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Thread: Smoking Food Thread

  1. #161
    Sheikh of Smoke
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    He most certainly is, but he's got so many titles to back it up.

  2. #162
    Quote Originally Posted by tsywake View Post
    He most certainly is, but he's got so many titles to back it up.
    To me, it's his money obsession that's more off-putting than his brashness or attitude. I'm sure it's all connected, though

  3. #163
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    Yeah, they are most definitely connected. Its quite expensive to go on the BBQ Touring circuit, and without big time sponsors they have no guaranteed money. If they dont win, or place well they just wasted sometimes $1,000 to travel and enter the competition.

  4. #164
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    Its not a set schedule like Nascar, but there are events across the country that the better known cooks travel to on a consistent basis. Most of the time, these guys compete against the same core teams week in and week out.

  5. #165
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    Quote Originally Posted by InTheKnow View Post
    are there BBQ Touring groupies?
    There are some people who will follow them to the ends of the earth as spectators, but I would call them fans moreso than groupies.

  6. #166
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    Quote Originally Posted by DeaconCav06 View Post
    TSY, any advice on an introductory smoker? I'm finally moving to a house with a yard so I won't be restricted in my grilling.

    What kind of food would you primarily be smoking?

  7. #167
    I'd imagine I'd most likely be doing Boston Butts but I'd like the option to try out some ribs.

  8. #168
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    It depends on your price point. You can get a ~$50 Brinkman vertical smoker from Lowes, and smoke well with it with some simple modifications. Tuffalo has one of those. This is also the smoker I started out on.


    For a little more, you can go with an offset smoker. You dont run the risks of flareups like you do with vertical smokers, but you have to rotate your meat due to the higher heat on the firebox side of the smoker.


    For even more, you can pick up a Weber Smokey Mountain. IMO, its one of the most popular smokers out there. Captruss and Racer have those.

    The Weber and the Brinkman are primarily charcoal smokers, whereas the barrel smoker can be wood or charcoal. Each of those three would be great to start out on. Once you get accustomed to smoking and your preferences, you can then modify or buy a newer/larger/better smoker.

  9. #169
    What type of modifications would I need to make to the brink an vertical smoker?

  10. #170
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    The easiest and cheapest modifications would be to drill a hole in the bottom of the charcoal pan to allow more airflow, and put a grate in there to get the charcoal off the bottom of the pain. Those can be done for less than $10 as long as you or a friend have a drill.

    The other thing I would do is remove the generic thermometer on the top. You can buy a nicer thermometer that will give you temperatures. Or you can go deluxe and get a wireless thermometer.

  11. #171
    Boston Butt getting smoked on Saturday; maiden voyage for the S.S. Side-Box Smoker.

    Can't wait.

  12. #172
    Yeah. I've got a drill. Okay. It will be a few weeks before I'm ready to make a purchase bit I'll probably go with the Brinkman.

  13. #173
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    Quote Originally Posted by DeaconCav06 View Post
    Yeah. I've got a drill. Okay. It will be a few weeks before I'm ready to make a purchase bit I'll probably go with the Brinkman.
    Its a great starter smoker, and the best pricewise as well.

  14. #174
    Yeah it's like $38 on homedepot.com right now. When you say replace the thermometer do you mean put a different one where the included one is?

  15. #175
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    Yeah, the standard one comes with three temperature points, something like Cool/Ideal/Hot. It gets you in the ballpark, but isnt precise enough to know exactly what temperature you are at.

    I'd replace it with one of these:


    I've always ordered them from these guys, and had a great experience.
    http://www.kck.com/old_smokey/bbq_te...ermometer.html

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  17. #177
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    Quote Originally Posted by jhmd2000 View Post
    Boston Butt getting smoked on Saturday; maiden voyage for the S.S. Side-Box Smoker.

    Can't wait.
    It's a little late to be asking this but did you preburn it without anything in it first?

  18. #178
    Quote Originally Posted by tsywake View Post
    It's a little late to be asking this but did you preburn it without anything in it first?
    Should I? As of 02:00 zulu, it is 18 hours to plate-time Saturday.

    P.S, When it comes to smoking, you are the Ben Kenobi, whilst I am the Luke. Respect and deferential gratitude extended.
    Last edited by jhmd2000; 07-16-2011 at 03:40 AM.

  19. #179
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    IMO you should burn it off hot once before you use it to get the leftover residue and lubricants from the building off. It'll occasionally leave a strange taste the first time if you don't.

  20. #180
    Quote Originally Posted by DeaconCav06 View Post
    What type of modifications would I need to make to the brink an vertical smoker?
    Don't listen to TSY. He is TOO HANDY!! For less DIY-inclined people, the best option is to get three bricks and a weber Smokey Joe (tiny kettle grill). Assemble the brinkman with the "legs" on the outside of the chamber and just put the brinkman over the assembled and roaring Smokey Joe Kettle.

    Smoking Meat Forums should have some pictures. This other forum that I can't vouch for has this thread on the topic.

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