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  1. newbiesmoker1

    Stop using the bottom vents on my 22 inch weber kettle grill

    I use my weber 22" kettle grill as a smoker. The One-Touch Cleaning System A.K.A. bottom vents (https://www.weber.com/US/en/parts-finder/charcoal/open-ash-catcher/7444.html?cgid=42795#start=1)broke and I was sourcing replacement parts. However, I never use those bottom vents. They are kept...
  2. newbiesmoker1

    Using fat trimmings as injection for brisket?

    I was wondering if there is a school of thought of using the fat trimmings from a brisket as an injection? I am thinking you would use a double boiler to keep temps no higher than 100 degrees  F and render the fat from the trimmings. Next , mix in rub while the fat is still hot. Allow it to...
  3. newbiesmoker1

    Would this weber kettle mod be possible?

    I own a Weber Kettle 22.5" grill that is used exclusively for smoking meats. I was wandering if the following mod has ever been attempted. Take a smaller grill, like the Weber Smokey Joe, and use it as a firebox for the 22.5" kettle. Use aluminum venting to carry the heat and smoke from the...
  4. newbiesmoker1

    Frying in an electric smoker?

    It would not be possible to any thing in a electric smoker because the heating element would not get hot enough?
  5. newbiesmoker1

    Too much hickory smoke1

    After years of viewing bbq pit masters on TV I decided to try my hand at smoking meats. I use a Brinkman Gourmet electric smoker and Cowboy brand hickory, mesquite wood chunks and  apple, hickory, and mesquite chips both purchased from Lowes. In opposition the the Brinkman's instruction manual...
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