Hello Everyone! My name is Josh. I live in Bakersfield, California. I have been lurking around the forum here for a few months and have decided it's time to actually join.
This last father's day, my 16 month old (14 months old at the time) baby boy bought me a brinkmann SnP. My baby didn't know much at the time about smokers and thought the SnP was as good of choice as any. Looking back, i'm sure my baby boy would have gotten me a Weber Smokey Mountain instead
. Anyway, it is what it is.
I have done somewhere around a dozen smokes on my SnP. Mostly tri tips, as I am in Central California about an hour and a half from Santa Maria, the epicenter of tri tips. I also have done kielbasa and 1 chicken (unsuccessfully).
I have done the following mods to my SnP:
1.) Lowered the stack to grate level, using aluminum flashing.
2.) Installed a baffle, using a thick cooking sheet.
3.) raised the charcoal grate, approx 5 inches.
4.) added a pair of thermometers, one on each side of the cooking chamber at grate level.
With these mods I am still getting a temp drop of anywhere from 20-40 degrees.
I mainly have smoked with kingsford briquettesl, but yesterday I discovered lump charcoal and think I am sold on it. The lump burns hotter longer, thereforeI us needing less babysitting.
I usually smoke with chips, typically in a tin box, but sometimes just in foil packets. Still learning the best way to do this. Also, I think next time I go to the hardware store, I'll be picking up chunks instead of chips, to give that a shot.
Anyway, that's me and my smoking background. Looking forward to participating in the forum here.
This last father's day, my 16 month old (14 months old at the time) baby boy bought me a brinkmann SnP. My baby didn't know much at the time about smokers and thought the SnP was as good of choice as any. Looking back, i'm sure my baby boy would have gotten me a Weber Smokey Mountain instead
I have done somewhere around a dozen smokes on my SnP. Mostly tri tips, as I am in Central California about an hour and a half from Santa Maria, the epicenter of tri tips. I also have done kielbasa and 1 chicken (unsuccessfully).
I have done the following mods to my SnP:
1.) Lowered the stack to grate level, using aluminum flashing.
2.) Installed a baffle, using a thick cooking sheet.
3.) raised the charcoal grate, approx 5 inches.
4.) added a pair of thermometers, one on each side of the cooking chamber at grate level.
With these mods I am still getting a temp drop of anywhere from 20-40 degrees.
I mainly have smoked with kingsford briquettesl, but yesterday I discovered lump charcoal and think I am sold on it. The lump burns hotter longer, thereforeI us needing less babysitting.
I usually smoke with chips, typically in a tin box, but sometimes just in foil packets. Still learning the best way to do this. Also, I think next time I go to the hardware store, I'll be picking up chunks instead of chips, to give that a shot.
Anyway, that's me and my smoking background. Looking forward to participating in the forum here.
