Dang dude I used this snake method and it stays in the ideal range the whole time. Hats off to you guys for figuring it out. I'm in SE, AZ region so I use mesquite. The chicken thighs and roasts are absolutely amazing. Thanks my bros.
My husband used his for 12 years!!! I took care of it,after his passing. I'm going to do this cause the one my husband had smoked 3,20lb turkeys@ once. I'm trying to learn how to use it
I applaud you playing in this sandbox. I’ve used a brinkman, do yourself a favor and get a weber smokey mountain, thank me later. I bought the 18.5” one, but wish I had splurged for the 22”. I now have an offset stick burner, but for the money and time needed to tinker, the weber smokey mountain is the sweet spot imo.
I put the legs on the brinkman on the outside..light the fire in my Weber smokey Joe then place the brinkman over top the Weber..good consistent temp and smoke with the snake method...
Did you make any modifications to your smoker and also what did you set the coals on ? I’m seeing a lot of people saying that the charcoal bowl isn’t good to put the coals in
I just got one of these smokers. I’m confused, as to how to use it without burning myself. It seems, once I get the fire going then I am supposed to put in the lower rack and the water bowl, but the problem with that is then I am directly over a hot Smokey fire, seems like a design flaw or am I missing something?
@@TrailMedic911 in that case maybe I’ll do the modification I see on RU-vid where people flip the legs to the outside and prop up the burn pan on some bricks. Then you can remove the whole smoker from the fire at any time.
@@TrailMedic911 hey got same smoker used and my coals kept burning down. Couldn’t keep a steady 225-250 to save my life. I saw how much you used so I used less and my temps lowered over and over
