early father's day suprise

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Master of the Pit
Original poster
OTBS Member
May 5, 2007
standing over the pit- kentucky
i was going to smoke a meatloaf but the wife brought this home http://s178.photobucket.com/albums/w...ewgrill024.jpg then she suprised me w/ this (the just assembled virgin pics http://s178.photobucket.com/albums/w...ewgrill028.jpg http://s178.photobucket.com/albums/w...ewgrill025.jpg http://s178.photobucket.com/albums/w...ewgrill026.jpg http://s178.photobucket.com/albums/w...ewgrill029.jpg so now i'm up late curing the thing & tomorrow's inaugural smoke will be a 9.77lb bone in pork shoulder. see what ya people started lol. p.s. whe even got me 50 lbs of meat & a brisket too boot- what a good wife..
it's a brinkman smoke'n pit 810-3040-w. i can already tell it'll need a few mods.the lid is thin on the firebox but it'll work for house cooking & small parties. still it wasn't bad for $150. i'll be posting the pork porn tonight from the first smoke.
i have the exact same thing as you have there. the only thing i have done is raise the charcoal pan in the cook chamber and a water pan. i could use a baffle or some tuning plates especially if your loading it up full, but for the most part i use an on grate thermometer to read grate temps, as you might have to shift your meat around to keep it in a good comfort zone.

all in all i am quite happy with my ECB and have turned out some dang good "Q".
yeah i found a few of the same things- raise the fire basket ( i haven't tried burning on 1 side of the main chamber yet) and kind of maybe weld a plate across the top of the main fire pit lid to drop the air flow lower across the chamber - or maybe (since i live in the hickory state) just get a cord of wood & some real heavy foil & damper experiment-i have never used a thermometer in my life except to check for doneness temp before carving.i go by look,time,feel,moving the meat around, & color of the coals-i know the main design but it's thinner metal so i'll have to get used to it.plus it will take @ least a cord to get it seasoned or blued in right(some people use the word cured).
What a great wife!

Have fun with the smoker, you're gonna love it. I'll guarantee you'll find yourself modifying and tweeking the crap out of it... it's an addiction.
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