ADVERTISEMENT
- Real Recipes from Real People -

ISO: brinkmann smoker question

Misc.
ADVERTISEMENT
I think I know even less than the previous person. You have to use wood - presoaked in the top pan? We have some green apple wood from some of our trees. Can we use that? You said to use apple - I'm guessing you meant apple juice?

We bought this several years ago and have NO instructions at all. We've never smoked anything before. We thought we'd start with a chicken but if there is something easier - we'd be inclined to try.

Ours is the torpedo type smoker. Not very big. I think it's called a sportsman. I tried to find the brinkmann website ,but so far haven't been able to find it.

thanks for any and all help.
Susie
MsgID: 17752
Shared by: SS Illinois
In reply to: Recipe(tried): How to use a Brinkman Smoker
Board: Outdoor Cooking at Recipelink.com
  • Read Replies (9)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • can sizes used for cherries found in old newspapers
  • Searching the Google newspaper archive, I found the following can sizes mentioned in ads and recipes: "17 oz can Bing or other dark cherries" - 1966 "19-oz can cherry pie filling" - 1968 "303 (17 oz) can tart red cherri...
  • Chocolate Cherry Quickbread (Godiva Chocolatier recipe)
  • CHOCOLATE CHERRY QUICKBREAD 2 1/4 cups all-purpose flour 1/2 teaspoon salt 1/4 teaspoon baking soda 5 bars (1 1/2 ounces each) Godiva Dark Chocolate, coarsely chopped 10 tablespoons unsalted butter, softened 1 cup gra...
  • Fuddruckers Hamburger Seasoning (copycat recipe)
  • FUDDRUCKERS HAMBURGER SEASONING 2 teaspoons paprika 1 1/2 teaspoons ground black pepper 1 1/4 teaspoons salt 1/2 teaspoon dark brown sugar 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon ground...
  • Southwest Shrimp and Corn Soup
  • SOUTHWEST SHRIMP AND CORN SOUP 1 pound raw, shell-on, medium shrimp (41/50 per pound), peeled, or 3/4 pound peeled rock shrimp 2 teaspoons corn oil 2 tablespoons minced garlic 1 1/4 cups clam juice or chicken broth 1 ...
ADVERTISEMENT
  • Inn Maid Tuna Casserole (using Inn Maid Noodles)
  • Direct from the back of an Inn Maid Noodle Package Two ways to cook Inn Maid Noodles: Add noodles to two quarts of boiling broth or water. Cook for 20 minutes. Season to taste. The other cooking suggestion: Add ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: brinkmann smoker question
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!