Originally Posted by DirtyD89
Hi there I'm Joe.
I've recently bought the 'Grillstock BBQ Book' and now I'm hooked on cooking. I've been cooking everything inside on a gas hob and fan assisted oven as I didn't have a smoker.
MASSIVE SIN RIGHT THERE I KNOW... I'm Sorry!
I've just ordered myself a Brinkmann 810-5301-C Smoke-N-Grill Charcoal Smoker and Grill which will be arriving at some point next week.
Any advice on mods I'll need to make so I can cook some bad ass meat?
Hi DirtyD and welcome to the group.
There is nothing wrong with cooking the meat in an oven. You wont get the smoky flavour but many of us have had to resort to an oven at some time. The oven is fine too if you need more smoker space once you have foiled your meat.
The Grillstock book has some good recipes in it but also take a look at the recipes from folks on here.
I do not want to appear negative but is it too late to change your mind on the Brinkmann? Without several mods it is very hard to control their temperature as there is no bottom air vent control. Without this you will struggle to produce the "bad ass meat" that you are looking for. When smoking most meats it is important to be able to control and maintain low cooking temperatures of around 110-150 C for extended periods. I think that you will struggle to do this on the Brinkmann. For around the same price you could get a 57cm Weber One Touch Kettle that will be much more controllable and much more versatile.
To set the scene... At Grillstock every year we see Weber 57cm Kettles and WSMs in use by almost all of BBQ teams however I cannot ever remember seeing a Brinkmann there. Here are some team photos from Grillstock this year
Here are some photos from the 2016 UK Smokers weekend too
If you do decide to stay with the Brinkmann then we will do whatever we can to help you achieve your goal but I think you will find the journey quite a frustrating one.