Food Smokers and Smoking Tips/Tricks/Techniques

Mine hasn't...but a buddy of mine says his has! Poor bastards! I'm sure they got a warm hand....the handle on the lid gets HOT for obvious reasons!

 

I'm sure one can make good product, but it just looks like a pain in the ass. How about if you need to add more charcoal. Even taking meat off that lower grate has got to suck, reaching down into a hot barrel. Would you not get black crap all over your arms/sleeves when retrieving the charcoal box?

 

No need to add coals....unless you're going for some crazy big pork butt maybe. Even then, I just saw a recipe on their website for a 6-8lb butt, and it doesn't call for adding more coal...

 

Got a 6lb Butt going tomorrow

 

I'll send you the build sheet if you want

 

I will use just a big forks if it's one shoulder. If I'm pulling 8 to 10 hands down the bare claws make fast work of any butt

 

I think this was in this thread somewhere....

 

Nice! Would like that build sheet. No time left before this trip so I did get the cheap ass Kingsford smoker, gonna bring that and my PK Grill so I can do chicken and ribs same time, one at 225, other at 325. BUT, that build of yours will be a great long term unit once this Kingsford goes to shit, which won't be long Knew that when I bought it though. 35 bucks, wtf, it'll get me through this trip.

 

Nice cooker

 

I dont know about the paint fumes on the interior of it.

 

The interior I don't think is painted unless your taking about the grates on the inside.

 

We could all use a few smoked paint chips..

 

I think they have a primer of some sort...I dont remember or paid attention to the inside of a file cabinet other than to look for a file.

 

They are all painted/coated in some manner. I'd guess you could burn it all off with a couple of hot burns? Still, I'd rather not eat/cook in one.

 

it would maximize on space

 

It's actually pretty clever. Perhaps a butane torch to burn off all the paint on the insides?

 

So on the Kingsford, which I assume is like the Brinkman, do you use a whole chimney of charcoal briquettes and control the temp with top vent and a bit of dicking around with a barrier at bottom, like sand as you've mentioned? Just wondering if I can hit and hold 225 for ribs 5 hours and 325 for chicken 1 hour.

 

Yup fill the bottom up completely with briquettes and leave the middle 5 to 10 out. Light the 5-10 and place in middle. Put in water bowl add water put in first rack. Wait for temp to hit 200 and back the vent to half. See where it levels off. If it hits 250 go to 1/4. Mine had a leak around the door which cause a some temp problems.

 

Google up Brinkmann smoker mods and the have a bunch of videos.

 

The only things I'm finding that the Kingsford doesn't already have is drill holes in ash pan. Since there's already a grate in the ash pan, and it's all open around it, I'm thinking maybe I don't need the holes. Thoughts?