Hi all - this forum looks like where its at for smoking meat and grilling.
I have been grilling over indirect heat for a couple years now on a weber kettle grill and want to get involved in some real smoking. I recently got a Brinkmann Smokin Pit 40 inch and have used it a couple times - I'll tell you I thought keeping the temp low enough was gonna be a problem but I am having the opposite. Any tips? I have used charcoal and wood chunks, chunk wood charcoal and charcoal and wood chunks.
I smoked my first fattys today - wish I had visited this site first... never thought about stuffing em..... mmmmmm.....
I have been grilling over indirect heat for a couple years now on a weber kettle grill and want to get involved in some real smoking. I recently got a Brinkmann Smokin Pit 40 inch and have used it a couple times - I'll tell you I thought keeping the temp low enough was gonna be a problem but I am having the opposite. Any tips? I have used charcoal and wood chunks, chunk wood charcoal and charcoal and wood chunks.
I smoked my first fattys today - wish I had visited this site first... never thought about stuffing em..... mmmmmm.....