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The thread starter found one at a garage sale and offered the lady $30 for it. And, yes, this thread is 3 yrs old. Sometimes I don't notice these things until after posting...lol. My bad!
Hi all! Just read through this entire thread and it sounds very similar to the related threads for the Briinkman TMLE. Just my 2 cents out there...I have the TMLE and absolutely love it!! Made all the similar mods everyone here is taking about, except the blower. I, too, was having trouble...
Hi everyone!! So, I have had my Brinkmann TMLE since March and have put out some great Q and some not so great Q. It is a finicky smoker, but with the mods and some patience, I think I am ready for a big smoke. I am planning on doing 2 baby backs, a 10lb brisket, 10lb pork butt for pulled...
drPHX81, I agree with Smokin NW. Couldn't hardly get the temps up. I have changed to 90% stick burning and use the ash pan as an intake when the temps won't raise. I have done most of the mods I have found on this site ans still have to experiment with air, fire, and tuning plates. Every...
I have found with my tuning plates, my temps varied more from side to side. My problem was getting the temps up to 250* using the charcoal basket. I started adding more of a stick fire to the box and the temps began to rise. I would get the basket loaded next to smoking chamber, then load...
I agree! Can't be choosy when it is free.....However, when I do have to make the Q AND buy the beverage, I have a few choices. Ice cold Stag if it is early (12pm to 3pm). After that, I really like Fat Tire (like some people here). When the smoking gets late, either Captain and Coke, or...
For pork, I like Sticky Pig and Blues Hogs sauce. I don't use sauce much either, but when I do, it's those two and Show-Me. For beef and brisket, I like Arthur Bryants. I am looking forward to trying Bilbos homemade sauce I got from this forum. It is supposed to be outstanding!
Here in mid Missouri, everyone drinks Bud or Bud light. Man, I am glad no one has mentioned either of them! I used to be a beer snob, and still enjoy a few every now and again. Fat tire was my all time favorite. Had it for the first time on a ski trip many many years ago. Finally got it in...
Thanks for the quick reply and answers. I think I will adjust my tuning plates to sit lower and try without the baffle, or maybe the baffle covering only half the opening. I will have lots of time next week to play with it. Thanks, again!! Cheers!!
donger22, does your tuning plate sit on top of the bottom racks? And, after removing the baffle, how does that work with heat distribution? Also, I love the stack extension! How far away is it from the end of the smoking chamber? I'm guessing 2-3 inches since that is all you lose in cooking...
Can anyone tell me the distance across the smoking chamber at the top of the firebox opening? And then, how far is that from the cooking grate? I am at work right and can't measure. I am wanting to trim up my tuning plates and was thinking, if there is enough room, I wouldn't need a baffle...
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