badger49
Newbie
Badger49
Greetings to all. My Name is Mac and I am retired x2. I have a Weber Genesis Grill which I use religiously year round. I Started smoking meat about 5 years ago for Thanksgiving, a turkey on the grill using wood chips in aluminum packs. The results were very good and enjoyed by all of the family members. I love smoked salmon and any most smoked meats. I have eaten smoked eggs, smoked cheese, smoked vegetables and smoked sausages. This smoking idea was intriguing, so I purchased a Brinkman vertical electric smoker and continued to read this forum and other information to learn more on this subject. I must say that 95% of all the items I smoked in the Brinkman was a success. The failures can be attributed to the types of rubs and brines I was using. The Brinkman was a chore to maintain temperatures and checking temps on items on both racks without opening up the entire smoker and losing the temps again. The Brinkman did teach me 2 things be patient, allow for changing weather conditions and know what the meat temperature is. Finally, The Brinkman heating coil burned out and I was still learning. I then purchased a Char Broil vertical gas smoker (C600) which I have been using for almost 2 years. I have continued to read the forums and other articles and have made some minor modifications which significantly increased the usability of this smoker. I am still a new guy at this smoking process but success has encouraged me experiment even more. Maybe some day I will need to step up Charcoal or wood burner smoker that I can also use for cold smoking.
Greetings to all. My Name is Mac and I am retired x2. I have a Weber Genesis Grill which I use religiously year round. I Started smoking meat about 5 years ago for Thanksgiving, a turkey on the grill using wood chips in aluminum packs. The results were very good and enjoyed by all of the family members. I love smoked salmon and any most smoked meats. I have eaten smoked eggs, smoked cheese, smoked vegetables and smoked sausages. This smoking idea was intriguing, so I purchased a Brinkman vertical electric smoker and continued to read this forum and other information to learn more on this subject. I must say that 95% of all the items I smoked in the Brinkman was a success. The failures can be attributed to the types of rubs and brines I was using. The Brinkman was a chore to maintain temperatures and checking temps on items on both racks without opening up the entire smoker and losing the temps again. The Brinkman did teach me 2 things be patient, allow for changing weather conditions and know what the meat temperature is. Finally, The Brinkman heating coil burned out and I was still learning. I then purchased a Char Broil vertical gas smoker (C600) which I have been using for almost 2 years. I have continued to read the forums and other articles and have made some minor modifications which significantly increased the usability of this smoker. I am still a new guy at this smoking process but success has encouraged me experiment even more. Maybe some day I will need to step up Charcoal or wood burner smoker that I can also use for cold smoking.
