- Jul 10, 2015
- 24
- 10
I was driving home and right as i was pulling in front of my house i noticed my neighbor had a smoker out in his driveway by the curb. I asked him what he was doing with it and if he was throwing it out. He said he got it off the neighbor that just moved out the day before and before i know it he was rolling it down the sidewalk to my house and said here you can have it! As i started to wheel it to my side yard he said hold on i have a small trashcan with charcoal for it also.
So i am a new owner of a brinkman smoke n pit. It was well used sonit must work to some degree. I looked up info on the model and found this website. The previous owner put in two gauges one on each end of the lid. I have since then:
-sealed up the cooker lid with fireplace rope and sealed all the holes.
-flipped the lower pan upside down and raise nearest to fire box side up and over the pass through and the far side to bottom of cooker
-extended exhaust vent to the grill
- made a charcoal box to sit 2-3" off bottom of fire box
I will include pictures tomorrow.
I have a trashcan full of kinsford briquets and a bag of hickory wood so i would like to use that stuff first before moving to lump charcoal.
So what kind of meat should i use for my first smoke ever?
Anyone have any good recipes?
I was thinking of doing the pork stickey from meeowy for pork butt but from further reading looks like i should do a shorter cook with chicken breasts?
From reading looks like i will put a full chimney of unlit in the charcoal box and dump a lit chimney on top and bring the smoker up to temp then add 2 or 3 hickory wood chunks on the perimeter inside the charcoal box. Make sure thin blue smoke then add the meat and start smoking.
When you add charcoal to keep it going what temp do you generally let it go down to then are you adding a full chimney again or just a certain amount?
So i am a new owner of a brinkman smoke n pit. It was well used sonit must work to some degree. I looked up info on the model and found this website. The previous owner put in two gauges one on each end of the lid. I have since then:
-sealed up the cooker lid with fireplace rope and sealed all the holes.
-flipped the lower pan upside down and raise nearest to fire box side up and over the pass through and the far side to bottom of cooker
-extended exhaust vent to the grill
- made a charcoal box to sit 2-3" off bottom of fire box
I will include pictures tomorrow.
I have a trashcan full of kinsford briquets and a bag of hickory wood so i would like to use that stuff first before moving to lump charcoal.
So what kind of meat should i use for my first smoke ever?
Anyone have any good recipes?
I was thinking of doing the pork stickey from meeowy for pork butt but from further reading looks like i should do a shorter cook with chicken breasts?
From reading looks like i will put a full chimney of unlit in the charcoal box and dump a lit chimney on top and bring the smoker up to temp then add 2 or 3 hickory wood chunks on the perimeter inside the charcoal box. Make sure thin blue smoke then add the meat and start smoking.
When you add charcoal to keep it going what temp do you generally let it go down to then are you adding a full chimney again or just a certain amount?
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