Picked up a Brinkmann Gourmet for $20-what should I make?

Discussion in 'Electric Smokers' started by ihdiesel73l, Apr 5, 2010.

  1. ihdiesel73l

    ihdiesel73l Newbie

    My dad (the yard sale king) calls me up on Saturday and says, "you want a smoker for $20?" I figured I couldn't go wrong so he grabbed it and I picked it up yesterday when we went to my folks' for Easter dinner yesterday. It's in good shape, doesn't even really look like it was used very much. There's some surface rust on the inside of the lid that I'm going to wire wheel and coat with vegetable oil, but that's it. It looks like everything is there starting with the bottom pan with the lava rock and electric element, the body with the water pan and grill, and the lid. I've never smoked anything before or used one of these things, but I'm really eager to try. We burn wood to heat our house and I came into some apple wood that I put aside which I just need to chop up. I also have a digital probe thermometer-anything else I'm missing? Anyway, my wife and I like just about every kind of BBQ there is (beef brisket, any kind of pork, ribs, chicken, venison etc...) so I'm just looking for suggestions on how to get started. This weekend is supposed to be really nice so I'd like to get it up and running on Saturday. Anyone care to share some recipes/techniques?
  2. northern greenhorn

    northern greenhorn Master of the Pit SMF Premier Member

    Congrats on the smoker for $20, I'd start with some ribs, using the 3,2,1 method for spares or the 2,2,1 method, you can step by step instructions on smokingmeat.com, good luck with your first smoke, and bring on the qview
  3. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Welcome and Great Score Big My Friend!

    Start slow and move up fast. I would start with something like a small pork roast or possibly a tri-tip roast. Cost is low and finished product is pretty forgiving.

    Remember, "Practice Makes Perfect" and we all love to practice!!!

  4. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I would go with the chicken for it pretty easy and it goes out really good and it will build the confidence level too.
  5. Chicken....Split broilers (1/2's) Or leg quarters maybe...

    Have Fun!
  6. sweller

    sweller Newbie


    Smoke whatever's on sale. I've had mine since August last year and use it every other weekend. When it got too cold to smoke outside, and suffering from Q-withdrawals, I tried it once in the garage next to a window with a box fan in it. Never going outside again! You can imagine how my garage smells. [​IMG]

    Leg quarters are probably the cheapest thing you can start with.

    Steve in NM
  7. dribron

    dribron Meat Mopper

    You can smoke in the garage with the electric gourmet? Nice! How cold was it outside at the time? Here in MN it get into the -20 deg range, even colder in the past.
  8. rbranstner

    rbranstner Smoking Guru OTBS Member

    Make a fatty they are really easy and very good. They make a good starter to practice on your rig.
  9. sweller

    sweller Newbie

    Once in awhile, it dips into the teens, but it averages right around freezing. The nastiest part is the wind. But I bet it doesn't compare to MN. True?
  10. sweller

    sweller Newbie

    Once in awhile, it gets into the teens. Usually it hovers right around freezing.

    And hey. Before I bought my electric ECB, I was lusting for a gas smoker... I was told you can't control the temperature with propane at my altitude. [​IMG]

    But again, no complaints here. [​IMG]
  11. dribron

    dribron Meat Mopper

    Yeah, here in MN we can get wind chills of below -30's. For the most [part of winter it is in the singel digits, and low -0's.. When it is cold, it is real cold... lol You just get use to two or three shirts, two or three jacketas, and wool socks... !
  12. smokin leo

    smokin leo Meat Mopper

    ditto fatties are anice way to work with
    also chicken
  13. dribron

    dribron Meat Mopper

    Yeah, whole chickens are fun, and I love ribs. I'd try to get use to her before tying ribs and other more troublesome cuts. Mine tends to cook a littel hot, around 240-260 range. If I pop the door just a quarter inch or so, I can get it down to around 220-230. With wood on, that can cause a fire at times, so as with all ECB's there are small challenges. I am acually planning on ordering the afterburner for mine next week. Should be easyer to controle temps, or so I hope.....

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