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  1. eaglesmoker

    Temp way up using Minion Method

    I was smoking a brisket a few weeks ago and I built a charcoal basket to help with the long burns and used the minion method after reading many of the posts listed here. I filled my basket with unlit Kingsford charcoal and took some from the middle, about 20 lumps, to place in the chimney...
  2. eaglesmoker

    What am I doing wrong?

    I just can't seem to get my fire right. I was starting a fire to cook some ribs and placed my charcoal in a chimney. I filled the whole thing up and waited until they were all greyed over. When I dumped them in my offset box, it seemed the charcoal burned quickly and was hardly there. I'm using...
  3. eaglesmoker

    Smoking Ribs, Chicken and Sausage

    I am having a Memorial Day gathering at my house and will be smoking some meat. I will be doing some Pork Spare Ribs, Chicken Breast and Leg Quarters, Sausage and Boudain. I have a Brinkman Trailmaster Limited Edition and need to know the best time to smoke all these meats. Do I start with the...
  4. eaglesmoker

    Hello from Texas

    Hello, I'm from Southeast Texas. New to this forum and new to smoking. I've done a lot of research on smoking before I purchased my first smoker. I ended up with the Brinkman Trailmaster Limited Edition. From what I saw, it had good thick steel. I bought a Maverick Thermometer since that is what...
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