Drums And Cymbals

Tip Hickory

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Questions about using a smoker and smoking meats?

I bought a smoker (Brinkmann) and I want to smoke spareribs (5 lb slab) a chicken, and a tri tip roast (about 2 lbs).
1. Can I put them in the smoker at the same time?
2. What's the time frame for each piece of meat?
3. When adding charcoal (to maintain the temp), how will I know how much charcoal to add.
4. Where exactly should I put the charcoal, such as in the middle of the ones already burning?
5. Is one brand/type of charcoal better than another?
6. Would I need to add more wood (hickory) when I add charcoal.

If anyone has a link(s) that will help, or any other tips, I'd appreciate it. I've tried searching the internet but didn't find anything that was very helpful.

I also have a Brinkmann smoker.
1. Yes you can put the different meat in the smoker at the same time. It won't change the flavor of the meat at all.
2. It depends on the weight of the meat, and the heat of your grill. Times will vary. I like to smoke my ribs for around 6 hours.
3. You will have to get to know your grill. When the temp. gets around 200 you will want to put a small handful on top of your already hot coals.
4. Yes
5. Kingsford is my choice
6. If you need more at that time. When you notice that the smoke has stopped coming out that is when you would add your wood.

Make sure you pay attention to the side vent and the vent on top. When you open them the smoker will get hotter, closing them makes it cool down. You will learn how to regulate the temps by doing this. If your smoker doesn't have a temp gauge on it you will want to by one that you can put in the grill. You should ideally keep the temp around 225 degrees.

More selections for Tip Hickory from eBay!

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Questions about using a smoker and smoking meats?

I bought a smoker (Brinkmann) and I want to smoke spareribs (5 lb slab) a chicken, and a tri tip roast (about 2 lbs).
1. Can I put them in the smoker at the same time?
2. What's the time frame for each piece of meat?
3. When adding charcoal (to maintain the temp), how will I know how much charcoal to add.
4. Where exactly should I put the charcoal, such as in the middle of the ones already burning?
5. Is one brand/type of charcoal better than another?
6. Would I need to add more wood (hickory) when I add charcoal.

If anyone has a link(s) that will help, or any other tips, I'd appreciate it. I've tried searching the internet but didn't find anything that was very helpful.

I also have a Brinkmann smoker.
1. Yes you can put the different meat in the smoker at the same time. It won't change the flavor of the meat at all.
2. It depends on the weight of the meat, and the heat of your grill. Times will vary. I like to smoke my ribs for around 6 hours.
3. You will have to get to know your grill. When the temp. gets around 200 you will want to put a small handful on top of your already hot coals.
4. Yes
5. Kingsford is my choice
6. If you need more at that time. When you notice that the smoke has stopped coming out that is when you would add your wood.

Make sure you pay attention to the side vent and the vent on top. When you open them the smoker will get hotter, closing them makes it cool down. You will learn how to regulate the temps by doing this. If your smoker doesn't have a temp gauge on it you will want to by one that you can put in the grill. You should ideally keep the temp around 225 degrees.

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