On 10/22/2010 10:26 AM, Steve B wrote:
> I picked up a once or twice used Brinkman vertical smoker yesterday for $5
> at a yard sale. They sell for around $75. All the trays and shelves, and a
> pristine instructions manual.
>
> I have another Brinkman round smoker that I like to smoke turkeys in, but it
> is a little hard to use with all the stuff stacked the way it is when you
> want to add water or briquettes. This one seems easier, and would be better
> for smoking fish and jerky and smaller items.
>
> Anyone use a smoker here? It IS a smoker, but it can be used to cook
> anything cookable, using a slow cook temperature of 180-195 F. range.
>
> Am going to do a turkey in the round one this Thanksgiving, as they always
> come out so moist and juicy.
>
> Steve


I have a Brinkman bullet-shaped smoker. The best advice was on
alt.food.barbecue. There is an FAQ he

http://www.eaglequest.com/~bbq/faq2/toc.html

I use lump charcoal in mine. I don't use water, but put some sand in the
bowl covered with foil. I don' tsoak lumps of wood in water, but wrap
them in aluminum foil and poke 2 or 3 small holes in the foil which is,
they have told me, the best way to create smoke. I use hickory chunks.


--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.