Grill revival

[Steve D.]

If anyone is looking to get into smoking (Kip, cover your eyes), I just purchased a new (my second) Brinkmann smoker. Less than $100 for the electric model and is so easy. Even 15 minutes prior to grilling adds mucho flavor.

The annual tradition is a smoked turkey for Thanksgiving. 2 hours in the smoker and finishing in the roaster oven. A fan favorite.

The grill function is a great backup too.

Tonight's treat: smoked salmon fillet for the wife and smoked pork loin for me.


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[kurtdesign1]

If anyone is looking to get into smoking (Kip, cover your eyes), I just purchased a new (my second) Brinkmann smoker. Less than $100 for the electric model and is so easy. Even 15 minutes prior to grilling adds mucho flavor.

I need specifics! I've been thinking of getting a smoker but didn't want to risk a bad one.

[Steve D.]

The smoker I purchased is a Brinkmann gourmet electric smoker and grill. Their website is www.Brinkmann.net. Growing up, my uncle had the charcoal version which may add better flavor but it's a real pain to use. Kip would likely disagree, but tending a charcoal smoker requires a lot of active time. The electric version is pretty hands off. It really comes down to whether not you want to sit next to the smoker and have a bunch of cigars for the day or get other stuff done.

Basically the smoker is a cylindrical tube approximately the size of a trashcan. In the bottom there are lava rocks and a heating element. It has two racks and a pan to add water to increase the humidity. I bought my replacement one (15+ years old) from Home Depot for less than $100. It is a very simple device with no control of temperature or airflow. They claim to have a thermostat that is set at around 200°F. I have noticed that it tends to be on the hot side for what I think of slow smoking. I built a thermocouple controlled relay in the past and have considered using it for this to dial down the temperature. Overall, for the price is worth a try. My advice is if you're interested in smoked flavor, smoke for 30 to 60 minutes, and then transfer the meat to a roaster oven, crockpot or oven. This way you get great flavor but have more control over temperature for the majority of the cooking time. I know there are hundreds of other options for smokers but for potentially the lowest cost device I have been pretty happy with this one.

Check it out. It does wonders in an hour on a side of salmon. Really great flavor intensity.


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[Stewmuse]

Well, when the outdoor temperature is struggling to surpass ZERO, I sure as hell am not going out to cook on the grill. Matters not, though, when you have a handy-dandy stovetop smoker. Absolutely awesome burgers from this thing!

[magste]

Pizza on the Big Steel Keg. If you need an.all in one smoker, grill, pizza oven, this is the BBQ to get. Love mine.



Hot...

[Stewmuse]

Excellent, Magste! Of course, you guys get up to about 700*F outside anyway, don't you?

[magste]

Almost sometimes

[Stewmuse]

Made this for sup on Saturday eve. Pretty simple, but quite the bit of yum. Y'all can thank me later...

Smoked Sriracha Mushroom Burgers

Hickory smoking chips
Mushrooms - 1-2 med per 1/4lb. burger, diced finely
Sriracha - 1/2-1 tsp per burger (to taste)
Toppings (tomato, onion, leaf, k&m)

Mix mushrooms into raw hamburger, plus opt addition of sriracha. Or spread sriracha on top of formed burger. Salt and pepper to taste. Smoke 6-10 minutes, to preference. Add toppings. Consume vigorously!

[Kip]

My smoker has lain dormant for quite some time. I have less than 3 weeks until closing on the house (which means I have to unload the smoker on someone)...so I'm about to plan a marathon smoke-session. I imagine there will be bacon explosions, pulled pork, maybe some bratwursts....and this:

[Stewmuse]

Is that a bacon wrapped pineapple around... pork? Chicken?