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New Braounfels is now Char-Broil (Reply to this comment)
by jstrickland
It was Char-Broil, not Brinkmann, that bought out New Braunfels. From everything I have read, they are doing a good job of keeping up the great quality of these smokers.
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Jun 28 '06
1:36 pm PDT
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Good, but... (Reply to this comment)
by johnliv05
Good, thorough review. However, true bbq aficionados will always debate what qualifies as q. (I prefer to break it down to bbq beef vs bbq pork.) However, the sages at U. of VA don't even have TX on the bbq map--literally! http://xroads.virginia.edu/~CLASS/MA95/dove/regions.html
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Dec 30 '05
12:01 pm PST
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Re: Drool (Reply to this comment)
by sbeckius
If it isn't cooked in Texas then it isn't Texas BBQ. You gotta come here for "brisket heaven".
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Oct 26 '02
10:03 am PDT
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Smoke Screen (Re: Different smokes for different folks) (Reply to this comment)
by mshawpyle
Almost right, Dwight. But. Links are 'cue, too. (And if it's links, you can cut your billet of mesquite with a twig or two of apple, pecan, hickory, or post oak.)
Fine review, hoss. As always.
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Aug 14 '02
6:31 pm PDT
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Re: Drool (Reply to this comment)
by counsel
Being without brisket is a grim affair. But Marcy, darlin', if there's one thing I've learned from all my long road trips, it's that Texas boys get around. And it would surprise me to no end to learn that at least one boy from Abilene, Amarillo or Austin had not made it to the City of Angels and set up his smoker for business.
Check your yellow pages for Texas-style BBQ, then CALL the guy - ask him if he serves brisket, how he cooks it, what sort of wood he uses, etc. You may be closer to brisket heaven than you think.
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Aug 01 '02
9:55 am PDT
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Re: ~ (Missy) (Reply to this comment)
by counsel
That thing your dad does, dear, is grilling, and while there's nothing inherently wrong with it, chicken doesn't grill well when you put it down raw straight above the coals. The heat doesn't penetrate inside quickly enough, and it burns the outside before the chicken is done (and you don't want rare chicken, believe me).
Solution: microwave (yes, I'm serious) the chicken to 95% completion. Keep it covered while you're microwaving so it retains its moisture. Get your coals burning while your zapping it. When the coals have burned down to white, get some diluted BBQ sauce (I recommend Stubbs') and spread it over your chicken. Place it on the grill and keep a close watch over it.
I cooked chicken this way before I had a smoker. It retains its moisture while absorbing that grilled, barbecue flavor.
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Aug 01 '02
9:42 am PDT
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YUM! (Reply to this comment)
by annecal
Great review- It's just 9am, and I am craving beef, oh my!
:)
Annie
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Aug 01 '02
6:14 am PDT
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Re: I Made a Major Mistake! (Reply to this comment)
by counsel
Thank YOU for placing the product up there.
If your local Fla. stores don't have any of the New Braunfels products, ask for "Oklahoma Joe" grills - they're a sister company.
Be warned - it's some WORK getting that thing set up (get it preassembled if you can), seasoned, and ready to grill. If he's up to it, you're going to have some mighty nice meals.
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Jul 31 '02
4:45 pm PDT
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I Made a Major Mistake! (Reply to this comment)
by pogomom,  in Home and Garden
Darling Dwight:
Thank you for the mention - the check is in the mail - and for the request. Unfortunately, I got hung up on the New Braunfels site and showed Paul the pretty pictures. I don't know if the moon and stars are in alignment but, Equal Half is busy calling the stores you mentioned to see if they have this model or any model on hand. Think of me playing steady hand on the back of his pick-up truck tonight.
Wonderful review. This should make a great big brother to our Weber that I won't let him touch!
xoxox Helen
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Jul 31 '02
4:31 pm PDT
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Re: #*@$%*! (pulled pork) (Reply to this comment)
by counsel
Just think of it as penance for leaving God's Country, buddy. I'll have a brisket sandwich in your honor.
This evening.
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Jul 31 '02
2:49 pm PDT
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Different smokes for different folks (Reply to this comment)
by counsel
Oh, I don't mind Goode Co., Salt Lick and the others including the esoteric - turkey, pork, etc. - on their menus, so long as they don't call it barbeque. BBQ is beef, period, end of story.
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Jul 31 '02
2:47 pm PDT
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#*@$%*! (Reply to this comment)
by CurtisEdmonds
Now I'm going to go home and eat my pulled pork with the sickly-sweet sauce and just cry. Thanks, pal.
:(
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Jul 31 '02
12:30 pm PDT
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What are you smoking? (Reply to this comment)
by sweeper
Man, you make BBQ sound like something worth doing. It's Texans like you that make me very careful of the stuff I do outside on the grill and that's grilling.
Good job on this. Now let's see if I can improvise on the Grillmaster.
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Jul 31 '02
11:34 am PDT
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Beef -- it's what's for dinner! (Reply to this comment)
by mrkstvns
Loved your comment about the folks who think oily tasting pork products can constitute "barbecue". That's the kind of attitude I *LIKE* to see from somebody reviewing barbecues!!
Of course, it doesn't help that you have respectable Texas barbecue purveyors, like Goode Co., selling such things as smoked turkey breast and barbecued Czech sausage.
I suspect such dishes don't get an entry in YOUR barbecue encyclopedia!
Bon apetit!
Mark
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Jul 31 '02
11:15 am PDT
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