I’m not sure. My first one was my 15yr anniversary gift at the first print shop. The second came from my grandmothers estate. I really don’t need/want 2...
Sooooo, after a couple years with this old Brinkman, she’s finally sitting roadside for free. Turns out I really like the style and I’ve been wanting to up my game. Been looking for a while and finally did the deed. This was the last run on the old gal. Did a Boston butt and some “party” style ribs. First time I’ve ever cut ribs into singles. Did it because I decided a couple hours into the butt it wasn’t going to be enough meat for us all. Here’s some pics. Mustard binder and some dry rub. Used oak for the butt, then added cherry for the ribs. After a few hours, ribs went in a pan with some butter, brown sugar, apple juice concentrate and some sauce. Couple more hours then off with the lid and back on smoke to tacky up the sauce. The pork was devine! Smoke some potatoes too. Elote for veg. The ribs needed a little more time. We all ate one but I put them back in a. 250 oven covered and finished em up. This combination made thee best tasting ribs we’ve ever had. Try it and see.. Out with the old, in with the new. Maiden voyage with my refreshed trailer. Drove 1:10 to get an Oklahoma Joes’s Longhorn. Gave 2 bills. It’s not perfect but it’ll last me forever. Needs a little love before the first run.
That looks a lot tighter than the Brinkmann. Should make it a fair bit easier to control the temperature.
Watched a fella load up the Brink this evening. Hope he gets some use outta the old girl. Absolutely! Temp control, or lack there of, was a pain. I had to check it every 20 minutes or so, and feed small pieces regularly. That vent control door was loose and warped bad. But I definitely got my $60 worth. Looking into a nice cover for the Joe. I plan to wire wheel the inside and oil it. Probably hit some areas of the exterior too.
Food looks beyond tasty. Can I have you cater my next smoke? Ill supply the wood. Good luck with the "new" smoker.
I need to try cooking ribs like that...more surface area for seasoning and glaze sounds like a good thing... .
Try it. The fam agreed they were the best ribs I ever made. Got a bunch of rust conversion done to the new smoker. Wire wheel and high temp paint on the lower 1-2 of the outside. May go full monte and paint the whole thing. Couple before and after pics: Completely wire wheeled the inside then a good heavy dose of canola oil to stop future corrosion.
What's on the outside...just regular ole BBQ black paint? I ask becuase you said "rust conversion"...I have always wondered about using "rust converter" on high temp surfaces...will it "burn off"? If so, is the rust still "converted"?
So after refinishing the bottom 1/2 of this smoker, I decided to go all out. 5 cans total and it’s done. Just need some new door gaskets. Fired it up and ran it on the hot side all day in an attempt to “season” that paint. Experimented with draft control a lot too. I think we’re going to get along just fine. Came with a nice thick baffle plate too. Hopefully doing some ribs tomorrow.
