water smoker

Re: Re-Heating Brisket
In category Barbecuing
Written by mic

I've a question concerning cruelly smoking a brisket. I normally smoke 1 at 225-250 for about 45 minutes per pound, formerly wrapping it in foil after the first 2-three hours. The brisket always turns out real juicy & tender, the problem that I have concerns how to rewarm the brisket without drying it out.
The problem is that if you plan on hungrily eating in the early afternoon you have t

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re:Should one soak the wood?
In category Barbecuing
Written by wugus

I have a cheap cylinder water smoker with a water tray and two grills, which I set directly over a dug hole with charcoal in it (I have taken the legs off of the smoker). Having read that soaking store bought hickory chips works well I decided to try that. I soaked them very wet and put them onto the hot coals. The result was a black pork roast with a charred taste. Have I done something wrong or

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Smoking a turkey breast.
In category Poultry
Written by lunatix

I have never done turkey breast before and need some advice. We are talking about half a breast, about 3 lb. which I plane to brine first. I will be using an electric water smoker that runs at about 215 degrees. How long should I smoke the breast?

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WSM
In category Barbecuing
Written by jrdamas

This may sound a bit stupid but what is a WSM?

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Controlling Temperature, Help!
In category Cooking
Written by Mark Hendricks

I usually smoke on a couple of Okla. Joes grills but I'm stuck with a Brinkmann Gourmet Smoke n Grill water smoker.

How do you control temperature on these grills? There are no vents to adjust and I need 225 degrees for 4 hours. I've tried to use it once under extreme circumstances (don't ask) and I do have a Redi-Check remote thermometer that tells me meat and smoker temp. Last time out

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