Brinkmann

[SmokinRoo]

Hey again - I almost cant believe it - I've found a Brinkman smoker for sale out here (weird cos there's never been a distributor in Australia so someone must have brought one back from a visit to the States).
What's the verdict on these units for Butts and ribs???

 

[acorette]

It's not about the equipment, it's about the technique. You can certainly cook fantastic, award winning grub on that or just about anything else. Look around here and you'll see everything from a cardboard box to rigs costing many thousands of dollars. You got the equipment, and seeing as you found your way here, you are in the right place for technique. Looks like you are on your way!

 

[NotleyQue]

I have done both butts and ribs on the exact same cooker. Both came out ok.
They have zero heat control, but tend to stck around 250-265 witha full water pan. But you have to watch the heat.

Hey again - I almost cant believe it - I've found a Brinkman smoker for sale out here (weird cos there's never been a distributor in Australia so someone must have brought one back from a visit to the States).
What's the verdict on these units for Butts and ribs???

 

[SmokinRoo]

so it wouldnt be much of a step up from my Weber Kettle?

 

[Rockaway BeachBQ]

Definitely a small step up from a Kettle. You need to control the heat with the amount of charcoal you use. I have a similar El Cheapo Brinkmann (ECB) you can mod the charcoal pan by drilling some holes in at and lining it with a small piece of chicken wire. You get more airflow that way and can shake down the ash on long cooks. On long cooks always put hot water in to the water pan and lit coals in the charcoal pan, otherwise your temps drop to much.

FYI these are very cheap so do not pay to much. They retail for $60 on sale over here.

 

[whiskey]

That grill is what I learned on. I really enjoyed it and cooked everything on it. They are handy to have around. If it's all you got then you won't know that you are handicapped on space and temp control. You will just cook and be happy :grin:

I would use foil when cooking on my Brinkmann. Because it cooks hotter than bigger smokers sometimes the outside gets done before the inside temp is where you want it. Just wrap it in foil and let it finish. If it's not overpriced you should get it and start using it. You will enjoy it and enjoy the food that comes off it.

 

[Meat Burner]

Hey again - I almost cant believe it - I've found a Brinkman smoker for sale out here (weird cos there's never been a distributor in Australia so someone must have brought one back from a visit to the States).
What's the verdict on these units for Butts and ribs???

Get it our long distance brother. You will make it work great!!!!!!!!!!!