The Brinkmann Gourmet Smoker is their advanced Charcoal Smoker.
It has 2 levels for smoking so you can smoke both a whole chicken on 1 level with ribs or pork on the 2nd level.
It also can convert into a traditional charcoal grill easily, so if you feel like cooking with direct heat simply seperate the base pan to set it up.
Back in the old days, Smoking was used as a way to preserve food for a period longer than normal.
But when you use smoking in modern times it gives the meat so much more, smoking adds flavour, it tenderizes the meat and it can even turn really bad cuts into a truely delicious meals.
"What to smoke?" This is purely a personal thing but the most popular meals are ribs, briskets and pork shoulders, but try and be adventurous there are no rules to smoking you can even try smoking cheese and nuts.
Quick recipe to try, "A rub with pork tenderloin:"
Rub some garlic powder, lemon pepper, cayenne pepper and some course salt preferably sea salt on to roughly 1.25 lbs of pork.
I filled the water pan with some water, 4 cloves of garlic and a touch of port.
I used some mesquite chips (thoroughly soaked) as my smoking agent and let it cook for 2 hours.
The piece of meat came out with the most amazing flavor I could imagine.
Let's have a look at this Brinkmann Smoker.
|Available on Amazon|