My Teardrop Smoker--COOL!!!

[Ira]

Do you know where to get 'em online???

These guys have them--but I don't see a price. However, it ships directly from Brinkmann, so I can't imagine it being that much.

A shame the WMs there don't have 'em.

http://www.sportsmansguide.com/cb/cb.asp?p=WX2&i=98646

[Ira]

Here's the Brinkmann site, and ironically, this oven was never listed on there.

http://www.brinkmann.net

(Note the NET--another company owns the com domain.)

[apratt]

My local Wally did not have the brinkman oven but in another town I did find the oven at that Wally World but they where 57 dollars!!! Nowhere near 30 dollars. I think I will wait.

[Ira]

My local Wally did not have the brinkman oven but in another town I did find the oven at that Wally World but they where 57 dollars!!! Nowhere near 30 dollars. I think I will wait.

WOW!!!

Was it red-tagged for clearance at all? If not, it will be. If so, and if you're able to check on it again, it'll go down.

[Joseph]

Ira, there's a lot I'll argue with you about, but cooking is NOT one of them. Those ribs look magnificent!

Joseph

[apratt]

It could be that our 'season' are different. Where you are you probably having all the "snowbirds" leaving for the cooler parts of the country, while we are just now warming up. We are just starting to see 70 degree weather. LOL.

[Ira]

It could be that our 'season' are different. Where you are you probably having all the "snowbirds" leaving for the cooler parts of the country, while we are just now warming up. We are just starting to see 70 degree weather. LOL.

You're probably right, but I was thinking it was marked for clearance because WM wasn't gonna carry Brinkmann any longer, based on a rumor I heard from guys "in the know." However, where you are, you're just getting into prime season.

And thanks, Joseph!

We won't argue, but we'll both get real fat!!!

[asianflava]

Wally World usually drops the price of "seasonal" items when the season is close to the end. They still carry them but I guess they have to reduce the inventory.

[Dean in Eureka, CA]

Ira,
We have a WM here...
It's only an hour and forty-five minute drive North.

Probably around 60 miles as the crow flys, but driving in and around all those redwood trees...

[Ira]

but driving in and around all those redwood trees...

Oh yeah--you got it REAL tough.

Lucky bastard. It's simply GORGEOUS where you live.

Down here, it's mostly flat and boring...just strip malls and palm trees...and old Jews like me.

And the old Jews are the most annoying of all.

HAH! I JUST MADE MYSELF LAUGH AGAIN!!!

[asianflava]

Down here, it's mostly flat and boring...just strip malls and palm trees...and old Jews like me.

South Florida is pretty much it's own animal, it's not the Florida I grew up in. Anything South of Fort Pierce and it's sprawl. The bad thing is that it keeps heading North.

[Laredo]

<hijack>

Those bbq grill vent covers can be cobbled up out of a couple of empty drink cans.

First, empty a couple cans (Arizona Tea is my favorite because you get a LOT of aluminium, but Heineken cans have a nice 'keg' shape and pepsi cans are the favorite for making your own stove because they have a burner ring cast in at the factory).

Now, take a can opener and cut out the end that had the pop top in it. Rinse and dry the can.
Slip it over a rolled up mail order catalog and score the closed end about 1/8'' up from the bottom "ring" with a utility knife (or cut both ends out with a can opener) -- make 2 or 3 passes against the blade, carefully, and you'll have a straight edge. Take a ruler and draw a straight line down the outside of the can with a Sharpie marker. Slip the can off the catalog and cut down the line with tin snips (not your mom's good sewing scissors). Edges are sharp so be careful; lay the can flat on a counter, shiny side up, and put a mayo lid or 11-oz coffee can lid (choose to fit the holes in your grill) on it. Draw around this with the Sharpie, then carefully cut it out with the snips. Repeat with 2nd can. (IF you want it to look commercial, use an SOS pad or some fine sandpaper and take the paint off the cans at this point.)
Go outside and look at the grill lid and count the holes in it. Come back inside. For every hole in the grill outside, draw a right triangle on one of your aluminum circles (draw all the triangles on the same circle). Using a pin vise or church key to create a starter hole, carefully open the triangles on two sides and bend them upwards to 90 degrees' elevation. (I use the needle nose pliers and sawtooth bit on a Leatherman for this, but YMMV.) FILE all EDGES SMOOTH.
Center the disc with openings on the one without, and fasten together with a bolt (I'd use about a 1'' to a 1 1/4'' for this but again YMMV) with the head underneath and a wingnut on top. Do not make this fastening so tight you can't turn the upper disc. Draw the triangles from the upper disc on the lower disk; unbolt, and cut out the triangles from the lower disk. Remove about 3/4 of the area, leaving extra in the spaces between triangles. Sand edges smooth.
Go back out to the grill and push the bolt up from underneath. Lay the flat circle on top of the holes in the grill and the circle with the triangles in it on top of that. Adjust the openings for the amount of ventilation wanted, and tighten wingnut to hold in place.
All done.
Cost?
Um ... the bolt and wingnut run about 59 cents if you don't already have 'em laying around...

those of you who have built pepsi-can or hobo stoves for hiking (or Scoutcraft) will already know how to do this. If you've ever seen the "wing stove" for Esbit tablets, you're basically building the "negative" of a wing stove.
</hijack>

Ira, those ribs look yummy ...

[BobR]

Ira...excellent idea. How long will it burn on 1 gas cylinder?

Also, with all the fires and smoke down here I just left a shoulder out on the lanai to cold smoke...figure it should take about two days...what do you think?

[Ira]

Ira...excellent idea. How long will it burn on 1 gas cylinder?

Also, with all the fires and smoke down here I just left a shoulder out on the lanai to cold smoke...figure it should take about two days...what do you think?

HAH!!!

It's rated to go for 4 hours at 400 degrees, but for smoking, we're talking 200, 250 tops anyway...so no problem. Just always start with a fresh bottle.

This was the first real meal that I did with this, although I did "bacon jerky" a few weeks ago, which came out great. My fear was that really loading it up with food, that it wouldn't get up to temperature.

You may remember my blue cheese potato disaster at Anastasia, where my OTHER same exact oven wouldn't get above 150, 175--and the potatoes never got done. I'm now thinking there's a PROBLEM with that other oven.

Either that or it takes a ton more btu's to heat up two trays of potatoes than 2 racks of ribs--but how the heck can that be?

[Greg M]

No, I mean it. I'd kept this thread in the back of my mind for a while, and while I was down in Seattle few weeks ago I stopped in at a GI Joes. Well low and behold, there was the Brinkman oven, on sale! Got it home, let it sit in a corner for a week or two while other stuff got in the way, and put a 4" vent from a marine store on the top last week.
Well, I got a proper chance to test it out with a pork butt today, and, WOW am I happy. I let it smoke at 250ish for six hours, and got the juiciest, tenderest pulled pork I've had in forever.
So, thank you Ira. You've made another convert to the smoker creed. Even if I did use pork

-Greg