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Hello from Utah

post #1 of 13
Thread Starter 

Just thought I'd run over here and say howdy. I ran into this site looking for mods for my Brinkmann Smoke n' Pit and it has been most helpful. I already cured my smoker and went through a "dry run" of a beef brisket and 13 pound turkey and I have to say that they both turned out fan-damn-tastic! I learned some valuable lessons about temperature maintenance and also about how poorly-optimized these things are at stock trim. I've got some new thermometers to put in at grate-level today and I'm intending to go get some sort of an extension for my chimney and do a firebox mod of some kind, even if it's just to find a grate that doesn't set way down in the firebox and not let the fuel breathe (that was my #1 issue that made me "chase" the temperature all day on the first run). Anyway, I did have a question about the bricks some of ya'll have been lining the bottom of your horizontal smokers with. I can't seem to find "fireplace brick" at any of my local hardware stores and none of them come up with any results online, either. Can I just use regular bricks or am I missing something?


Thanks for the great site and forums, though! I look forward to soaking up as much info here as I can to improve my smoking technique and really justify the smoker's place in the back yard.

post #2 of 13

Welcome to the family friend. Someone will be along soon to answer your qusetions. We have quite a few experts here. This link may help you get started somewhere

post #3 of 13

Welcome to SMF from a fellow Utahn, you'll find this place is a wealth of knowledge that would take you several lifetimes to lean on your own.


See you in the forums!

post #4 of 13

Welcome to SMF - glad to have ya here

post #5 of 13

Howdy JCP,

Welcome to a great forum.


Do you have any woodstove stores or manufacturers in your area?


I don't know about regular bricks, but I'm sure many on this forum do.




post #6 of 13

Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview.

post #7 of 13
Thread Starter 

So it's been a few weeks since I got the smoker and although it has been a learning process on keeping the temperature steady, I've so far smoked two briskets, a turkey, a leg of lamb, a salmon fillet and a pork loin. I'm quickly becoming the favorite cook for the family because this food is undeniably the best barbecue we've ever eaten. Using the information I've learned by just browsing these forums and a little bit of my own knowledge, I've managed to really start enjoying smoking.

post #8 of 13

Welcome to SMF I missed this thread the first time around. Glad to hear all is going well with the smoking there are just so many things to smoke and so little time

post #9 of 13
Thread Starter 

Ha! I'm back! It's been 6 months since I had to give up my Brinkmann, and now I'm on a tighter budget so I'm looking at the Char-Broil American Gourmet Deluxe Offset Smoker for about $150 at the local Walmart. It looks incredibly similar to the Brinkmann that I had ( it kind of makes me wonder if they crank out a generic design and just put different name plates on them like Ford/Lincoln/Mercury ) Does anyone have any advice on that? I'm dying to get back into smoking again!

post #10 of 13



Welcome to SMF, Glad to have you with us.

This is the place to learn, lots of good info and helpful friendly Members.

For those of you new to Smoking, be sure to check out Jeff's 5 Day Smoking Basics eCourse.

Click Here it's "FREE" ... 5 Day eCourseE

post #11 of 13

Welcome to SMF welcome1.gif

post #12 of 13
Thread Starter 

So I wound up getting a 22.5 inch Weber kettle grill and a Brinkmann Smoke N' Grill (ECB). I've added an accurate thermometer to it, modified the legs to the outside to facilitate better access to the charcoal pan and added some 3/8" vent holes around the bottom and added a charcoal grid from a Smokey Joe to the pan to let the fuel breathe a little better. I'll post some pics of the mods and a Qview as soon as I get some food on it :D.

post #13 of 13




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