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08-04-2006, 08:46 AM
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#41
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Head Chef
Join Date: Jul 2006
Location: Orlando, FL
Posts: 1,984
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Quote:
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Originally Posted by Gretchen
IF (and I emphasize IF) it is the "bullet" shaped Brinkman it is excellent for smoking. One load of charcoal (10#) is usually enough for the smoking process. But if you want to add more, you just lift the top 2/3 off, add more charcoal and put it back on.
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Gretchen, you are right! I just looked up the user manual at the Brinkmann website. All I have to do is lift the top 2/3 off like you said. I didn't realize that for smoking the lower grate and water pan is suspended in the unit. I also looks like you could "shovel" it in a few briquettes at a time throught he door. But I have seen most reviewers instruct just to lift the top off like you say. Thank you for the advice, your comment inspired me to check it out. This changes everything!
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08-04-2006, 10:48 AM
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#42
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Assistant Cook
Join Date: Jan 2006
Posts: 1,694
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You will enjoy it. A really delicious thing to fix is salmon steaks. Let them smoke for about an hour. They should be rosy inside and will be meltingly delicious.
Fill it up with whole chickens and smoke for one pan's worth. Then finish the chickens in a 400* oven.
Water smoking with that smoker has a bit different effect--the fat does not cook out of chickens and ribs, for example. So when you finish the chickens in the oven, the fat will cook off. They are really really good.
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08-04-2006, 11:50 AM
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#43
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Head Chef
Join Date: Jul 2006
Location: Orlando, FL
Posts: 1,984
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Quote:
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Originally Posted by Gretchen
You will enjoy it. A really delicious thing to fix is salmon steaks. Let them smoke for about an hour. They should be rosy inside and will be meltingly delicious.
Fill it up with whole chickens and smoke for one pan's worth. Then finish the chickens in a 400* oven.
Water smoking with that smoker has a bit different effect--the fat does not cook out of chickens and ribs, for example. So when you finish the chickens in the oven, the fat will cook off. They are really really good.
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How many chickens could I fit in it? I'm thinking 5-6 if they were standing on end with a beer can holder. Thanks for the tips!
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08-04-2006, 11:58 AM
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#44
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Assistant Cook
Join Date: Jan 2006
Posts: 1,694
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The beer can way will make them too tall for 2 racks. I think 4 on their side will be all that will fitt--2 racks.
There really isnt any need to do the beer can thing--the water in the smoker does the same thing--or you can put beer, or cider or wine or anything you want in the water pan.
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08-04-2006, 12:02 PM
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#45
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Head Chef
Join Date: Jul 2006
Location: Orlando, FL
Posts: 1,984
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Quote:
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Originally Posted by Gretchen
The beer can way will make them too tall for 2 racks. I think 4 on their side will be all that will fitt--2 racks.
There really isnt any need to do the beer can thing--the water in the smoker does the same thing--or you can put beer, or cider or wine or anything you want in the water pan.
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I guess 4 chickens would be enough at one time, eh? 
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08-04-2006, 12:33 PM
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#46
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Assistant Cook
Join Date: Jan 2006
Posts: 1,694
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Quote:
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Originally Posted by vagriller
I guess 4 chickens would be enough at one time, eh? |
It's worth doing that number--or mixing other things in. The real point being that if you are going to the trouble to fire up the smoker and expense of charcoal then load it up.
I often give smoked chickens for Christmas food gifts. I also freeze themwhen I do a lot.
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08-04-2006, 01:14 PM
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#47
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Sous Chef
Join Date: Apr 2005
Location: MD, USA
Posts: 541
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you guys are making me wanna get in on all the fun!!!
but b4 i go running out and dropping $$ on a smoker / grill combo...i gotta ask: can you smoke meats in the winter? also, i have always pw3ned gas grills...since it seems that these must be charcoal, can i grill in the winter as well?? is it a major pain on cold windy nights??
__________________
I hated going to weddings. All the grandmas would poke me saying "You're next". They stopped that when I started doing it to them at funerals. 
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08-04-2006, 01:21 PM
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#48
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Executive Chef
Join Date: Jul 2004
Location: USA,Michigan
Posts: 3,150
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Quote:
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Originally Posted by vagriller
Gretchen, you are right! I just looked up the user manual at the Brinkmann website. All I have to do is lift the top 2/3 off like you said. I didn't realize that for smoking the lower grate and water pan is suspended in the unit. I also looks like you could "shovel" it in a few briquettes at a time throught he door. But I have seen most reviewers instruct just to lift the top off like you say. Thank you for the advice, your comment inspired me to check it out. This changes everything!
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Ok....get it but then get the off set fire box type smoker. It only about 100 bucks. I promise you will use that one more than the Bullet. Thats what I did.
__________________
You are not drunk if you can lie on the floor without holding on.
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08-04-2006, 01:35 PM
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#49
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Head Chef
Join Date: Jul 2006
Location: Orlando, FL
Posts: 1,984
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Quote:
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Originally Posted by Bangbang
Ok....get it but then get the off set fire box type smoker. It only about 100 bucks. I promise you will use that one more than the Bullet. Thats what I did.
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I already have mine. I picked it as a 5 year award with my company. I googled offset firebox smoker. Those are way too big for me right now. I'm not into smoking enough yet to get that big of a smoker.
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08-04-2006, 01:49 PM
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#50
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,414
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Quote:
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Originally Posted by Gretchen
It's worth doing that number--or mixing other things in. The real point being that if you are going to the trouble to fire up the smoker and expense of charcoal then load it up.
I often give smoked chickens for Christmas food gifts. I also freeze themwhen I do a lot.
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I guess I would see this as a negative. You should cook more than you want that day to justify the expense of running the smoker.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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08-04-2006, 01:53 PM
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#51
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Head Chef
Join Date: Jul 2006
Location: Orlando, FL
Posts: 1,984
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Quote:
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Originally Posted by Andy M.
I guess I would see this as a negative. You should cook more than you want that day to justify the expense of running the smoker.
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It's a negative that you need to load it up to justify the expense? I'm confused.
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08-04-2006, 01:59 PM
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#52
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,414
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Sure. If I want to smoke a chicken for my S.O. and myself, I don't want to have to smoke 4 chickens to justify the cost of firing up the beast. For a small family, a smaller unit would be more practical.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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08-04-2006, 02:00 PM
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#53
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Executive Chef
Join Date: Jul 2004
Location: USA,Michigan
Posts: 3,150
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Quote:
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Originally Posted by vagriller
I already have mine. I picked it as a 5 year award with my company. I googled offset firebox smoker. Those are way too big for me right now. I'm not into smoking enough yet to get that big of a smoker.
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Have fun. I hope you like it. Do a couple chickens first. Its easy and they come out great.I used apple juice in the water pan.
__________________
You are not drunk if you can lie on the floor without holding on.
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08-04-2006, 02:04 PM
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#54
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Head Chef
Join Date: Jul 2006
Location: Orlando, FL
Posts: 1,984
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Quote:
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Originally Posted by Bangbang
Have fun. I hope you like it. Do a couple chickens first. Its easy and they come out great.I used apple juice in the water pan.
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Noted. I will start looking for a sale on whole chickens! Maybe ebay. 
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08-04-2006, 02:07 PM
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#55
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Chief Eating Officer
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,518
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08-04-2006, 02:09 PM
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#56
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Head Chef
Join Date: Jul 2006
Location: Orlando, FL
Posts: 1,984
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Ooh, only 10 minutes left. Better jump on it! BRB!
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08-04-2006, 02:10 PM
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#57
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Executive Chef
Join Date: Jul 2004
Location: USA,Michigan
Posts: 3,150
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Got that smoker goin yet?
__________________
You are not drunk if you can lie on the floor without holding on.
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08-04-2006, 02:11 PM
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#58
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Head Chef
Join Date: Jul 2006
Location: Orlando, FL
Posts: 1,984
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Quote:
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Originally Posted by Bangbang
Got that smoker goin yet?
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Maybe next weekend. I'd like to get some lump charcoal.
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08-04-2006, 02:32 PM
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#59
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Executive Chef
Join Date: Jul 2004
Location: USA,Michigan
Posts: 3,150
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Quote:
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Originally Posted by vagriller
Maybe next weekend. I'd like to get some lump charcoal.
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I like using natural charcoal without the binders.
__________________
You are not drunk if you can lie on the floor without holding on.
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08-04-2006, 02:52 PM
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#60
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Assistant Cook
Join Date: Jan 2006
Posts: 1,694
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Quote:
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Originally Posted by Andy M.
Sure. If I want to smoke a chicken for my S.O. and myself, I don't want to have to smoke 4 chickens to justify the cost of firing up the beast. For a small family, a smaller unit would be more practical.
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The one I am talking about is about as small and inexpensive as it gets--about $30. You don't HAVE to do 4, but it is just as convenient to do a couple (1,2,3,4) as it is to do one. It is the same amount of heat. I believe it will take the same amount of charcoal to cook 1 chicken in a Weber as this.
Costco and Sam's sell their chickens 2 to a package, so doing 2 and freezing one is a good thing. You have a meal made ahead.
But,, I really don't mind if you do just one.
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