I am smoking a brisket on a non-modified Brinkmann Smoke N Grill and a pork picnic on another Brinkmann smoke N Grill non-moded. Don't have time to do the mods before tomorrow, best advice on how to control temp on a stock Brinkmann for my brisket and picnic? I did drill holes in the charcoal pan to help reduce ash. Please help asap 10 pd brisket, 10 pd picnic and need a translation of 225 to the Brinkmann gague of warm, ideal, hot, where I want to try and keep gague
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