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New here from downstate NY

post #1 of 3
Thread Starter 
Just bought a brinkmann gourmet charcoal smoker after wanting to get a smoker for years.

Cleaned it and seasoned it today and experimented with charcoal levels etc

I posted the following questions in another area but I could use some advice on:

Water pans - do you use them? Why/why not?

Also, people using the same smoker I bought:

I see lots of need for modifications. I installed a proper temp gauge. But are the charcoal pan modifications necessary? Also, I was able to get 2 hours of consistent temp between 200-250 with ,easing around with the smoker (with half a chimney of charcoal and no wood, with water pan full).


Do you throw the wood directly on the coals? Place it next to them? Use a wood pan?

Next weekend I'm going to smoke a couple chickens, so I'm learning the smoker now


post #2 of 3

Hey Steve

Welcome to the Smoking  forum.   You’ll find great , friendly people here, all more than willing to answer any question you may have.  Just ask and you’ll get about 10 different answers—all right.  LOL.   Don’t forget to post qviews.


post #3 of 3


texas.gif   Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   



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