Quote:
Originally Posted by Just BS
I'm not exactly sure what that is, but I'll look it up. Thanks!
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The Brinkman Cimmaron is a small offset like yours. I added the tuning plates under the cooking grate to help even out the temps. By using multiple pieces of steel, gaps can be left between the plates allowing you to "tune" your smoker.
Quote:
Originally Posted by Just BS
I figured to get the optimal amount of "smoke flavoring" you needed to keep the smoke in the Q.... No???
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No. you get the best smoke flavor when the smoke is thin and blue. That is the sign of a clean, efficiently burning fire, and you need you exhaust wide open to get it. With the exhaust choked down, the fire doesn't burn well and the smoke will be full of creosote. Your meat will have an intense, bitter smoke flavor.
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Clark
My Boys: Joseph (EI); Andrew (EE); Daniel (EE)
My Toys: 10 WSMs (B, C, E, DH, DA, EZ, DZ, EO, DU, DR); 5 - 22.5" Bar-B-Q-Kettles; 2 - 18.5" Bar-B-Q-Kettle; 4 WGAs (EZ, DE, N, B); 2 SJPs ( DR, DR); 2 Smokey Joes (A, K); Brinkman Cimmaron.
"For when democracy becomes tyranny, those of us with rifles still get to vote"
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