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  1. sandman67

    Question on Smoking burgers

    I have got to try smoked burgers this weekend. I've done a search and read the threads but there's still one thing that I'm not sure of. Should I sear both sides of the burgers on a hot grill and then smoked them low and slow or... Should I smoke them low and slow and then sear them...
  2. sandman67

    Cleaning your cooking grill?

    I've always taken my cooking grill inside and washed it with soap and water until its clean and shiny each and every time I smoke or grill. A friend was over a few weeks ago and laughed when he saw me doing this and told me I was nuts to do that. He said all you have to do is just heat them up...
  3. sandman67

    How do you add wood for your smoke flavor?

    I'm trying to get some opinions/ideas on how some of you add your wood chips/chunks to your charcoal. After weeks of mods and some trial and error I finally got my ECB temp problems under control and manageable but now I ran into a new problem yesterday -I couldn't generate smoke. When I added...
  4. sandman67

    Cooking steaks straight over wood?

    I read somewhere where the guy said he cooked steaks straight over mesquite wood. Said it was the best steak he ever made. I'm still learning here so please don't mind the question but does that mean he just used wood, no charcoal to cook with? If so how is that done? Are you cooking the steaks...
  5. sandman67

    Help and/or advice with ECB mods....

    I have made several mods to my ECB (Gourmet) and yesterday was still spent as a day of frustration dealing with temps. Here's the mods I made: 1. Added a charcoal grate about an inch and a half from the bottom to get the coals up off the floor and out of the ash. 2. Added a real thermometer at...
  6. sandman67

    First try at QView

    Wanted to try my hand at posting some QView. These are some country style spareribs that I rubbed and smoked with hickory for about 4 hours. I was worried about smoking ribs that had been seperated but they turned out really good -not dry at all. I will definitely use these country ribs again...
  7. sandman67

    Wood sellers with decent shipping charges?

    I'm really wanting to try some wood that I can't get around here but I don't want to pay 25.00 to ship 3 small bags of chips. That's the best deal I've found so far. I know USPS offers a standard rate box but I can't seem to find anyone who uses that. I'm looking for apple, pecan, alder or just...
  8. sandman67

    Weber Kettle Grill for smoking?

    I've about had it with my Brinkmann Gourmet smoker (holding temps for more than an hour is near impossible) and was wondering if anyone had good success using a Weber Kettle grill (22.5 inch) for smoking ribs, butts, brisket, etc...
  9. sandman67

    Wood chunks are raising my temps?

    I've been using wood chunks in my Brinkmann instead of chips. I've got the temp perfect at 215 or so and what's been happening is the chunks are igniting and causing a temp spike of 60/70 degrees or higher. Am I doing something wrong? Any advice is appreciated.
  10. sandman67

    Just wanted to say "hello!"

    I'm Mike from PA. I'm 40 years old and have been smoking for about 5 years now on my Brinkman Gourmet water smoker. I know they are not the best but it has worked well for me. It started out as something I just wanted to try after tasting some smoked tuna and has slowly turned into an ADDICTION...
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