Originally Posted by Hawgsnheifers
Speaking of a WSM, I have a Brinkman Gormet, kinda like a WSM. Only used it twice cause stiff came out like beef jerkey. (Maybe I cooked that stuff to long) Anyway, anybody have any luck with that model cooking up stuff as good and easy as the WSM?
I had a Brinkmann Gourmet for several years (the base finally rusted/burned away) and made some pretty tasty que with it.
The lack of damper control is a concern, but I found that using the Minion method of lighting the charcoal gave me a nice burn and reasonable burn times.
One of these days, light it up and throw on some chicken - don't fret over the temps but adjust your cook time to the heat. Chicken is a lot more forgiving (and cheaper) to experiment with than the other meats.
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KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker