I was going to go out and buy a smoker when my wife's Uncle loaned me one
for this weekend. Having never used a "smoker", I am looking for pointers,
suggestions etc. I am planning on doing pulled pork. I was going to do a dry
rub of salt, pepper, cayenne and garlic.

thanks

On Wed, 28 Jun 2006 09:19:13 -0500, Scott Toney wrote:

> I was going to go out and buy a smoker when my wife's Uncle loaned me one
> for this weekend. Having never used a "smoker", I am looking for pointers,
> suggestions etc. I am planning on doing pulled pork. I was going to do a dry
> rub of salt, pepper, cayenne and garlic.
>
> thanks

There are many web sites with pointers on the Brinkmann, aka "el cheapo
brinkmann". Some modifications are temporary, others are permanent. you may
want to check with the uncle before doing any permanent mods, but the end
result is a more useful smoker.

I have one and my smoked pork butt turned out great.

A picture is he http://barbeque.allrecipes.com/az/SmkdPrkBtt.asp

Brad Houser

Scott Toney wrote:
> I was going to go out and buy a smoker when my wife's Uncle loaned me one
> for this weekend. Having never used a "smoker", I am looking for pointers,
> suggestions etc. I am planning on doing pulled pork. I was going to do a dry
> rub of salt, pepper, cayenne and garlic.
>
> thanks

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

Start at section 3.

If you're doing a shoulder, the outside surface is a small part of the
final product so IMO don't spend a huge amount of time making a fancy
rub. Nothing wrong with doing it, just don't expect that rub to
permeate the entire batch.

Tips that I don't think are in that FAQ.....

The Brinkmann has shitty airflow. Keep the fire burning well, and
you'll be fine (empty the ashes and use lump if you can get some). If
the smoker was yours I'd say drill a 2" hole in the top and make sure
the fire pan has lots of breathing room. Get the coals up off the floor
with an old grate or some wire mesh.

Don't use mesquite at all, and you don't need a ton of hickory, either.
A few big lumps will do fine.

Fill the water pan with clean sand and cover it with foil. Less work,
and it allows a slightly higher temp...just enough extra heat to speed
up the cook time a bit.

Have fun!

-John O

"Scott Toney" > wrote in message
news:Afwog.26000$FR1.12234@dukeread05...
> I was going to go out and buy a smoker when my wife's Uncle loaned me one
> for this weekend. Having never used a "smoker", I am looking for pointers,
> suggestions etc. I am planning on doing pulled pork. I was going to do a
dry
> rub of salt, pepper, cayenne and garlic.
>
> thanks
>
>

Just wanted to say thanks for the replies. It turned out excellent, just
took some time to get there. The air flow is definitely not the best in this
smoker but since I didn't have anything else to do except drink beer and
play cards.

"Scott Toney" > wrote:
> "Scott Toney" > wrote in message
>
> > I was going to go out and buy a smoker when my wife's Uncle loaned me
> > one for this weekend. Having never used a "smoker", I am looking for
> > pointers, suggestions etc. I am planning on doing pulled pork. I was
> > going to do a dry rub of salt, pepper, cayenne and garlic.
> >
> Just wanted to say thanks for the replies. It turned out excellent, just
> took some time to get there. The air flow is definitely not the best in
> this smoker but since I didn't have anything else to do except drink beer
> and play cards.

Glad it worked out for ya, Scotty. Now, if ya could beam me up, I'd like ta
learn how to play cards. ;-)

--
Nick. Support severely wounded and disabled Veterans and their families!

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