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  1. kwkk

    New Brinkmann Trailmaster Vertical Smoker

    I have never seen a brisket hung.I am born raised texas and that,albeit practical, is wrong on so many levels.lol .my advice would be to buy two smaller ones.that fat has to render down horizontally.but if it flew ....god bless .
  2. kwkk

    New Brinkmann Trailmaster Vertical Smoker

    Thanks.
  3. kwkk

    New Brinkmann Trailmaster Vertical Smoker

    .....all questions answered .can a rheostat be installed to slow it down? Probably a question for the manufacture.well.done.you covered all the bases.you have skills that would make the swede jealous. I just ran 3 racks of baby backs and everyone loved them but me.hickory...not good.apple / or...
  4. kwkk

    New Brinkmann Trailmaster Vertical Smoker

    .....also what is the piece with all the notches and slots ( Iin your unpacking pic.)purpose?
  5. kwkk

    New Brinkmann Trailmaster Vertical Smoker

    I take it the piece of plate steel inside the fire box around the inducer comes with the kit?
  6. kwkk

    New Brinkmann Trailmaster Vertical Smoker

    Dude...that is a great tutorial .well done.now we need to hear about how the cook time and temp control goes.increase in fuel burn time. ?
  7. kwkk

    Pork butt stall (185)

    No problem.I am a sissy in bed by 10.bacteria is a legit concern.
    • kwkk
    • Post #48
    • Forum: Pork
  8. 20140713_173558.jpg

    20140713_173558.jpg

    • kwkk
    • Media item
    • Comments: 0
    • Album: Pork butt stall (185)
  9. kwkk

    Pork butt stall (185)

    The butt came out awsome.7 hrs. on the trailmaster.covered it.put it in the fridge.pulled it at 6 am .oven at 225 for 8 hrs. In a pan covered and water / apple juice base.you be the judge...
    • kwkk
    • Post #42
    • Forum: Pork
  10. Pork butt stall (185)

    Pork butt stall (185)

    • kwkk
    • Album
    • Comments: 0
  11. 20140713_173604.jpg

    20140713_173604.jpg

    • kwkk
    • Media item
    • Comments: 0
    • Album: Pork butt stall (185)
  12. kwkk

    Pork butt stall (185)

    Foam, thankyou for the input.its not so much what I wanted to do ....I had 7 hrs.on it.to much time for overnight in the oven.my mistake was starting it to late.next one ill plan better.
    • kwkk
    • Post #41
    • Forum: Pork
  13. kwkk

    Pork butt stall (185)

    ....guessin ill find out....sissy being the prime.im old....give me a break.
    • kwkk
    • Post #38
    • Forum: Pork
  14. kwkk

    New Brinkmann Trailmaster Vertical Smoker

    My 2 cents .....NO. burn it cure it first. After a few runs you will see where touch ups are needed. I recomend the krylon high temp paint .made for grills.interior is a waste of time.steel brush the rust / burn areas on the exterior and give it 24 hours. . .
  15. kwkk

    Pork butt stall (185)

    Question....if I sissy out around 9 pm tonite and the butt about 5 lbs. will have smoked for 7 hours can I refrigerate , pull it in the am. bring it to room temp and finish it oven / or / smoker?
    • kwkk
    • Post #36
    • Forum: Pork
  16. kwkk

    New Brinkmann Trailmaster Vertical Smoker

    I found the great cheap / temporary fix for air flow issues....a hair dryer on a block next to the fire box vent, multi speed, you can move it closer if need be.on days with no wind.....worked incredibly well .try it then you will have a good idea how much air flow you need for a permanent fix.
  17. kwkk

    New Brinkmann Trailmaster Vertical Smoker

    ....my neighbor hates me when the wind blows out of the north.condo,s....what was I thinking? Happy 4th to y, all.
  18. 20140629_114434.jpg

    20140629_114434.jpg

    • kwkk
    • Media item
    • Comments: 0
    • Album: New Brinkmann Trailmaster Vertical Smoker
  19. kwkk

    New Brinkmann Trailmaster Vertical Smoker

    Pastrami came out great.10 hrs. at 225/ 250 on the smoker and a hour in the oven on steam.
  20. kwkk

    New Brinkmann Trailmaster Vertical Smoker

    Did a bit of looking around on the site and a wood (cherry and oak) and lump combo work best.doing a corned brisket now for pastrami.the temp. flucuation issues are now rising to the high side of all things.having trouble getting it below 265...but a brisket can handle occasional spikes for 15...
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