Hello everyone, My name is Brian, Im 31 and live in the Bay Area....I recently inherited a " Gourmet Brinkman Smoker " from a neighbor who was moving away. I guess he bought it and never used it. Cant beat FREE
Last week I finally got around to modding it. Put a New therm on top and added a rack in the charcoal tray. Seasoned the inside as well. After that was all done, I brined a small whole chicken for 24 hours. Popped that thing on the rack and let it do its thing....I believe total cook time was about 2.5 hours between 250/275 degrees. Used applewood chips and charcoal. WOW, by far the moistest chicken ive ever had in my life. Was a hit with the family too.......
I found this site via google when I was trying to get some instructions, WOW what a wealth of knowledge. Thanks......
Brian
Last week I finally got around to modding it. Put a New therm on top and added a rack in the charcoal tray. Seasoned the inside as well. After that was all done, I brined a small whole chicken for 24 hours. Popped that thing on the rack and let it do its thing....I believe total cook time was about 2.5 hours between 250/275 degrees. Used applewood chips and charcoal. WOW, by far the moistest chicken ive ever had in my life. Was a hit with the family too.......
I found this site via google when I was trying to get some instructions, WOW what a wealth of knowledge. Thanks......
Brian