[ElecTech]

I decided to break this out into a different subject. Let's see everyone's smokers that you may have. Steve has some excellent shots of his Big Green Egg on the other thread, so here is my el cheapo that will do for now!!! Electric Brinkmann with my first load of pork loins. I have since done several racks of ribs and they come out great. This unit just cooks too hot and the wood does not last long, around 300 degrees. Still, the ribs come out great in about 2 1/2 hours.

 

[Pops]

My son-in-law has one of those. Used it a couple times I like the way the food turns out.

 

[slane01]

My first smoker was a propane Brinkman water smoker. I really struggled with the temp control. It was a great little grill, but tough to smoke on. I always thought the electric one would have been easier to control. I should have bought that one.

 

[Cesar]

I've got the same one but it's charcoal powered! I've smoked several hams and they have come out absolutely delicious but you're right about controlling the temperature, it is a hassle :evil: .

I've also smoked some venison backstrap wrapped in bacon and it absoultely brought the house down

I'll have to take pictures next time we smoke something, it'll probably be this weekend sincs we'll be snowed in.

 

[RZRRich]

Sounds GOOD Cesar - DANG, I'm hungry now !! :shock: :wink:

 

[Cesar]

I've got the backstrap pulled out of the freezer and thawing as we speak . Tonight I'll be working up my homemade rub and tomorrow afternoon it'll be on the smoker. It seems as if the snow has slowed up some, but it wouldn't matter anyway, this venison is going down boys!Pictures to follow

 

[carnivore]

I've got the backstrap pulled out of the freezer and thawing as we speak . Tonight I'll be working up my homemade rub and tomorrow afternoon it'll be on the smoker. It seems as if the snow has slowed up some, but it wouldn't matter anyway, this venison is going down boys!Pictures to follow

Along with that secret rub recipe right?

 

[slane01]

I have a couple of buddies who have these Bradley Smokers. These are very nice units...a bit more expensive than the Brinkmans. I think the starting price is $399, but they control temp very well and are consistent.

I had actually given some serious thought for picking one of these up for sausage making, as there is the option for hanging the food as well as placing on racks. The downside to this smoker is it uses the Bradley smoker pucks. So you are tied to buying those for your smoker wood.

However, they are pretty cool

 

[RZRRich]

Cesar's being awful quite - he must be busy with that back strap with the secret rub 8) rubbed all over it :shock:

 

[ElecTech]

Steve,

I have heard a lot of people that like those smokers a lot when they first get them and then they break down pretty quick. The guy at the Charcoal Store did a review on them and it wasn't pretty!! Most of the folks I work with are getting the Cookshack smokers and they love them. I want one but just have not got around to getting it yet. They usually have a sale around Father's day, normally 10% off. This is the model that my co-workers have and probably will be the one I get. It is $525 with flat rate $30 shipping.

http://store.cookshack.com/p-346-smokette-essential.aspx

 

[GPER]

My first smoker was the Brinkman charcoal smoker, I fixed a lot of good eating on it. Then I got elected to smoke the Thanksgiving turkey and the meat for Christmas. With the cold the temp of the charcoal was hard to control.

My Brinkman rusted out and I bought a cabinet propane smoker now. It is easier to use and once you get the temp set for whatever the outside temp is, it is a trouble free smoker. On long smokes about the only thing to do is put more water and wood in it and just wait.

 

[diverboss]

my big smoker, I generally use pecan wood, or apple when I can get it...

.

 

[RZRRich]

The "ultimate" smoker:

8) :shock: :wink:

Should of mentioned that this is not mine .... but I surely wish it was.

 

[Pops]

Rich, that's a cool looking pit.

 

[diverboss]

Not mine but a great smoker

 

[Cesar]

Cesar's being awful quite - he must be busy with that back strap with the secret rub 8) rubbed all over it :shock:

That was too funny, I'm always trying a little something new, and you guys are giving me some great ideas. The bad part about it is I learned to cook from my mom and we usually just wing something together so it's hard to come up with actual amounts, exact spices used, etc . She's always been old school and I learned from watching and helping her cook since I was old enough to see over the stove.

It'd be great if she came up from Puerto Rico during the rally, she runs a catering business back on the Isalnd and she would feed us until we couldn't eat anymore .

 

[RZRRich]

Cesar, Sounds :idea: to me like your Mom's due for a vacation, to be taken at Ride Royal Blue around June 24th thru the 27th. :wink:

 

[Cesar]

Maybe I can talk them into coming in for vacation, she loves to cook and the more people the better.

 

[RZRRich]

Maybe I can talk them into coming in for vacation, she loves to cook and the more people the better.

8) :wink:

 

[fiberguy]

Not to change the subject from smokers guys, but has everyone heard of rubbibng down any DRY meat (turkey, deer, moose, etc) with mayonaise and then cooking it, Oh man what a difference. There's no taste and it holds all the moisture in, try it.