Originally Posted by Charlesk
If you have any more info to pass along it would be appreciated
I would be interested to know if you have a too much heat problem also
I only ran my brinkmann gourmet for a short time with a propane burner, and it was installed into the ash pan, with the propane supply entering from the side (two holes, one in body, another in the pan). Turkey fryer burner with infinitely adjustable high pressure regulator worked out fine for lower temp smokes, but it would dial back to less than 1/4" flames and hold temps pretty consistently, if I wanted to. I've gone back to charcoal since then, just for the flavor and added color to the bark.
Can you show a pic of your gas regulator? Maybe I can tell if it's the same type I had...seems like with your smoker body resting over the top of the burner, you should be able to get some really low temp performance, unless the regulator won't cut back enough. If the regulator control has a detent or "lock-out" which you have to press the knob to turn it off like a gas grill control valve, then, it'll be a bit tricky to overcome. There may be a mod you can try (in-line adjustable needle valve between the regulator and burner), but if it's a high pressure regulator it's a bit more risky than the typical low pressure regulators.
EDIT: I just took a closer look at the first pic you posted from the retailer site. If the regulator and control valve you have is the same as in the picture, you should be able to squeeze it back quite a bit, so long as the burner doesn't "flame out" unexpectedly.
One thing about your probe thermometer placement: it will likely read pretty high if it's up inside the top of the lid. I drilled a 3/16" hole just an inch or so below the upper grate in my gourmet, and that allows for a pretty accurate chamber/grate temp monitoring. I just stick the probe in so it balances fairly level under the grate, about 4" or so in from the barrel. If you have some type or removable metal retainer clips to hold the probe snug against the barrel, that works great, too. Before you do anything else for temp control mods, be sure your food grate temp is accurate, then go from there.
Your chip pan seems to be burning up pretty quickly. To slow things down, you could use far less chips (just a hand full at a time) and cover the pan with something metal. Aluminum foil may work if not exposed to direct heat from the burner, otherwise it will go up in smoke as well...not good for the food or those eating it. If you have to, a tin can could be burned out to remove residues (lid also), and used for smoke wood chips. I've done that trick quite often for finicky gas or charcoal smokers (I have 5 rigs). After the chips start smoldering, just drop the lid on top of them to reduce the air getting to the chips, if needed...makes for a slower burn and much longer smoke time. You should expect to get about 3-4 hours from a good sized handful of chips.
Chunk smoke woods are a better option if you can get them. It takes a bit more heat to get them going (sometimes I cheat with a small propane torch for direct heat to the chunks until I see some smoke...), they're not as susceptible to burning up fast, and they can last for hours and hours, depending on the size you break then down to.
Edited by forluvofsmoke - 2/26/12 at 8:26pm