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Newbie With Older Brinkmann

post #1 of 24
Thread Starter 
Well, I'm a newbie here that's for sure. Went on over and did the Roll Call already, so figured I'd get to posting. I've got an older model Brinkmann Smoke N' Pit Professional that I acquired through a friend. Been really nice actually. I've never used the fire box. Truthfully, I didn't have a clue what it was for???? LOL! I thought it was a cute little baby grill on the side!

Now, I'm beginning to understand what it's about, but still haven't perfected it nor used it. I do plan on doing so. Are there any tips as far as fire control, types of wood, etc for brisket and ribs on this bad boy? Anyone else familiar with the older Brinkmann Pros? The fire box isn't set lower like the newer ones. It's pretty much the same height as the bottom of the main grilling portion, except not as tall. Will this pose a problem for indirect heat, since it's a straight shot over to the right to where the meat is????
post #2 of 24
You've got a decent smoker there.
The one thing I'd suggest when your'e ready to start smoking is put a pan of water under the meat to help keep it moist, some say to use apple juice,I personally can't tell a difference.
post #3 of 24
Learn to control both heat and smoke both should be low.

Apple juice is good to use every hour or so spray!
post #4 of 24
Its definately a good start for you. The hardest will be heat control. If there isn't already, put a thermometer at grate level on both ends. It will help you monitor the temp better than the one already installed.
post #5 of 24
Thread Starter 
What temperature am I lookong for? 250 or so?
post #6 of 24
Hey Tatonka..........250* (+ or - 10*) is a good all around smoking temp. Temp control is what smoking is all about.PDT_Armataz_01_18.gif
post #7 of 24
Better to keep it on the low side of 250 degrees than the high side.

I try to keep everything at about 230 so the spikes don't go over 250. Of course if you are doing chicken it's another story. Chicken (alone) or turkey can go up to 350 degrees because the slow cooking doesn't do much for poutry.
post #8 of 24
Thread Starter 
So, basically use some charcoal in the fire box and add some smoking chunks. Let the flames die down and then put the meat on the grill side. Keep the temp around 230 degrees. Grab a cold one and chill. What's the deal with placing a water pan under the meat to catch the juices and keep the meat moist?
post #9 of 24
The water pan helps keep the temp stable and helps keep the meat moist...
post #10 of 24
Thread Starter 
Yeah, that's what I've heard. Also hear to use apple juice instead. Is this just poured into one of those throw away tin pans? Also, heard that using lump charcoal is the best method. Can't seem to find the stuff anywhere in town.
post #11 of 24
Throw away pans are fine... less cleanup!

As far as using lump charcoal instead of the briquets, I definitely prefer the lump. It burns hotter, longer, and gives the meat a better flavor, IMHO. With my CharGriller, I start out with lump to get a good bed of coals going, then add my split wood of choice as needed.

If you have a Lowes or Home Depot in your area, try them. They almost always have the lump in this area.

Good luck!
post #12 of 24
Welcome and good luck, with everything mentioned here I would just follow the pointer and get out there and fire it up. Everyone makes mistakes, none that I've ever made turned out inedible! Once you start getting it down, you'll forget that you used it as a grill (the big one, not the cute little one on the side...) PDT_Armataz_01_11.gif

If it hasn't been suggested, take Jeff's 5 day smoking course. Also, take a look at deejay debi's web site, she has a plethera of useful info...
post #13 of 24
Help control the temperature (water boils at 212 degrees) and also help to keep the grease from landing on the hot coals and flaming up like a grill!

Get a chiney and start your coals in there then dump them into the firebox.


Have fun!
post #14 of 24
Thread Starter 
These are all helpful and awesome suggestions. So, get a chimney starter and light the lump charcoal in there. Place in fire box. Put some soaked hickory wood chunks on it and start to cue! Just wish I could find that lump around here. Been to Home Depot and nada. Gonna try Lowes this afternoon.
post #15 of 24

Exact Same

Welcome Tatonka! I just got a deal on the exact same smoker...I love it! Did my first smoked sirloin tip roast and pulled it. 8#'s of meat gone like that. I didn't use any I just put a rub on it and smoked for about 10 hours. Wrapped it in foil and put let it cool then put it in the fridge. Next day heated it up in the foil for a cook out! At about 190 I let it stand the pulled it! Best sandwiches! I'm hooked!
post #16 of 24
Thread Starter 
Sounds awesome shorts! I plan on doing some game roasts and stuff on it. Lots of buffalo too! Can't wait to get rockin with it!
post #17 of 24


FYI - I did modify mine. I you look inside I picked up a dryer vent elbow so the heat smoke don't go straight up the stack. I stuck the 90 up the stack and pointed it towards the opening so the heat and smoke would have to turn the corner! That was a tip I got from the fine site!!!
post #18 of 24
Tatonka, you're gettin' it. Fire and wood on the left, food on the right. Don't need a huge fire. A $8 thermometer is a good investment and drill a hole near the grate on the food side. Most stuff except poultry is 250 or lower. You'll need beer.....this takes time. You don't want billowing smoke either, just a "thin blue smoke" is all you want, otherwise, your food can taste like creosote. Go easy on the wood.
Pork is very forgiving, brisket is picky and may disappoint you at first. A shoulder or butt is easy and always comes out delicious, I've massacred them and they still were fine....good practice meat. Plenty of prep/sauce/serve threads here "Pulled pork". Good luck!

Say it loud, say it plowed.
post #19 of 24
Thread Starter 
I think I'll try a Boston Butt this weekend to test it out. Just put on a good rub. Fat side up and scored. Internal temp should be around 170 right?
post #20 of 24
For my BB, this is what I do:

I don't score it, plus I haven't seen a difference in fatty side up or not. Your choice... I usually do it fatty side up.

Slather the BB with French's yellow mustard, apply the rub (I have also done this process in reverse and noticed no difference...).

Let it sit in the fridge overnight, bring it out to gain room temp before the smoke.

Get the smoker up to 225, plop that bad boy on the grates and let it go until the internal meat temp is about 165, then wrap in HD aluminum foil. You want to seal it tightly, as to keep the juices in and let it cook in its own juice. It will have had enough smoke at 165...

Place it back on the grates and cook until the internal temp of the meat is 195-205. You are more than likely gonna hit a temperature plateau, so don't get impatient. Let it get to 195-205.

Remove it from the smoker and wrap it in a towel (leave it in the foil and don't use a good towel wink.gif ), let it sit for at least an hour to redistribute the juices.

Pull it and enjoy!
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