Good evening,
I am new to your forum, but have been reading stuff on here for a week or so. My brother-in-law has been a WSM owner an fan of this forum for years, my son just got his WSM for his birthday, and I picked one up today for my 60th birthday next week. I have been a fan of charcoal grilling and charcoal smoking for many years, but have done most of my smoking on an ECB, which was behind my truck when I backed in to the garage. Brinkmann seems to be a part of history now, and I could not find the replacement parts I need. I could have bought a new el cheapo Brinkmann charcoal bullet water smoker at work for less than $30, but the last one standing was the abused floor model. I have had great results from those smokers, but Sonny is way ahead of me with his WSM, and has always been ahead of me. My son is no slouch either, but Coast Guard folks eat a ton of meat and seafood anyway, as long as they have the beer to wash it down with.
Anyway, temperature control was my biggest issue once I performed the modifications listed on the other smoking website I accessed. Sonny has assured me that I can control the temps with this 18" WSM for a long period with minimum intervention. I have the Maverick Temp Probe, but will comb through the suggested modifications on here in order to make this better for my style. Thank you for letting me ramble, and I look forward to the shared knowledge that this forum offers, and hope to contribute some of my own. I do cook a lot of venison for us, and hams, chickens, soups, and meat loafs for my elderly parents. I will keep my ECB to use as a small charcoal grill for chicken, something it does excel in. Thank you in advance, Jim
I am new to your forum, but have been reading stuff on here for a week or so. My brother-in-law has been a WSM owner an fan of this forum for years, my son just got his WSM for his birthday, and I picked one up today for my 60th birthday next week. I have been a fan of charcoal grilling and charcoal smoking for many years, but have done most of my smoking on an ECB, which was behind my truck when I backed in to the garage. Brinkmann seems to be a part of history now, and I could not find the replacement parts I need. I could have bought a new el cheapo Brinkmann charcoal bullet water smoker at work for less than $30, but the last one standing was the abused floor model. I have had great results from those smokers, but Sonny is way ahead of me with his WSM, and has always been ahead of me. My son is no slouch either, but Coast Guard folks eat a ton of meat and seafood anyway, as long as they have the beer to wash it down with.
Anyway, temperature control was my biggest issue once I performed the modifications listed on the other smoking website I accessed. Sonny has assured me that I can control the temps with this 18" WSM for a long period with minimum intervention. I have the Maverick Temp Probe, but will comb through the suggested modifications on here in order to make this better for my style. Thank you for letting me ramble, and I look forward to the shared knowledge that this forum offers, and hope to contribute some of my own. I do cook a lot of venison for us, and hams, chickens, soups, and meat loafs for my elderly parents. I will keep my ECB to use as a small charcoal grill for chicken, something it does excel in. Thank you in advance, Jim
