Patrologia
Well-known member
- Joined
- Sep 3, 2013
- Location
- Milwauke...
So, let me start by saying that what I'm "really" doing this weekend and beginning of the week, is building a patio at my wife's request. Right.
But when I went to pick up my son from hanging out with a friend, I found something sitting next to a driveway with a "FREE" sign next to it.
Brinkmann, offset vertical. I have no real idea where it would rank in their lineup.
So, I think my wife will only let me keep it if it starts to produce soon, so I'm here to ask for guidance. I'm king of the burger (burger kingdoms are small) and I'm generally competent with steak, tenderloin, bone in chicken (my last boneless attempt was a fiasco, but we don't talk about it). I don't think I'm all that great, but I can make a grill do it's thing. So far, that means Weber Kettle or Weber Genesis gas. The closest I have come to smoke is trying a pork shoulder on my kettle, which went ok, but I wasn't as thrilled with the result as everyone else claimed to be.
Basically, I'm asking, where do I start? I've read through several people's "cook" posts, but that doesn't really tell me where and how to start. Never having smoked before, what is the best way to ramp up from "I know how to grill and now own a smoker" to "BBQ Brother"?
I'm not sure whether to include biography, so if you don't think it matters, stop reading here.
OK, I'm from Eastern NC, Goldsboro to be precise. A vertical smoker cannot even attempt to cook my eidos: whole hog, cooked over a wood fire, but that is nevertheless what exists as barbecue in my mind. I have enjoyed every decently cooked brisket I've been in the same room with. BBQ chicken is doggone good. Bacon is just cold smoked pork belly, right? Point is, if you know BBQ from Eastern NC, then you know what perfection would be, but I'm open to a whatever I can cook that will taste good and I'm interested in learning to use this smoker right--the alternative is that it ends up on CL and I get a few bucks for my transportation troubles, but that isn't the goal. Please point me in the way I ought to go.
But when I went to pick up my son from hanging out with a friend, I found something sitting next to a driveway with a "FREE" sign next to it.
Brinkmann, offset vertical. I have no real idea where it would rank in their lineup.
So, I think my wife will only let me keep it if it starts to produce soon, so I'm here to ask for guidance. I'm king of the burger (burger kingdoms are small) and I'm generally competent with steak, tenderloin, bone in chicken (my last boneless attempt was a fiasco, but we don't talk about it). I don't think I'm all that great, but I can make a grill do it's thing. So far, that means Weber Kettle or Weber Genesis gas. The closest I have come to smoke is trying a pork shoulder on my kettle, which went ok, but I wasn't as thrilled with the result as everyone else claimed to be.
Basically, I'm asking, where do I start? I've read through several people's "cook" posts, but that doesn't really tell me where and how to start. Never having smoked before, what is the best way to ramp up from "I know how to grill and now own a smoker" to "BBQ Brother"?
I'm not sure whether to include biography, so if you don't think it matters, stop reading here.
OK, I'm from Eastern NC, Goldsboro to be precise. A vertical smoker cannot even attempt to cook my eidos: whole hog, cooked over a wood fire, but that is nevertheless what exists as barbecue in my mind. I have enjoyed every decently cooked brisket I've been in the same room with. BBQ chicken is doggone good. Bacon is just cold smoked pork belly, right? Point is, if you know BBQ from Eastern NC, then you know what perfection would be, but I'm open to a whatever I can cook that will taste good and I'm interested in learning to use this smoker right--the alternative is that it ends up on CL and I get a few bucks for my transportation troubles, but that isn't the goal. Please point me in the way I ought to go.