New smoker - looking for advice.

[agent75]

Hi folks

I recently purchased a new smoker. It's called a Deuba and from what I can tell is basically a Brinkmann ECB.

I've assembled it, and already I can tell it's going to be a PITA to refill with charcoal if I'm going to smoke a big piece of meat.

Also, there is no airflow on the base other than the gap between the body of the smoker and the charcoal base.

I have yet to season it, but before I do I would like to ask if there are any modifications you would recommend I do?

I know I'm probably trying to run before I can walk, however I've done some research and reckon I'll need to separate the charcoal base from the unit and probably introduce some adjustable airflow for the charcoal.

Thoughts? Suggestions? Any advice greatly appreciated!

Cheers

Keith.

 

[sotv]

I currently own a Brinkmann Gourmet Smoker, and did the following mods using the following guide. http://ecb.chasefryer.com/  I have no idea if this would work on your particular model. But it may give you some ideas?

I did the following mods to mine, when I first got it and they all helped immensely in getting the most out of my Brinkmann. I added the legs for it, added the 3 vents at the base and one on the lid. And the biggest benefit was adding the raised charcoal grate in the base, which allows the ash to drop below the burning charcoal. Without this, the amount of ash produced from a burn would smother the charcoal in a few hours, I would think.

The only thing I never did was adding the fibreglass rope with furnace cement. that I do regret as the heat and smoke do escape from the body and lid quite a bit, from my particular model, meaning quite a bit of monitoring is needed on a 8-12 hour cook.

I have no idea if these mods will work on your particular model. But if not they may give you some ideas on what to do with yours, if no other suggestions come along.

I have had 2 good years of smoking from my Brinkmann, but looking to upgrade this year. But for the initial £80 I paid for mine. I have learned a lot and got a lot of enjoyment from it. Personally I would have hated to spend £300+ on a first smoker and not taken to it.

 

[wade]

Hi Keith. I think the link that Sotv has included has covered all of the usual mods. Do not be put off though bu the lengths he has gone to as it some mods are more effective than others. It will be worth you trying out the smoker unmodified first (with a beef joint or beer can chicken) just to see how it works unmodified.

The first mod I would do is to add the raised charcoal grate to help a more even burn. If you find it is getting too hot then you can try using some rolled tinfoil around the water pan and the case to partially block the gap. This will be trial and error to  begin with but will not initially involve cutting into your brand new smoker until you find out how it works out-of-the-box.

 

[agent75]

Wow. That link is incredible! Thanks sotv. I was panicing trying to find grill damper vents here in the UK, I may just make my own!

 

[wade]

Wow. That link is incredible! Thanks sotv. I was panicing trying to find grill damper vents here in the UK, I may just make my own!

They are easy to make if you have the appropriate tools and workspace but if you do decide to buy them on ebay from the USA they will only usually take a week or so to arrive.

 

[agent75]

Thanks Wade. It was the postage that was putting me off!

 

[agent75]

Right, my digital thermometer arrived so I ran a chimney starter worth of cheap lumpwood charcoal in the smoker to see what happened. The results weren't very encouraging!

As soon as the coals were added, the temp immediately rose to 250F, then slowly dropped back to about 210F. In an effort to try and raise the temp, I took the lid off and added a kettle of boiling water to see if this would help. It didn't! Once I replaced the lid, the temp showed 178F and is slowly dropping off after an hour.

My first issue is clearly the charcoal. I'm trying to source some heat beads, or at the very least some evenly and decently sized briquettes. The second issue is the charcoal grate, whilst it has small feet it isn't very high up and the dust is clearly choking the charcoal. Finally, the weather! It's 9C outside, with the cold wind it feels like 6C. I suspect once the warmer weather arrives, the temp shouldn't fall away so much.

Anyway, that's my first wee go, with a few alterations to my method it may go better next time!

 

[wade]

Do not let that put you off - as I am sure that it won't. Good quality briquettes will help. Also the unit will take a little time for the temperatures to stabilise so don't be tempted to keep opening the doors to take a peek. There is a saying "If you are looking you are not cooking".

 

[agent75]

I have a friend who works in a school with access to some really nice technical equipment. I happen to be having drinks with him this weekend, I'll see if he could knock me up some air vents and legs for my charcoal basket! I'm desperate to get smoking but after today's dry run I'm fairly certain the mods are needed.

 

[smokin monkey]

The one I have, I had the same problem, could not get the temperature up. Fitted the vent to the bottom of the ash pan and the air started flowing and the temperature went up.

 

[smokin monkey]

HI Keith, cooked a chicken "Beer Can" style today on cooker similar to yours. Cooked @ 200'C.

image.jpeg

• smokin monkey
• Feb 19, 2017

 

[agent75]

Looks delicious! I have my technical friend busy sorting my base out this week, hoping to get it ready for next weekend.

 

[agent75]

Getting supplies ready for my first smoke at the weekend!

IMG_6861.JPG

• agent75
• Feb 20, 2017

 

[sotv]

Brisket £6 a Kg @ Morrisons this  week can get it over the counter from the butchers, as well if you want to select your own size and weight along with fat content. Our Morrisons usually have them up to 2.5 to 3 KG in size.Occasionally larger.

p.s. If anyone has a good homemade rub recipe that doesn't require so much salt and pepper in it, any chance of sharing as most of the Brisket rubs I have tried have to much for my tastes. I prefer a sweet rub that is hardly spicey as I find the smoke can give me enough flavour than the need for pepper and cayenne or chilli.

 

[agent75]

Haven't tried any rubs yet, I'll need to experiment.

Don't think I'll attempt a brisket for my first smoke, might buy one and freeze it though!

My oak chunks feom smokewood shack just arrived!

 

[smokin monkey]

If anyone has a good homemade rub recipe that doesn't require so much salt and pepper in it, any chance of sharing as most of the Brisket rubs I have tried have to much for my tastes. I prefer a sweet rub that is hardly spicey as I find the smoke can give me enough flavour than the need for pepper and cayenne or chilli.

Rubs are a personal taste. Many people when cooking Brisket only use Salt & Pepper and may be a Onion Powder & Garlic Powder (SPOG.
If you do not like the taste, change it and add Sugar to your taste.

 

[smokin monkey]

Haven't tried any rubs yet, I'll need to experiment.

Don't think I'll attempt a brisket for my first smoke, might buy one and freeze it though!

My oak chunks feom smokewood shack just arrived!

Leave the Brisket for a while, start on Chicken as it's cheap, then may be Ribs, and when you are comfortable with your smoker, go for the Brisket.

 

[agent75]

Good suggestion!

When we get brisket here, does it come similar to America with the point and flat together? I've been watching so many youtube vids and I really want to get round to burnt ends! Previously when I've bought prepacked briskets for slow-cooking they've just been a round piece, not at all like the videos I'm salivating over.

 

[smokin monkey]

Good suggestion!

When we get brisket here, does it come similar to America with the point and flat together? I've been watching so many youtube vids and I really want to get round to burnt ends! Previously when I've bought prepacked briskets for slow-cooking they've just been a round piece, not at all like the videos I'm salivating over.

A whole Brisket are hard to come by straight off the shelf.

If you have a good Butcher he might be able to cut it for you, or there are some folks on line selling them.

 

[wade]

Many butchers will be ably to provide either the flat or the point as that is usually how they buy them in but many will have to specially order in whole briskets.