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Brinkman Gourmet mod question

post #1 of 9
Thread Starter 
I'm looking for opinions about the mod to the firepan for the new Brinkman Gourmet smoker I got for Christmas. It has a porcelain-coated bottom shell (that matches the body and lid of the smoker) that the firepan sits in, and the body of the smoker sits on top of that combination. What is everyone's experience with this new smoker? Should I still drill holes through both the bottom shell and the firepan to get adequate ventilation (as well as the holes in the lid, obviously) or is the new design ok? I know I can always just try it and see what happens, but I"m looking to capitalize on the collective wisdom of the group here to get the smoker to optimum performance as quickly as possible.

Thanks for your help,
post #2 of 9
IMO you don't need to drill or mod the Gourmet at all other than getting a basket for the charcoal. Here is what I did for mine. Works great!

post #3 of 9
I did drill some 1" holes in the base of my cooking chamber (the barrell cylinder piece) for ventilation. I then regulate the air flow with some of those flat magnets that my insurance and mortgage people send me each year.

In addition, I put a grate in my coal chamber to lift the coals off the bottom. I know the Gourmet ECB has some slots, but it didn't take much to clog those up.
post #4 of 9
Hi, I just got one of these for christmas also.. when you say you drilled holes, were thoes in adition to the hole that is already in the bottom of the shell? mine has a 1.5" hole in the center of the bottom shell, so I was thinking I would have to put a dampner on this to be able to close in on it.

post #5 of 9
When I use mine in charcoal mode, I have a grate about 1 inch raised up from bottom. That and all stock everywhere else I can hold any temp you would want.
post #6 of 9
Thread Starter 
Thanks for the input everyone. I"ve got the charcoal grate installed in the firepan already, so I'll give it a try...once my Taylor digital thermometer gets delivered and the temps get a little warmer outside (-27 in MN this morning icon_neutral.gif ). I'll let you know how it turns out!

post #7 of 9
The grate inside the firepan is a good start to get a better burn. IMHO, adding a damper on the base to regulate the amount of air getting to the coals will give you MUCH better temp control.

Beyond that, the holes in the lid will help ONLY if your lid seals fairly tight....which the gourmet isn't known for. Mine is not your average ecb gourmet, and the lid DOES seal pretty well, so, I added about a dozen 3/8" holes which remain uncovered during a smoke. I have a piece of metal flashing that I use after a smoke to smother the coals for future use. Mostly they just become the "starter" coals for a fresh load of charcoal.

Hope this helps!

post #8 of 9
Mine didn't have a hole on the green cooking chamber. The coal insert pan did, but I'm referring to the green cylinder. It looked just like this. I took a hole saw on my drill and made a few holes n covered with magnets (holes were made just above that silver line)

Interesting site:
post #9 of 9
ahh ok, on the very bottom between the legs I have about a 1 to 1.25" hole in the bottom green shell I am just going to build a damper for. that will allow air to come in the bottom and all around the silver coal pan.

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