> wrote in message
ups.com...
> Hi-
> I'm thinking of buying a smoker. I'm considering the electric Brinkman
> Gourmet because 1) It's $60 at Lowes, and 2) I rather not deal with
> firetending if I can avoid it at this stage of the game.
>
> Several water smoker threads discuss problems getting the smoker hot
> enough. These threads seem to be discussing the charcoal units, but I
> thought I'd double check that the heating unit in the electric unit can
> provide adequate heat. (I'm not worried about overheating. I'm
> thinking of slapping together a control box with a rheostat so I can
> crank things back if needed.)
>
> Thanks in advance for any other insights on the Electric Brinkman
> Gourmet you might share.
>
> --Rick

It works fine on warm days away from the wind. I installed a thermometer
about halfway up the side of the dome, find it indispensable. On the
aforementioned nice days it maintains a 250 degree temp, perfect for most
smoking. However, the slightest breeze drops the temp dramatically, so for
consistent results I run the smoker in my garage with the door cracked. That
eliminates the wind problem. On really cold days the unit is also challanged
to stay above 225 degrees, but wrapping the lid to body joint with a wide
layer of foil solves that. I've smoked on 0 degree days here in Colorado
Springs at a cost of having to wrap the body as well. This foil wrapping
does trap the smoke against the outer shell, so the smoker quickly stops
looking new, but that's of little concern to me. If the unit runs hot just
leave the side door open.

Cook your brisket and pork to 195 internal, your chickens and turkeys till
the leg twists easily in the joint or about 180 degrees. Ribs are done when
they easily pull apart and the meat has started to shrink from the ends of
the bones. Thats about 12 hours for a brisket, 10 for pork, 5 for chicken
and ribs. Salmom just takes a little while, may be an hour and a half.
Turkeys 12 lb take about 12 hours.

My favorite trick is start the brisket at 8 PM, add 3 or 4 largish chunks of
hickory (Buy at Walmart) during the first two hours, go to bed at 10 PM,
take the brisket off at 8 the next morning if and when the temp hits 195,
wrap in foil and put in an ice chest full of towells, then serve for lunch
or even dinner, still piping hot. Hassle free, and I know its ready when the
guests are here.

John Darnielle
>