or Connect
SmokingMeatForums.com › Forums › Announcements › Roll Call › Quick Hello
New Posts  All Forums:Forum Nav:

Quick Hello

post #1 of 32
Thread Starter 
Just got my new Brinkmann 40" last night, cured it and finishing the mods right now. First brisket going in within the hour.PDT_Armataz_01_36.gif
post #2 of 32
No moss gathering there eh? Keep it Thin and Blue..and Welcome to SMF!
post #3 of 32
Starting with a bigole brisket, good on you! Can't wait to see your Q-vue
post #4 of 32
Kick the tires and light the fires. Welcome to smf...glad to have ya great site and great people here to help if ya need it.start with jeffs free 5 day course on smokeing...
post #5 of 32
Thread Starter 
Here's some pics of my mods:
1st: Dual thermos to replace the POS it came with.

2nd:Baffle for the fire box. 22 guage steel.

3rd: Extension for stack

(This phot sux, but you get the idea.)

Anything I missed? I will be sealing it up in the future, rope seal around the lid. Figure this should get me going though.PDT_Armataz_01_28.gif
post #6 of 32
Welcome to smf B. Jumping right in. Way to go. Took me a few smokes before I got my SnP mods done. Good luck with the brisket and don't forget the q-view.
post #7 of 32
Welcome to the SMF. Looks great man. I am sure you will get the hang of it quickly. Please be sure to post some pics.
post #8 of 32
Thread Starter 


Here's my brisket just getting goin. Baffle seems to be working well, as I am within 5" on each thermo. Update in about 6 beers.biggrin.gif

OOOPPPPS No q-view
post #9 of 32
nothin like hitting the ground at a dead sprint.
Welcome, keep us updated with the q-view on that brisket
post #10 of 32
Thread Starter 
It's a 5lb brisket, at 125 right now. Got to do some research as far as mops and foil now.
post #11 of 32
Congrats on the new smoker, and welcome to the SMF. Got your brsiket going on... it's all good.
post #12 of 32
Looks great, can't wait to taste it, I mean see the results.
post #13 of 32
Thread Starter 
Also, my rub was 1 cup b sugar, onion pdr. garlic, garlic, chili powder, smkd paprika, white pepper, little bit worcester, salt. and garlic.PDT_Armataz_01_36.gif
post #14 of 32
Looks good man. I have the same smoker, did my baffles a little different..You didn't mention the firebox but if you haven't already get a fuel basket makes all the difference in the world..here's a link to mine.

post #15 of 32
Thread Starter 
Dennis, Gonna make a basket as soon as I get over to my Dad's and his welder. This will do for now...lol


135" 3 Hours in.PDT_Armataz_01_28.gif
post #16 of 32
Thread Starter 
Stuck at 150 see how she goes...lost a lil temp but got the fire goin good again. 225 left, 200 right, brisket in the middle.
post #17 of 32
Thread Starter 
BTW...this is a great excuse to drink beer all day.PDT_Armataz_01_37.gif
post #18 of 32
Welcome aboard and glad to see you jumping right in.............Nice smoker and great looking mods...............
post #19 of 32
Thread Starter 
Just mopped at 165 20 min till the cooler
post #20 of 32
Thread Starter 
See ya in an hour...in the cooler now.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Roll Call
SmokingMeatForums.com › Forums › Announcements › Roll Call › Quick Hello