Thread: Smoker Info Please

Attica
If your talking about the Brinkman line of smokers , I have both the charcoal and the electric. I use soaked wood chips in both to do ribs, beef, venison, chicken, pork, turkeys and fish. You dont have to smoke the whole cooking time. Usually about a big handfull of chips twice in the first couple hours will give you a good smoke line. If you have the marinate pan, use it. I use wine, beer, apple juice, marinates, ect. Cooking times vary, depending on the outside temp and the size of the cut your using. Chicken and ribs usuall take 5-7 hours. Turkeys may take up to 10 hours. Use a temp probe and try to keep temp in smoker 190-220. Fish are the quickest. I can smoke sauger fillets in about 2 1/2 hours. Use any seasoning you like. I like lemon pepper, cajun, even Montreal chicken seasoning on my fish. Good luck and dont be afraid to experiment. If you come up with something good, make sure you share it!

that smoking thing is fun and can be a pain in the .... first time i did it ( my smoker is about the same as you describe) i didn't like the food guess to much smoke in my nose lol.
but the second and 3rd time i guess i was doing good just make sure that you have a hot fire before hand and durning i use only wood for mine.

try this forum they have lots of recipies and such .
Smoking Meat - The Complete How to Smoke Meat Guide

Scott

Here's another good site for help.
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I use mostly fruit woods--apple, cherry. pecan. Just depends on what your smoking

Attica, I cooked on a bbq team for three years. Most of the time we burnt the wood and use only the coals. If you use the wood while it is burning you can get a strong smoke (sometime over powering). Charcoal is good to use with wet wood chips or wet sawdust.
Like Downwind said stay with the fruit woods or hickory.
If you can find the bulk lump charcoal it will burn hotter and last longer.
Walmart has a brand that is the brickets and it is larger than the others but it will last longer.
Good luck and hope you enjoy.

What I do is use a little charcoal to get it started and put cherry wood in to create the smoke.

Thanks for the info (& web links), think I have a better idea on where to start. I have some hickory and mesquite (sp?) chips, but will have to look around and see if I can find some of the fruit wood. Need to get a thermometer to put in the smoker too, the gauge on it is about worthless to me. It has 3 measurements..... Warm - Ideal - Hot....

I do already have 1 pretty darn good recipe for some smoked chicken I would make on my old grill with red pepper pesto over noodles. As soon as the wife gives me the details - she does the pesto inside while I tend the beer, I mean grill, - I will put it up here, so stayed tuned. :p

Thanks Again!

I use Kingsford's charcoal and green hickory. Sometimes I use pecan shells instead of hickory. It's all good :D

try to use chunks instead of chips, they last longer so need to open pit as often and lose the heat. I prefer the electric smoker myself. More time for beer then preparing.