Have some nice, fat NYstrips and a porterhouse sitting in my own marinade concoction for 18 hours before tossing them on the smoker Monday evening. I will admit that I'm a bit apprehensive about trying this method. From what I've read, you guys generally like doing this, and I doubt I'll be disappointed. Will update once the fun begins.
On a seperate note, I've modded my Brinkmann SnP to the point that it's completely manageable and gives me less headaches. Next project is to extend the stack. If time and boredom warrant this fall, I may even have some new heavy gauge lids fabbed up to help keep the heat in. Otherwise, with the mods I did a few month ago, it's not a bad unit for $180 - damn thing smokes and grills!
On a seperate note, I've modded my Brinkmann SnP to the point that it's completely manageable and gives me less headaches. Next project is to extend the stack. If time and boredom warrant this fall, I may even have some new heavy gauge lids fabbed up to help keep the heat in. Otherwise, with the mods I did a few month ago, it's not a bad unit for $180 - damn thing smokes and grills!
