Smokebuzz

[walking dude]

grab the camera........take some pics of that new toy you got today.........specially as you are putting it together

 

[smokebuzz]

Already together, took it to 350 for an hour, put water in it, put grub on a half hour later, this is going to be a learning experience.
Only 14 nuts/bults, washed it out before pouring the coals to it, and i think the pouring the coals to it may be a problem, might be able to cook breakfast in the morning with out adding any wood. Ill get pics as stuff gets done, and i drink a few more.

 

[walking dude]

thats why i like my gourmet........just take off the upper body to add fuel.......but........WHERE"S THE PICS?

 

[smokebuzz]

Here ya go dude, the fatty don't look so good, tell how it tastses later.
This thing will use less wood to do this cook than what my Horizon takes just to get warmed up. Being lazy, i just threw every thing on one rack

 

[walking dude]

looks good.........should of turned that bacon, tho into pig candy......going to make some tomorrow after i get done with the ss

 

[smokebuzz]

It is pig candy, or what the dots call pig sticks, rub and brown suger.

 

[smokebuzz]

BUURRRRRP, yup, tastey. Not sure if i like these brick'ette things i used, butt it did get a few small chunks of muhlberry, after i got it widdleled down to fit in this WSM.
Also figured out string cheese dont melt in the middle of a fatty.

 

[walking dude]

looks good.........tho the bacon could of used abit more crispsen upped.......LOVE the string cheese.......you should try cold smoking it......you now the perfect unit to do it.........and the temps are good ......tho middle of the week.......in the 70's

 

[bb53chevpro]

Nice new toy Buzz. Grub looks good.
Andy.

 

[pigcicles]

Nice Buzz ... very nice. Got a new toy and now you're headed down a whole new Yellow Brick Road. Oh wait - you ain't in KS any more Dorothy.

Looking forward to tons more Q-view from the new toy.

 

[smokebuzz]

Don't know why the bacon did'nt crisp up,i'll blame it on a water pan, probly try a sand pan mod for ribs tommarow, if i can find some sand qwick

 

[walking dude]

try tip's tip..........just put acouple of bricks in it.......if you have some sitting round..........i am going to try this first.......in ol bud, instead of firebricks..........just place em in the water pan........till you get sand.........but i always semi-crisp up my bacon first when doing abts......both the gourmet, and ol bud

 

[earache_my_eye]

Hey buzz......congrats on the new toy!! That oughta keep ya busy learning how to smoke all over again.....lol

Eric

 

[minn.bill]

nice buzz looks very tasty

 

[travcoman45]

Fine vittles indeed! And yup, bricks work good and cheap to!

 

[smokebuzz]

I have used fire bricks for years in my offsets, just didn't know how it would work in a WSM.

 

[canyonshark]

Good morning, all!

I've been smoking meats for about 10 years. Started in TX, now restarting my little obsession in NC. I started with a one of the "atom bomb" style smokers (can't recall if it was Brinkmann or not), graduated to a nice-sized New Braunfels rig with separate fire box, but had to give it up - a sad day, I assure you - while downsizing for the move to NC. While the previous owner of our new home/property left an "atom bomb" behind, it was not in the best of shape. Yesterday, itching to get back into smoking shape with ANYTHING, I purchased a Gourmet Smoker from Brinkmann. For the most part, it was quite familiar. A few design differences, but the only major one is the subject of this forum entry.

It is not sealed. Much to my astonishment, there's about a 1/4" to 1/3" "ring" open around the lid. This is not a "mistake." It's designed this way. No question about it. All my previous "atom bomb" style smokers have had "sealed" lids. What gives? Is this a "good thing" (if I may use a Martha Stewartism) or do I need to find something heat resistant to add to the rig to seal it? If so, does anyone have any ideas?

I just can't imagine losing that much heat/smoke. It seems very inefficient and counter-productive. Can't understand the new design.

Thanks in advance for access the the vast brain trust this forum no doubt has contributing to it.

Smoke on!

Canyonshark

 

[earache_my_eye]

Hi, canyonshark, and welcome to the SMF. Would you be so kind as to hop on over to the Roll Call forum

http://www.smokingmeatforums.com/for...splay.php?f=47

and introduce yourself?...It's kind of a tradition here.....also a great way for our forum members to get to know you and your equipment a little better and be able to offer advice accordingly.

I remember seeing a thread on here about your particular smoker, but haven't been able to dig it up yet...it had a solution for your exact problem.

Post up your info in Roll Call and someone will be along shortly and help you out. There are lots of kind and helpful folks in here....just ask, and your questions will be answered.

Again, welcome!!
Eric

 

[kookie]

Congrats on the new smoker Buzz..........Grub looks good...........