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What do you have for intakes?? Exhaust looks a little small. I'm thinkin' you have a flow problem. Go big on the intake. You can always choke it down. Don't try to control heat with the exhaust.

I have the same unit and it works like a champ. It will hold a rock steady 250* grate temp all day/nite long. But only 250*. You're gonna be hard pressed to get anything higher than 275* out of it and that's on a hot summer day. Now...with that being said...here's what I learned along the way...

...underneath it to catch the drippings rather than place it in a pan and cook. That way the smoke encircles the entire butt) Smoke all the way to 200*, unfoiled. Once you hit 200*...double foil it...wrap it in a thick towel and place it in a cooler for 2 hours. Take the drippings from the...

Keep your temp @ 250*, and let that butt ride all the way to 200*, no foil. When it hits 200*, foil it, wrap it in a large thick towel, put it in a cooler and let it rest for a couple of hours. What are you using for a meat temp?

Hello!! I soooo want to try 1 of these type smokers!! Questions: What is the optimal height of the food grate from the top?? If using multiple levels of grates....doesn't the bottom grate run a bit hotter...being closer to the charcoal basket? Has anyone built a round charcoal basket that...

I soooo want to try 1 of these type smokers!! Questions: What is the optimal height of the food grate from the top?? If using multiple levels of grates....doesn't the bottom grate run a bit hotter...being closer to the charcoal basket? Has anyone built a round charcoal basket that just slips...

Very Nice!! Share the details on your build....please!!

 As of right now...nothing. Haven't cooked a single thing with it. I've done many many hours of research on mods and it's pretty clear what the major issues are. I'ts a big giant air leak...and NOT the type that will increase temps. The Brinkmann Smoke N Pit is a cheaper knock off of the Char...

Good gawd....!! And I thought I was the only 1 with serious issues with this POS Brinkmann Smoke N Pit. I'm in the exact same boat as you are. The main cooking chamber lid is a joke. Huge gap at the back tappering down to a tighter fit at the front yet it has big overhang on each side. The...

NE GA is rite. Elijay area....Many apple orchards there. Long drive for you though.

Got some great deals too here down at the local Wally World...EXCEPT....it's that damn injected/inhanced stuff!! They look so good 'till you read the label and see "12% weight by flavor enhancing injection". Smithfield brand too.

I'll run the temp up in the bird to *175 this time and see how it turns out. The ECB Verticle uses a water pan above the fire basket and under the lower grate for moisture. I've noticed it does help with keeping things moist...i.e. ribs and whatnot...maybe my problem with wimpy skinned...

*20(sigh). I miss those cold fall/winter mornings like back home in MI. I so want to go ride sleds in Denver someday. And smoke some goodies too!

I'd like to know more about these units myself. How to load them...food and fuel wise. Are there tutorials on how to build 1 of these units??

...bottle of Zesty Italian dressing. Here's my ???'s Do I rinse off the marinade or leave it on to smoke?? I usually probe the breast 'til it reaches *165. I'm using a ECB double door verticle w/Kingsford Blue and BGE Lump. Do I need to use the water pan or delete?? I've used it before with...

There's ur answer.

Very nice!! Oakland Co,MI....My home. Davisburg 2 B exact. Life is good!!

Hey guys....got a few fillets of fresh Tilapia. I wanna smoke 'em smoked fish style. They're not whole fish...just fillets. Finding whole fish locally here in Dahlonega doesn't happen. I need a good brine....lite on the salt. Also have some Ocean Perch gonna do the same way. Anyone??

Thanks guys!! I'm absorbing as much of this info as possible. I'm currently at 163*. Gonna pull @ 170* and foil. Wife wanted to use it as pulled poke for sammies...who am I to disagree?? I'm not a big fan of pulled poke...but w/the rite buns and rite sauce....I'm in. While I'm at it...I...

Gentelmen...I thank you. I read the link....I can do this. My fresh basket of fire is ready...gonna change it out. Will Q-view in the mornin'. You guys R the best. I thanks U!! Roger