Newbie in Missouri with a Brinkman Vertical

[smokin in mo]

I will admit that I am a pure beginner....last week I purchased a Brinkmann Vertical smoker at Home Depot and tried it.....

I need someone just to give me some basic advice on airflow control. This smoker has two vents at the top, above the meat level, and two vents at the bottom, below the charcoal pan.

Now I thought that to maximize the temperature, you'd keep all vents wide open, but now I am thinking I might be wrong.

Can someone discuss the basics of airflow control and the effects on temperature in a unit like this?

Thanks

 

[ibsmoking]

Hey MO, welcome to SMF. You are right about leaving the vents open for the highest temp. Always leave the top vents open for best air flow, and use the bottom vents for temp controll. One last thing the temp gauge that came with the Brinkman are accurate, you may want to buy a remote probe. And try Jeffs five day class it free and very good.

 

[ibsmoking]

Sorry MO, I left out a word " NOT accurate" for the temp gauge that comes with the Brinkman

 

[stumper210]

Welcome to the SMF MO, you have found the place where the experts hang out. You will have an answer before you know it.

 

[luv2camp35]

Hey Mo...

Replace the stock charcoal pan with this



and your temp problems will go away. Can be found at any HD or Lowes for about $10 in the grill area.

If you want to mod for propane, check out the links in my signature.

 

[smokin in mo]

You know what...I HAVE that. it's a wok for the grill.....GREAT idea....

 

[vlap]

What he said! That brinkman vert is a good smoker once you get this basket. It will produce all the heat you need and use less fuel.

 

[smokin in mo]

Now....do you also use the water pan? I've seen some discussion that some fill it with sand or don't use it at all.....

 

[pigcicles]

Hi Smokin in MO - Welcome to SMF! Hope you enjoy the forum and hang around with us.

I would start off using water in the pan until you have become more familiar with the smoker. The water pan is to add moister to the air to keep the ambient temps from spiking or dropping too quickly. It won't add moisture to the meat, but by adding moisture to the air - your meat won't dry out as it would in a dry atmosphere.

Hope that helps ya out.

BTW - where in MO are you at??

 

[luv2camp35]

You also may want to keep an eye out for a discarded gas grill. Take the grill part off and use the stand to mount the BSV on. Mine now rolls. I have a side table to work on and use the bottom for storage of charcoal chimney and wood chunks.

I don't know what I like best about my mods. The fact I don't have to worry about temp swings or the fact I do not have to get on my knees to tend to the meat and chunks.

PS...Don't tell my wife that I really don't have to babysit the smoker.

 

[vlap]

I have found it necessary to use the water pan since I started using the wok. I get some high temps with lil fuel. Try with it and then try with out... or try both when there is no food in it.

 

[smokin in mo]

Kansas City......well....actually, Lees Summit...about 25 min away. Picked up another of those wok things at HD...they are stainless steel now...and $13.50...and man...it fits like it was made for it. right on the rails....I can't wait to try it tomorrow......

Another question...as for charcoal...any preferences as to Kingsford style briquets vs. Cowboy style lump?

 

[onedragon221]

i just got the grilling wok today... hoping to try it out tonite. looks like you can get 5hr burn from that.. hopefully.

 

[mballi3011]

First off welcome to SMF. You'll like it here cause there are abunch of good folks here that would just love to help you out with just about anything to do with smoking. We really like to have newbies here because they can bring in a new propective to how things are done. There's nothing like a new set of eyes to give and new way to make things that little differant to make things alittle better. So I hope you know about the Qview here.
http://www.smokingmeatforums.com/for...ad.php?t=58920
Here's a link to photobucket it's free and easy to download pictures. Then if your really new to smoking Look up the E-course.
http://www.smokingmeatforums.com/for...play.php?f=127
It's also free and it will give you the basics of smoking. So after all of that you just need to go grab something to smoke and if you have any question just post them here and we will answer it quickly so you don't have any mishaps with your smoke.
Welcome To Your New Addiction

 

[beer-b-q]

Welcome, Glad to have you with us. This is the place to learn, lots of good info and helpful friendly Members.

For Those of you New to Smoking, be sure to check out Jeff's 5 Day Smoking Basics eCourse.
Click Here it's "FREE"... 5 Day eCourse

Everyone here enjoys seeing the Qview so be sure to post plenty of pics...

Large ones that us old people with bad eyes can see.

How to post Qview to Forum:

When you uploading to Photobucket I always use the Large IMG setting, 640 x 480 it is a nice size...



For Step By Step Instructions On Posting Qview Check Out This Tutorial

http://www.smokingmeatforums.com/for...ad.php?t=82034

 

[carpetride]

Um guys I think it is great you are welcoming him here but I just gotta point out that this thread is from October 2008.

 

[irishteabear]

Welcome to SMF. Glad you joined us.

 

[eaglewing]

Greetings and Welcome to the 'community'.

Enjoy your stay at SMF
Settle in and have fun.
Any questions, plenty of experts... and make yourself at home.