I have a red brinkmann electric smoker...

[Rich McVey]

Rich, with you in Auburn (not far from me) we will definitely have to trade recipes if we get to taste testing one of these days LOL.

DOH..

I JUST moved. Today is the 2 week aniversery of getting the keys. Im about an hour North of you now. Will get the info updated ASAP.

Im still game for a "Smoke Off" though

[knotabassturd]

Rich, you traitor! Went and done headed north on us southern folk...

Guess it may be a bit longer then but we'll see.

A thing to note on the electric Brinkmann, I took the pic of the tuna cans when I was getting ready to put MORE chips in.

So the smoke you see with the cylinder removed is the 'low' smoke setting LOL.
I smoke the begeezus out of 'em with only a 2 hour window to get her done, sometimes add chips every 15-20 minutes and no time for no wet chips. These are dry so that smoke gets going pronto. :chef:

[Jake Dogfish]

Interesting topic as I have the same red brinkman smoker.
I use a simple oven thermometer and unplug the smoker when the temp gets up above 180 or so. I usually smoke them about 4 hours with it being plugged in around half the time depending on the weather. Its a little tedious having to plug it in and out but it works fine for me that way. If you do it often you know when to plug it in by how much smoke is coming out and don't have to check the temp often.

[knotabassturd]

Jake, that's not a bad idea (unplugging to regulate heat). I seem to always feel a little worried pulling the thing i nand out of the socket might short the element at some point:bom: Hopefully not, and don't know why that feeling is there. It just is.
I have tried that and the wood chips did continue to smoke for a little while unplugged. I found tilting/sitting the main canister body to the side slightly with a small gap at the base also allowed the chips to burn longer when unplugged, lets in more air for continued combustion/smoke of chips.

I haven't tried opening the small side door but will try that when I'm experimenting. Still haven't tried wasabi in the recipe yet either (mmmmm, with a cold beer and football game I'd be quite content). can't wait for a little time off work for holidays to do some of this stuff

[jens]

Nice Coho Fillets from the Notellum 11/21/10 that will be smoked up soon.

[knotabassturd]

Nice Coho Fillets from the Notellum 11/21/10 that will be smoked up soon.

Quit teasing me like that jens. :chef: :cyclopsan Geez U R still finding bright coho while I am contemplating how to increase my chances to get out fishing more NEXT YEAR LOL!#-o

The bag on the right looks good enough to keep OFF the smoker and just BBQ with a basic recipe or even broil. Add a little lightly toasted parmesan bread on the side with it and a glass of white zinfandel. That stuff looks good:thumright