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Brinkmann ?????

post #1 of 30
Thread Starter 
Hi All;
I just pick up a brinkmann smoker and doing a pork butt. I had the temp up to 250 before adding the butt in and now I can't get the temp above 175 icon_sad.gif it been in for about a 1/2hour should I worry or just let it rise on it's own. PS using lump if helps Thanks Prism
post #2 of 30
If you took the butt straight from fridge to smoker, it will absorb much heat and knock down smoker temps. In a way it's like putting a working refrigerator into the smoker!

If you let the butt warm to room temp for 90 minutes or so, it'll still knock temps down... but not nearly as much.
post #3 of 30
Thread Starter 
Thanks Coyote-1, I had sit for about a hour out before I put her in and I just check the temp it was 200, my ??? is do leave the bottom vent open (not too much wind today) or keep playing with the vents??
post #4 of 30
You are now in a learning curve that will be full of fun and frustation. As Coyote said you will have a temp drawdown but I see you are making a recovery. Remember you are "learning your smoker." Pop a top on a cold one and enjoy the ride. Good luck and happy smoking.icon_smile.gif
post #5 of 30
I'd recommend you open the vents all the way to get your temp climbing towards where you want it, then close off some as you near your point.

Good luck with your smoke. Brinkmann's can be tricky, but they're fun.
post #6 of 30
What type of Brinkman smoker do you have?
post #7 of 30
Hi prism. Have you done amny mods to the unit? If not you may not be getting proper air flow and you charcoal is choking out. Here is a good link to some relatively east mods you can do to help if you havn't already. http://www.randyq.addr.com/ecb/ecbmods.html

Not sure of your exact model but this may help. If you havn't done the mods you will want to. I tried several times to use mine out of the box and was very frustrated. Post a pic of yours and let us have a look!
post #8 of 30
Thread Starter 
Thanks All I'm not sure on model, vert. water and two racks. I'm just refilled the water pan for the second time in the last two hours (once a hour) maybe the Temp. gage isn't working right. when should I check the temp of miss piggy and what temp should be at?? Thanks.
post #9 of 30
Is it round or the rectangular vertical smoker?
post #10 of 30
Try putting boilng water in the pan and only fill it about 3/4 of the way. Starting out with cold water may be keeping your temps down too. Open all vents!
post #11 of 30
Thread Starter 
rectangular vertical smoker.
post #12 of 30
Also, what kind of thermometer are you using? The one that comes on the smoker is not very accurate.
post #13 of 30
Thread Starter 
Beening adding hot water only about 2 pints at a time Thanks
post #14 of 30
Try boiling, it does make a difference.
post #15 of 30
Thread Starter 
I will try boiling water next. any ideal what the temp should miss piggy be at the three hour mark(just over a 7lb butt) Thanks
post #16 of 30
Hard to say as every cut of meat is different. You can figure on a nice long smoke with that though. That's a chunk of meat there! The key is getting your smoker temp up to speed then the meat will follow.
post #17 of 30
Great ............

I have a similar model.

First - replace the bottom charcoal pan with a grill wok. This is the best investment you will make for your smoker.

I run mine without any water in the pan. Temps go up and I don't have any complaints on the finished Q.

The temperature gauge on the front of my unit was of 40 degrees. When smoking a Boston Butt I use two remote temperarture probes. One in the meat and the other stuck through a potato and put on the top rack near the vent. I drilled a small hole through the side of the smoker and run the probe wires up to the top of the smoker. I just set a block of wood on the top of the smoker to isolate the gauge body from the heat of the smoker.

The height of the racks and the water pan on my smoker are adjustable. If you raise the water pan higher off of the charcoal, temperatures will increase.

Using lump charcoal, you should be able to maintain 250 degree temps without any trouble. On mine, I run with the top vent wide open and one of the bottom vents closed and the other just slightly open.

Hope this helps.
post #18 of 30
Thread Starter 
sorry but should fire up the gas grill for the 2nd half?? hate to see the outlaws go to mickeydees tonite
post #19 of 30
Still not getting hot enough? Take out the water pan as suggested above.
post #20 of 30
Dont give up. Plenty of time to get er done by this evening.
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