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Discussion in 'Roll Call' started by big red smokers, Nov 17, 2013.

  1. My name is Jeremy. I live in Iowa.

    I have had a Brinkmann Smoke N Grill for the last 5 years. I just upgraded to the Brinkmann Trailmaster Limited Edition.

    Have been reading the forums on the mods and done them. I cured the smoker today but had trouble getting my temps much above

    200. Any help would be great.

  2. driedstick

    driedstick Smoking Guru OTBS Member

    [​IMG]  Jeremy, glad to have ya aboard this place is full of info ......but your best friend in the world will be the search bar at the top

    Happy smoking  and remember on YOUR  posts [​IMG]

  3. gary s

    gary s SMF Hall of Fame Pitmaster OTBS Member

    [​IMG]Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   ........



  4. seenred

    seenred Legendary Pitmaster Group Lead OTBS Member

    Hi Jeremy and welcome aboard!  Glad you've joined our group.  You'll find there are lots of friendly and knowledgeable folks here who genuinely enjoy helping one another.  Looking forward to your input, and just ask when you need anything...someone here will surely have the answer.  

    I'm not personally familiar with your rig...that's an offset pit right?  Most temp issues in those type pits involve one of a couple of issues:  air flow, and the size and quality of the fire.  You might get better advise if you pose that question over in the wood/charcoal smokers forums.  

    Good luck!

  5. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions Post it
    and you will probably get 10 replies with 11 different answers. That is because their
    are so many different ways to make great Q We all have our own taste.

    Happy smoken.