Converting charcoal brinkmann...

bsteele

Newbie

Original poster

Jun 16, 2009

9

10

Los Angeles

• Jul 13, 2009

• #1

Hello:

New to smoking. I got a vertical brinkmann two door.

My first couple of smokes have been full day events. Having to stuff charcoal, light charcoal, etc all day long. I might get shot here, but not that enjoyable.

This weekend I had to whip something together for the in-laws and threw a bunch of wood in a soup can and threw it on my normal grill for a while. Within mins I got smoke and it lasted about an hour.

So anyways, I bought an c-type afterburner to cut into the bottom of the smoker. I'll buy a sheet 14" X 14" steel to throw over the hole and cover the propane burner.

So basically I'll have a dual fuel: Charcoal and propane.

 

the dude abides

Master of the Pit

OTBS Member

Jul 12, 2008

3,525

39

Des Moines, Iowa

• Jul 13, 2009

• #2

Sounds like you've got a plan. I like the taste of cooking over lump charcoal with wood chunks. That's just my opinion, but I agree that it is more work tending it.

There are tons of folks on here who use gas. The main thing is to cook indirect and low and slow.

You could also use charcoal and wood as your primary source then fire up the gas when your charcoal source burns up. That way you'd get the benefit of the charcoal flavoring and convienence of gas to finish things up.

Good idea. Post some pictures so everyone can take a look at exactly how you're doing it.

 

rld

Newbie

Jul 8, 2009

24

10

• Jul 13, 2009

• #3

Who's got a rope...

Just kidding.
I hear you.
I've got a Gourmet ECB which I've had good luck with,
but after seeing the Afterburners, I ordered one.
Should have it on Wednesday when I'll test it out on a pork shoulder.
Nice to be able to do either/or.

 

bsteele

Newbie

Original poster

Thread starter

Jun 16, 2009

9

10

Los Angeles

• Jul 13, 2009

• #4

I've heard that people mix lump with wood on these types of setups just to get a little of the flavor mixed into the food?

I'll try to snap a photo or two when I set this thing up. Post my project.

 

rong

Newbie

Oct 16, 2012

29

12

Tempe, Az.

• Nov 7, 2012

• #5

I'd like to see a pic or two of the finished product. I'm new to smoking too and just picked up the brinkman charcoal 2 door. Did some bacon a couple weeks ago that turned out pretty good for an amature.

I have a couple of old gas grills laying around and could probably salvage the burners. More woried about the gas fumes affecting the flavor of the meat than anything.

 

boykjo

Renowned Sausage Maker

Staff member

Moderator

OTBS Member

Group Lead

Apr 28, 2010

7,686

1,249

Raleigh,NC

• Nov 7, 2012

• #6

Hey ronG ...Welcome to SMf... This is an older post, but that's ok. Why don't you swing over to roll call and introduce yourself so we can give you a proper welcome.. You can start anther thread if your having problems....
There will be some one there shortly with some help

Joe