Smokers (BBQ - not grilling)

[TomInPA]

I owned the Brinkman smoker with the offset firebox and don't recommend it. Heat distribution is extremely uneven without a lot of modifications. The firebox will rust after the first use. The powdercoat paint just burns off and you have mild steel exposed to the air and rain. There is no insulation on the smoker/grill section and holding heat is a big challenge in any wind, rain or cooler weather. It just doesn't cut it.

 

[Knifemaker]

I owned the Brinkman smoker with the offset firebox and don't recommend it. Heat distribution is extremely uneven without a lot of modifications. The firebox will rust after the first use. The powdercoat paint just burns off and you have mild steel exposed to the air and rain. There is no insulation on the smoker/grill section and holding heat is a big challenge in any wind, rain or cooler weather. It just doesn't cut it.

Well you're not alone there...many of the reviews of any of these Cheap Offset Smokers (including the Char-Broil and OK Joe) contain a few reports on paint peeling, firebox rusting, and air leaks..But many reviews don't , but do say there are things you can fix for little or no money and end up with a decent smoker.

Did you have a cover for yours? Did you drill a drain for the firebox? Did you "season" the grill before you used it, inside AND out?

(Was suggested on a few YouTube videos to use cannola oil on the inside and WD40 on the outside)

I'm fine makng modifications, most of the shortcomings can be addressed. If this was to be my sole outdoor grill, I'd likely go and put more money in....but my 9 year old 4 burner gas grill is still going strong and will be used 98% of the time. (No problems with rust, it's all stainless steel....have replaced the cast iron burners however)

And Fred...I noticed on your mods to your Char-Broil that you moved the exhaust stack to the other side for the reverse flow. Just wanted to mention many folks have extended the stack on the inside so it comes down right above the food grate....this allows more smoke to build up inside and helps to hold in more heat...

 

[Fred W]

The gas conversions of the COS was pretty worthwhile, as was the reverse draft mod. I can make some great tasting que in mine, with the main problems being its just too smal,l and it requires regular feeding of the wood chunks for smoke. If you fabbed up a feeder of some type to continually feed wood chips for the first three hours or so it would be the best of all worlds.

 

[Knifemaker]

I will look in to that ..

Oh, too much talk , not enough food ****...My bacon wrapped chicken thighs, this time stuffed with red pepper onion and asparagus :

https://i1279.photobucket.com/albums/y539/Knifemaker1954/Mobile%20Uploads/image_zpsa4lan2tt.jpg

 

[hppants]

Ooohhh - that's looks good.

 

[st4gary]

About how long do you smoke those bacon wrapped thighs? Been drooling over those ever since they were first posted.

Thanks,

Gary

 

[Fred W]

I'd think they'd be best done at a relatively high temp, maybe at around 275-325, so the cooking time wouldn't be all that long. But gauge the done-ness on a thermometer in the poultry and make sure that you hit at least 165 internal

 

[Knifemaker]

About how long do you smoke those bacon wrapped thighs? Been drooling over those ever since they were first posted.
Thanks,

Gary

Fred's got the temp pegged...I try to maintain right at 300 degrees... But keep in mind here I switch from indirect heat to direct heat, and total cooking time ends up just over an hour. Explain:

As I mentioned I have a four burner grill. I place a metal smoke box filled with wood chips over burner # 1 and put the chicken over burners #3+#4. I turn just #1 on high. The rest are off. It's a grill, not a smoker, so there's a lot of air leaks....the smoke still builds up well, but not the heat. The wood goes fast, and the temp inside likely only gets to 250-275. Once the bacon starts to sweat...I turn on burners 3 and 4...to the lowest setting. This coupled with burner 1 get the grill up near ...300. After both sides have nice grill marks I baste the thighs with sauce.Turning off burner #1. I raise or lower the other burners to keep the grill at 300. I'll turn the thighs about three times so each side gets to be down twice (with sauce) and when they look like they do in the photo (nice black char on edges) I take them off. Roughly an hour and a half (as that first half hour they don't get much heat.

Never used a probe to check the internal tempature..but never had one come out undercooked.

Sauce recipe in my other post. (I really like Baby Ray's BBQ sauces, so they are always what I start with)

 

[st4gary]

About how long do you smoke those bacon wrapped thighs? Been drooling over those ever since they were first posted.

Thanks,

Gary

Fred's got the temp pegged...I try to maintain right at 300 degrees... But keep in mind here I switch from indirect heat to direct heat, and total cooking time ends up just over an hour. Explain:

As I mentioned I have a four burner grill. I place a metal smoke box filled with wood chips over burner # 1 and put the chicken over burners #3+#4. I turn just #1 on high. The rest are off. It's a grill, not a smoker, so there's a lot of air leaks....the smoke still builds up well, but not the heat. The wood goes fast, and the temp inside likely only gets to 250-275. Once the bacon starts to sweat...I turn on burners 3 and 4...to the lowest setting. This coupled with burner 1 get the grill up near ...300. After both sides have nice grill marks I baste the thighs with sauce.Turning off burner #1. I raise or lower the other burners to keep the grill at 300. I'll turn the thighs about three times so each side gets to be down twice (with sauce) and when they look like they do in the photo (nice black char on edges) I take them off. Roughly an hour and a half (as that first half hour they don't get much heat.

Never used a probe to check the internal tempature..but never had one come out undercooked.

Sauce recipe in my other post. (I really like Baby Ray's BBQ sauces, so they are always what I start with)

I think I'll try this technique on the grill and not break out the smoker. I have a 3-burners grill and small smpoker box I can place on one and leave the others off. Going to give this a go this weekend. Can't go wrong with anything wrapped in bacon

Thanks guys!

Gary

 

[Knifemaker]

Yep,hard to go wrong with bacon ...(deep fried snickers bar wrapped with bacon anyone?)

Met with the Man of Steel yesterday. Looks like I'm going to let him build me a reverse flow offset smoker out of a 60 gallon pressure tank. My wife OK'd the funds (about $700) ..So awesome birthday gift.

Tank is about 2 feet wide and a bit over 3 feet long. Will have a large square firebox with a slide out charcoal basket. The tanks metal is just under 7mm thick (6.89) so it should hold heat well.. Simple wheels and a wrap around shelf made from expanded metal. Cooking grates are cast iron.

Will post photos as the build goes along.

 

[Warpdrv]

This deserves to be posted with a PIC..... That looks delicious, going to try a variation of that on the smoker... I'll bet they are very juicy - loves me some Dark Meat. Agree on the temps, bacon doesn't like to get done very well at lower temps in short cooks....

Thanks for sharing Knifemaker !!

 

[gixxerjasen]

You guys ever smoke up a fatty?

No, not THAT kind of fatty!

This kind.

Bacon wrapped breakfast sausage filled with whatever you want...eggs, onion, potatos, ham and cheese in this case. Slice and serve on a warm biscuit with pepper jelly. Mmmmmm!

I only make these like once a year to keep me from going to an early grave. I have friendly new neighbors, might need to fire up the smoker and share some.

 

[Knifemaker]

Haven't done a fatty..(bacon kind) but I do make an appetizer that I like with bacon...

Bacon wrapped water chestnuts....

Cut strips of bacon in half. Drain a can of sliced water chestnuts and wrap each with the half strip of bacon and carefully secure with a pre soaked toothpick. (So most of the toothpick is coming out the top) Bake on a foil lined cookie sheet at 375 until bacon is done. (About 25 min)

Carefully pick each up by the toothpick, place in rows in a aluminum lasagna pan and pour in your favorite BBQ sauce till it just covers the tops. Cover with foil and Refrigerate until needed........and then just heat in the oven (300 degrees) until heated through.

Taken these to parties and everyone loves them.

You know...we should have a cooking thread here...am sure besides just smoked stuff, everyone has a recipe they like or created they can share......

 

[HotRodZilla]

You guys ever dove hunt? Kill about 30 of those little *******s. Wrap their breasts with bacon and throw them on the grill; just until the bacon is done. Holy ****...That there is good eatin'!!

Works for Quail also.

 

[gixxerjasen]

Nope, never been a hunter myself. However, if you'll hunt them and cook them, I'll eat em. Sounds amazing.

 

[Warpdrv]

Stuffed Meatloaf

Stuffed Burgers

Brats or Flavored Sausages

Bacon Wrapped Jalapeno Poppers also referred to as Atomic Buffalo Turds

So many great things the smoker just makes even better, adding that 3rd dimension of flavor to the dish.....

 

[Knifemaker]

Another try at posting a photo...

Here's the basic design of what my smoker will look like:

https://i1279.photobucket.com/albums/y539/Knifemaker1954/Mobile%20Uploads/image_zpsoo1r7an3.jpg

But won't have the cedar shelf, just a plain expanded metal one. And the cooking chamber will be a bit shorter, but deeper,

 

[ionbeam]

Another try at posting a photo...

Here is what Knife' meant to say:

 

[Knifemaker]

Thanks...maybe if you have time you can PM me and tell me what I'm doing wrong....

 

[gixxerjasen]

Cube firebox. So awesome. Store a few pieces of wood on top so they are good and hot when you toss them in and they ignite almost immediately. I watched a friend do this with his smoker and it was really good for keeping the temperature constant.