Food and Drink Brinkman smoke n grill

crispystl · 06-18-2012, 06:12 PM

Quote:

Originally Posted by WV

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.

Yeah, Ive read that you need to in order for the ash to fall out. What i'm worried about though is that the charcoal will burn that much faster and hotter. I'm having trouble keeping the temp down already.

**gblowfish** · 06-23-2012, 09:18 PM

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.

06-23-2012, 09:18 PM	#2
gblowfish Be Kind To Your Pets Join Date: Jun 2002 Location: Glorious Independence, MO Casino cash: $17596178 VARSITY	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. Last edited by gblowfish; 06-23-2012 at 09:23 PM..
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