Is that the one that looks like a keg?

 

Yes, I plan on using it for the first time tomorrow.

 

It's a Brinkmann. I believe it's a direct setup.

 

What type of fuel does it use? I assume its a verticle smoker?

 

Yes, I plan on using it for the first time tomorrow.

 

 

Nice, I've never used one but they look nice. What do you plan on cooking?

Nice, I've never used one but they look nice. What do you plan on cooking?

 

I have a pork loin that is wrapped in bacon.

I have a little charcoal/wood vertical smoker. On hour two of an all-night smoke right now. Two 9 lb Boston butts.

 

My smoker is cheap and has its flaws, but I love it. Learning a ton from it.

I have a little charcoal/wood vertical smoker. On hour two of an all-night smoke right now. Two 9 lb Boston butts.

 

My smoker is cheap and has its flaws, but I love it. Learning a ton from it.

 

Like a stand-up smokebox?

I'll be cooking up a couple pork butts for the office luncheon on Thursday. The price of pork finally got reasonable enough again for me to be able to afford it. Looks like we'll be having some BBQs in the Bourbon City this summer.

I smoked 3 racks of ribs and a pork shoulder yesterday for a family BBQ. Smoked with apple wood, apple wood rub on the meat and some apple juice in the water pan. Turned out very good.

Burgers last night. Italian Sausages tonight.

I have a little charcoal/wood vertical smoker. On hour two of an all-night smoke right now. Two 9 lb Boston butts.

 

My smoker is cheap and has its flaws, but I love it. Learning a ton from it.

 

If you don't already have one, a nice wireless thermometer with the ability to set high and low temperature alarms will become your best friend on those overnight smokes. That is if you enjoy your sleep hah.

I haven't spent much time on the smoker yet this year, but did do two racks of spare ribs and a rack of baby backs yesterday. I used royal oak lump coal, apple wood chunks, and cherry chips for fuel. I foiled the spare ribs at three hours in with apple juice and a coating of brown sugar. Unfoiled and sauced at 5 hours and let the sauce caramelize the last hour.

I've smoked 8 Boston Butts on my Traeger over the last two weeks for my sons graduation party this coming weekend. Meiers recently had them for $1.39/lb which is the best price I've seen in a while.

Last night I smoked a whole salmon filet for my son's pregame meal before regionals. Three pound filet, didn't have plank that big so I placed a piece of foil on my fish rack. I folded up the corners and poked holes throughout with a skewer. Soaked oak chips, drained them and spread over foil tray. The filet on top of chips with kosher salt and ground pepper. Direct grill over full chimney starter of coals in center of the Weber kettle. It is a very forgiving method if you are also making sides inside.

 

The night before I made two pork tenderloin marinated in olive oil, fresh thymne ,rosemary and parsley. Kosher salt ,pepper and same direct grilling method. Always have one loin that is larger allows me to let smaller one rest before I slice it. Also, love my Weber baked potato nails great purchase.

Edited May 26, 201511 yr by BuckeyeBoy2885
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Like a stand-up smokebox?

 

Brinkmann Smoke 'N Grill Charcoal Smoker and Grill-810-5302-S - The Home Depot

 

Butts turned out amazing. People are still texting and raving about the pork.

If you don't already have one, a nice wireless thermometer with the ability to set high and low temperature alarms will become your best friend on those overnight smokes. That is if you enjoy your sleep hah.

 

I just have an instant read thermometer and then I have one that has a wire attached to the sensor so you can monitor the temp outside the smoker.

 

A wireless one sounds awesome. What make/model do you have?