Discussion in 'Roll Call' started by lexscsmoker, Mar 7, 2009.

  1. lexscsmoker

    lexscsmoker Fire Starter

    Hey fellas. I live here in Lexington, SC. I have a Brinkman Grill 'n' Smoke. Bought it for $37 at Wal-Mart. I smoked a pork tenderloin first and was pleased. I couldn't get the temp up as high as I wanted but it did get done. I then tried a 8.5lb Boston butt on a day that was 55 degrees and raining. No matter how much charcoal I put in I couldn't get the temp to stay in the "ideal" range. I got very frustrated. I smoked the butt for 8 hrs then wrapped it in foil and placed it in the oven for 2 hrs and cranked up the heat to get the internal heat up. I'm excited about learning how to smoke different foods. Smoking tastes WAY better than grilling, especially with gas. I welcome your expertise and suggestions. A
  2. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF. You'll learn a lot here. Read the posts and ask questions.
  3. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Welcome to the SMF, and don't worry about asking questions around here. We have members who like to help and share the great knowledge base that is available for readers.
  4. bandcollector

    bandcollector Master of the Pit OTBS Member ★ Lifetime Premier ★

    Welcome from Pittsburgh, PA
  5. cman95

    cman95 Master of the Pit SMF Premier Member

    Welcome to SMF. Throw the temp gauge away that is on the smoker now. Replace with one that is more accurate. Before you mount the new gauge check it by placing the probe in boiling water. It should read 212 +/-.
  6. rejii

    rejii Smoke Blower

    ahhh SC sure miss that place sometimes . welcome to the site hope you can find all the info you need for smoking right here
  7. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Welcome to the forum. Glad to have you aboard.
  8. rw willy

    rw willy Smoking Fanatic OTBS Member

    Welcome. The help you will get here will have you the smoke king of your block in no time.
  9. cowgirl

    cowgirl Smoking Guru OTBS Member

    I'm not a fella, but welcome! lol
  10. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    this is what makes this site great !!!
    and welcome to smf
  11. vtanker

    vtanker Meat Mopper

  12. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF, glad ya joined us!
  13. roksmith

    roksmith Meat Mopper OTBS Member

    Yea..that's why they are $37.

    Metal is thin so they don't hold heat well and the gauges are crazy cheap and pretty much worthless.

    I would definately replace the gauge..unfortunately the gauge may cost half the price of the cooker or more : (

    On keeping the temp up, you can wait for a warm day with no wind...
    You can attempt to place the cooker so that it's protected by some sort of wind break..
    I have heard of some wrapping the cooker with a fireproof insulating blanket of some sort..although you can imagine all of the ways this could go wrong...and all of them bad.
  14. mharrison

    mharrison Newbie

    I think you'll be really please with this forum. I'm a newb here, but have REALLY enjoyed the wealth of knowledge available.

    I started out with a smoker similar to yours, and while far from the "ideal" smoker, you can still get some GREAT results with them. So don't get discouraged!
  15. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Welcome to SMF! There are lots of helpful people here. You are among friends. Good luck with your new rig. Those cheaper Brinkmans can be a challenge in anything but perfect weather. I agree that a windbreak of some kind would help.
  16. carpetride

    carpetride Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF! I'm not familiar with that smoker so I'll shant offer advice upon it. Look forward to seeing some of your success,
  17. chadpole

    chadpole Smoking Fanatic OTBS Member

    Welcome to the SMF! I live in Augusta,Ga. and travel to Columbia,SC about twice a week doing my job. My son races at the I-20 Speedway in Batesburg with his Super Street race car. Good to have you aboard.
  18. gnubee

    gnubee Master of the Pit OTBS Member SMF Premier Member

    You can get one of those oven thermometers that hang from the oven rack. They are usually less than $5.00 and are usually quite accurate. Compare two or three thermometers while you are in the store and pick one that seems to be in agreement with the others. Eschew any that read different than all the others do.

    Place it beside the meat and you will have a much better idea of the temp than those uber cheap thermos that come with the brinkman. Better yet get a digital temperature probe or two. Use one stuck into the thickest part of the meat and the second one stuck through a cork or a potato then placed on the rack to check the ambient temperature of the smoker.

    Welcome to SMF[​IMG]

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