Page 1 of 3 : Next
Posts
- Category: Cooking Knives
- Buying Knives, For Home Use...Go For the Best You Can Afford
- Damascus Steel and How The Katana Sword Was Made
- Dear Uncle Alfred, Please Visit Laguiole
- Do Real Chefs Use an Electric Knife Sharpener?
- Do You Have to Spend a Fortune on Chef Knives?
- Forschner Victorinox Blades, Inexpensive Alternatives To The Designer Knives
- J A Henckels Miyabi Knives and More
- JA Henckels - German Steel Meets Kai Shun Japanese Artistry
- Japanese Chef Knife, The Precision of the Shun Knife
- Japanese Knives Revisited
- Keeping your Chef Knives Safe
- Kitchen Knife Sharpening, Do You Use a Steel A Stone or an Electric Knife Sharpener?
- Kitchenaid Stand Mixers, Great Home Made Bread in a Hurry
- Kyocera Knives - One Of The Few Manufacturers of Computer Chips
- Lessons in Using the Chef's Knife
- Professional Knives, The Most Useful in the Kitchen
- So What is in the Steel of Your Chef Knife?
- The Care And Feeding Of Your Chef's Knives
- The Cleaver, Another Type of Cooking Knife
- The Kai Shun Collector's Series, A Stable of Winners
- The Keyword Grab Bag, What Are My Visitors Searching For?
- Wasabi...That Powered Green Horseradish...NO, It's a Knife!
- What is the Best Knife for Slicing Fruit
- Which is Best Serrated Kitchen Knives or Ceramic Kitchen Knives?
- Why Are Carbon Steel Chef Knives The Best, Part 2
- Working with a 10 inch Chef Knife
- Category: Cooking Tips and Techniques
- Ah Mushrooms, What Are You Stuffing Your's With?
- An Herbal Holiday, Cooking A Turkey The Old Fashioned Way
- Another Side Of The Herbal Story, What Do Herbs Look Like?
- Antipasto, What Do You Feed a Hungry Crowd?
- Are Professional Chef Knives Different?
- Are We Eating Healthy Foods?
- Are You Thinking About Becoming a Chef?
- Brunoise, Along the Road to Simple Plate Garnishes
- Can I Mix Dill With Tarragon? Well, You Can If You Want To!
- Caveman Cooking; A Paleo Diet?
- Chef Knife Safety
- Cooking For Beginners Can Be Intimidating
- Creative Quesadillas, More Than A Mexican Grilled Cheese
- Dear Uncle Alfred, Please Visit Laguiole
- Easy Baked Brie Recipe
- Easy to Make Spring Rolls, Give it a Try!
- Electric Smoker's a Great Addition to a Well Equipped Kitchen
- Everyday Kitchen Gadget Stocking Stuffers
- Fruit Decorating, Strawberries are the Best Candidates
- Fruit Platters, a Short Tutorial
- Fun Food Garninshing Ideas with Parmesan Cheese
- Fun Times With Lump Crab Cakes
Plugin by dagondesign.com
Popularity: 4% [?]
I am very dissapointed with Brinkman smoker, it doesn’t get hot enough! The amount of wood that it is going to take to make this get hot enough is a tree at least, and with that tiny pan in the bottom is just a joke! Maybe enough to cook a chicken wing.
Interesting,
I just add enough chips to keep the smoke continuous. There is an adjustable heat setting if you get it to the optimal setting between the lines it is certainly hot enough to cook. On the other hand I have never tried a large item like a turkey so I can’t speak to that. For fish, brisket and regular old frying chicken it works great for me.