Brinkmann Vertical Gas - some "smoke" Q's

Discussion in 'Propane Smokers' started by coco, Apr 23, 2010.

  1. coco

    coco Fire Starter

    I just finished my 2nd smoke in my Brinkmann Vertical gas smoker I bought from Home Depot. The metal is a little thin, as expected for the price, but I really like the 2 doors, and the burner appears to be very effective so far. In short, it's proving to be a great starter unit. I just smoked about 4-5 lbs of chicken drumsticks, and thighs last night.

    So, the question...I'm thinking the smoke is a little intense from the get-go. I put a few "chunks" of mesquite or hickory, and then some "chips" of apple, cherry, etc. I think the chips are burning too fast and producing too much smoke. The chunks are a little heavy at the start, but settle in REALLY nice. Just great TBS. Do others with propane smokers put the chips/chunks in during pre-heat to "smooth" out the smoke after a few minutes? I'm thinking if I put chips in foil with a few holes, and the chunks in when I start it, it might be really good TBS when the food is ready to first go in the smoker.

    Any other suggestions appreciated.
     
  2. mgnorcal

    mgnorcal Meat Mopper SMF Premier Member

    Yeah, I always give the wood a little time to simmer down.
    The smoke when it first starts can be a little off -too biting and white and billowy.
    I wait until it has settled down a little before adding meat, around 5-10 min or so.
    I use mostly chunks during the smoke, and I just toss a handful of chips in the pan any time I have to open the door to get the smoke production ramped back up.

    Another thing I do, and I think some others do too, is put a few pieces of charcoal in the pan with the wood. This helps in a few different ways to give better flavor and smoke-ring. I use a high quality lump from oak or mesquite wood. Natural briquettes will work too, but wait until they are ashy before adding the meat.
     
  3. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    I have the same smoker as you and I am very happy with it. As I preheat it I put i the soaked chips and remember a little goes a long way. I also drilled a small hole on the side to put the probe wire.
     
  4. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Now I have a couple of gas vertical smokers (gosm and smoke vault) and I use a chip/chunk pan with both of mine. I don't put wood into the smoker till just before the meat goes in for I don't think like wasting the smoke on nothing in the smoker either. Onw main thing that I think you ned to work on the that is the Qview I haven't seen any yet. What Up Dog???
     
  5. coco

    coco Fire Starter

    Thanks for all the replies. I'm doing baby back ribs, and throwing some chicken sausage on there since I'll have the space. I think I have a better idea on how it smokes, heats up, etc now that I have 2 under my belt.

    My last two smokes have been waaaayyy too rushed. I got all afternoon...qview coming today. :)
     

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