Ran some charcoal through the Brinkmann I picked up last night to see how it handled and to get rid of any oil or whatnot from the manufacturing.

The only mod I did was put another grate in the bottom to raise the charcoal slightly. It tended to run pretty hot - 300* - for much of the first couple hours. I may look at something to limit the air flow in the bottom intake.

Toward the end I threw on a mesquite chunk and some jalapenos stuffed with a cream cheese/cheddar mixture wrapped in bacon.

I think these alone are worth the cost of the smoker. :-)

Might try some chicken while I'm working in the yard tomorrow.

Image
[Reply]

ABT's, I love'em!
[Reply]

I have seen ABTs here and there, but the anagram escapes me.
I am guessing B is bacon. I am sure it is something funny.
[Reply]

Atomic Buffalo Turds
[Reply]

AHhhhhhh...preesh. That would explain the one cat I saw who said he made
a load of turds over the weekend.
Well. Maybe.
[Reply]

:-):-)
[Reply]

I bought a charcoal Brinkmann and with the modifications, have had no problem whatsoever. Granted I am still afraid to do Brisket on it, as I am still novice with temp control. I have done many chickens, turkeys, and butts/picnics. Below is the model that I followed and it makes all the difference.

http://brinkmansmokermods.com/default.aspx
[Reply]