Brinkmann Smoker Update

[@nancycharlotte3140]

What about things like Applewood charcoal ?? I was at the store and got Applewood charcoal for the open bar-be Que. Was given a Brinkmann smoker and it is missing a few parts, like the racks and the down pan. Mostly the guts of the thing easy fix.

[@mchaywood83]

It depends. Charcoal is essentially made from charred wood. if it is charred apple wood made into charcoal then you could use it, but because it has been burned once to make the charcoal, you won't really benefit much from regular charcoal. I would burn regular or lump and just use apple wood branches. If you know someone who has apple trees ask them for their branch cuttings in the winter when they prune their trees. the same is true for any fruit woods. Pecan is one of my favorites and anytime there is a storm, you are sure to get twigs and limbs that fall. You don't need a ton of wood. Too much will make it bitter.

[@Jijacks]

Hey, let me start by saying I'm new to smoking meats. I got the vertical smoker to try it out and have some fun with. Can you give me any tips or pointers about how I should run the vents and wood chips etc? Mostly just going for pulled pork and occasionally racks of ribs.

[@mchaywood83]

Jijacks It depends on the wind and temp outside. Hotter fires generate more heat. So to get a hotter fire you have two components: oxygen and fuel. Drier wood makes better fuel and burns hotter. in the case of charcoal, it is all equally dry and coals don't really burn hotter than other coals. More charcoal briquettes will generate more heat. Dry wood chunks generate hotter coals and lump charcoal is kind of in the middle. That is the fuel part. The oxygen part is controlled by the vents. Smokers make a chimney affect. Air is drawn in through the bottom and sucked up into the flame and exhausted out of the top. Wider open vents on the bottom create more oxygen, but closed vents on the top leave more carbon monoxide in the chamber smothering the fire to some degree. I am in GA so I run my vents on opposite sides about 3/4 way open drafting across the Fla.e and exhausting on the opposite side.

[@825Daryl]

cool thanks for the video ,

[@vincentrodriguez3992]

Where did you buy the grill wok

[@vincentrodriguez3992]

And what size fits. 11x11 or 12x12

[@mchaywood83]

I got this one from Walmart I think. I'm not sure on the size. I would need to measure

[@MG38601]

I got a couple woks like this from the Goodwill store, and put one on one of the racks. Works perfect

[@MrSuperdave80hd]

how long do you have the but in there for? is it pullable when it's done?

[@mchaywood83]

I started at 4:30am and pulled them off at 12pm. They were at 200 degrees. I wrapped in tinfoil for the last 30 minutes before pulling. they could have used another 30 minutes to an hour to be extra pullable, but they still pulled at 200 degrees. Average cook temp was 275-300.