New to the Brinkman SnP

[jaked]

Hey Guys,

      I am very happy that I found this site before I threw my brand new Brinkman SnP in the trash. It was not very impressive "out of the box" on my first smoke. I couldn't keep the heat up over 150 and the meat thermometer wouldn't move and the skin on the chicken was like jerky. I am in process of doing most of the mods that I found here for my model. I have to ask if anyone thinks it would also be beneficial to move the stack to the same end as the firebox to allow the heat and smoke travel under the tuning plates and back across the top of the meat, I noted that it was that way on some of the builds I viewed here. Hopefully with the mods I am making I will be able to obtain the desired temp and even heat. I'll let you know what I think about it when I test/season up the mods this weekend.

Great site glad to be here.

Jake D from SC

 

[s2k9k]

Hi Jake, sorry i can't help you but I've never used a smoker like that but I'm sure some helpful folk will be around to give you some advice!
I see this is your first post here, when you get a minute would you do us a favor and go to Roll Call and introduce yourself so we can get to know you and give you a proper welcome, also would you add your location to your profile, we like knowing where you are when we talk to you, Thanks!

 

[piaconis]

If you're using tuning plates, keep the stack where it is.  If you don't, your hot air will take the path of least resistance (between the plates) and out, leaving the other end cold.

Use a piece of dryer vent or other metal ducting and extend the stack down.  That, in addition to the tuning plate, will have the most benefit.  A baffle may be a necessary mod as well.

The thermometer on your smoker will most likely be off, due to a combination of issues (probe length, heat flow, etc).  A digital thermometer at grill level is a must, especially as you try it out and get used to it for the first few times.

It's a labor of love to get the smoker dialed in, but it's worth it. Glad you found SMF!  There are plenty of helpful folks on here that have helped me get to a state of smoking zen.  Happy smoking!

 

[jaked]

Thanks for the welcome Guys.

    Piaconis, I like the flap that is on the bottom of the firebox on the pitmaster pictured in your post. Was that there on the original grill, Or is that a mod you did? Ash removal is almost impossible on my smoker and I am going to have to do something to mine to get the ash out. But, I haven't figured out what yet. I have made the stack extension and baffle along with the tuning plates and will be testing/seasoning the grill this weekend. I also made a small charcoal pan with a divider plate to get a longer burn and hopefully keep the ash from falling through and blocking the air, and that will help get my heat up.

PS The Rib dinner and Brisket looked delectable. I'm hungry and it is only 8:00AM

 

[piaconis]

Thanks much!  I know my family enjoys all the treats.  You'll be turning out great Q in no time as well.

That flap is actually a pull out tray for the ash, and it is part of the original smoker design.  It's great for ash removal, but can occasionally be a pain for fire management, as the metal tends to warp a bit if embers fall into it, causing air gaps that can make the fire a little more difficult to control.  However, compared to sweeping it out manually, I'm ok with it.

A charcoal basket may help you keep the ash away from the vent.  If your charcoal "pan" is literally a pan, you may not get the amount of air through it that you like.  Check out the following link for a no weld basket from expanded metal:



I know some of the guys on here even created a graphic showing how to cut a square piece of expanded metal to do the job, but I can't find the link at the moment.

Have fun with the process.  I love this whole hobby, because it really marries my engineering left brain with my culinary creativity right brain. To me, the process is as fun as the result.

 

[jaked]

Hey Ya'll,

    I did season the grill this weekend, and,...  Well after the Stack extension, Baffle, Tuning Plates, Expanded metal Charcoal Pan and additional calibrated Thermometers, modifications so far to my Brinkman SnP I noticed a definate improvement in the cooker temperature from end to end, they are now within about 5 deg. However I still am having problems obtaining and keeping the temp up above 180 deg. I got it up to around 225 deg. for a little while by adding "lots" more charcoal, but not for long, should I have to use 20# of charcoal every time I cook? LOL ... I am wondering how hard it will be to get the temp up when it isn't 95 deg. outside. I am waiting for the oven door gasket material I ordered Friday to be delivered so I can attempt to seal all the leaks around the horizontal joint of the cooker. I am also thinking of elevating the expanded metal charcoal pan about 3" more to ensure the air circulation goes through the coals instead of over them. If that doesn't work I will be at my wits end and I will probably end up fitting a gas burner in the firebox. I don't want to do that because that means I will have given up on having truly smoked meats.

I would not recommend this grill to anyone. It is cheap, But ... I guess you get what you pay for.

Jake

 

[bomftdrum]

I have one and I love mine. The only mod I have done is a new temp gauge. Of course, I do small smokes for the most part. I haven't had a problem with getting my temps up. I am going to do some of the nods though when I get the time.