Brinkman smoke n grill
Anyone ever use one of these for smoking ? I just want something cheap to practice with.
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http://www.homedepot.com/Outdoors-Gr...1#BVRRWidgetID |
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For $20 more you can get this and it's much better than the Brinkman. It's only available at Tractor Supply.
http://www.tractorsupply.com/redston...smoker-1028251 |
I have one. I haven't done much with it other than turkeys at Thanksgiving and a pork butt or beef brisket once in a while.
I'm not a pro though, and only do anything with it a few times a year though, so I don't need anything fancy. It works for me. |
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Are the tall smokers better? I prefer to have the pit on the side but I could be wrong, one like this:
http://4.bp.blogspot.com/_aadpxuCT7n...l+At+Bid66.jpg |
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The big green egg is extremely popular and has this same shape, but I'd bet my 401k that the materials to make it are head and shoulders above the cheap one. |
They do the job for cheap.
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Thanks dear! |
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I have one and have had good luck with it. Google some mods for it though, you definitely need to vent the charcoal bowl if you do nothing else.
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I had one like that... I found it hard to keep the temp low. Always said I was smoking/grilling the ribs. For some things, that isn't bad though.
I just bought a side fire box smoker (Chargriller) which I smoked up some baby back ribs yesterday with some Apple/Cherry/Hickory wood. Mmmm.. good. |
I have a 18" weber smokey mountain I'll sell for $100. It's a little on the dirty side, but I'll clean it up for ya if you want to buy it.
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I used the Red Stone Smoker from Tractor Supply today for the first time on some ribs and a pot of beans.
I started with a charcoal stacker full of Kingsford, then added Royal Lump Charcoal and some damp chunks of hickory. Let the coals get hot for about an hour before filling the water bowl (50-50 mix water and apple juice). The smoker did a pretty nice job. I drilled some holes in the charcoal bowl in the bottom to help with air flow. Let the ribs smoke for three hours, then wrapped them up in foil and put them in the oven for another two hours at 265. Smoked beans were outstanding. Heat in the smoker was around 225 to 250. The door does not seal too well, and the body leaks a little smoke, but not too bad. For $65, it did a damn fine job, and cleanup wasn't bad. Here's the rig in my back yard by my tin roof rusted garden shack in the back yard. It was nice and cool late morning, ribs were done before it got hot in the afternoon. Worked out perfect. Going to try pork chops and chicken next time. http://i46.tinypic.com/2zy9c95.jpg |
Just curious, why did you start with the Kingsford instead of going straight to the lump charcoal?
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I ended up using about 1/3rd of a bag of Kingsford to get started, then most of a bag of Royal Oak lump to keep the fire going for 4 hours. The Red Stone smoker is not nearly as efficient as the Weber Smokey Mountain, but for $65 I thought it did a good job. It certainly wouldn't last long if you used it a lot, like every weekend. But for occasional stuff, should last 3 or 4 years. |
Huh, the small broken up pieces in a bag of lump seem to light fairly quickly. I can definitely see an advantage cost-wise though.
And yeah, I just want something to mess around with once in a while. If I want serious Q I'll go to the smokehouse down the street. |
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I started with one of those, but I never could seem to keep the temp steady. I finally just went with the 2 chambered Brinkman and I've used it over 20 years.
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The 22 WSM is what I'm hoping to get by football season. I was going to just get a brinkman etc but figured I'd just buy now what I'd probably buy down the road anyway. I was going to do the 18 but I think the 22 will be more versatile.
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I smoked ribs on this thing yesterday and they turned out great. I just let the charcoal burn down until it was around 220 and then just kept throwing 8-10 pieces of charcoal on at a time, and when it got too hot I put on the soaked chips. It took a little babysitting but the ribs were bad ass. I can tell this is going to be my new hobby.
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I am in the market for a cheaper smoker. Wonder what types the good fellows of CP would recommend for a beginner?
I see Brinkman makes the smoke n grill, and the barrel grill and smoker. Wondering if there are any other beginner models under $100 to take a look at? |
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http://www.brinkmann.net/images/prod...0-3001-S-l.jpg |
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Oh yeah...probably not many tractors in AZ.
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Lets get some of this cat fish SMOKED! |
I am still looking at smokers and have likely settled on this. Thoughts or anyone that has this model that would like to comment on its use?
To me it reads like it doesn't have vents so I would need to regulate the temp with a water pan instead? http://bbq.about.com/od/smokerreview...-And-Grill.htm |
The Red Stone from Tractor Supply has vents for the same or less money. I've been very happy with mine, used it three times in the last month, no complaints. Too bad there's no store where you are. Maybe they'd ship one. UPS can't cost that much more.
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I had really good luck with Turkey's in them, just keep an eye on the water pan or the heat can get away from you. The one in post 9 is the one I have now, and I really like it. Not the best, but good enough. |
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Looked up the shipping to Phoenix and it would only be $15 extra to ship! This could be the winner then. |
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Don't know how much any of that makes sense but a few articles I have read have made those comments. |
I'm thinking about smoking a chicken next weekend. Does anyone have any tips or experience to offer?
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I've used mine about three or four times in the last month. Did ribs twice, and chicken. All came out great. You can also get one of those small steel pots, and put a pot of BBQ beans in there and smoke the beans. Really makes the beans great. Don't forget to get some hickory, pecan or apple wood chips for the fire. Check out this thread: http://www.bbq-brethren.com/forum/sh...d.php?t=130883 |
Thanks Gblowfish, much appreciated. I will probably go with this Red Stone one as the Brinkmann doesn't have any vents for some odd reason.
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Chief fans are professional meat smokers
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My cheap ass brinkman actually holds a nice low temp pretty well. I mess with it about every 45 minutes I guess, but that doesn't seem too bad to me.
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I like a dry rub from these guys. I use it on ribs, but it's also fine on chicken: http://blueshog.com/website/about.html |
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I do know that right next to the heat entrance, it is going to be hot as hell, so I don't use that part of the grill. I bought a couple pretty good thermometers on Ebay, drilled holes in the cabinet and mounted them above the areas that I use. The far end and middle. I don't pay any attention to that generic one that came with it, that says cool, ideal and hot. Also, at the recommendation of this board on another one of these threads, my daughters bought me a remote thermometer that is the shiznit. You don't have to open the hood, and can watch the temp progress of the meat from the comfort of the indoors. |
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My Brinkmann Gourmet smoker came in today! I used my credit card reward points to get this so I didn't have to pay anything out of pocket.
http://i250.photobucket.com/albums/g...5/DSCN0374.jpg http://i250.photobucket.com/albums/g...5/DSCN0373.jpg |
I wanna use my smoker for the first time. What cut of meat is the most forgiving for a first timer to try?
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You want an internal temp of 190-200. The temp will stall around 170 for 1-2 hours but once it gets past that stall, you get the difference between pork that can be pulled, and pork that needs to be sliced. |
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Sounds good, thanks for the help. If it takes that long I may have to wait until another day to do it, have some stuff to do in the morning.
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But that could work if I don't want to have to tend to the smoker all damn day. Thanks. |
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Thanks for the tips guys. Came out pretty good for my first smoke! Didn't get it hot enough as it wasn't as pull apart as I would have liked and I might not have applied the rub liberally enough. But still tasted awesome. I used Mesquite wood with pineapple juice in the water bowl. Smoked for 8 hours.
http://i250.photobucket.com/albums/g...5/DSCN0377.jpg |
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