I thought I was the only one that did the leg modification. That is the best way to access the charcoal during the cook. No mess, no ashes on you meat. You really do have to load the charcoal pan full. It makes a big difference in burn time as well as temperature. Nice video!
Doing some prep for this years turkey day. I started the video, my wife who was in the same room hears your accent and says "Oh, that's gonna be a good turkey". Thanks for the vid.
@MrKevlione I congratulate you and thank you for this excellent video, I purchased one of this back in '99 . I've smoked more than 200 chickens, pork ribs, salmons and even lamb ribs...eventhough this is a veru small and basic water smoker, it is very practical and long lasting equipment..recently I did to the structure some maintenance mostly sand papering and oiling to protect it from rust...and must tell you that I have now another 10 years of use with this very good smoker...Best regards!
thanx for the tip on moving the legs to the outside. i have been dealing with the adding of coal and chips for a year. what a pain. after you tip, easy. thanx again!
Great video Jeff. The next time I smoke I am going to lite the charcoal on my grill burner. Great tip thanks. I have one of those ECB smokers also - don't use it that much. Love the modifications you made - might have to look into that. Your weekly newsletter is awesome! Thanks for sharing - Stay Blessed and Keep on Smoking!
hey guys, i have the Char-Broil Charcoal Water Smoker, and i had this item for about three yrs. used it only twice since that time. reason being i couldnt keep the temp. but after watching this video on this past Saturday, gave me new life to smoking ;-) I didnt do any any Mods to my fire pan, but i did move the legs to the outside and i was able to smoke 5lbs of brats on Sunday...and OMG!!! they were gone.. tonight im going to mod my firepan 8 holes on each side...
Jeff, Just a word of thanks to you on all that you have done. I do know that all of your tips have improved my ribs and brisket cooking dramatically. Thanks again!
I was thinking about the way you got your charcoal started with the side burner and tried something new - I smoked 3 lbs of salmon last night using a steel pan sitting on a portable electric single element burner. The wood takes a while to get going but I used 75% less hickory and it gave off a perfect smoke. Plus, the smoker cabinet never got over 85 degrees. For slow cooking, I couldn't replace a good hard-wood charcoal however.
Great tips. Lots of good info Jeff. You may consider getting someone to help you with the video and editing. Something as simple as dodging the music in and out would make a big difference. Also, a script and editing would help drop some of the "aaah" s. Good job though.
thanks peterjmaz, I love honesty. I agree that I do need to work on the presentation a little. I was not necessarily trying for a professional video and I think I will get better the more I do it. (hopefully) You mean using Adobe Premiere doesn't automatically make it professional? LOL I do need to work on my ahhhs since I do that a lot even in real life. I am worse than Obama about that;-) I do appreciate the critique.. it is helpful and I will definitely take it into future consideration.
You prolly dont care but if you are stoned like me atm then you can watch all the latest series on Instaflixxer. Have been watching with my gf for the last few weeks xD
All in all.. it has to be fun or you might as well not do it. I get fun out of the challenge but I'm just weird like that. I also have a stick burner and several other flavors of smokers such as electric and propane when I am not in the mood for such a challenge.
I just got a brinkman it was 37 bucks at walmart. It is going to be my first time smoking so i wanted not to break the bank on the first try. how long do ribs usually take to cook should i put them on the bottom or top rack
@denniswarcrafter1 These are very low budget training videos and I am working on improving the quality but for now, a little Oklahoma wind is a freebie.
How long does that amount of coals keep that temp of approx. 245 degrees? Oh, and I see you're using natural coals vs. briquettes. I noticed that natural coals last longer than a chimney full of briquettes. I have a brinkman & I have a hard time keeping temps longer than 2-3 hours before needing to add more fuel. Is this normal? I've heard some state that Brinkman's are fuel hogs.
I thought I was the only one that did the leg modification. That is the best way to access the charcoal during the cook. No mess, no ashes on you meat. You really do have to load the charcoal pan full. It makes a big difference in burn time as well as temperature. Nice video!
Doing some prep for this years turkey day. I started the video, my wife who was in the same room hears your accent and says "Oh, that's gonna be a good turkey". Thanks for the vid.
I have the same kind of smoker I like the way you do that thanks I will be doing mine like that from now on.
@MrKevlione I congratulate you and thank you for this excellent video, I purchased one of this back in '99 . I've smoked more than 200 chickens, pork ribs, salmons and even lamb ribs...eventhough this is a veru small and basic water smoker, it is very practical and long lasting equipment..recently I did to the structure some maintenance mostly sand papering and oiling to protect it from rust...and must tell you that I have now another 10 years of use with this very good smoker...Best regards!
thanx for the tip on moving the legs to the outside. i have been dealing with the adding of coal and chips for a year. what a pain. after you tip, easy. thanx again!
Great video Jeff. The next time I smoke I am going to lite the charcoal on my grill burner. Great tip thanks. I have one of those ECB smokers also - don't use it that much. Love the modifications you made - might have to look into that. Your weekly newsletter is awesome! Thanks for sharing - Stay Blessed and Keep on Smoking!
please post a video of that setup. sounds great!
hey guys,
i have the Char-Broil Charcoal Water Smoker, and i had this item for about three yrs. used it only twice since that time. reason being i couldnt keep the temp. but after watching this video on this past Saturday, gave me new life to smoking ;-) I didnt do any any Mods to my fire pan, but i did move the legs to the outside and i was able to smoke 5lbs of brats on Sunday...and OMG!!! they were gone.. tonight im going to mod my firepan 8 holes on each side...
Jeff,
Just a word of thanks to you on all that you have done. I do know that all of your tips have improved my ribs and brisket cooking dramatically. Thanks again!
The WSM series is awesome.. I agree.
This video sets out to prove that with a little work you can smoke on almost anything and even in windy weather.
I was thinking about the way you got your charcoal started with the side burner and tried something new - I smoked 3 lbs of salmon last night using a steel pan sitting on a portable electric single element burner. The wood takes a while to get going but I used 75% less hickory and it gave off a perfect smoke. Plus, the smoker cabinet never got over 85 degrees. For slow cooking, I couldn't replace a good hard-wood charcoal however.
Great tips. Lots of good info Jeff. You may consider getting someone to help you with the video and editing. Something as simple as dodging the music in and out would make a big difference. Also, a script and editing would help drop some of the "aaah" s. Good job though.
Beer can turkey! Just use the large one and it would work great. I am not sure how that would compare with brining but it would be good no doubt.
is it necessary to use water in a smoker
thanks peterjmaz, I love honesty.
I agree that I do need to work on the presentation a little. I was not necessarily trying for a professional video and I think I will get better the more I do it. (hopefully)
You mean using Adobe Premiere doesn't automatically make it professional? LOL
I do need to work on my ahhhs since I do that a lot even in real life. I am worse than Obama about that;-)
I do appreciate the critique.. it is helpful and I will definitely take it into future consideration.
You prolly dont care but if you are stoned like me atm then you can watch all the latest series on Instaflixxer. Have been watching with my gf for the last few weeks xD
@Dangelo Odin Yea, have been using InstaFlixxer for years myself =)
In place of brining, how about stuffing an open beer can inside and smoking the turkey with that?
All in all.. it has to be fun or you might as well not do it. I get fun out of the challenge but I'm just weird like that.
I also have a stick burner and several other flavors of smokers such as electric and propane when I am not in the mood for such a challenge.
I just got a brinkman it was 37 bucks at walmart. It is going to be my first time smoking so i wanted not to break the bank on the first try. how long do ribs usually take to cook should i put them on the bottom or top rack
I am glad we are doing so well
@denniswarcrafter1 These are very low budget training videos and I am working on improving the quality but for now, a little Oklahoma wind is a freebie.
How long does that amount of coals keep that temp of approx. 245 degrees? Oh, and I see you're using natural coals vs. briquettes. I noticed that natural coals last longer than a chimney full of briquettes. I have a brinkman & I have a hard time keeping temps longer than 2-3 hours before needing to add more fuel. Is this normal? I've heard some state that Brinkman's are fuel hogs.
The sideburner is a good idea but I'll always use newspaper. Hate refilling my propane tanks.
That's a great idea to move the legs to the outside.
What does the water do?
Thanks for sharing.
i wish i thought of the leg things doing that tomorrow.
Thank you very much for your advice cause i have the same one . I will go ahead and take those legs out and put them on the out side. Thank you
@MrKevlione probably my wrist watch;-)
uhh.
lolol ohhh god how to smoke a turkey what next
lmao smoking meat:p
this is cooking...? i thought u were like actually smoking a turkey... aww