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Old 10-22-2010, 08:46 PM   #1
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New Brinkman Smoker

I bought a new Brinkman Electric Smoker a couple of weeks ago. It's been fantastic.

I cooked a chicken in it first and tonight I smoked a Pork roast. The chicken was a real light smoke flavor. The Pork roast was very smokey. Tasted great. I'm very happy with it.
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Old 10-23-2010, 04:09 AM   #2
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Is it the red one?

If yes....
We've had one for years. Great little smoker! Haven't smoked much in it other than baby back ribs & pulled pork - the kinda stuff that takes 6+ hours. It's still kickin' and lovin it.

We've replaced the lava rocks at the bottom, keep a cover on it, and drilled a hole in the lid to put a temp needle in it so we have an idea of how hot it is in there.

Most of the time, we're just not at home enough to use it. Can't smoke with it in the winter (cold temps) because it just doesn't get hot.
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Old 10-23-2010, 06:54 AM   #3
There's an evil monkey in my truck
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Yes, it's the red one. I love it. Our pork roast and chicken only took about 4 hours.
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Old 10-23-2010, 07:07 AM   #4
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Glad you like it, have you tried ribs with it yet?

I just started out smoking this year on an ugly drum smoker (UDS) and it is great. I've done pulled pork, ribs and today I'm doing ribs and Atomic Buffalo turds (ABT), jalapenos stuffed with cream cheese and wrapped in bacon.



and some ribs and corn...
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Old 10-23-2010, 07:17 AM   #6
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I haven't tried ribs yet. My buddy at work is looking into an UDS. He has a propane smoker. He likes it but he can't do as much as he would like to. I couldn't do an UDS. There's no where to put it. I just have a small patio.
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Old 10-23-2010, 10:43 AM   #7
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Pics of smoker?

Any plans to smoke the Turkeyday bird?
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Old 10-23-2010, 11:30 AM   #8
There's an evil monkey in my truck
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It's this one

We are planning to do a turkey. We'll probably do a practice bird before thanksgiving.
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Old 10-23-2010, 11:32 AM   #9
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Quote:
Originally Posted by ryanjboutin View Post
Pics of smoker?

Any plans to smoke the Turkeyday bird?
Search Brinkman....
You can get them at your local HomeDepot & Lowes.
http://www.brinkmann.net/home.aspx

This was taken when the smoker was fairly new ( years ago) and as the ribs were ready to be nibbled!!


Not sure about a Turkey with this smoker. A Turkey would take a LONG time and if its cold out....even longer.
I'd love to deep fry a turkey someday....
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Old 10-23-2010, 12:14 PM   #10
There's an evil monkey in my truck
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Quote:
Originally Posted by Janster View Post
Search Brinkman....
You can get them at your local HomeDepot & Lowes.
http://www.brinkmann.net/home.aspx

This was taken when the smoker was fairly new ( years ago) and as the ribs were ready to be nibbled!!


Not sure about a Turkey with this smoker. A Turkey would take a LONG time and if its cold out....even longer.
I'd love to deep fry a turkey someday....
Cold in San Diego is 60 degrees.

We're planning on a small one (10 lbs or so).
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Old 10-23-2010, 12:16 PM   #11
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ryanjboutin is one of the sharper tools in the shedryanjboutin is one of the sharper tools in the shedryanjboutin is one of the sharper tools in the shedryanjboutin is one of the sharper tools in the shedryanjboutin is one of the sharper tools in the shedryanjboutin is one of the sharper tools in the shedryanjboutin is one of the sharper tools in the shedryanjboutin is one of the sharper tools in the shedryanjboutin is one of the sharper tools in the shedryanjboutin is one of the sharper tools in the shedryanjboutin is one of the sharper tools in the shed
 
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Quote:
Originally Posted by Evil Monkey View Post
Cold in San Diego is 60 degrees.

We're planning on a small one (10 lbs or so).
Maybe you can bring it to the next Fiesta Island meet, and plug it into a truck bed so we can taste your smokey meat.



No homo.
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Old 10-23-2010, 01:13 PM   #12
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Quote:
Originally Posted by ryanjboutin View Post
Maybe you can bring it to the next Fiesta Island meet, and plug it into a truck bed so we can taste your smokey meat.



No homo.
There's no way the truck power will operate the smoker. You're lucky to operate a small coffee maker with the truck
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Old 10-23-2010, 01:16 PM   #13
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Quote:
Originally Posted by Evil Monkey View Post
Cold in San Diego is 60 degrees.

We're planning on a small one (10 lbs or so).
You suck!!! It might be 60-70 degrees during the daytime this time of year and 35 degrees in the morning. Brrrrrrrrrrrrr!! I hate cold weather!!

Let us know how the Turkey goes - post picts and information, how long, etc. That'd be awesome to do!!
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Old 10-23-2010, 02:43 PM   #15
There's an evil monkey in my truck
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Quote:
Originally Posted by Janster View Post
You suck!!! It might be 60-70 degrees during the daytime this time of year and 35 degrees in the morning. Brrrrrrrrrrrrr!! I hate cold weather!!

Let us know how the Turkey goes - post picts and information, how long, etc. That'd be awesome to do!!
Will do.
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Old 10-31-2010, 06:45 PM   #16
There's an evil monkey in my truck
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Smoked some chicken tonight. Mmmm!!!

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Old 11-11-2010, 08:14 AM   #17
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I did a turkey last thanksgiving. It was 15lbs i think. Turned out amazing. I use this website for most of my recipes and than tweak them alittle to my liking. http://www.smoker-cooking.com/index.html

I brined my turkey over night and than put a rub inbetwen the skin and the meat and let it sit over night again and than smoked it for around 8-10 hrs and it was very good. Took it to my inlaws for thanksgiving and they picked the meat off the bones.
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Old 11-26-2010, 09:00 AM   #18
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So I smoked the turkey for Thanksgiving. It turned out great. It was just shy of 14 lbs. Total time in the smoker was about 6 hours. To prep, I didn't brine it. I was told that some turkeys are pre-injected and if you brine them, they will come out salty.

So I used a rub that my wife had in the kitchen. It was intended for seafood but it smelled good so I used it. It had the following ingredients in it: dill weed, parsley, celery seed, sugar, paprika and dehydrated lemon peel. My wife added rosemary, garlic, salt & pepper to the seafood rub.

To prep it, I rubbed olive oil on the skin, front & back. Then I put some of the rub on it and under the skin. Then I baked it in the oven at 450 for 20 minutes. Then I took it out and put it in the smoker, breast down/back up, attached a meat thermometer and let it go. I used hickory for the wood.

6 hours later, the bird reached 165. It smelled and tasted fantastic.

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Old 12-13-2010, 09:24 AM   #20
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I had Brinkman Electric smoker for a number of years. One of my initial frustrations with it was that the cooking time seemed to vary a LOT, so it was very hard to plan. I remember doing a Thanksgiving turkey on it and having hungry people at my house, waiting on the turkey, even though I had put it on earlier than I thought necessary.

The best accessory I ever bought was an insulated jacket. It looked like bubble wrap with an aluminum coating. I'm pretty sure that I bought the jacket from one of the big box home improvement stores.

I just did a very quick internet search and didn't turn up a working link to buy one.

This site has some instructions on making your own:
http://www.virtualweberbullet.com/coldtemp.html

This thing helped to keep the cooking times a lot more consistent when outdoor temps were cold and/or windy.

When the old faithful electric smoker finally reached the end of its life, I replaced it with a Big Green Egg. Cooking times and cold temperatures are no longer an issue at all.
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