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Brinkmann Smoke N Pit low temps, too much charcoal - Page 6

post #101 of 163
Originally Posted by Remmy700P View Post

I'm smoking right now, with Kingsford Blue and Ozark Oak in the minion basket as a base heat sink and citrus chunks laid in the side as the heat adjuster. It's a balancing act, but it's working great! I can keep temps where I want them just by adjustments to the intake grate. Here are some pics:





Those are bakes beans in the aluminum tub:



I just found this thread and got caught up. I have a smoker like the one in these pictures. I used to have a Brinkman Smokin Pit for years. I will post pictures of mine next. But htiese units are much more substantial than the SnP. I gt this one at Lowes about three years ago on a clearance sale for $279. They have one there now for $459 that is called an Oklahoma Joe I think but it is not of the quality of mine.


Glad to be aboard here. Watch out for my ideas.



post #102 of 163




Here's my Royal Oak smoker. I am using regular bricks ($.49 at Lowes) as a baffle when smoking to keep the smoke box temp right where I want it. I will try removing the foil that is stuffed in the upper corners next time and let my temp come up a bit more. I also keep a large foil pan of water on the smoke side under the meat. This thing is so nicely seasoned that it smell great just sitting there. Makes me want to smoke something.



post #103 of 163

Sorry to hear that Brinkman has let you guys down so badly. I've been learning the game on a Weber and can almost turn out great stuff after one season of trial & error. 


Once I get this baby unit mastered and am ready to move on, my next step certainly won't be to a Brinkman unit.

post #104 of 163
Thread Starter 
I like the looks of that brick idea across the opening to the meat chamber. That's one I didn't try. Tried everything else in the book (Internet) and still couldn't get that Brinkmann POS to work.

Using the Weber Smokey Mountian for the last couple years and IT IS GREAT!! My neighbor has it today to smoke a brisket for a family party. I just used the last piece of smoked pork shoulder so I can't wait to do some smoked meatloaf or ribs.

Love this Weber. It's so easy and dependable.

post #105 of 163

I own a Oklahoma Joe but I might have a solution for you to try. Think about forcing air into your firebox via a small fan. They're cheap enough. Maybe a couple of bucks. I'd also consider using a mix of briquettes and lump charcoal topped off with sticks. I find Mesquite burns really hot. It does appear that air flow is your problem and that can be fixed with your baffle plates. 


I placed a small 4" desktop fan on top of a 5gallon bucket perhaps 1' from the vent opening on the smoke box. In the beginning, I light the lump with the smokebox door wide open. I turn on the fan and force air into the box to make it burn hotter quicker. Once I get to my desired temp, I close the door but open the vent in the door and keep the fan running. You're gonna burn thru some fuel but your temps will stay high enough to be useable. 


The Joe has thicker skin on it but I live in a colder climate (PA). I usually break out the Masterbuilt electric when temps get below 50 as it takes too much fuel to keep temps steady in the 225-250 range. 


Hope this help!

post #106 of 163
Thread Starter 
Thanks for the feedback. However I have tried the fan, a 3 speed pretty powerful one. It made it hot but did it burn the charcoal and made one end hot with the fan on and the other hot with it off. Too many variables to do a reasonable job of cooking anything. Also used lump charcoal and it helped but not enough to smoke properly. Believe me, the difference between that Brinkmann POS and the Weber I now use is so drastic that I wish every new purchaser of a smoker could experience it before they buy. Brinkmann would never sell another one of those things. Hopefully these posts will help them.
post #107 of 163

Yeah, I haven't heard anything good about the Brinkmans yet but there's always hope. My next smoker, after I retire and wifey lets me buy one will be a gravity fed smoker that's insulated so I can grill all year round. They're pricey, but in the end, I think more worth the investment than say, a Yoder or a Horizon offset. Don't give up on that Brinkmans. Just use it as a griller as it does have a large cooking bay you could use for steaks and such. 

post #108 of 163
Thread Starter 
You are right, the only thing it's good for is a grill! However I am not big on grillen. I would rather just fire up the Weber smoker and do ribs, smoked stuffed burgers, etc.
post #109 of 163

Smoke on mine every once in a while

post #110 of 163
I have the same problem...i bought a roll of galvenized alluminum flashing. Can i rivet that to the inside of the lid to better insulate? And possibly the bottom or even use them as a baffle or sumthing i planned on the top and as an extension of smoke stack is wat i have planned doable with galvanized alluminum?
post #111 of 163
Whats a good method of cleaning ash build up on the bottom of the firebox while cooking without losing to much heat that i have going? I use a small weber wok with more holes drilled out on bottom to increase air flow on bottom it does an ok job but until i build a basket its wat i got to deal with.
post #112 of 163

I noticed in your pics that you have bricks at the open end. Is that helping you and are those your tuning plates? I'm looking for ideas on what to use to make mine for next season.

post #113 of 163

Have a look at the "Horizontal Smoker Page" I have several post there. Short answer is yes that's how I'm tuning. It's not a Brinkman though. I did have a Brinkman for many years. It finally rusted out. I didn't use bricks in it.




I am using a crab trap for a basket.



post #114 of 163
Originally Posted by CPFitness View Post

As far as i'm concerned you are a buffoon.  I acquired mine used at my new apt and have it working just fine.  Yes, it takes a lot of attention.  but it's a conversation piece.  The boys come over and hang out and drink beers and we smoke.  no big deal being a bit attentive.  Does it take more fuel than other smokers?  yes, but home depot sells 2-20lb bags of kingsford for $12  Yes I will use one full 20lb bag but that will get me my temps all day long 12-15 hours.  I check on it every 30-60 mins and either add new unlit briquettes or a partial chimney of lit briquettes. As for mods, I read very little on this smoker beforore trying it out.  I had a hard time keeping temps DOWN.  I created a baffle by bending the charcoal holder in the cooking area, I didn't think to simply flip it upside down.  Since mine was used and the previous owners looked like they used it more as a gril than a smoker, that holder was a bit beat up and it bent up easily.  it definately seemed to help even out my temps from side to side.


There is one last major thing I noticed.  Outside weather conditions.  First few times I used it were hot summer days in july and august of last year.  The smoker sits in full on sunlight and it's black, it's probably well over 100 degrees inside the cooking chamber to begin with.  Those were the times I was having trouble keeping temps down.  Then come october/november and I was using it when temps were in 40s and 50s and it was overcast I was having a tougher time getting temps up.   


Bottom line, within home depot alone there are smokers ranging in price from $179 -$600  a little common sense should tell you that you bought the lowest end model and you shouldn't expect to be a pitmaster overnight with it.  


The one pic you show of the amount of fuel you have in it doesn't appear to be very much.  I was advised to try the Minion Method since I'm considering doing an overnight smoke with this and want to try to "set it and forget it" instead of tending coals every hour.  you should probably try the same method of lighting your coals.

I don't like calling any one names; the same device could be trash to some treasure to some others. Something no one can deny is this: WSM kick a......!!

post #115 of 163

This is what i bought/use just strictly for ribs.  Paid $72 dollars for it years ago, vents wide open, any fuel never over 250°F! It will melt the firebox before it will go higher in temp! Quite inefficient but not as bad as a Brinkmann apparently!

post #116 of 163
Originally Posted by lizziejoy View Post

Smoke Daddy sells pellet hoppers that can be attached to different smokers to turn it to a pellet smoker.  Set it and forget it for those that don't like to have to babysit their cooks. It's not for everybody, some people like to more attentive when grilling.  Just an option for you guys/gals that prefer low and slow cooking.  There are some real interesting pictures of different ideas for these on their website.  http://www.smokedaddyinc.com

OK, lemme get this right. You want me to buy a $320 hopper for my $279 smoker so I can use $55 40 lb pound bags of pellets instead of coals and wood chunks?


I'll have to think about that.

post #117 of 163
I may have done it. I recently modded my SnP and holy cow i reached temps from 350 (firebox side) to a steadt 250 center to far left. Heres what i did
Built charcoal basket out of expanded metal

Screwed four holes (2 front 2 back ) on the firebox to raise grate in firebox so its roughly to the top of vent door.used screws with nuts and have an expanded metal grate i made just sitting on top of it.

RIVETED angled aluminum pieces to top and bottom lip of barrell just in the front

RIVETED stove rope and oven door gasket to those pieces of angled aluminum to create some sort of seal because there was just way to much smoke escaping

Used rolled aluminum and shoved it in smoke stack to extwnd it to the grate

I used a piece of aluminum and bent it by hand and riveted right above the hole from which the firebox enters cooking chamber and angled it down so that heat and smoke will be directed to bottom and across sort of evenly.

Used pieces of steel to create tuning plates i guess if u wanna call them that. I need to get 1 more i think

I have been having trouble with this thing since i first cooked on it. I could never get the temp to even get up to 225 for longer then 5 minutes...the firebox side is now getting temps of 350 so i might place a pan of water on that side and mainly use the center and far left side because they were a steady 250 for 1 hour .. to me that incredible.
To me these mods worked .. far from perfect but milluon times better then before hopefully this weekend will be a nice cook time will tell. I have alotta pictures of this i will post.
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