Trout Set the bottom vents to about a quarter of the way open and keep the lid vent halfway open. Add the top cook rack. My guests LOVED the turkey. This will help you monitor the turkey and make sure it is not over cooked! put a metal coffee can into center of water pan, should allow more heat to reach 13# turkey. Carefully set the center ring on the bottom section. Baby Back Ribs To heat things up a bit you need to close the door some or even all the way to all all of your heat to travel up to the grate area without escaping out of the doorway. At around 12:30 that afternoon the temp began to drop and so I shut the door all the way and was able to maintain about 230 degrees for a while but soon had to prepare another batch of charcoal in the chimney. Until then I have a fridge full of perfectly good ribs. Loin Steak If you reverse the legs from inside the barrel to the outside you can put the charcoal pan on a couple of bricks. As many of you know.. Just wrap it around the Brinkmann and control temp by opening and closing the insulation. I then placed the water pan in its position just above the charcoal pan and filled it about a quarter full of water. I’ve smoked my Thanksgiving turkeys every year for the last 16 years on the cheap Brinkman charcoal smoker. I will just have to make it work so I got my 10 pound bag of 100 percent hardwood lump charcoal, my charcoal chimney, some mesquite chunks, some apricot chunks, some Bartlett pear chunks, some newspaper, a lighter, my digital probe meat thermometers and my cooking gloves and went to work. Lobster. Leg of Lamb I simply add the wood &/or more charcoal through the vent door, using a good tong grabber – never have to remove the lid except to check the turkey, or whatever. All Beef This batch kept the temp fairly steady for another 30 minutes or so but I soon realized that I would need another batch of lit coals so I prepared them and "tonged" them in once again throught the access door. Fill the water pan with hot water or another liquid to provide humidity during cooking. Thank you again! It worked beautifully…I had to set it up like building a forge fire…dry in the middle and perched on a few newspapers, a little house or fort of sprayed damp finings on the sides to focus the flame inward, and plenty of the “sort of damp” stuff (charcoal is hydroscopic) Like what happens in my forge, the charcoal will dry out and burn comfortably soon enough. There are gaps that allow for more than enough updraft to allow the smoke to escape. That was the last of my 10 pound bag of lump charcoal so I was a bit worried that I would have to resort to finishing it in the oven (something I don't like to do). On the same token, the lid on the brinkmann does not fit tightly. Water Pan Pro #3. Leave my smoking area alone! lessons learnt…don’t let your neighbour “help out” You have to take responsibility. The meat is always tender and juicy and the skin is a rich dark brown. Lamb Shanks, All Fish Sweating preparing dinner this year? Spare Ribs First, let me welcome you to the wonderful world of smoking on a Weber Smokey Mountain Cooker Smoker. Do use caution and don’t be wearing shorts and flip flops to do this. After about an hour in the smoker the temp begin to raise even higher.. it spiked up to 278 at one point and I had to remove the lid to let some heat escape several times. Place the turkey breast side up on the top rack. How I did it. Set the bottom vents to about a quarter of the way open and keep the lid vent halfway open. I have heard your cries and am going to try and help you a bit here. 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