Question about Brinkmann Stillwater Heavy-Gauge Charcoal/Wood Smoker & Grill 855-6306-0
I don't have a manual for my wood smoker, how do I get started. What kind of wood, ect.
I notice you have an offset smoker. The idea is to get the coals going in the firbox (the smaller circular chamber). The heat from the coals will rise into the main smoking chamber (the large circular chamber) where the food is.
It is difficult to keep your temp set right (about 250) when smoking ribs, brisket or pork **** on a less expensive offset smoker. I don't know what kind you have but it looks like a Brinkman or Charbroil. I'm not being snobby about this as I have a Silver Smoker myself ($185 at Menards).
The solution is to modify it. Search the web for terms like "smoker mod/s". You should be able to find directions on inserting a heat deflection plate, extending your smoker pipe, even adding bricks to the bottom of the smoker chamber to hold the heat. Good luck.
Posted on Jul 07, 2009
First, the wood you should use is in the grilling section of a store like Wal-Mart or Lowes. It's a bag of wood chips that has a flavor to them like hickory.
The next great thing about these bags of wood chips that go in a smoker, there are directions on how to use them. And, if I'm not mistaken they give you different tips on the bag. I would try what works best for you, trial and error.
There are many different ways to use wood in a smoker. I have a vertical smoker, big cylinder thing. I first soak my chips in water with lemon or orange slices for about two hours. Then drain and put in an aluminum foil bowl making it thick with foil so that it dosen't burn up. Get my coals nice and hot and position them in a way that my foil bowl can be placed in them. Depending on what and for how long you are smoking depends on how much smoke/chips you will need and placement in the coal. For example, a whole chicken - place the bowl of chips in the middle of the coal because smoking a chicken dosen't take that long. A turkey or ham you might want to set it to the side so that the smoke is not over-baring in the meat. Trust me, you can get it too smokey. Also, use your soaked chips as you go. They will char and no longer smoke, so you will need to add as you go. One more tip, in a small smoker (like we have for home use), smoking will not bellow smoke that you can see for miles, that what happened to me when I made it too smokey; keep it slow. remember you are smoking it take time and patiences.
Posted on Sep 30, 2008
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