Tips for smoking on a Brinkmann Southfork Smoker Grill

usmcnova22 said:

Well.....I threw on 3 pork butts for its maiden voyage and this smoker held the temp just about perfect at 230 degrees. It was pretty chilly that night (20ish degrees) so I am assuming that will raise a little as it thaws out here. This thing can really throw some smoke! Everything turned out great and I can't wait to try out some other cuts of meat!

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• usmcnova22
• Mar 27, 2014

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• usmcnova22
• Mar 27, 2014

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You do not want that kind of smoke. You want thin blue smoke. Think a burning cigarette type smoke. It's OK even if you only see heat shimmers, but not that much white smoke.

ryan in louisville said:

.....................The air temp was 70 deg or so and I had a hard time keeping the temp below 250, it wanted to stay at 275 with both vents SHUT. I am using the factory gage for now ( I know I shouldn't be though)...............

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You've got an air leak problem to solve. Mine never liked to run below 250°F when burning sticks but it would run there all day long with the intake about 1/2 open and the exhaust all the way open. I could close both baffles and kill the fire and then use the leftover coals for the next cook.

Without a diffuser plate and/or tuning plates you will be lucky to get your upright within 75-100° of your horizontal. With mine I could get within 25-50° when the horizontal was running 275-300° but not before and that was with a diffuser plate and tuning plates. It also took a long time to get the upright warmed up. Expect the upright to be a warming oven/holding area most of the time. The exception being like fish, twice smoked ham, bologna, or spam cooks. Don't try to make one of these run at 225°. Let it settle into where it wants to run and be content.