Brinkman Offset Grill and Smoker

[governmentmule]

just an update on the smoker

I've finally got to where i can smoke a hunk of meat with out either burning it or drying it out

I made the best ham i have ever smoked this past week

I made a dry rub and when i was thawing the ham,,I took it out of the freezer just long enough for it to take a dry rub and then put it in the fridge to thaw,

reapplied it 2 days later,while it was still thawing in the fridge and smoked it 2 days later,I should have left it another day or so,it was still reading 32 degrees when i put it in the smoker

I did make a mistake and put brown sugar in the rub,it tasted great,but left the ham burnt looking

with chicken thighs I have been smoking them to around 130 degrees,then wrap them in aluminum foil with a pat of butter and finish smoking them

I'm still getting a dry turkey though,I think the next one I'm going to smoke it to around 130 degrees and then finish it in the oven

still working on the turkey,but I have grandmas broaster that has made a killer bird since I was a child and that is over 50 years so i use it I will get a few pictures up

and I do have to watch it or I will over cook ribs,I think I will start going more by time rather than temp on them


I will put up a few pictures shortly

 

[governmentmule]

I set the seasoning for the ham in the picture,so I wouldn't forget what I used

 

[governmentmule]

I do like the smoker,but it is thin walled,so the cooler weather does affect cooking time and being able to control the temp

having the dual probe temperature gauge is a must,I did try using the wimpy one that came with the smoker and a metal meat probe,they didn't work good at all,I would either burn or cook the meat till it was dry

I just thought I would update this and brag on my last ham

 

[governmentmule]

oh and I put in the ribs and chicken thighs,because i found the pics in the same folder