I picked up a nice one at a garage sale on the weekend......so.....for a smoker newbie,what would be a good item to start with?I was thinking some sausages to try as a first run.If anyone has any comments on charcoal smokers and what would be an easy first trial,please let me know.I am on a weeks holidays and am itching to try it.
Brinkman Charcoal Smoker.
- Thread starter jigger08
- Start date
- Location
- California (formerly from BC)
Pulled pork?
Brisket?
Ribs?
Sausage and Ribs?
I use a Weber Smoky Mountain but its a similar process.
What interests you? Do you have a thermometer with a metal probe you could leave inside the meat? I usually know when meat is cooked well, and just tug at the meat to find out when to take it out. But it is good to stay food safe and not make people sick.
Brisket?
Ribs?
Sausage and Ribs?
I use a Weber Smoky Mountain but its a similar process.
What interests you? Do you have a thermometer with a metal probe you could leave inside the meat? I usually know when meat is cooked well, and just tug at the meat to find out when to take it out. But it is good to stay food safe and not make people sick.
- Location
- California (formerly from BC)
What I would do is do a practice run with some charcoal and get it broken in so the various factory items on surface can be removed with heat. Keep an eye on temp and adjust to try to get it locked in at 225. Almost everything is best when cooked at that, except hot smoking fish etc... thats much lower.
Then on second time do food.
Then on second time do food.
I agree that you should season your unit if it is brand new.
If it is used, and CLEAN, I suggest you smoke something that you will then cook. But back up one step - if it is not squeaky clean, I strongly suggest a thorough cleaning of the entire inside and especially the rack(s), since you probably have no idea what the last person used it for. Just soap and water and a good boiling hot water rinse to get rid of the soap.
Then I suggest either pork steaks, pork chops, pork loin or a whole chicken. In each case, use the smoker to impart a smoky flavour, then finish the meat on a BBQ or in the oven. This way you have a lot of leeway if you are running the unit too hot or not hot enough. Keep an eye on the meat, and absolutely use a meat thermometer. Meat "LOOKS" cooked when it is smoked, well before it reaches a safe internal temperature.
If you need some brine ideas etc, send me a pm. I have been smoking stuff for about thirty years. And NOT BC Bud, either!
Doug
If it is used, and CLEAN, I suggest you smoke something that you will then cook. But back up one step - if it is not squeaky clean, I strongly suggest a thorough cleaning of the entire inside and especially the rack(s), since you probably have no idea what the last person used it for. Just soap and water and a good boiling hot water rinse to get rid of the soap.
Then I suggest either pork steaks, pork chops, pork loin or a whole chicken. In each case, use the smoker to impart a smoky flavour, then finish the meat on a BBQ or in the oven. This way you have a lot of leeway if you are running the unit too hot or not hot enough. Keep an eye on the meat, and absolutely use a meat thermometer. Meat "LOOKS" cooked when it is smoked, well before it reaches a safe internal temperature.
If you need some brine ideas etc, send me a pm. I have been smoking stuff for about thirty years. And NOT BC Bud, either!
Doug
Charcoal smoker
It has been used a few times so I'd say it's been broken in.I pressure washed the inside and all components to freshen it a bit.There is a temp indicator that says "COOL...IDEAL...HOT". I have an industrial grade thermometer that I can mount through the body of the smoker to give me more accuracy.
Thanks for your help gentlemen.I will try some sausages,and get accustomed to the heat and coal/wood details.
It has been used a few times so I'd say it's been broken in.I pressure washed the inside and all components to freshen it a bit.There is a temp indicator that says "COOL...IDEAL...HOT". I have an industrial grade thermometer that I can mount through the body of the smoker to give me more accuracy.
Thanks for your help gentlemen.I will try some sausages,and get accustomed to the heat and coal/wood details.
I have used a Brinkman propane water cooker/smoker for nearly 20 years. I use green white poplar (a local name for what I suppose most people call aspen) sticks on the stones for flavor, two as thick as your thumb, about 4-5 inches long. I keep some in a baggie in the freezer - always nice and green!!
For the brine, well.... you would have to come each time for a "unique" mixture. Water, orange peels (again, I keep some in the freezer), whatever old BBQ sauce I might have in the fridge, maybe some seasoning like Mrs. Dash, or whatever. Oh yes, and onions - cut up a whole onion and dump it in. Part way through cooking, we brush some kind of BBQ sauce on to the meat.
Try to keep the water just rolling nicely, don't let the bowl get low on water. For baby ribs, the poplar smoke flavour is out of this world. Apple or crab apple wood is good too. I bought one of the el cheapo Princess Auto charcoal cooker/smokers, but haven't cracked it out of the box yet. The propane one works like a charm.
Don't expect the food to be cooked quickly. They aren't exactly the "get home after work and cook supper" kind of deal. I've cooked ribs, steaks, roasts, pork chops, sausage, chicken, turkey, corn on the cob, ham steaks, and maybe other things. The propane one works good in the winter if you can get it out of the breeze, i.e. in the garage or garden shed.
Have fun. You will get a lot of good meals out of that thing!!
For the brine, well.... you would have to come each time for a "unique" mixture. Water, orange peels (again, I keep some in the freezer), whatever old BBQ sauce I might have in the fridge, maybe some seasoning like Mrs. Dash, or whatever. Oh yes, and onions - cut up a whole onion and dump it in. Part way through cooking, we brush some kind of BBQ sauce on to the meat.
Try to keep the water just rolling nicely, don't let the bowl get low on water. For baby ribs, the poplar smoke flavour is out of this world. Apple or crab apple wood is good too. I bought one of the el cheapo Princess Auto charcoal cooker/smokers, but haven't cracked it out of the box yet. The propane one works like a charm.
Don't expect the food to be cooked quickly. They aren't exactly the "get home after work and cook supper" kind of deal. I've cooked ribs, steaks, roasts, pork chops, sausage, chicken, turkey, corn on the cob, ham steaks, and maybe other things. The propane one works good in the winter if you can get it out of the breeze, i.e. in the garage or garden shed.
Have fun. You will get a lot of good meals out of that thing!!
