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Brinkman Gourmet Charcoal Smoker

post #1 of 8
Thread Starter 

I just purchased this smoker off of Craigslist for $30.00.  I had to make a modification because the thermometer said, "Warm, Ideal, Hot"  This did not work for me so I went to home depot and got a real one drilled a hole in the lid and screwed it in.  I am cooking some ribs and still waiting on this thing to cool down.  It is still at 400.  

 

Brinkman Smoker.jpg

 

Does anyone have one of these?  If so how well does it work?  Let me know. Thanks.

post #2 of 8

I bought mine a week ago and i love it!  It need a few mods to controll the heat better. Here is a web site that I found for what I would like to do to it.  http://home.comcast.net/~day_trippr/smoker_mods.htm   I have smoked 12 chicken quarters a boston butt and a brisket, all turned out GREAT!!!

post #3 of 8
Thread Starter 

I used mine yesterday and it turned out well.  It took quite a while to get the temp down when I lit the fire but once it came down to 250, it stayed there all day.  I like it.

 

20110820190152.jpg

 

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The meat was a little darker than I am used to seeing in my electric smoker but it was damn fine.

 

Thanks for the link.

post #4 of 8
Thread Starter 

I used mine yesterday and it turned out well.  It took quite a while to get the temp down when I lit the fire but once it came down to 250, it stayed there all day.  I like it.

 

20110820190152.jpg

 

 

post #5 of 8
Thread Starter 

I used mine yesterday and it turned out well.  It took quite a while to get the temp down when I lit the fire but once it came down to 250, it stayed there all day.  I like it.

 

20110820190152.jpg

post #6 of 8

Great looking Q!

 

Looks like you have the new smoker dialed in!

post #7 of 8
Looks good! Get a charcoal grate for the coal pan to lift the coals up out of the ashes. I got one for a smokey joe and sit it on a donut made from HD aluminum foil. I haven't done any other mods, and it stays right at 230˚ for at least 5 hours on one load of lump. Heat control is not exactly simple, but switching from lump to briquettes will lower the temps a bit, and I can vary the amount of fuel, use water or not or leave the little side door open a crack to increase airflow. Mine is an older model, but the same basic principle. So far my only complaint is the size. Also be careful about placing your food too close to the sides. the hottest air travels up the sides and can scorch your food.
post #8 of 8
Thread Starter 

Thanks for the advice.  I think I am really going to like this thing.

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