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Comment by Nick Carano on June 25, 2009 at 9:11pm

Oops, if you mean the Brinkman smoker we converted, depending on the food and number of basket trays used, it'll hold about 25-40 pounds of meat or chicken depending on how it is cut. I use either charcoal or wood (usually cherry, oak or hickory) but if charcoal, I like to use my "SmokePistol" that i got from http://www.smokepistol.com/smokepistol.html. It works just as advertised and gives a nice, even smoke of a variety of woods used. They are in a "canister" that automatically feeds smoke at variable rates. I hope to post more on the SmokePistol in the near future!

Comment by Nick Carano on June 25, 2009 at 9:06pm

Well, the surface area holds two good sized racks of ribs,or 4 T-Bone of average size, or similar sized amounts. It heats up to about 1200 degrees F, or 62,000 BTU's in less than two minutes! The only drawback is that the lid to the Woodflame either has to be set open (you set it vertical in a set of stops and it stays open), or if closed, it has roughly 3 inches of clearance. Definitely not for doing a big cook, but for my family of 3, or for 3-5 friends, it cooks in a good amount of time. We used real cherry wood normally, but I believe the video was mesquite and hickory. The nice thing is you can use any hardwood, so we like to experiment depending on the food. Sad part is, evidently these Woodflame grills are not being offered in the USA anymore, but we keep hearing they have re-engineered it and the new version soon may. My friends with the killer large stainless steel gas grills laughed when I first brought it over...until they tried the absolutely awesome wood-smoke flavor. Now, it's all we use. Here's the USA link: http://woodflameusa.com/

Comment by Ricky Harrison on June 25, 2009 at 4:36pm

How much food holds the smoker and what kind of wood are you useing?