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Here is a shot of my setup taken
in January 2008.
I got the Brinkmann Smoke n' Pit
from my Mom in 2006, and
through much practice I've been
able to turn out some pretty
good BBQ.
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I made a few modifications to the
Smoke n' Pit in order to provide
a more stable temp above the
grate(notice the smokestack
extension to the right). I also
installed a steel baffle at the
firebox end in order to dissipate
the scorching heat, and equalize
the temps.
Here I am cooking two pork
shoulders, a fatty and ABTs.
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Digital Temp Probes
Along with the modifications, I
also made a few additions that
allow me to monitor the internal
temps of my meat without
opening the lid. Also, these
probes allow me to pull my food
off at the right temp, eliminating
under or over cooking.
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This is how the smoke should
look when smoking meat. Thin
and blue. Thick white smoke will
make your food bitter and give it
a very strong bark. Proper temp
and thin smoke are the key.
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Here is a brisket all rubbed down
and ready for smoking.
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About 12 hours later... mmmm.
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Here are a couple of pork
shoulders rubbed down.
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Here is some of the pulled pork
and a bottle of Carolina Red
sauce.
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Most of the goodies get bagged
in vacuum sealed and frozen for
a rainy day.
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Fatty
A fatty is basically a chub of
sausage rolled into a loaf. Some
may be stuffed with other
ingredients, such as this one...
this is 2# of sausage that I
flattened out, piled on cheddar
cheese, mushrooms and onions
and then rolled back up. A bit of
pork rub and it's ready for the
smoker.
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Here is the fatty after about 3
hours of smoking (internal temp
of 165*).
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The result... a tasty smoked
sausage that is great on a
biscuit, english muffin or all by
itself.
These can be rolled and sliced
thinner for crackers or finger
foods.
Very good stuff.
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We just discovered these little
gems recently. They are called
ABTs (Atomic Buffalo Turds), and
they are simply fresh jalapenos
split down the middle, filled with
whatever you like (these are
sharp cheddar and cream
cheese), then wrapped with a
slice of bacon.
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See why they are called ABTs?
These things are great
appetizers! These only took
about 1.5 hours on the smoker.
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Here are a few of the ribs that
didn't get scarfed up in the first
pass.
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I tried smoking some cheddar
and mozzarella a few weeks ago
and it turned out pretty good, so
I decided to try some more.
This is fresh out of the package
and cut into 1/4 pound blocks.
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Here it is on the low rack
opposite the firebox.
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Cheese needs to be cold
smoked, so I have just enough
charcoal to cause the pecan to
smoke a bit. This little bit of
wood and coal could have
smoked for over 3 hours... I
smoked my cheese for about 2.
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The ideal temps are below 90
degrees, I maintained my temp in
the high 70s to mid 80s.
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Here are the finished products.
Ought to be enough for us to
enjoy for a while.
From left to right: mozzarella
balls, habenero, mozzarella,
colby, sharp cheddar and marble
cheddar.
About 3# total.
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I picked up a pair of ECBs (el
cheapo Brinkmanns). I found
one on Craigslist for $10, and the
other was a marked down
scratch and dent item at
Home Depot.
I've been wanting a smaller
smoker for appetizers and such.
This way I don't have to fire up
the pit for a small batch of
goodies.
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No better way to break in the
new rig than with a hand full of
ABTs and stuffed mushrooms.
These jalapenos were pretty
small, but I'll bet I can smoke ~20
regular size peppers on each
rack. Yes, there is a second
rack down below... actually a
decent capacity in these rigs.
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Completed ABTs and
stuffed mushrooms.
I intended to get a photo of
these before they came off the
smoker, but forgot. This photo
shows most of them... ha ha!
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