Brinkmann Trailmaster Limited Edition

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
So, I've been having some issues with sealing the lid area of the firebox and wanted to see what everyone else is doing to seal theirs.

I've tried the silicone rout so far and that basically burned off the first time through. I just went with the Nomex self adhesive high temp gasket but haven't had a chance to try it yet. I have a feeling it won't resist the high heat of that area so im looking for a plan B just incase.

I was thinking about the Rutland 2k degree cement with the flat gasket rope. Has anyone had any success with that? I've seen it where people have also riveted the rope instead of using the cement.

Any suggestions would be appreciated!
 
Hi all,

It has been way too long since I have actually posted anything; I'm glad to see discussions are still going.

I used the Rutland High Temp Silicone (rated for 500 degrees F). It has worked great for 2 seasons now, though I do need to reapply it it still does the job.
 
Have had the TMLE for about 2years. The whole inside the paint is getting flaky, does it hurt it to pressure wash it and re season it?
 
Hi all,

I'm new to the TMLE world and I just got mine together and seasoned. I'm working on tuning it and I have some questions... First off I've sealed it up with Rutlands, Fire rope on the firebox and a gasket on the main chamber. Also did the dryer vent and now tuning plates.

For tuning it I just used kingsford charcoal in a basket. I have the side damper SHUT and the stack damper a bit over halfway closed. I've let her settle in for about an hour but I can't seem to get it under 235. I'm holding between 3 and 5 degrees across the chamber. Is this normal not getting below 235 like this? Also I see brisket should be done between 200 and 225, would 235 be too hot?




Hopefully their are still people reading this thread. 
 
 
Hi all,

I'm new to the TMLE world and I just got mine together and seasoned. I'm working on tuning it and I have some questions... First off I've sealed it up with Rutlands, Fire rope on the firebox and a gasket on the main chamber. Also did the dryer vent and now tuning plates.

For tuning it I just used kingsford charcoal in a basket. I have the side damper SHUT and the stack damper a bit over halfway closed. I've let her settle in for about an hour but I can't seem to get it under 235. I'm holding between 3 and 5 degrees across the chamber. Is this normal not getting below 235 like this? Also I see brisket should be done between 200 and 225, would 235 be too hot?

Hopefully their are still people reading this thread. 
First, welcome to the world of the TMLE. It's a good smoker, and will eat a lot of different types of fuel, but it takes some time to get "feel" for how it wants to act. A couple of points:

1. ALWAYS keep your vent stack WIDE OPEN. This is required to create sufficient draft for proper combustion and cook chamber gas evacuation rates. If you can't get your temps down to the level you want with the intake damper, then you have too much fuel going at once.

2. It looks to me like you lit an entire pile of briquets all at once. That's why you're having temp issues. You just learned your first lesson on the TMLE, i.e. how much fuel translates into what temps. The charcoal basket is a perfect vehicle for the 'minion method' where you light a portion of the fuel and let it slowly ignite the rest over time. This translates into longer unattended burn times.

3. The TMLE really wants to be a large chunk/stick burner. The size of the firebox in relation to the cook chamber kinda lends itself perfectly to this fuel. I start my fires with Kingsford Blue in the minion basket but when that gets nice and hot, I switch to hardwood fuels.

4. When I have a good, small pile of hardwood burning, I find that I can close the intake damper down to barely a 1/16" open, i.e. almost all the way closed. This allows me pretty stable, unattended burns times, at least as good as inexpensive, direct-flow, side-firebox horizontal smokers can get. They are definitely not a set-and-go-to-bed cooker.

Any other questions, don't hesitate to post up. I -- and others -- have been around the block a few times with this smoker.
 
Last edited:
Thanks for the quick reply!!! I actually just added a chimney of lit coals to the basket of unlit coals. I probably didn't let them SIT long enough before I added them on. They were probably still a bit hotter then they should have been.

I do have to admit I have been impressed with the temp holding ability so far. I'm about 2 hours in and still at 235 with only minor adjustments in the dampers. The stack is now fully open and the fire box about a half inch open. I'll need to pick up some wood this weekend and try her again. That and a nice Boston. I found a restaurant supply store that has them of 1.80 a LB :) 

Rest assured I will take the advice to heart. I'll let you all know how it turns out..... 

Thank you again.

OGF

OH BTW what temp do you smoke your brisket at?
 
Last edited:
  • Like
Reactions: remmy700p
I have always been taught to always leave the stack completely open at all times. If you want to cook for 10-12 hours on a brisket at 235 that is up to you. I smoke my briskets at 350-375 Hot and Fast with the same result. only thing is I put it in an aluminum throw away pan, add some beer and apple juice, still gets the smoke ring, When it reaches 150-160 degrees internal temp, Cover it with foil, after another 2-3 hours check the temp. I usully pull mine off the smoker at around 205 internal temp. let it rest - meat temp will raise 5-7 degrees while resting. Slice and save the juices in the pan for Au jus.
 
I originally used the high temp felt to seal the fire box but it burned up!! The Rutland seal calk did the job for me on sealing the gaps on the fire box door, I also caulked the opening between the firebox and the unit itself, no leaks!!
 
I also made the mistake of buying that hunk of garbage. There are all kinds of retrofit videos on YouTube that may help you improve it a bit. My recommendation is to buy a nice diamond cut off wheel for your hand grinder and cut it up for scrap.
 
I also made the mistake of buying that hunk of garbage. There are all kinds of retrofit videos on YouTube that may help you improve it a bit. My recommendation is to buy a nice diamond cut off wheel for your hand grinder and cut it up for scrap.
So, you signed up to the forum and your first post is to simply bash a smoker that plenty of us are turning out great BBQ on?? WTF is wrong with you?
 
I also made the mistake of buying that hunk of garbage. There are all kinds of retrofit videos on YouTube that may help you improve it a bit. My recommendation is to buy a nice diamond cut off wheel for your hand grinder and cut it up for scrap.


Ya that's pretty poor post. While I don't own one, a lot of folks here do, and are proud of their Pit and the Q it turns out. Hope to hear better posts in the future. People on this forum try to stay positive. There's enough negativity everywhere else in this world. We don't need it here. :goodluck:
 
  • Like
Reactions: remmy700p
I have one and love it. Only prob is it's beginning to rust on the firebox and I got some work to do to fix that? Any tips greatly appreciated. Should I clean w/ naval jelly first before sanding or sand first, naval, then repaint?
 
I have one and love it. Only prob is it's beginning to rust on the firebox and I got some work to do to fix that? Any tips greatly appreciated. Should I clean w/ naval jelly first before sanding or sand first, naval, then repaint?
It's probably just discoloration from the heat. Keep a couple cans of high-temp BBQ paint (or brake caliper paint from an auto supply store) and just give it a respray every 2-3 smokes. After it has cooled, spray all over (inside and outside) with a heavy coat of Pam non-stick cooking spray and give it a good wipedown. That's what I've been doing with mine and it looks great. The high-temp Rustoleum BBQ paint is a helluva lot more color/temp stable than the baked on enamel that it comes with.
 
Thx Remmy. I also have flaking on the right inside of the cook chamber where the CC and Firebox are connected. Is there any paint I can spray the inside if the CC with or just sand and re-season w/ oil? Also have some flaking or build up of something on the lid. I read it's prob carbon build up and not flaking. Any experience w/ this before? Thx
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Clicky