kevin1

Nope , but it can sure fill them .
I held a family reunion at my house this past Summer where 50 people attended and that little smoker got a whole lot of meat done before they arrived , and doubled as a second grill once they got there . Very handy little thing , I'm looking to get one of the two larger ones at tax time , probably the stainless . I'll keep the mini for camping .

BlackLab

My first smoker wasthe Brickman water smoker, similar to to yours, but charcoal. I enjoyed it but hated babysitting it, now it's just a griller
The gas just makes life alot easier.

kevin1

That's the beuty of mine , you can use gas or propane .
I had a Charbroil smoker similar to the Brinkman that was charcoal only and hated it , you only get about a 3 hour burn from it and if you want to cook longer you have to have pre-lit coals waiting when the first ones burn out . Fine for smoking , lousy for slow cooking . I prefer lump charcoal when I use charcoal at all , a local store that carries the "Best Choice" private label brand has 10 lb. bags of it for $4 . I use hickory and mesquite chips sometimes , but most of the time I get smoker pellets from Wal-Mart in various fruit or nut woods and put measured amounts in rolled foil chubs that last about an hour each so that I can precisely control the flavor . You don't have to soak pellets , and you just pitch the chub when it's cooked out .

BlackLab

The Brickman served it's purpose but out with the old in with the new . I have never tried lump coal might have to give it a try just for kicks and giggles. If I can find it

kevin1

Lump charcoal can be tricky to find , but it's worth it if you do . It burns hotter than briquettes , and much cleaner . Because lump burns hotter you can close the damper more and get a longer burn time . The best part is that it's all natural , no chemicals or fillers , just wood . You don't really even need lighter fluid to light it , although it makes it easier. Check around the discount grocers near you and see if any carry the "Best Choice" brand line , if they do but don't stock the charcoal they could still order it for you . Larger chain stores that carry a variety of charcoal brands may have some lump as well . If all else fails you could also make some , it's just hardwood that has been burnedin alow oxygenenvironment so that it chars instead of completely burning up . You can find directions for how to do it with a Google search . I still keep some Kingsford on hand because I bought a bag just before finding a lump source , but that's about the only reason anymore .

Big Guy01

I have the same exact model I got it about 2 years ago. I just love it. I smoke salmon, pepperoni,kielbasa,landjaeger,calabrese,summer sausage, salami, bacon, ham and just about every kind of sausage you can think of. I make a smoked dried hunter sausage out of my venison. All turn out great. Its an excellent piece of eqiptment. IMHO.

BlackLab

Hey Big Guy01

Although I haveused this smoker onlya couple of times on ribs and salmon there is no turning back now!! I'm completely satisfied with results and the simplicity of it.

Big Guy01

He it is in use, just before firing it up.






Summer sausage time

BlackLab

That looks good!!!!
That's somthing Iwill betriing this year, homade sausage.

Zeak

I'm looking at getting a smoker similar to what you have showen, but in electric with temostatic control. Would the propane be better? Bass Pro had one a couple weeks ago for just alittle over $200. Zeak