BEGINNERS QUESTIONS

[ciret]

I just got a Brinkmann Smoke King Deluxe. Any opinions on this unit? I didn't do any research, just saw it at the store while shopping with the wife and got a birthday suprise a couple of weeks later.

Now I have some questions;

How do you get high temps in the smoke box. The highest I got was 325 on the door thermometer. I started with charcoal briquets, then added some oak splits. I didn't have much wood so continued with briquets and lump charcoal. Was only able to maintain about 150 to 200 on the door thermometer. When I stuck the tip of an intant read thermometer into the smokebox at the shelf height I was getting 220-230.

Whats the correct technique for using a chimney charcoal starter. A sheet of newspaper in the bottom just doesn't seem to do the trick. I resorted to starting fluid.

How and when do you clean your firebox? I went to empty what I thought were ashes about 8 hours after adding the last fuel and still had lots of hot embers and coals in the ash mass.

Well thats all for now. I look forward to lots of fun and learning this summer.

==>Eric

[kcquer]

Eric, sure you will get lots of help here so I will try to be brief.


Was only able to maintain about 150 to 200 on the door thermometer

Get some cheapy oven thermometers (thermos) to put in the smoke box. Better even a digital probe thermo. Your door thermo may be off as much as 75*.
If you're seeking hi temp per the curing instructions don't sweat it much. Oil that thing thoroughly inside and out especially the hinges. Have a good fire and alternate between high heat (good bit of lump) and heavy smoke (lotsa wood).


Whats the correct technique for using a chimney charcoal starter

If you have a gas grill with side car burner this works great, or a turkey fryer. Have heard of using sterno type stuff but can't speak to that. Newspaper usually works good though. Make sure the paper isn't damp and it should work.


How and when do you clean your firebox?

Next day. Ashes collect moisture and turn acidic and eat away at the fire box. I have a cheap 4" paint brush I get all I can out with after raking the worst out with a stick or what ever.

Firebox and baffle are really must do mods. They will save you so much frustration, totally worth the time, money and effort.

Best of luck. Ask early and often.

[BBQchef33]

Ciret.. .First and formost, down,load bandera 101 in out files/mods section. it address all your questions.

First thing, make sure your thermometer is accurate. It may be off and its hotter than you think. Get some probe type thermos from bed bath and beyond.. Pyrex brand cost 20 bucks and are pretty good.

A full chimney and an oak split should bringh you upwards of 400degrees at first. I hope you were only lookin for high temps for seasoning the box...... u wont be cookin at 350 to many times. You gotta experiment with damper setting, but if theres no wind, and you have dampers full open 250-300 should be easy, if you need it higher, u need more fuel. You'll get a handle on fire managment... its part of the art.... If you didnt seasosn that pit for at least 4 hours.. do so right away. slop it down with veggie or peanut oil... inside outside..everywhere... then alternate between high heat and heavy smoke.. at least 4 hours.. the longer the better.


Best way to light a chimney is over the burner to a turkey fryer. 2-3 minutes and they are lit up red and ashed over. Some of our memebrs use the sidecar burner to their grill. its not as powerful, but does the job, and dont beat up the chimneys. the turkey fryer eats up chimneys at 2-3 a year.

Sure hope ya didnt season that pit with lighterfluid.. and burned it off them briquettes real good before throwing it in. GET RID OF THAT LIGHTER FLUID!!!! it can leave a nasty taste in the pit. A burner called the Mini Brinkman can be found at wallyworld for 30 bucks, comes with a stainless stell pot for fish frying and a few strainers. I never used the pots.. but that burner is used all the time. You can get them on sale for 22 bucks.

those ashes should be out the next day, I always wait at least till the next day if Im dumping them in the woods. But I keep an old weber kettle in the pit that i dump the ashes in usually. Its an old kettle that was minding its own business in the woods behind my house when it had an accident when a stump/log jumped over my fence and landed on it. :oops: when the ashes are cool i dump them in the ash pile. You can pick up a galvanized bucket from Home depot for about 10 bucks.

Alot of SKD's cropping up.. im sure you'll get a bunch of help here.

[willkat98]

Eric,
Find my post about starting the hay on fire in the garden. ie. wait 24 hours, not 8

I'll try and answer one at a time, with the sidebar that I aint no expert.

Temps.
325 is curing temp. You dont want 325 while smoking. 325 is baking, not smoking. Door thermometer. I cannot comment. I only hear they are crap. You need 3-4 oven shelf therms, and 2-3 probe therms.

Hot spots all around. You might need a heat shield, especially for smaller cooks. Search "shield" in this forum.

Chimney.
You got a gas grill with a side car? I use that to start my chimneys, but I will use newspaper is I don't feel like de-icing the gas grill. If no side car, try 3 or 4 sheets newspaper, waded up, under the starter. I use one of them clicker light sticks and light a couple sides. You'll have hot coals in a while, but on windy day the burning paper flies all over.

NEVER use fluid

I havent bought fluid in 3 years.

How/When firebox? I clean each and every time, the following day. My best tip. Get a hair dryer for Q. Not only can you use it to give oxygen to a smoldering log, once its all done, point the cooker door down wind, take out the ash pan, and go to town with the hair dryer, blowing all the excess ash out.

Oh yeah, on a windy day, I have a 2x6 chunk that I put next to the chimney so as not to blow the heat to the side. 30 minutes and you got a full chimney of grey coals.

During that 30 min, that is my "prime time". I lock the dog in the spare room so I don't trip over her. in this 30 min, I : inject the birds, rub the ribs, stuff the loins, etc.

I pack a cold smoker. Waiting for the smoke chamber to come to temps is a waste of heat/smoke. I want maximum exposure.

Then it is preheated wood on top of the box then into the fire for instant ignition and sweet blue smoke.

Glad to have you Eric, and keep us posted.