Another new Buckeye!

Discussion in 'Roll Call' started by steve nellett, Dec 24, 2011.

  1. OK, so I finally found my way here!  I have been wanting to get started smoking for years now, and we finally bought one of the relatively inexpensive Brinkman electric smokers to get started.  I've had it for awhile now, but after my first fiasco with a brisket, I was gun shy about trying again.

    I finally got it back in action recently, started with a good size chicken & a couple of turkey drum sticks.  These turned out great!  A few days later, my sister-in-law let me know she had a big 20+ lb turkey thawing in her fridge and her roaster was dead, and she asked for my help.  I was glad to assist!  We spent about 8 hours with the turkey in the top of the smoker, in the garage, and it also was delish!

    I would like to get some input on how better to get more smoke flavor into the food I am cooking.  I'm not sure what the bast combo is of wood, water, etc.  I've seen some mentions here of using sand in the water bowl, and I don't quite understand what the point of this is?

    I'm also wondering if it is feasible to use the body of this smoker over a small charcoal grill for some different results?
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    [​IMG]   Glad to have you with us!

    There are several folks on here who have experience with your smoker. They will be able to help you out.

    The sand in the water pan acts like a heat sink just like water does & if you cover it with foil it make the cleanup very easy.
  3. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

  4. scarbelly

    scarbelly Smoking Guru OTBS Member

    [​IMG]  to SMF - glad to have you here
  5. fpnmf

    fpnmf Smoking Guru OTBS Member


    This site has tons of info.

    I suggest you spend some time reading all the different forums and the WIKIs.

    Ask questions and use the handy dandy search tool for specific interests!!

    Take the awesome free E-Course!!!

    Have a great day!!!

          Make bacon the easy way!!
  6. jak757

    jak757 Smoking Fanatic Group Lead

    Welcome Steve -- great to have another Buckeye on board!  Got a few folks very close to you.  
  7. Welcome Aboard Steve!
  8. venture

    venture Smoking Guru OTBS Member

    Welcome, Steve!

    Good luck and good smoking.
  9. africanmeat

    africanmeat Master of the Pit OTBS Member

  10. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    Welcome to SMF glad you can join us.  We are big on Pics and love to help everyone out.  Remember the only question that is dumb is one not asked.  You will not find a friendlier place to talk Que on the web.

    You are going to fit in just fine.
  11. frosty

    frosty Master of the Pit

    Welcome, Steve.  Please let us look over your shoulder by sending us photos of your rig, and your efforts.  There is so much knowledge and experience from around the globe here.  Your questions will be answered by friends.

  12. I do have a few pics, haven't gotten around to figuring out how to post them here.  Can't be too hard, I'll get it figured out soon!
  13. OK, here goes nothing!


    Last winter, seasoning the new smoker!
  14. OK, so here is what I was trying to cook...


    Can anyone see where I went wrong right off the bat?  This was a fail of near epic proportions, ALMOST scared me away from using the smoker again..
  15. I finally worked up the nerve & motivation to give it another try.  Brined up a nice sized chicken & two turkey drum sticks..


    A few hours later..




    A little crooked on the beer can rack, but otherwise worked out well!
  16. steamaway

    steamaway Smoke Blower

    Welcome, from your neighbor in Indiana. Man if that was the turkey you were trying to smoke then yes, it's a big problem. LOL. Take that ecourse and practice practice practice. Smoking is an art that is best learned from trial and error. 
  17. sprky

    sprky Master of the Pit OTBS Member

    [​IMG]  to SMF. You have come to the right place for smoking info. This site is loaded with great info just use the search bar at top of page to find what you are looking for. If you can't locate the answer just ask folks here are willing to share there knowledge. I suggest you check out the 5 day e-course on smoking its chuck full of great info. Smoking Basics 5-Day eCourse

    your Q-view [​IMG]  nice job
  18. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Looks delicious steve. look into buying a temp probe and kep it in the meat while smoking..... Try to smoke by temp not by time. Is there a temp display on the unit. If not I would try to add a dial thermometer to the lid so you can see what temps you are cooking at. Dont rely on the cord dial and the light going on and off trying to maintain a temp. Does your electric element come with a wood chip pan....... Dont loose faith in the smoker. It can put out some great Q

  19. I have installed a temp gauge in the lid already and try not to worry too much about time.

    my smoker didn't come with a chip pan, and there is no light for the heating element.  It's pretty basic!
  20. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    You can try a small pan on the element with some wood chips.  You can also take an empty vegetable can, go to Lowe's or hd and pick up a cheap soldering iron and cut a hole in the bottom of the can and fill it with chips and insert the Iron into the can for some smoke.... Or a amns or the amnps........ They are great smoke generators and they can be used in many different set ups

    Just throwing out some ideas


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