About to start my first real attempt at smoking, lump hardwood or something else?

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

junkers88

Fire Starter
Original poster
Apr 21, 2011
40
10
Albuquerque, New Mexico
Ok like the title says I'm going to try my first beef smoke here in about an hour and have a question about the charcoal. I've been using the Cowboy brand hardwood coal for a while and other than the initial high heat and quick die off I have no compliaints. Having said that is there something out there that will burn a little cooler and a little longer? I only use the briquettes (spelling?) from Kingsford when we're doing some actual grilling since it's what I've always used but with smoking it tends to leave a little lighter fluid taste on the meats, my lady and I both have sensitive taste buds and the lighter fluid just ruins the meat for us. I use a Brinkmann SNP, have the baffle, charcoal basket (sort of) and have added several gauges to help with the temp control, also have the chimney set down near the grate inside.

Quick picture of the pit. I've added a fire box gauge and 4 others since the one that came with it is pretty much a joke. Will do a Qveiw this afternoon and add it here so ya'll can tell me what I did wrong on my first attempt. Oh and all I'm doing is a small piece of meat, don't want to ruin a big piece if something goes wrong the first time.
044b3beb_Brinkman.jpg
 
I just use Kingsford Blue bag. Don't start it with lighter fluid, and don't buy matchlight charcoal. Get a charcoal chimney to start the charcoal with. If you still want to use lump use RO. Wally world carries it. It's in a red bag. Good luck!
 
Last edited:
Ok quick update. How it started with my chunks soaking.
5063a2c2_Brinkman007.jpg
Got the meat ready, FYI this was the package of a single 40oz bone in ribeye that I had cut and paid for last month. I don't know much about meat but this is NOT a ribeye.... hell I don't even know what this is but it's getting smoked.
a13fe26d_Brinkman008.jpg
Temps set and running, 400 degrees in the fire box, 200 at first cook gauge and 150 for the other three. Still can't figure out how I'm losing 200 degrees in just under a foot of space.
c2261048_Brinkman009.jpg
Will keep you updated.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky