This Brinkman smoker?

[SpanishCastleAle]

Thanks for the help, problem is that I need it this weekend and don't have time to search for the stuff for a UDS. Maybe I could just mod/fix the old kettle grill (cheapo $30 one) and get one more piece of meat out of it.

Also, for the BBQ impaired (like me); offset smokers don't look like there is much to them. A 'barrel', the offset fire box, couple of vents, chimney, etc. Just doesn't look like much to screw up. What makes an expensive offset better than a cheap one (other than size and superior materials, neither of which should affect the product made inside).

 

[dataz722]

Also, for the BBQ impaired (like me); offset smokers don't look like there is much to them. A 'barrel', the offset fire box, couple of vents, chimney, etc. Just doesn't look like much to screw up. What makes an expensive offset better than a cheap one (other than size and superior materials, neither of which should affect the product made inside).

Those simple things make a HUGE difference. It all comes down to heat management. The cheap ones are made of real thin metal that doesn't seal at all. The thicker the steel the better they are insulated and the less the temp will fluctuate. Without them sealing very well it is almost impossible to control temps very well over an extended period of time without constantly watching over them like a hawk. The will also use drastically more fuel as well. Plus the overall design of them is not very good. There is actually quite a bit more engineering that goes into making a pit than most people think. The smokestack height and how far into the cooking chamber matter. As does the size and shape of the cooking chamber, along with the design of how and where the smoke enters the chamber. The cheap ones will have some extreme temp variations (75-100 degrees is not unusual) across the cooking grate.


If you are needing something for this weekend I would recommended getting the 22.5" weber kettle and using the minion method (I can explain better if you want) and indirect. You will be able to fit a couple rack of ribs or a brisket or butt on there like that. Then you can take your time and read more about pits and decide what you want for the future. If you decide to get a dedicated smoker or just decide that bbq isn't really for you then you only spent $90 (I think thats how much the OTS is) and still have a kick ass charcoal grill that you can use for 20 years.


Bottom line is that if you go with a cheap offset I can just about guarantee you will regret it.

 

[Sawdustguy]

Thanks for the help, problem is that I need it this weekend and don't have time to search for the stuff for a UDS. Maybe I could just mod/fix the old kettle grill (cheapo $30 one) and get one more piece of meat out of it.

Also, for the BBQ impaired (like me); offset smokers don't look like there is much to them. A 'barrel', the offset fire box, couple of vents, chimney, etc. Just doesn't look like much to screw up. What makes an expensive offset better than a cheap one (other than size and superior materials, neither of which should affect the product made inside).

It does come down to material thickness and design. The big guys are made of 1/4" steel minimum with 3/8" to 1/2" steel fireboxes. My lang 84 stick burner also is designed as a reverse flow smoker. The smoke stack is right next to the fire box because the heat and smoke travel from the firebox through a channel in the bottom of the smoker to the front of the smoker then flowing across the cooking area then to the smoke stack at the back of the smoker. This allows you to get constant temperature across the cooker without using tuning plates.

 

[SpanishCastleAle]

I had no idea those big smokers were so thick, they must weigh a ton. I'll prob regret it but I bought an inexpensive offset similar to the Brinkman from Lowes, just finished assembling it. Didn't see these posts until after I bought it. I'll try to measure the temp variation across the grate when I burn it in. It'll be a decent grill in any case and besides...it's Florida, this thing will be rusted out soon enough that I can upgrade.

 

[dataz722]

I had no idea those big smokers were so thick, they must weigh a ton. I'll prob regret it but I bought an inexpensive offset similar to the Brinkman from Lowes, just finished assembling it. Didn't see these posts until after I bought it. I'll try to measure the temp variation across the grate when I burn it in. It'll be a decent grill in any case and besides...it's Florida, this thing will be rusted out soon enough that I can upgrade.

Well since you already bought it there are a few mods that can be done to make it semi-decent. I know know about that one in particular but most of them in that price range are all the same but different names. Google it and you will find 4 mods that will make things much easier for you. If you can't find anything for the brinkman look for mods for the chargriller. I am sure they are pretty much they same.

Some of the things needing done are new thermos because the ones that are in it are a complete waste. Extend the exhaust down to grate level with some ducting from HD. Make a fire basket out of expanded steel to go in the fire box and also turn over the charcoal plate and use that as a heat deflector/quasi tuning plate.

Good luck!




PS- When you decide to build a UDS let me know and I will hook you up with a kit

 

[SpanishCastleAle]

Thanks dataz. It is the Chargriller. Those friggin 'chinese' punchouts are anything but! I ended up drilling the holes, the football shaped punchouts came out. I was going to use several meat thermos, I could tell that pos that came with it wouldn't be very reliable. Good idea on flipping the charcoal plate.

 

[dataz722]

Yeah, I have heard horror stories about the "punch outs"


I would highly reccomend extending the exhaust down. The seems to be the mod that helps the most. Should only run you less than $5 at HD.

 

[hamiltont]

You can make good Q on about anything. All you need is a heat source, wood for smoke and a good understanding of the cooker. Some require constant attending and some you just plug in and walk away. To each their own! Here's what I cook on. Both modified to fit my needs. Cheers!!!

Brinkman SMOKE'N GRILL

Loaded with a couple Turkeys

Char-Griller PRO

Loaded with Butts

 

[SpanishCastleAle]

hamiltont,
That Chargriller Pro is the exact one I got but mine only had the middle thermo and no latch for the fire box door (and only 2 wheels but I'm OK with that). Is getting a good (enough) seal on that firebox door going to be a problem?

dataz,
Could I just roll up some heavy duty foil to extend the chimney? And what's the purpose of that mod? Maybe if I understood the problem we're trying to fix it might help.

 

[SpanishCastleAle]

Guess: Is the problem that the firebox end is way hotter than the chimney end (at the grate)? Is that what extending the chimney and flipping the charcoal plate are trying to fix?

 

[hamiltont]

hamiltont,
That Chargriller Pro is the exact one I got but mine only had the middle thermo and no latch for the fire box door (and only 2 wheels but I'm OK with that). Is getting a good (enough) seal on that firebox door going to be a problem?

I added 2 thermometers at the grill level to monitor the temp by the food & from end to end to make sure the temp is balanced. The latch on the firebox reduced some of the leakage. I used a 6" rock on the handle to weight it down before the latch. 4 wheels just helps moving it around. Push it with a finger. I made baffels to help distribute the heat evenly across the grill. It works. I tried the chimney extension but it kept getting in the way and honestly didn't see a difference when I removed it? I also made a charcoal basket that rests above the ash pan so I can remove the ash without disturbing the fire. I added more ventilation (holes) to the fire box & by the chimney to increase the heat capabilities & provide more control. I start out with lump charcoal for the first hour or two while smoking, usually with hickory. After that I use ash (have tons of ash trees on the property). Cheers!!!

 

[Flomaster]

I scored a Smoke N Grill for free, it needs a little TLC, but I have all the parts needed. I have always wanted to smoke some thing and this is the perfect time to try. this summer I'll be drinking my own home brew and smoking meat.

-=Jason=-

 

[dataz722]

dataz,
Could I just roll up some heavy duty foil to extend the chimney? And what's the purpose of that mod? Maybe if I understood the problem we're trying to fix it might help.

As long as you could get it to stay and not collapse on itself I don't see why it wouldn't work. The problem with the way it is now is that air/smoke with take the path of least resistence. When it enters the cooking chamber it will rise to the top of the lid and go across the lid and just exit. If you lower it to the grate level it causes a draft that forces the smoke and hot air to actually go across what you are cooking. It helps to make more even heating and cooking.

 

[dataz722]

Spanish, that a look at this.

Here's mine with simple mods to improve performance.
http://www.flickr.com/photos/8338840@N06/sets/72157624454371586/with/4843089783/
It's not a superb cooker, but is it quite good with the mods and quite a good value.

 

[SpanishCastleAle]

Thanks for the link data.

First smoke was mostly a fail. I had two meat thermometers inside the barrel on each side of the butt (but not in it) and maintained ~235* F but after 6 hours the 4 lb butt was only 170*-ish. Those thermometers on the front aren't measuring the temp at the center of the barrel so I'm not sure what temp I should be shooting for. To get a front-mounted themo to read 235* F would require a much higher temp in the center of the barrel. I'd have been better off just using the cheapo pos thermo that came with the grill (which never got over 170-ish). So the butt wasn't nearly as moist and tender as it should have been. Maintaining (the incorrect) temp wasn't too difficult but it did seem to require a lot of fuel.

Once pulled and sauced it was still tasty just nowhere near what it should have been.

 

[dataz722]

Temp isn't too ultra important with butts. How long did you cook it total? What did you use to determine when it was time to pull (time, temp, feel?). Did you foil it at anytime? How long did you let it rest after cooking and how did you rest it?

Lot of questions I know, but just trying to help.

 

[SpanishCastleAle]

7.5 hours total. After 6 I foiled it and put in oven (I had let the fire die too much and didn't want to make another chimney starter). I pulled to temp, 195* F and wrapped it in a towel for another hour.

I was under the impression that things need to cook fast enough as to not dry them out but slow enough that the collagen breaks down slowly. I was guessing a 4 lb butt shouldn't take that long and that I cooked it way too slowly.

 

[dataz722]

I have never done one that small but when I do an 8-10lb it takes the better part of 18 hours. With bbq it is done when it is done and no one can know how long that will take.

As far as temps with a butt anything between 200 and 300ish is fine. It is considered the best cut for a first bbq attempt because it isn't very particular.

One more question. When you had it wrapped in the towel was it still in foil? I have done both foiled and unfoiled in towels and the foiled ones turn out far superior.

One last suggestion would be to not go by temp and pull it when a skewer or temp probe or something goes into like it is warm butter.

 

[SpanishCastleAle]

Toweled it still in foil.

It did have a decent bark though, so I got that going for me.

I'll prob do another Super Bowl weekend.

Doing a first smoke plus a 1.099 Imperial Stout made for a long day but I was still ready by first game.

 

[Rigger103]

I had one of these for years and sat it on top of a cabellas outdoor propane burner and instead of using charcoal in the pan i used wood chunks. The propane gave the heat that smoldered the wood chunks. It worked great but eventually rusted out I now have a large stainless steel smoker that I can put a whole pig in if I need to. I also have a grill with a smoler box on the side of it that I use more often when I cook on a smaller scale