It's Smoker Time!! Any Ideas on Brinkman Electrics?

Hummingbird · 10-21-2001, 01:24 PM

I was wondering if any of you owm a Brinkman electric water SmokerThat has the same problem or a remedy for my problem With smoking Fish and Game?
Last week I used the Luhr Jensen brine and went by their package directions for Deer jerky. After doing everything they suggested ,my jerky cooked way too fast even with Water in the drip pan. I have the same problem with salmon. It only takes a couple of hours with the electrics although Brinkmans book says to smoke the meat 8 hrs. or more. I would also be interested if there is a way to get a thermostat installed in line to moderate the heat. The element they supplies ia 1500 BTU with no temp control. I would really like to be able to do a slow cold smoke for my feeshes but am in a dilemma for now Lastly does anyone remember a thread a few weeks back about a sausage and game meat smoking book? If you do recall it, could you give me the nameand Author so I can get it ordered. Thank you for any meaningful suggestions or tips [img]images/icons/cool.gif[/img] Tight Lines !! Come on Chinook!!! [img]images/icons/cool.gif[/img]

Lipripper · 10-21-2001, 02:39 PM

Hey 'Bird the book is "Great Sausage Recipes and Meat Curing by Rytek Kutas. It is available from The Sausage Maker Inc. 1500 Clinton Street, BLDG 123, Buffalo NY 14206. Or you can fax an order to 1-716-842-6465. The cost of the book is 29.95. You might be able to get the book at Northwest Butcher's Supply in Clackamas. I think they are in the phonebook. Good luck.

Hummingbird · 10-21-2001, 02:51 PM

Thanks LR,
I bet there is alot of good stuff in there.
I will definitely look them up. Where's clackamas. Been a Western Flatlander for nearly 40 years and haven't been there I don't think anyway. Could have on one of those old Drinkin on the back roads in the 60's . whew to long ago. Thanks again. Tom [img]images/icons/cool.gif[/img]

FishinMission · 10-21-2001, 04:12 PM

I had a Brinkman once...loaded it up with some salmon, took a half hour trip to Home Depot (Yeah...I hurried) and when I got back...the damn fish was black and overdone. From then on...I went my own way and built my own smoker. Easy to do...and about $40.00...I suppose. If it were me...I'd take it back and get a refund.

Brinkman Electric Smoker get a "Thumbs Down" from me.

brshooter · 10-21-2001, 05:39 PM

I have the brinkman charcoal water smoker. I chose it because you can control the temperature better with charcoal that electric. The brinkmans are designed to cook at 225-275 degrees. They are primarily designed for doing real "Q". Smoking beef brisket and pork butts and ribs. They are just way to hot for smoking fish and even jerkey. The little chief and big chief smokers cook typcally cook around 160 degrees. You might consider putting some smoke to it and then finishing in the oven where you can control the temperature. The other idea is to maybe put some vents in the top of the water smoker so that you can control the temperature with the vents.

Good luck

Gregotis98 · 10-21-2001, 08:02 PM

I bought a Brinkman in late summer for smoking silvers and found out it cooked way too fast. I bought a thermostat and put in on and found out it was cooking around 300 deg. I think it could be a good smoker but just needs to be able to be turned down at times. I've thought of many ways to do this and the only way that I've come up with is to cut the electric cord, build a small metal box, put in a heavy duty reostat (I know this isn't how it's spelled but I'm dumb) from a stove top to control the temp, and re connect the wires and hope that it works. I looked around for an electric frying pan reostat but couldn't find one that would work. I don't know if this would work but think I might give it a try, if you try it let me know if it works.

Timber Man · 10-21-2001, 08:29 PM

I have a brinkman and it has a temp gauge.You need to open your vent and keep the temp around 120-140. It takes some looking after to keep the temp just right. I use my big chief more for fish and my brinkman for meat..TM

Hummingbird · 10-22-2001, 05:42 AM

Thanks everyone for all your feedback.
Gregotis98; I have heard that may work if you can find one .I'll keep looking , if I find something ,I'll send you an e-mail.
TRTM : your response sounds really easy. Mine has a door and no vent. If I open the door ,I will have to do it when all the smoke is used and in the drying stage. sounds like it willl still be a baby sitting job. Thanks for your advice. Tight lines everyone and get a Hawg today !!!! [img]images/icons/cool.gif[/img] Tom

Predator Dawg · 10-22-2001, 07:14 AM

HB

I fought an electric Brinkman for years and got tired of the inconsistant results (and the fast cook job). It does Thanksgiving turkeys real well, just not fish.

I bought one of the New Braunsfeld offset smokers, where you have the smoke box set to the left and a little lower than the main meat area. Looks alot like a BBQ with a box screwed to the side. It has been fantastic to work with. The versatility is what I was looking for and the ability to do a cold smoke. The idea is similar to using an old fridge where the smoke source is separate, only I don't have the space to do something like that.

WaterDog · 10-22-2001, 12:00 PM

I've got a brinkmen charcoal smoker. Good thing I didnt pay anything for it. Few months ago I got a Big Chief, what a difference. I think the brinkman will make a nice flower pot in yard. [img]images/icons/grin.gif[/img]

Phish_on · 10-22-2001, 12:10 PM

Hummingbird, "Clackamas" is in Portland ... it's the area kind of between the Hwy 212 and Sunnyside Road exits on I-205 ... more or less ?? From Clackamas Fred Meyer to Clackamas Town Center ? & out the Hiway towards Estacada/Boring.

Today's Urban Geography lesson! [img]images/icons/cool.gif[/img]

FM2 · 10-22-2001, 12:35 PM

I have an electric brinkman water smoker and use it for preparing meals in place of the bbq. It does a great job for this and I use the water pan to spice up my meals. I have used wine, beer and other liquids to promote a flavor into whatever I'm cooking. Another thing I found worked really well is to put your veggies into this water to slow cook them with alot of flavor. The best prime rib I have tasted came out of this smoker and there was potatoes, carrots and onions put into the spiced up liquid. Awesome food!! [img]images/icons/grin.gif[/img] .

I wouldn't use one for smoking though, just for the reasons that have been described.

[ 10-22-2001: Message edited by: FM2 ]

Hummingbird · 10-22-2001, 12:58 PM

Thanks for all your suggestions.
I have been experimenting the smoking thing with these and the whole chickens on the stands I bought when new and yes by far ,I agree that they are good for prepared foods such as turkey ,chckens and dinner salmon ,but ,I am going to get some other type out there when affordable. The Litttle cheif seems to be the favorite, but I also like the idea with the box on the side. maybe I'll just call tuff shed and ...well never mind. [img]images/icons/grin.gif[/img] the little gal would go plutonic over that one. She just bought me a turkey fryer .with all the BBq's, smoker and deep fryer toys ,I could go into business down at the fishing holes. Thanks everyone for the good tips and responses. Ifish is Truely one GREAT bunch of people. [img]images/icons/cool.gif[/img] [img]images/icons/cool.gif[/img] [img]images/icons/cool.gif[/img] Thanks for everything Jennie!! Tom

will_e_fish · 10-22-2001, 01:24 PM

Has anyone tried using the base of the propane one for a crab cooker? How about melting lead? After paying $ for lead this springer season, the $$Brinkman looks like it has potential for placing a lead pot on it. Otherwise the yard gets a $$Brinkman flower pot. Trying to make this combo thing work for me.

Hummingbird · 10-22-2001, 01:55 PM

Sounds like a good idea. I have a friend who made 1 out of a beer keg. Cut about 4 inches off the top,two handles welded to the sides and wholes for ventalation around the bottom. Holds a few dozen crab. Works great!!! [img]images/icons/wink.gif[/img] Tom

dampainter · 10-22-2001, 06:35 PM

o.k. for my two cents worth, I have a brinkmen electric and I come out with perfect smoked fish everytime ...ask the neighborhood. I follow the recipe that came with it, set the timer on my oven in the house for two hours and than its munchin time! sure wish I had some fish to put in there, some day.... [img]images/icons/rolleyes.gif[/img]

will_e_fish · 10-22-2001, 11:49 PM

Was wondering when someone would bring up Brinkman products. I am sorry I spent so much on the propane/charcoal water BBQ combo smoker. I end up either with a underdone or overdone product. I have learned to watch it. I am going back to a made by me smoker. The Brinkman materials seem to inferior as well as they rusting and falling apart. I have done maintenance, cleaned it after use ,kept it covered when not in use and repainted with high temp paint. One of the most unwise choices I have made to smoke or BBQ with. I gave away the little chief and the made by me. Live and learn this $$ Brinkman will go to the metal recycler soon.

Phil Layer · 10-23-2001, 05:35 AM

My fishin buddies have a Brinkman propane smoker/cooker unit. I've not been with them when they used it as a smoker but they make the best smoked salmon I've ever tasted.

They brought it with them last weekend when we crabbed Tillamook and the boiler worked great for cooking up the crabs.

Lipripper · 10-23-2001, 06:30 AM

Hey 'Bird I found the number for Northwest Butcher's Supply in Clackamas. 503-656-1413. I think that's where I got my book. If you are into making sausage they are a great source for items needed for that too.

Hummingbird · 10-23-2001, 06:37 AM

Thanks LR,
I will give them a call. If my sister and her boyfriend get their Elk, We may gmake some sausage and pepperoni .MMMMMMMMMMMM Thanks for all your help. Tight lines! [img]images/icons/cool.gif[/img]

Vinny · 10-23-2001, 07:55 AM

dampainter,
I know how much you like your Brinkman. I was wondering about when you would put in your 2 cents.

As far as fish for your Brinkman, give me a call, the steelies have headed east. [img]images/icons/cool.gif[/img]

new boat · 10-23-2001, 12:08 PM

Well, I have owned a Little Chief, an electric Brinkman and a gas Brinkman, none of which worked to my liking. Last winter at the sportsmen show, I purchased a Bradley smoker form Englund Marine. It was expensive, but well worth it!! You can control the smoke independent of the heat. I like to smoke my fish s l o w l y at low temp. I have also put fresh salmon fillet in the smoker with no heat for 20 minutes, then transfer to the BBQ for the best salmon ever. Prime rib for an hour, smoke and moderate heat, finished on the BBQ is wonderful as well. The unit looks like a small refrigerator and is very easy to load. No more reaching down into a dirty, smoky abyss. Highly recommend!!! [img]images/icons/grin.gif[/img]

WaterDog · 10-23-2001, 12:40 PM

TJ is right, the bradley is sweet. I think the best on the market right now. I came this close to buying one but I just couldn't part with that many Franklin's. [img]images/icons/rolleyes.gif[/img]