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07-15-2012, 05:34 PM | #46 | |
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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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07-15-2012, 05:36 PM | #47 | |
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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.
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07-15-2012, 05:40 PM | #48 |
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I'm thinking about smoking a chicken next weekend. Does anyone have any tips or experience to offer?
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07-15-2012, 05:41 PM | #49 |
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07-15-2012, 05:45 PM | #50 | |
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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 |
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07-15-2012, 06:07 PM | #51 |
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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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07-15-2012, 06:27 PM | #52 |
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Chief fans are professional meat smokers
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07-15-2012, 06:27 PM | #53 |
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07-15-2012, 06:34 PM | #54 |
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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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07-15-2012, 06:59 PM | #55 |
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Mix 1c apple juice, 1/4c apple cider vinegar, 1tbs honey and some dry rub. Inject the bird, coat in dry rub then let it rest for 2-4 hours in the fridge. I cook mine upright on one of those wire stands.
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07-16-2012, 10:28 AM | #56 | |
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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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07-16-2012, 10:44 AM | #57 | |
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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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07-16-2012, 11:02 AM | #58 |
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those are pretty easy to modify where you wont have to do that so much. Just make little grill vents on the bottom and one on the top and you can shut the heat down and let out some of the ash for a longer burn. a couple of holes at each location, and a semicircle of metal with a bolt through the middle by the flat side of the semicircle, and you can open and close airflow. Just put one on each side of the grill and one on top
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07-24-2012, 06:44 PM | #59 |
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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.
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08-04-2012, 01:21 PM | #60 |
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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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