
Hey folks I've got a Brinkman smoker that I cant get the temp up. A few weeks ago I smoked some roasts and got the temp to 225, the other day I smoked with the water pan and only could get 150. I know I'm loosing smoke around the door so I think I will add a seal. But I'm still not sure if my...
I've got a Brinkman smoker that I cant get the temp up on. A few weeks ago I smoked some roasts and got up to 225, yesterday I smoked with a water pan and could get 150. I was using lump charcoal and wood chip n chunks. I know I loss a lot of smoke from around the door so I was thinking of...
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