Brinkmann 850-7005-0 Cook'N Ca'Jun Electric Smoker/Grill
by Brinkmann
Average Customer Review:
Lawn & Patio
list price: $119.99
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Editorial Review

Quickly and easily convertible, this combination electricsmoker/grill employs a 1,500-watt heating element to fire up along-lasting Bar-B-Rok in the bottom that uniformly distributes heatfor smoking and/or grilling. Two chrome-plated 15-1/2-inch cookinggrids hold 25 pounds of food each. There's a 4-quart porcelain pan forwater smoking that reduces meat shrinkage. The main smoker body liftsoff so wood chips can be placed on the Bar-B-Rok for flavoring food.Made of steel, the smoker/grill has a black finish that has beenelectrostatically fused to the steel for rust-resistance and beauty. Itcarries a one-year warranty against defects. --Fred Brack ... Read more

Features

• Made of steel, with black, electrostatic-fusion finish
• Electric grill/smoker, with Bar-B-Rok in bottom for even heat distribution
• 1500-watt heating element operates on standard household current
• Two chrome 15-1/2-inch cooking grids holds 25 pounds each
• 4-quart porcelain pan for water smoking to reduce meat shrinkage

Reviews (21)

Bent Out of Shape
I would have loved to have tried out this product.However, it arrived in a mangled box...twice.Apparently this is not the best product to ship through the mail.I returned the damaged original and received a damaged replacement in return.

Turkey for the masses
Every Thanksgiving my hubby cooks 4 of the most gorgeous turkeys ever on his Brinkman electric smoker.They come out looking as good as any in the best cooking magazines and taste incredible.All our friends comment all year long about looking forward to more of his wonderful turkey.Of course, we use it all year long and enjoy everything cooked on it.If there is one drawback, it would be the fact it cooks a bit slower than usual if the weather is really cold outside.

Don't forget the rib racks
This is a truly outstanding product for those who do not wish to mess with charcoal or don't have room for one of those huge two-stage smokers.I have had both the charcoal and the electric version of this particular product and I prefer the electric one by far.I just finished a big batch of smoked spare ribs last weekend that the neighbors thought were great.This weekend, I'm going to smoke spare ribs and baby backs as well as a brisket.However, don't forget to buy rib racks to set on the two grills and fill with ribs.Without two racks to allow the vertical placement of the ribs, you won't have room to smoke enough for company.Also, the ribs seem to smoke better in racks and you don't have to turn them over during smoking to baste them onboth sides.This is a great product and it stands on the deck right beside my Brinkman Pro-2500 40,000 BTU gas grill.I'm sold on Brinkman products! ... Read more

Asin: B00002N62V
Subjects:  1. Grilling    2. Outdoor Cooking    3. Electric Grills    4. Barbecue    5. (BBQ)    6. (Barbeque)    7. Smokers   

Holy Smoke (1999 Film)
by Milan Records
Average Customer Review:
Audio CD (14 December, 1999)
list price: $16.98
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Features

• Soundtrack

Reviews (6)

Not Exactly Up In Smoke
Despite having synthesizers and tense strings in tow, Badalamenti gives a unique finish to what would otherwise be an example of modern day's conventional scoring technique. Flute solos and subtle splashes of cymbal crashes and timpani rolls, along with allusions to melodies that never quite make it, bring interest to the melodrama. It is not much, a little slight. What most catches my ear is the infectious 'Maya, Mayi, Ma' song, an unashamed take on 'world music'.

"worth the price of admission"
This composer is probably best known for his evocative and distincitive theme from the cult hit television series "Twin Peaks", which is into reruns these days.Some other known soundtracks to mention -"Wild At Heart", "Blue Velvet" and his most recent"Straight Story", a memorable mixture of country and Mid-Westernculture.

The entire CD is worth the price of admission, to a wonderfuljourney through music and unforgettable themes with stand outs -"WAITING, REACHING, SEEKING" and "MONTAGE FINALE"simply heart wrenching.A few highlights - "THE CELEBRATION" and"MAYA, MAYI, MA" is so haunting, this theme is still in your headafter the CD is over.With a classic track by Annie Lennox -"PRIMITIVE" is mesmerizing with this hypnotic power that flowsflawlessly over you.

Milan Records has come up with a sure-fire winner,that will keep film and music lovers wanting more.

Total Time: 48:06 on14 Tracks/ Milan Records - 73138 35892 2 (1999)

GREAT SOUNDS
I saw this movie and must say if Kate does not get at least a oscar nom. for this I will be very surprised.It's one of those movies that stays in your head days after you have seen it.The sound track is in keeping withthe movie there is some great stuff on this CD. ... Read more

Asin: B00001ZWF6
Sales Rank: 72362
Subjects:  1. Film Music    2. Original Score    3. Pop    4. Soundtracks & Film Scores   

Blowing Smoke: The Wild and Whimsical World of Cigars
by Triumph Books
Average Customer Review:
Hardcover (01 September, 1997)
list price: $15.95 -- our price: $15.95
(price subject to change: see help)
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Reviews (3)

Very dated
The humor in this book is tongue and cheek but in a stupid kind of way. Most of jokes (Dennis Rodman, OJ Simpson, Bill Clinton, etc.) show their age and aren't really that "timeless". Most of the cartoons take up a full page and are only mild chuckles.

Not humorous
I actually found nothing in this book even remotely funny and am sorry I wasted my hard earned money on it.

Choking With Laughter
I must first confess I am not a cigar smoker and bought this book for a friend who is. He sat down with it and proceeded to chuckle and laugh and gaffaw. Then he began reading it aloud. It is funny. It's smart funny.It's a pretty quick read. It would fall under the catagory of bathroomreading. It's full of short pieces. You can jump in and out anywhere. Ithad a lot of energy. I really enjoyed it. ... Read more

Isbn: 1572432292
Sales Rank: 1536356
Subjects:  1. Cigars    2. Form - Parodies    3. General    4. Humor    5. Smoking   

Char-Broil 4654301 Charcoal Water Smoker
by Char-Broil
Average Customer Review:
Lawn & Patio
list price: $49.99 -- our price: $36.99
(price subject to change: see help)
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Features

• Cooking area: 2200 cubic inches
• 50-lb. Capacity on two chrome grates
• 6-quart water pan
• 8-quart charcoal capcity

Reviews (9)

Good product for the money
For the price, you can't beat it. I've had mine for about 3 weeks now and have done pork butts, brisket, and ribs, all of which have come out awesome. Follow Chris Cox's advice for the modifications or it wont cook good at all. The WSM(Weber Smokey Mountain) is a much better smoker but if cost is an issue, the Char-Broil is the best choice. Don't rely on the temp gauge supplied, go buy a digital instant read thermometer to monitor grill temp. They sell remote monitoring thermometers with dual probes, 1 for smoker temp and the other for internal meat temp. You place both probes in the appropiate place when starting then use the remote to view real-time temps. You can program it for certain temps so it'll beep when the food is done or the smoker temp drops too low. It's made by Redi-Chek, Remote Smoker Thermometer but other companies make them. Can't wait to fire it up again this weekend. Happy BBQing.

Excellent smoker for the money
I've used this smoker for over 8 months now and love it. I've used other more expensive smokers before and cannot tell much of a difference in quality of end result foods. This smoker does in fact have a few flaws that are suggested in previous reviews, however there is nothing keeping you in the way of assembling and making a wonderful unit.I add a few coals every 45 minutes to an hour just to keep the fire going strong. You won't be dissapointed. This smoker cleans up very easily too as long as you use tin foil to cover the coal pan (bottom pan).

Poor construction
We purchased this item and saw great uses. However, just getting it out of the box indicated a problem. The base unit was out of round and I struggled to get the top packaged in it out. The top was perfectly round and the base could never be "squeezed" just right to allow a proper fit. There was always a gap of at least 3/8" on one side. I took it back to the store and because of my time putting it together, they offered me an upgrade for the same price. Same problem on two more so I said forget it got a refund. Poor workmanship and quality control. ... Read more

Asin: B00004TBJ5
Sales Rank: 390
Subjects:  1. Outdoor Cooking    2. Smokers    3. Barbecue    4. (BBQ)    5. (Barbeque)   

Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue, on Your Charcoal Grill, Water Smoker, or Wood-Burning Pit
by Harvard Common Press
Average Customer Review:
Paperback (01 April, 1994)
list price: $17.95 -- our price: $17.95
(price subject to change: see help)
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Editorial Review

Barbecue is not about grilling food fast over high heat. That's something else, delicious in its own right, but something else entirely. Barbecue is about marginal cuts of meat (for the most part), about smoke, about fires burning so low and slow you hardly ever see the flicker of a flame. Barbecue is about succulent pork ribs as dark as sin just falling off the bone and dripping with glorious sweet pork godliness. Or enjoying the effects that 12 to 18 hours of smoking has on beef brisket.

The trick is, how do you do it? How do you master a cooking technique all but ignored in favor of fast and hot? The answer lies in Smoke & Spice. Authors Jamison and Jamison provide all the information you're ever going to need to run a real barbecue. Tips and techniques abound on every page--accompanied with countless recipes that stretch the barbecue imagination. And seeing that one cannot live on barbecue alone (though that's a challenge well worth considering) there are just as many recipes included for all the good food that accompanies barbecue--from Scalloped Green Chile Potatoes to South-of-the-Border Garlic Soup to Buttermilk Onion Rings and even Bourbon Peaches. If smoke in your eyes makes your mouth water, this is the primer for you! --Schuyler Ingle ... Read more

Reviews (36)

Excellent Recipes and Background. Good Technique
There seems to be something about barbecue that turns everyone who writes a book about the subject into the very best expert on the subject. On the cover of `Smoke & Spice', Cheryl and Bill Jamison are touted as `America's Outdoor Cooking Experts'. Of course, similar statements and similar broadsheets of praising blurbs appear on the books of Paul Kirk and Steve Raichlen. The authors go a long way to explaining this phenomenon when they open the first chapter with the statement that `Real Barbecue is bragging food... pitmasters develop into natural boasters'. It is important to note that this book is very serious about `real barbecue', as distinguished from grilling, which is a very different thing. Please note that this review is based on the Second Edition published in 2003 by The Harvard Common Press.

As a linguistic purist, I am extremely happy to see that both the Jamison's and Paul Kirk clearly characterize barbecue as a low, steady heat method using hot smoke from wood while grilling is a high heat method where smoke is either incidental or even something to be avoided. The Jamison's even expand the lore of barbecue for me beyond Steve Raichlen's excellent introductory essay in `BBQ USA' when they explain that southeastern (as in North Carolina and Tennessee) pork barbecue and southwestern (as in Texas) beef barbecue arose from two entirely different sources, coalescing around styles developed in Kansas City and Chicago.

As much as barbecue experts like to blow their own horn, they also seem much more willing to credit colleagues with contributions to the field. As the Jamisons are mainstream cookbook authors who happen to be experts on barbecue, they cite virtually the entire pantheon of American food writers, including James Beard, James Villas, Robb Walsh, John Thorne, Calvin Trillin, and Chris Schlesinger.
All of this babble is primarily to indicate that for barbecue fans, this book is great fun to read, even if you don't even look at the recipes. But, if you do look at the recipes, you will find great sources for barbecue excellence.

Part One of the book lays down your barbecue basics, and I strongly recommend that this be read by anyone considering any of these recipes. True barbecue technique is difficult. It may be more difficult to achieve good results as it is to make some of the more arcane creations in the French culinary repertoire. What's worse, it needs equipment that are not standard equipment in an American kitchen, and, it is equipment that MUST be used outdoors. If you do not want to deal with these things, get a book by Bobby Flay and a good grill pan. The authors do briefly discuss stovetop smoking, but assign it a minor role in the world of great barbecue technique.

Part Two contains the recipes. The first chapter covers dry rubs, pastes (wet rubs), marinades, and mops. This collection of condiment recipes is not as extensive as the one found in Paul Kirk's `Championship Barbecue' and it does not include recipes for staples like homemade catsup or homemade Worcestershire sauce, but since Kirk's book is about competition and the Jamison's book is not, you will not find too much overlap if you own both.

The second chapter of recipes covers the pig. Almost every recipes includes it's own recipe for rub, mop, and other mix. For those of you who harbor any doubts about the commitment needed for barbecue, note that almost every recipe begins with the phrase `The night before you plan to barbecue...'. These recipes require a lot of work. They are the sorts of things the average working American family will be able to manage on maybe a few summer weekends a year. A dedicated barbecue hobbyist will probably manage once or twice a week. The pig chapter owes much to the Carolina style of barbecue and includes recipes for a `Carolina Sandwich Slaw', a `Memphis Mustard Slaw', and spice mixes from New Orleans to Los Angeles. The chapter finishes with recipes for what to do with successfully barbecued shoulder. If you have a good commercial source of barbecue, these recipes alone are worth the price of admission.

The third chapter of recipes covers beef. One of the hallmarks of beef barbecue is that it specializes in especially tough cuts of beef such as the brisket, skirt steak, and flank steak as well as ribs. The chapter also covers a fair share of `aftermarket' recipes for hot dogs, hamburger, meat loaf, and hash.

If I were ever tempted to do true barbecue, it would probably be to do lamb. The next chapter covers this plus goat, veal and game meat. Mexican goat barbecue or cabrito is a subject all its own, on which Robb Welsh, for one, has written extensively.

The next chapter covers chicken and other fowl such as turkey, duck, quail, and pheasant. Chapters on fish and vegetables round out the smoking recipes. Oddly, recipes for sauces which many think are essential to barbecue are placed near the back of the book, including a recipe for a famous catsup precursor. The very last chapter includes a great selection of side dish recipes, including slaws, beans, potatoes, greens, biscuits, cornbread, and muffins.

As good as the side dish recipes are, you would probably do as well or better for them with a classic non-barbecue source such as `James Beard's American Cookery' if you were not planning to go the full nine yards with the barbecue technique.

Of the three heavyweight barbecue books I have reviewed, this is the best for true home barbecue, but it is not the very best it could be. For as detailed a technique as barbecue is, requiring very specialized equipment, the total absence of pictures is baffling. If you plan to embark on true hot smoke low and slow barbecue, please find a good survey of equipment such as you may find from Consumer Reports to supplement this book.

great book
read the review on www.thebarbecuemaster.com about this book where i have learned how to bbq and was happy I got this book

What a great companion book!!
Howdy Folks,

Guess what? I just received my Amazon shipment of the two books I ordered. I purchased THIS BOOK and one other, "Home Book of Smoke Cooking by Jack Sleight"(See my review of that book) and am thrilled to report, that we have another winner here! This book has recipes that I'd NEVER in a million years think of trying in a smoker. There are TONS of recipes for marinades, spice rubs, basting sauces, you name it this book has them all. When you purchase this book combined with the other I mentioned above, you'll be WELL on your way to creating FANTASTIC smoked foods.

If you're just starting out or perhaps are an old salt like myself, this book will open your eyes up to new creative ideas and give you the understanding and mastery of the process we all love....Smoking Food.

Ciao! ... Read more

Isbn: 155832061X
Subjects:  1. Barbecue cookery    2. Cooking    3. Cooking / Wine    4. Methods - Barbecue & Grilling    5. Methods - Outdoor    6. Smoked foods    7. Specific Ingredients - Herbs, Spices, Condiments    8. Spices   

Weber 2820 Smokey Mountain Cooker Smoker
by Weber
Average Customer Review:
Lawn & Patio
list price: $199.00 -- our price: $179.00
(price subject to change: see help)
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Features

• Measures 41 by 19 by 19 inches; comes with Weber cookbook, heavy-duty vinyl cover, and 10-year limited warranty
• Outdoor charcoal smoker; offers ample room; smoke a turkey and a ham at same time
• Bowl and lid made of premium-grade steel; coated with porcelain enamel; won't rust or fade
• 2 triple-nickel-plated, 18-1/2-inch-diameter cooking grates; rust-resistant aluminum vents and fuel door
• Glass-reinforced nylon handle; porcelain-enameled water pan creates steam to keep meats moist

Reviews (54)

Worth EVERY penny.
I have played around with other smokers over the past year and always had good results. Then I bought the Weber Smokey Mountain and realized I had to work WAY too hard with those other smokers.
Step 1) Use a weber chimney starter.
2) Get the temp to your desired range
3) Put the meat on.
4) Go watch a ball game, go for hike, whatever.
5) Come back in 6-8 hrs have the best ribs you have ever tasted.
No more fiddling with charcoal, messing around with the SINGLE vent found on most smokers. This is truly "set it and forget"
I dont get why other smokes only have ONE vent. The four vents on the the Weber is what makes it so easy. It needs to be a little bit bigger.
Quality of construction: Comparing the construction of the Weber to other bullet smokers is like comparing a Mercedes SLK 500 to a Chevy Cavalier.
My only complaint is for $200 Weber should be able to include a built in thermometer. In bulk quantities those things cost $2.

Bottom Line: Dont waste your money on the cheaper bullet smokers.There is truly no comparison. I kick myself for wasting $85 on my Brinkman Smoker.

Did not know what I was missing until smokey joe came along
This is a great device. Very simple to assemble and use. Maintains consistent heat for what seems like ever. I had a fifteen hour cook without adding more charcoal (using method described at www.virtualbullet.com) Also, don't judge smoked food by what you buy in the supermarket, it does not compare.

If you are looking at this grill to compare to others at this price range, don't bother. Stop here and buy now. The only negative I see is being able to find smoking wood other that hickory or mesquite locally. It galls me that I had to buy wood online and have it delivered. Also, get the charcoal starter by Weber, it is a necessity.

The Best smoker EVAH!!
I have grilled and smoked meat for many years using just run of the mill charcoal grills and a Brinkmann smoker. Through much trial and error, and a lot of babysitting, I could use the Brinkmann. I recieved the Weber smokey mountain grill as a birthday present and gave it a shot. This product is by far the best I have ever tried, you cannot screw it up.
Temperature control is the key with a water smoker and it is so easy with the Weber. With 4 vents, you can easily keep the temperature between 180 and 375, whatever you need. I have done four sessions so far with ribs, wings and cornish hens. All turned out great with very little effort. With a little research at virtualweberbullet.com, even the novice smoker can turn out high quality stuff.
The only drawback, although minor is the lack of a thermometer. I purchased a small one at Lowe's for about ten bucks, and attached it by drilling a small hole in the lid. It works like a charm but be advised, this voids your warranty!!!

It comes complete with a cover, so there is no need to order that as an extra. I do recommend the weber chimney starter as an accessory. All in all, I give this smoker 10 gold stars and if you can get it at $179 with free shipping, I don't see how this deal can be beat! ... Read more

Asin: B00004U9VA
Sales Rank: 8
Subjects:  1. Apartment Patio    2. Outdoor Cooking    3. Smokers    4. Barbecue    5. (BBQ)    6. (Barbeque)    7. Home    8. Grilling   

American Lung Association 7 Steps to a Smoke Free Life
by Soundelux Audio Publishing
Average Customer Review:
Audio Cassette (01 May, 1998)
list price: $17.95
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Editorial Review

One thousand Americans die each day from the effects of smoking. There are 45 to 50 million nicotine addicts in the United States alone, and most would like to quit. If you are one of them, this book is your guide. Based on the American Lung Association's Freedom from Smoking program, it acknowledges that each smoker is different and requires different strategies. You identify the places, times, moods, and conditions that trigger your need to smoke. Then you learn many techniques that you can choose from and adapt to fit your personal needs, lifestyle, and smoking habit. 7 Steps to a Smoke-Free Life leads you through this process:1. Understand Your Habit and Addiction.
2. Build Your Motivation to Quit.
3. Develop Your Quitting Plan.
4. Prepare for Your Quit Day.
5. Quit.
6. Fighting Temptations--the First Two Weeks.
7. Staying Focused--the First Six Months.

The book is organized interactively, presenting information that will help you understand your habit and break it, worksheets, and checklists that you fill outto personalize your plan, and frequent "quick quit tips" of suggestions andmotivation. Even if you've tried unsuccessfully to quit before, this book willprove full of useful tips to help you become an ex-smoker. --Joan Price ... Read more

Features

• Unabridged

Reviews (6)

Even you can quit too!!!
This book helped me realize that I too can quit, and for good!!!It carefully explains statistics, effects and mortality rates, be it gender or age.Each step is very clear and very easy to follow.The Pack Track, notes and defense mechanisms that are given to you in this book will help anyone kick the butts for good!!!Very easy reading and easy on the eyes.Step by step until you are smoke free is the success that comes with this book.Mr. Fisher and Mr. Koop did an outstanding job on this book.The alternatives and attitude changing methods toward smoking are simply superb.Realizations are met on all sides of quitting in this book.From the ones who have quit numerous times to the struggle of relaspes.This book has it all covered.Hypnosis, gum, patches, fading, or whatever method exists, is clearly explained and can be tailored to suit anyone's need on any level!!!

Stay Smoke Free!!!
I found this book to be full of helpful ideas to keep you or a loved one off tabacco.It takes you through pre-quiting with great ideas to help you prepare, all the way through to staying smoke free forever.I have been very greatful for this book and recommend it to everyone!

It has been now 2 years!
I got a note from an amazon customer, congratulating me on my quitting.For all the ones that will be cosidering this book now and feel it is impossible to quit, I strongly reccomend it and its methodology.I myself, after seeing my father quit smoking when he had his third heart surgery and my mother after her eye surgeries, thought I would not be able to do it.However, as of Jan 19,2001 and since Dec 20 1998 I have been smoke free. Should you know someone who needs help to quit smoking, I am willing to be part of the network support. ... Read more

Isbn: 1559353031
Subjects:  1. Audio - Self-Help    2. Audio Adult: Other    3. Health & Fitness    4. Health Care Issues    5. Substance Abuse & Addictions - Drug Dependence    6. Substance Abuse & Addictions - Smoking   

Smoke on the Water (Gammalaw/Brian Daley, Bk 1)
by Del Rey
Average Customer Review:
Paperback (26 November, 1997)
list price: $5.99
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Reviews (5)

GammaLAW!
I went into this book feeling a sadness, knowing that with Mr. Daley passing away, this would probably be the last new material I would ever read from him.

Although GammaLAW was broken down into 4 seperate parts, it was written as one book and was [probably] intended to be read as one book.I kept this in mind, and I think it gave me a deeper appreciation for it.GammaLAW is also a harder read than any of his other works, and so it might seem to some people who like other books of Daley's as not so enjoyable.I understand completely, but there are too many 2- and 3-star ratings for it.

Brief synopsis: a force of Exts from the planet Concordance under Allgrave Burning are recruited to join LAW (the Legal Annexation of Worlds) and participate in a GammaLAW mission (Gamma is low priority, Alpha is high, and Beta is somewhere in between) under the command of Commissioner Dextra Haven, who believes that she can find an end to the interstellar war between Humanity and the alien Roke on the planet of Aquamarine.Murphy's Law strikes almost from the beginning, and they spend the rest of the time trying just to survive.

A word of warning: it follows around 4 main groups of characters and is a harder read than any of his other books, but I believe that if you can see past these shortcomings and just read the book, you'll probably like it.If you like Brian Daley, but have a hard time with hard reads, it's probably for the best that you look elsewhere.

In style, it's closer to his Coramonde books than Alactiry Fitzhugh and Hobart Floyt.It's more graphic and more serious in its tone, whereas Fitzhugh/Floyt, Solo & Company, and A Tapestry of Magics have a more playful, sarcastic tint to them.There are very few, if any, funny or light-hearted parts in GammaLAW.It's all about hi-tech military warfare, and the outcomes and repercussions of it.Don't be expecting anything close to his other works.

Although this doesn't rank near the top of my favorite books, the story is solid and believable.Mr. Daley was very good about researching his topics and getting the facts and physics straight.I found only one problem, if it is a problem and not just me, but it's a minor one: he describes the sling guns several times as having a noticeable recoil (if I read it right).This would be accurate if you're talking about firearms, in which the bulllet has its own propellant that pushes backward to send the round out the barrel.However, the sling gun works much like a slingshot, pushing the round forward through the barrel with an elastical force, not backward.It would seem to me that the shock from this would travel forward, not back (I'm not an expert on this, so if ballistics, etc. is your area of expertise, you can confirm or deny what I have said.That's just what it seems like to me).

Thanks for writing such interesting books, Brian.You're missed here.

All or nothing
As an individual story, the first book in the series is unimpressive, butcombining the 4, they were enjoyable. Not Mr. Daley's best, in my opinion,but still well worth reading. I enjoyed the several stories competing forattention.

Rich, complicated, eerie, stuff.Great story w/ potential.
This is a very complex story with a lot of characters.It's not obvious after reading the first novel what the "point" of all this is.However, it's clear that this first book is setting up a very involvedstory involving a number of different human groups and one hopes, aliens.

Standing on its own feet, it's not an especially great story.But onehopes that the follow-up stories pull all the various pieces together intoa cohesive unit. ... Read more

Isbn: 0345358589
Sales Rank: 658407
Subjects:  1. American Science Fiction And Fantasy    2. Fiction    3. Fiction - Science Fiction    4. Science Fiction    5. Science Fiction - General    6. Science Fiction - Series    7. Fiction / Science Fiction / General   

Smoke on the Water [PGD Special Markets]
by Pgd Special Markets
Average Customer Review:
Audio CD (17 December, 1998)
list price: $6.98 -- our price: $6.98
(price subject to change: see help)
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Reviews (2)

Yet another "Best Of"
Made in CAN in 2001, Serial# 314-520-503-2, Playing Time 51:10

The tracks on this disc are lifted from 3 albums: 1984's "Perfect Strangers", 1987's "The House Of Blue Light", and the live album "Nobody's Perfect" from 1988.

The track selection is fair, but there's already a number of other compilations on the market focusing on those very same 3 albums (e.g. "Child In Time", "Knocking At Your Back Door", "Under The Gun", "Rock Giants" and "Progression")

And this one is the shortest! If you're interested in a "best of" for those albums, I suggest "Under The Gun" (79 minutes), and it also includes the track "Perfect Strangers"...

A MUST FOR THE PRICE!
a good mix of live and studio recorded songs, worth the buy ... Read more

Asin: B000006P82
Sales Rank: 65592
Subjects:  1. Arena Rock    2. British Metal    3. Hard Rock    4. Heavy Metal    5. Pop    6. Rock    7. Rock & Roll   

Brinkmann 850-7000-1 Cook'N Ca'Jun Charcoal Smoker/Grill
by Brinkmann Corporation
Average Customer Review:
Lawn & Patio
list price: $109.99 -- our price: $69.99
(price subject to change: see help)
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Editorial Review

Brinkmann's smoker cooker is ideal for those gourmets who want big smoked taste but only have a small smoking space. The two chrome-plated steel cooking grids hold up to 25 pounds of food, and the cooker includes an 8-quart water pan for water smoking--the food bastes itself. The steel body easily lifts off for easy access to the charcoal pan, which holds up to 15 pounds of charcoal for hours of continuous cooking without tending. The base section doubles as a portable or tabletop grill, proof that Brinkmann designed this one with versatility in mind. The dome handle features a heat indicator for no-guess cooking, and the thermal plastic side handles stay cool. One-year limited warranty on all parts. ... Read more

Features

• Holds up to 25 pounds of food
• Compact and versatile-can convert to a tabletop grill
• Heat indicator in dome handle
• Dome shape forces circulation-so no need to tend food while cooking

Reviews (8)

Great story re: decline of product design and support
Couple of comments:

1. do not expect to get the proper parts in the box

2. do NOT (please note the caps) expect to receive service from Brinkmann.

I received the wrong parts in the box. called the "help" line to get the proper parts, to make the smoker actually work.After waiting on hold for 45 minutes I was told to return it to the store I purchased it from and then HUNG UP on.I called back more than a little smoky myself. Another 45 minutes later I was told that I would have to exmaine the manual to determine which parts I was missing. Which I suppose would not be unreasonable, except I kept explaining that they didn't include the manual.Then "help" line number 2 told me there was nothing he could do without specific parts. Then he hung up.I found the website and downloaded the manual. It would have been nice to have been told that such a site existed but that's probably too ambitious for a company with phone etiquette issues; but I digress.I called back and after another 45 minute period I finally tell the "help" line guy about the problems. I am not sure it would have been possible for him to care less. He asked if there was anyhting he could actually send me.I described the necessary parts, he took down the information and about a week later a package arrived.Containing the wrong parts.

Already having expended too much effort on this, I grabbed mydrill and made the parts I did have, fit. Still don't have a handle on the lid.

On the plus side, once it worked, we threw in some ribs and they were great!

DO yourself a favor, buy something else.

Cook'n Cajun
Don't confuse this smoker with cheaper brands, you get what you pay for. Some people prefer those smokers with side acess doors, these let out more smoke/flavor.I've had mine for ten years and am buying another.The handles are much sturdier then similar smokers and quality just seems better.

Smoker Superb!
I have owned two such smokers and specialize in chicken wings. Most important is to get good smoking wood such as hickory. I prefer 1.5 inch branches or bigger, four or five inches long, which we forage for in the local woods. Dead wood is fine; fresh wood will burn longer. Supermarket chips burn up too quickly.

Load up the base with a good amount of charcoal. Once white drop a couple of these hickory chunks on top and mount the rest of it carefully, to prevent spilling water. You will soon see the smoke as the wood starts to "burn," i.e. smoke. Smoke for four or five hours or until the wings are golden brown. If you have to add charcoal (or hickory), no big deal. Grasp both handles loosely but firmly so the unit will stabilize itself, i.e. find a true vertical by rotating in your hands just like a seat on the ferris wheel, and remove, add coals, and replace.

Although you can put the base, which contains the charcoal, on top of the cylinder for charcoaling steaks and burgers, it isn't the best for this although I have done it many times. But having purchased a Weber Kettle for this purpose, I prefer it for the aforementioned. But nothing beats the smoker for quick, efficient smoking, the meats (eye round, chicken) never ever being dried out due to the water basin which sits atop the coals, shielding the meat from the direct heat, providing moisture in the process as well!

Don't overdo the hickory or you'll have a bitter taste. Wings can be eaten with salt only, or with any barbecue sauce such as KC Masterpiece or Bullseye. YOU'LL LOVE IT!

I know of no other unit that outperforms this one, in particular as to the small amount of space needed and its capacity! ... Read more

Asin: B00002NC56
Subjects:  1. Outdoor Cooking    2. Smokers    3. Barbecue    4. (BBQ)    5. (Barbeque)