The Smoker is a smokeing!
I got the brisket on (for about 45 min allready)!
My temp gauge is showing right in the Ideal range for the smoker!
It should turn out pretty good![:D][:D][:D][:D][:D]
My temp gauge is showing right in the Ideal range for the smoker!
It should turn out pretty good![:D][:D][:D][:D][:D]
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Good luck, now I am hungry just thinking about it.[:p] 0 -
quote:Originally posted by linthicum
Good luck, now I am hungry just thinking about it.[:p]
That was the whole idea to make everyone hungry![;)]
I definatly know how to put on a spread![:D]0 -
...Bought one a couple of days ago, probably smoke it this Thurs or Fri. I just have to prepare myself for that 22-24 hour marathon of briskit smoking.
...I usually start it about 5am, so I wont be up all night with it. Dang it!...just remembered my remote temp gauge went out the last time I smoked, dang! I trust the temp probe inserted into the meat w/the remote sensor more than I do the gauge on the smoker...that gauge will only give you a WRONG temp reading 99% of the time...[;)]
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quote:Originally posted by COLT
...Bought one a couple of days ago, probably smoke it this Thurs or Fri. I just have to prepare myself for that 22-24 hour marathon of briskit smoking.
...I usually start it about 5am, so I wont be up all night with it. Dang it!...just remembered my remote temp gauge went out the last time I smoked, dang! I trust the temp probe inserted into the meat w/the remote sensor more than I do the gauge on the smoker...that gauge will only give you a WRONG temp reading 99% of the time...[;)]
Yea but I figure if I keep it right about in the middle of the ideal range on that gauge it should come out allright.
It will be on for about 11 hours. So I think it will be pretty good!0 -
...Kev, keep the temp even at around 200 +- 5 degrees...takes the 20+ hrs...but mmmmm-mmm! Tater salad too?...if so, I'll be up tonight for dinner!...[:p]
...we can shoot the Colt vs Rock Fourth 1st Annual .45 Shootout...[:D]0 -
I am downwind of the neighbors get together . They are a good 700 yd away.. BBQ smells good. I am already hungry. 0 -
quote:Originally posted by COLT
...Kev, keep the temp even at around 200 +- 5 degrees...takes the 20+ hrs...but mmmmm-mmm! Tater salad too?...if so, I'll be up tonight for dinner!...[:p]
...we can shoot the Colt vs Rock Fourth 1st Annual .45 Shootout...[:D]
Tater Salad, Corn on the cob, Garilc Bread, And homemade Ice Cream!
Yes sir! Gunna be a good eats day![:D][:D][:D][:D]0 -
I just checked it!
It is comming along well![:D]
I'll think of ya'll while I am eating it tonight![;)]0 -
Got the ham and brisket in early this AM, beans are ready to put in when it's time. Been screwing down deck boards for the 3 1/2 hours. Taken' a break. It's beer thirty. Ahhhhhh the aroama of the smoker. 0 -
quote:Originally posted by git_r_done
I got the brisket on (for about 45 min allready)!
My temp gauge is showing right in the Ideal range for the smoker!
It should turn out pretty good![:D][:D][:D][:D][:D]
What kind of smoker?0 -
Got the ham and brisket in early this AM, beans are ready to put in when it's time. Been screwing down deck boards for the last 3 1/2 hours. Taken' a break. It's beer thirty. Ahhhhhh the aroama of the smoker. 0 -
quote:Originally posted by bondai
quote:Originally posted by git_r_done
I got the brisket on (for about 45 min allready)!
My temp gauge is showing right in the Ideal range for the smoker!
It should turn out pretty good![:D][:D][:D][:D][:D]
What kind of smoker?
It is a brinkman that I just bought yesterday.0 -
quote:Originally posted by deputydog214
Got the ham and brisket in early this AM, beans are ready to put in when it's time. Been screwing down deck boards for the last 3 1/2 hours. Taken' a break. It's beer thirty. Ahhhhhh the aroama of the smoker.Yup! Some of my nieghbors have allready commented to me how good I am makeing the nieghborhood smell![:D]0 -
we need to get don to send us some pecan wood, supposed to be great for smoking all kinds of stuff. 0 -
quote:Originally posted by cartod
we need to get don to send us some pecan wood, supposed to be great for smoking all kinds of stuff.
I'm looking for alder and apple wood for doing fish!0 -
If you are only going to cook your brisket for 11 hours, it might taste great, but get ready for some heavy duty chewing!! Takes at LEAST 15 hours, more like 20, to get a brisket good and tender. Those brinkmans are good though. I have two of them, but don't use them since I bought a Brinkman off-set smoker a couple of years ago. Holds lots more meat!
Mine is like this one:
http://www.brinkmann.net/Shop/Detail.aspx?category=Outdoor+Cooking&subcategory=Charcoal+Smokers+&+Grills&sku=805-2101-S&series=OUT-1001-9&seriesname=Pitmaster&id=2830 -
quote:Originally posted by iluvguns
If you are only going to cook your brisket for 11 hours, it might taste great, but get ready for some heavy duty chewing!! Takes at LEAST 15 hours, more like 20, to get a brisket good and tender. Those brinkmans are good though. I have two of them, but don't use them since I bought a Brinkman off-set smoker a couple of years ago. Holds lots more meat!
Mine is like this one:
http://www.brinkmann.net/Shop/Detail.aspx?category=Outdoor+Cooking&subcategory=Charcoal+Smokers+&+Grills&sku=805-2101-S&series=OUT-1001-9&seriesname=Pitmaster&id=283
I'm getting one like that custom made one of these days.
My brother has a friend who makes them out of 55 gallon drums complete with the side smoker box.
They are not real cheep but they last forever.0 -
If you look close at the Brinkman offset, you will see that the metal is a LOT thicker than a 55 gallon drum. I had one of the drum conversions. Rusted out in about 4 years. 0 -
After my second brinkman bit the dust I broke down and got the masterbuilt 40. like this one.
http://www.basspro.com/webapp/wcs/stores/servlet/SceneSevenDisplay?catalogId=10001&storeId=10151&langId=-1&productId=14561&scene7Path=BassPro/87370?layer=comp&wid=500&hei=500&fmt=jpeg&qlt=100,0&op_sharpen=0&resMode=trilin&op_usm=1.0,1.0,0.0,0&iccEmbed=0&sourceName=images2/87000/87370.jpg&type=0&linkEnabled=false0 -
quote:Originally posted by iluvguns
If you look close at the Brinkman offset, you will see that the metal is a LOT thicker than a 55 gallon drum. I had one of the drum conversions. Rusted out in about 4 years.
There are different gauges of 55 gallon drums. If you get the real heavy gauges it will take forever to rust out.
I used to haul the empty drums from the factory in Merced CA to the various places that use them. Those real heavy gauged ones were a bit@# to unload just from the weight of them. Expecialy when they were stacked 3 high in the trailer and you had to get the ones down from the top.0 -
I'm going to let a cousin feed me today, but like GRD, I love my smoker. I built it myself out of scraps and junk, started out with an electric heating element out of a grill of some sort and went from there. It has two racks and a liquid pan, and the bottom has the heater with room for soaked wood(I usually use hickory, but I experiment with any kind of fruit woods). I'vce smoked briskets, hams, pork butts, whole deer legs, wild goat,fowl of several kinds, and even fish.
The deer meat needs help to be moist, so I use the Cajun Injector things for the most part. They work great. Whatever I smoke, I coat it thoroughly with salt and black pepper. If you get a good solid coat, it holds in the moisture and of course, adds flavor as well.
Sorry, got carried away. Mighty fine food there...0 -
Is it ready yet?Im starving! 0 -
quote:Originally posted by phillip
Is it ready yet?Im starving!
About 2 1/2 to 3 hours yet!
But it sure does look and smell good![:D]0 -
We ate at the picnic at 1PM. Probably 250 people there with a band playing in the yard. Enough great food to feed an Army. 0
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