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New Smoker

Discussion in 'Food Forum' started by KG4IDA, Oct 5, 2008.


  1. KG4IDA

    KG4IDA
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    Joined:
    Jul 4, 2002
    245
    0
    Location:
    East Tennessee
    I bought a smoker today. I've wanted one for a while and Home Depot had a Brinkmann electric kettle type smoker for $59. I couldn't resist. It will be used on a wooden floor porch so I would prefer electric anyway.

    Does anyone have one of these? I got some hickory and some mesquite wood to use in it. I need to season it and then experiment some. I'm thinking smoked turkey breast for Thanksgiving. I'll probably start with a brisket.
     

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  2. JohniusMaximus

    JohniusMaximus
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    Joined:
    May 12, 2004
    83
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    Location:
    Tennessee
    I don't have that one, but I have an electric Bradley smoker. Once you practice a bit you'll never buy BBQ from a restaurant ever again.
     

  3. noway

    noway
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    Joined:
    Dec 14, 2000
    8,735
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    Location:
    Davie "Cowboy" , FL
    my thoughts;

    I had one of these form Home Depot IIRC;

    I used it due to my Condo association had codes in place to NOT allow open flames on bacony even tho most people had gas or charcoal BBQs.


    The pan that holds the heat/lava rocks is great and holds up very good. The rest of the unit does not.

    It's prone for rusting, the pyrometer installed in the top lid is prone to coatup-over from the smoke. The heat controls are weak.

    Bottom line, it's an okay starter unit but after an year of heavy use, you might want to look at another unit.

    just my 2 cts.
     
  4. Gun Shark

    Gun Shark
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    Joined:
    Aug 25, 2005
    5,900
    308
    Location:
    Florida
    +111111111111111111111

    It took my dad and I a little while but when we finally got it right it was great.

    My dad has the same smoker.
     
  5. filthy infidel

    filthy infidel
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    100% Infidel

    Joined:
    Apr 24, 2007
    2,490
    0
    Location:
    North Carolina
    Go to Amazon.com. Order 'Smoke & Spice' by cheryl alters jamison and bill jamison, published by Harvard Common Press. Fantastic read, fantastic food.
    Our salmon with dill/salt/cayenne rub has become a legend in these parts.
    Turkey, pork tenderloin, pork chops, sausage, jerkey, -- I gotta go eat!:wavey:
     
  6. rhikdavis

    rhikdavis
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    U.S. Veteran

    Joined:
    Jul 22, 2002
    7,490
    230
    Location:
    In Remembrance
    Just ordered that book and a couple of Dan Kirks......Don't have a smoker yet tho.... :dunno:
     
  7. KG4IDA

    KG4IDA
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    Joined:
    Jul 4, 2002
    245
    0
    Location:
    East Tennessee
    I used it this weekend to smoke some turkey breasts. It was pretty good but I think I need to use more wood. I used four pieces and it they didn't really give the breasts as much smoke flavor as I was expecting. Next, I'm going to do some pork loins for Thanksgiving.
     
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