Brandon O

Recipes 

I think you will be very happy with it. Smoked meats are great. Hard to mess up pork, i'd start with that.

BlindLemonLars

Recipes 

The problem with the cheap rectangular Brinkmanns is the charcoal pan. It's literally just a porcelain coated pan, which doesn't allow enough air to reach the coals. In just a half hour or so, they ash up and smother themselves, which means you constantly have to open it up and stir the coals. Of course every time you open the door, heat escapes and compounds the problem.

I modified mine by drilling several holes in the pan, and placing a small round grate inside. (It was a Weber replacement rock grate.) This lifts the charcoal above the bottom of the pan so the ash has somewhere to fall, and allows air to come in from below. It's now MUCH easier to maintain the proper temperature without constant attention.

I also put a large paving stone in the bottom of the smoker, to provide some thermal mass. Seems to help.

monty73741

Recipes 

I would check wall mart.....the smokers are on sale at this time of the year. Also their is a big difference between HOT smoking & cold smoking. when you do BBQ it is hot smoking When you do bacon or fish perserving it is called cold smoking