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Chris, I've never used the tube in my bullet but have in my gasser. Did cheese and hard boiled eggs. Both came out great. I've got the 12 inch tube but I stuffed about half with tin foil so as not to over smoke. In the bullet, because the volume is much larger, I think a whole tube would be...

Derek, thank you for your service. You=Army, me=Air Force. 1965 - 1968. Welcome to the forum. I've been here about four years but still a real newbie. Only smoke about four times a year. Never did a turkey but I wish you all the best. Happy Thanksgiving to you, your family and all of our service...

Russ, I had a cheapie Brinkman smoker for years before investing in my WSM 22. I smoked ribs, chicken, salmon, trout, etc. Never tasted a cross contamination in flavor. When I got the WSM I relegated the Brinkman to fish. Good luck.

Hey Kyle, welcome to the forum. Sound like you hit a good score on CL. You'll love it here. I'm as newbie. Been smoking for a few years but only one or two cooks per year. I wouldn't worry about a nick here or a little chip there. As long as it does not impact your ability to control the temps...

Rodrigo, welcome to this great forum. The folks here are very knowledgeable and willing to share what they know. I'm a relative newcomer. I have a Weber Smokey Mountain 22.5" that I use regularly year round except when it's really cold or snowing. The only gadgets I own are rib racks and a...

John, sorry for the late reply. I've been playing around more and more with my Amazin smoke tube using wood pellets. Originally bought to smoke cheeses. Did a chicken on the gasser the other day with the tube and it turned out very nice. Could have been a little smoker but I think it was because...

Tommo, welcome to TVWBB. This is a great place to learn. I'm basically a newbie myself, have learned a lot but have a long way to go. The folks here couldn't be more helpful. My wife and I spent 5 weeks in Australia and New Zealand this past February-March. What a beautiful part of the world.

Mike, I smoke a lot of salmon in an old Brinkman that I use just for fish. I usually use about 8# of charcoal and cook for about 1 hour. I put 5 - 6 lit coals in the middle of the pile. I suspect two things. One, the lid thermometer is WAY off and or your fillets were too close to the fire. When...

I love amazon, am a prime member and use it often but buying something large and having it shipped gives me pause. I bought my 22.5 WSM from a local hardware store and when I saw the size of the box I was surprised. Now imagine shipping something that large from one loading dock to another while...

Chuck, the pizzas look fabulous. Have three quick questions. First, you mentioned that at one point the fire was too hot. Around 700 degrees. What kind of thermometer did you use to measure? Second, what should the ideal temperature be? Lastly, do you get any smokey taste in the pies? I think a...

FWIW, I have two smokers. My old Brinkman that I use strictly for fish. This was my first smoker before I tried the electrics and then bought my WSM. It really doesn't hold the heat, leaks like a sieve and is tough to regulate. Fortunately fish is not that difficult. Well at least sides of...

Hey Mike, wish I had some answers for you but, alas, I do not. I too am interested in smoking whole fish. Smoked many salmon sides but never a whole fish. Had a neighbor a bunch of years ago who use to give my wife and I a smoked blue from time to time. It was great. She was also a fisherperson...

A few years ago we used to get 2 20# bags of KBB on the holiday sales for $9.98? Yesterday I went to HD and took advantage of the sale. When I got home I noticed that the bags were 18.6#. I'm not complaining. The sale is still a price performer but.........! Geez.

Yeah, my bad. I should have checked before posting the question. Thank you and my apologies.

Good morning. Anyone have any G2 on good charcoal sales this Labor Day weekend particularly with respect to Lowe's and HD? Need to stock up for the winter. Thank you and enjoy the weekend.

Thanks everybody. Was able to stabilize the temperature and then decrease it to 255* and hold it there. Finished off in the oven and then into a small cooler to rest. Turned out great.

I don't know but reaching into a cooler for a cold one with the scent of smoked anything wafting out sounds pretty close to heaven to me.

Thanks Bob. 10-4 on the 195*.Will check at that time. . I think I may have started with too many lit baguettes. Temp is now 291* but the rate of rise seems to be slowing down.

This morning I'm smoking 5# pork shoulder. I've got the 22" WSM smoker, no water in the pan and I'm burning KBB. My temperature keeps rising. When I started this thread it was up to 279 and rising. It is very windy out today. I've got 2 of the three lower vents closed and the third open...

As previously mentioned it looks like a Brinkman or Brinkman like smoker. It was my first smoker now it's my fish smoker. What puzzles me is where to put the charcoal? Mine has two pieces on the bottom. One that holds the charcoal and upon which the body sits and fits in another with the legs...