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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 10-19-2018, 10:28 AM   #31
BuffettFan
On the road to being a farker
 
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Join Date: 07-10-18
Location: East Peoria Illinois
Name/Nickname : Terry
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I have a cheap Brinkman offset, 14 gage steel, and can attest to the fact that it takes more fuel and more attention that a heavier unit. Also, the firebox is relatively small, needing even more attention.
Last weekend, with temps around 50*, I noticed an increase in cooking time and charcoal used trying to maintain temp.
I bought it ~20 years ago but really hadn't used it more than a few times until this year. (Career change, no longer a slave to the job like I was for the last 30 years)
It worked great all summer, but I'm concerned about it's performance in the coming winter. Had I known then what I know now, which is still not a lot, I would have bought a much heavier smoker.
For now, I enjoy the time spent tending to the fire, watching the temps, making improvements to the cooker and my methods, so it fits my needs. It's turned out some killer grub this past summer.
The next one, which will probably be my last, will definitely be heavier, probably bigger and much better researched than this one was. Meanwhile, till I retire or this one rots out, I'll keep on watching it closely. That's half of the enjoyment I get out of cooking.
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Last edited by BuffettFan; 10-19-2018 at 10:49 AM..
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