Some folks will say that you don't really need to season the Weber smoky mountain (WSM) smoker but I think you should season any smoker when you first buy it if it is new and has not been used.
Seasoning a smoker is easy to do and simply makes sure that there are no left over oils, residue or any other unwanted chemicals or substances on the walls or grates of the smoker.
To season the Weber smoky mountain Read more [...]
The Big Green Egg is one of my newest smokers slash cookers slash grills and while I am not hung up on the brand name like some folks, it does exactly what it was designed to do and it does it well. I have a feeling that all of the ceramic cookers do a pretty good job regardless of the brand name.
The folks at the store tried hard but were not able to talk me into the absolutely necessary stand or cart since I knew Read more [...]
There are many ways to light the charcoal for your charcoal smoker but I highly recommend using a charcoal chimney starter when performing this task. If I can go a step further, allow me to recommend the ones made by Weber as they are larger and more durable than most of the other brands that I have seen available.
You can find these at amazon.com or you might also be able to find one at Ace Hardware, Lowes, Home Read more [...]
Ok.. smoking turkey on a Brinkmann water smoker may not be your thing but for millions of people it is. And probable half of those million have problems maintaining a proper fire and turning out a good piece of meat on that 39 dollar hunk of metal.
I have recieved email after email that could be correctly labeled cries for help and folks.. I have heard your cries and am going to try and help you a bit here.
As Read more [...]
Smokehouse plans are hard to come by sometimes.. We are happy to say that Ernest, a member of the forum, graciously sent in some pictures and info on his home-built smokehouse that he built in his back yard. I know there are some of you who have thought about doing this but don't know where to start or are unable to find some good plans. These are not plans as you would normally see them but it may serve to Read more [...]
Propane smokers Vs. Wood has been a source of contention for many barbecue enthusiasts as long as I can remember. Some feel you just cannot get the same flavor using gas as you can with wood.
I try to think of myself as a fairly level headed guy and with that in mind I went to the local department store and bought a Great Outdoors gas smoker nicknamed the "Big Block". You think I am crazy? Well, Read more [...]
I am assuming that you have already put the thing together and seasoned it following the instruction manual that ships with the unit... I may write a short tutorial on seasoning a new smoker soon but until then I will start with the point of being ready to smoke up something.
I am also going to assume that you have properly prepared some meat for smoking and have it ready to go into the
smoker all rubbed Read more [...]
For any of you who are not familiar with the ECB.. this is a nickname given to the cheap bullet shaped smokers found for 30 to 50 dollars at various department and hardware stores.
The one that most folks are familiar with are made by Brinkmann and thus the name is born..
El Cheapo Brinkmann or ECB for short.
What the ECB Looks Like
The setup is simple.. a cylinder Read more [...]
Many of you new to the craft may be asking, "what in the heck is this minion method you are talking about ?" while you long timers may know what it is but just haven't used it or experienced what it can do for your cooking especially if you are using the Weber Smokey Mountain cooker or a similar unit.
The way I understand it, Jim Minion was competing at a barbecue competition and sort of came Read more [...]
Hello and welcome to the July 2008 edition of the Smoking Meat Newsletter.
In this months edition we are covering a question that comes up a lot in any given month and that is "How to control the temperature in your ECB smoker". I have complete instructions below that will show you how to get the most out of your Brinkmann charcoal water smoker.
How to Modify the ECB
For Read more [...]
These are actual questions I have received from web visitors via email and my answers back to them:
Q: Jeff, I have a square box smoker (Brinkman) with the smoker box on the side. I have a real problem keeping the heat at a constant 225 degrees. It seems like I must keep alot of wood burning in it or the temperature barely will get to 180 degrees. Do I just have a cheap smoker box or am I doing something Read more [...]
Q: Hi...I have a Brinkman vertical HD smoker. How can I add a propane or electric burner?
A: I have included a link to an electric element sold for other brinkmanns but I bet if you are a little creative you can make it work in the vertical HD.. you may even be able to find a cheaper electric element at Wal-mart of perhaps home depot.
You Read more [...]
The Bradley Digital 4-rack Smoker is a unique electric smoker that uses wood bisquettes fed automatically onto a small hot plate to create constant smoke. A new bisquette moves onto the hot plate every 20 minutes and the old one is pushes off into a bowl of water to be extinguished.
This smoker allows you to set the desired smoke time, oven temperature and cook time and it will maintain these parameters for you.
For Read more [...]
The Weber Smokey Mountain smoker (WSM) is a charcoal smoker that has won the praise of users far and near and it is much deserving. I have the 22.5 inch version but there is also a smaller unit that is only 18 inches in diameter if you are wanting something a little smaller.
This smoker takes everything that is wrong with most other bullet water smokers and comes out of the box ready to run like a champion even Read more [...]
Hello and welcome to this edition of the smoking meat newsletter where I have some exciting meat smoking information lined up for you.. specifically baby back ribs also called loin back ribs. One of the most frequent questions that I get in my email inbox is how to achieve "fall off the bone" tender ribs and while many of our competition friends and judges frown on ribs that are that tender, this is what most Read more [...]