been cooking on fire since i was 10, thanks BSA, but just recently started smokin, and now I'm mad I've waited this long to invest in a smoker. i think all my years of tending to a fire for anything form spaghettios to a cornish game hen, has honed my fire cooking skills. i also think that for this reason, i can cook over anything, anywhere, because i've learned that heat is heat no matter how it's generated.
i've done several smoke sessions on my weber OTS, but i like to cook big pieces of meat and lots of it, so i've been ready to upgrade for some time. i've done about 4-5 turkeys, all > 20 lbs. the lid barely fit on most of these, but i turned out a succulent, juicy thunder chicken. i have done upto 5 racks of ribs at a time, but it's asking for trouble and a lot of rotation. i was usually happy with the results, but knew i could get much better. i also, did 1 brisket on this fine piece of american cookery, and was super-impressed.
my outdoor cookware also includes a homemade grill which measure 2'x5' of grilling surface. this is great for hamburgers and dogs and other grilling, but without a lid that's about it. although, i think it will come in handy to glaze some ribs that have already been smoked at some parties this summer.
I bought the Brinkmann TMLE, and spent several hours on forums, mainly this one, researching the art of smoking fine meat. I've used it 2 times, and already know that someday in the not-so-distant future, i will be upgrading to a bigger but mainly better unit. most likely a horizon????
Pics will be forthcoming, but my mods so far
- charcoal basket
- rope gasket around cooking chamber door, and thinking about doing the fire chamber door as well
- sealed all seams and joints with furnace cement. i treid hi-heat silicone, RTV, but I am so much happier with the furnace cement
- 2 tel-tru thermos . questioning where to mount these though.....in the door? or on either side??? i will re-post this in a forum
- door latch to securely close door
- in process of making convection plate and thinking about moving smoke stack, will also re-post this question.
Smoked so far on the TMLE
1st time was 3 racks of baby backs, 1 10lb picnic, 1 3 lb loin roast, and 5 western ribs. got an unusually warm jan day but had 15-20 mph winds. was impressed with temp control.
2nd run included 16 lbs of butt, and 1 whole chicken. the pork was amazing to say the least....pulled it off when it hit 196 and it melted in my mouth. smoked the butts for 16 hrs, starting saturday before the superbowl at 11:30 pm. fought snow and 20 degrees temp to keep the smoker up to temp, but it did pretty well.
ps i now know why they call the money muscle that....
i've done several smoke sessions on my weber OTS, but i like to cook big pieces of meat and lots of it, so i've been ready to upgrade for some time. i've done about 4-5 turkeys, all > 20 lbs. the lid barely fit on most of these, but i turned out a succulent, juicy thunder chicken. i have done upto 5 racks of ribs at a time, but it's asking for trouble and a lot of rotation. i was usually happy with the results, but knew i could get much better. i also, did 1 brisket on this fine piece of american cookery, and was super-impressed.
my outdoor cookware also includes a homemade grill which measure 2'x5' of grilling surface. this is great for hamburgers and dogs and other grilling, but without a lid that's about it. although, i think it will come in handy to glaze some ribs that have already been smoked at some parties this summer.
I bought the Brinkmann TMLE, and spent several hours on forums, mainly this one, researching the art of smoking fine meat. I've used it 2 times, and already know that someday in the not-so-distant future, i will be upgrading to a bigger but mainly better unit. most likely a horizon????
Pics will be forthcoming, but my mods so far
- charcoal basket
- rope gasket around cooking chamber door, and thinking about doing the fire chamber door as well
- sealed all seams and joints with furnace cement. i treid hi-heat silicone, RTV, but I am so much happier with the furnace cement
- 2 tel-tru thermos . questioning where to mount these though.....in the door? or on either side??? i will re-post this in a forum
- door latch to securely close door
- in process of making convection plate and thinking about moving smoke stack, will also re-post this question.
Smoked so far on the TMLE
1st time was 3 racks of baby backs, 1 10lb picnic, 1 3 lb loin roast, and 5 western ribs. got an unusually warm jan day but had 15-20 mph winds. was impressed with temp control.
2nd run included 16 lbs of butt, and 1 whole chicken. the pork was amazing to say the least....pulled it off when it hit 196 and it melted in my mouth. smoked the butts for 16 hrs, starting saturday before the superbowl at 11:30 pm. fought snow and 20 degrees temp to keep the smoker up to temp, but it did pretty well.
ps i now know why they call the money muscle that....
