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Home BBQ Smoker

Discussion in 'Food Talk' started by wilsonpj, May 25, 2010.

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Aug 3, 2010 at 1:59 PM

#21

#21
PeteK Well-Known Member

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aficianado said: ↑

i have that exact model. this is my second one. here is my take. it is hard to clean. that water bowl, fills with whatever grease is dripping off your food, and becomes very very gross. it is bullet hot right from the get go- temps drop fast. you have to occasionally light a chimney lighter and use tongs to lift hot coals in one by one. (this is big one) if you are smoking meat for a long time, that water bowl will empty. adding more flavorful moisture providing water/beer..is a BITCH! i used a plant watering jug..with a nozzle.

i have made some great ribs with that thing. chicken too. but i hang the chickng from rods. i put a crate over the water bowl to prevent accidental chicken high dives.

cheap non lighter fluid briquettes burn longer and work better in that rig.
Click to expand...

Talking about the WSM? I've replaced the water bowl with a 16" ceramic pot base thingy from Home Depot. I just foil that and put it in the water bowl. People swear by it, and I much prefer it to the water bowl with water.

Regarding lighting, see the http://www.virtualweberbullet.com/ site and the lighting methods. If using the standard method, it should take about 1½-2 hrs before you put the meat on. If the minion, it should be much quicker.

widget said: ↑

Brinkman is known for smokers - Weber for grills. Both will do but you'll save some $ probably by getting a Brinkman and it will be just as good. Don't get electric.
Click to expand...

Weber > Brinkman for all.

Yes, don't get electric. There is no such thing as electric smoke.

PeteK, Aug 3, 2010

#21

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