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 [...]
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 [...]
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 [...]
Q: I recently purchased a Klose pit (first time purchase - figured might as well get something I'd be happy with for a long time). Anyway, I have characterized the temperature profile with the cooking chamber and the data shows temperature gradients that can exceed 70 degrees F.
My question is if you know of techniques that can be used (e.g. internal fans, etc,) to mitigate such Read more [...]