Brinkmann converted

[swalker]

Hi All, I followed gunhound's idea for converting my vertical brinkmann over to gas. I had one of those turkey fryers that we didn't use anymore..
So I removed the burner and have now installed it in my brinkmann. Like gunhound said. Takes very little time for the modification...I I have it running now with my very first meatloaf...It went to 250 degrees and then I cut the flame back and it has been setting there for a good fifteen minutes now. So I am thinking I will really like this new modification. I have never used a propane smoker before. If anyone has some tips, suggestions, etc. I could use them.
Thanks again for a Great Forum...

Steve

 

[meowey]

I can tell you how I use my small GOSM. I usually put 2 or 3 chinks of wood in the cast iron pan that sits above the burner to start. I try to start with warm water in the water pan so it does not take as much time to get up to temp. I need to put in 2 more chunks of wood every 45 minutes to an hour. That seems to coincide with when I want to spray or baste the meat. I have the bottom vents closed as far as they will go and the top vent open as wide as it will go.

I have found that on my smoker that if I set the gas knob to just below the medium mark, then the smoker will run between 225-240F. I think is cycles up and down because of how long the door has been closed or how much meat or other stuff I have on the racks. That seems to be the "sweet spot" for me. When I do BCC, I run it a little higher because I want the skin to get crispy.

I'm sure that as you experiment, you will find your "sweet spot".

Have fun and do good!

Regards,

Meowey

 

[swalker]

Hi Meowey,

Yes it is all in experimenting I think. I have your meatloaf receipe in there and have just finished the peppers and have them in there too...I put in three chunks of seasoned hickory..Once they burned up, I added three more. So far things are looking good. What I like the most is the temperature staying very close to the 250 degree mark.
My wife will be home around 2:30pm or so. That should be just about removing time...hehe!!! Probably not having to cook anything will make her happy...

Thanks again for all the tips/advice. I appreciate it.
I will try and post some pictures later on.

Steve

 

[ultramag]

That sure is a bonus with smoking. Doing something you love, making great food, and getting all important bonus points with the wife. :D

BTW, looks like a good clean mod on the Brinkmann. It just looks like it came that way. Good work!!!

 

[swalker]

Hi Chad,
Right now I am loving the conversion. All I have done different is drill out the two vent holes to a 3/8 inch instead of the 1/4 inch listed. I first did the smaller holes and had a yellow/orange flame. I upped the size of the vent holes this evening to 3/8ths inch and now have a blue flame to cook by...This LP Gas conversion really makes it easier to maintain a constant temperature in the smoker...No more baby sitting the guage..hehe!!! And with a few chunks of seasoned hickory...the meat comes out tasting fantastic...I can't thank gunhound enough for the info he provided for this conversion. I will probably never go back to a straight wood burning smoker...Just my experience from a few years of smoking meat...I am ready to do an all night smoke now....yahooooooooooooo!!!

Walker

 

[Dutch]

Walker, I love my propane GOSM, but every once in a while I'll break out the old charcoal ECB just to play with the fire!

 

[swalker]

Thanks for all the info Dutch...The smoker pan, etc. I am really happy with the LP conversion on my Brinkmann vertical...It maintains a constant temperature now, which makes it much easier to cook with. I want to find a pan or something to change the bowl I have for hickory, etc. then I will be set.

We will be away this weekend, but for sure next weekend things will be smoky around here...

This if a great forum and I really appreciate all the input I have received.
Thanks to all..

Steve