Considering a mod for the Brinkman Vertical Smoker

smokeydokey

Smoke Blower

Nov 7, 2011

101

26

Pinetop/lakeside, AZ

• Oct 18, 2012

• #41

I too need to weigh in:

I used a 4' deep stainless steel 1/2 pan and lid from a restaurant supply ( $4.00 used) and drilled 6 -1" holes in the lid with a hole saw. lip of pan fits right in the wire rack holders and it's been a dream. full pan smokes over 4 hours and I just dump out the ash.  I also bought a second to act as my water pan. ( retrofit was for a master forge vertical)

Good luck,

SmokeyDokey

 

Last edited: Oct 18, 2012

redneck1676

Fire Starter

Feb 7, 2012

73

10

Crest Hill, IL

• Oct 19, 2012

• #42

http://db.tt/pxaUhgGM. I bought mine used and it had a small door cut in the front for adding fuel without losing heat. Works good. I hope the link works.

 

tjdcorona

Meat Mopper

Jul 5, 2015

242

29

Corona CA

• Nov 8, 2015

• #43

Thats a great idea- I use a vegetable cooker (Has all the holes in it you need for the air).

The secret was exactly that - getting air under the grate to keep heat going. You can not put it on the floor of the unit, there wouldnt be any air to keep the coals going.

I have used water from the beginning and cant imagine cooking with out it - it keeps everything moist. Sonce the temps I cook at are 225, that means the water is always boiling and I find all of this, if kept going, makes a great stable heat.

I have gone away from using wood - I use the charcoal with the wood impregnated inside of it, great smoke flavor - not too much. I also NEVER used lighter fluid in there !! Nobody should!!

 

twissted

Fire Starter

Oct 18, 2015

44

10

• Nov 9, 2015

• #44

So here is the best way to do a smoker! Then you can smoke, cold smoke and cook. And with a large hopper you can smoke longer with out refilling as much. This box was free made of T6 aluminum and the size I like 36X24X24. 

Traeger build 009.JPG

• twissted
• Oct 20, 2015
• 2

 

tjdcorona

Meat Mopper

Jul 5, 2015

242

29

Corona CA

• Nov 9, 2015

• #45

Seems like the grill area will be a huge heat sink? Or thered be a lot of wood used to get the temp to 225 after going thru another smoke chamber?

 

twissted

Fire Starter

Oct 18, 2015

44

10

• Nov 10, 2015

• #46

Hey your on to something there...they call that a cold smoker! You smoke fish cheese and just about anything that you want to add smoke flavor with out heat. I can crank it up to bring up the temps. But that is what the hot side is for.

smoked chedder 002.JPG

• twissted
• Oct 22, 2015

Say Cheese :o)

 

tjdcorona

Meat Mopper

Jul 5, 2015

242

29

Corona CA

• Nov 14, 2015

• #47

ok - that makes sense ! Thanks