Brinkman Charcoal Grill/smoker

[garym053]

Hi!
I just purchased an inexpensive (Read CHEAP!) Brinkman Charcoal Grill/Smoker. After watching Bobby Flay and all the Ribs, Brisket, BBQ Competitions, I just HAD to try it!

Anybody out there using one of these? Care to share tips? Recipes? I just barely seasoned it by oiling the inside and keeping it up to tempurature for 2 hours and I think I should have gone Propane!!!

I've got to jump in and do RIBS first! Mary's going to cancel the food network channel shortly!!!

[Campaholics]

Gary,
If this is the same thing I have, it's a cylinder about 20"D, with a charcoal pan, and a pan further up for water, followed by two racks.  My first on only lasted about fifteen years.

For ribs we soak some hard wood in a bucket of water for a couple of hours.  Fill the chacoal pan, fill the pan with hot water from the tap.

I never tried a rub, we just somke them unadorned.  Now that you mention it, I'll try some of them with a rub.  We smoke them for about four to six hours.  From time to time you will have to knock the ash off and add more charcoal and wood chips.  Then on the regular grill to slobber on some barbeque sauce.  They come off the grill as soon as the sauce is warmed up.

Bob

[ForestCreature]

We got one of those with marlboro miles. I've used it a few times, what I did once with chicken was I filled the water bowl with a bottle inexpensive of red wine, gave the chickem a real good flavor.

[garym053]

Thanks Bob & Forest Creature.
Yes, your description is accurate. I'll have to try the ribs if the rain ever stops around here!
Have to try the wine, just have to remember: Inexpensive wine-water tray, expensive wine-Gary's Mouth! Yeah, I think I can keep that straight!
Thanks!

[oldmoose]

I have one and don't use it regularly. I have smoked ribs and a turkey. I've used beer and other liquids instead of water.

Moose

[Willc]

I smoke BB ribs in mine .I gave up on all that rub junk.I just smoke em membrane removed for about two hour and the start coating em with a vinger sauce (eastern NC BBQ)and butter mix I keep em moist and rotated till the meat pulls back about 1/2 inch from ends