On 10/23/2010 12:19 AM, spamtrap1888 wrote:
> On Oct 22, 2:36 pm, Janet > wrote:
>> 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.
>>
>
> Is that faq up to date? There's a quote from Phil Wight,, and old
> Phil's been gone a while now.

I don't know how up to date it is, but the advice is still excellent.

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