Brinkmann Smoke N Grill (ECB) Modifications
 

A couple weeks ago I picked up a new Brinkmann Smoke N Grill (ECB) on Craig's List for next to nothing. I figured it would work great for short Que's orhors d'oeuvres. When I seasoned it the thing did okay for a while but then pooped out. Briquettes were buried in ash. So I did some research here, incorporating ideas from various posts. The biggest addition was the base of the unit. I purchased a Brinkmann Lava Rock Pan that is for an electric Brinkmann Gourmet Smoker, Part # 450-7010-0. Here's the link: http://cspoutdoors.com/relaropanfor.html I borrowed the charcoal grate from the Weber Smokey Joe. I'll have to get a replacement for it. Never know when you might need both.. Here are some pics showing the rest of the mods. I plan to give it a test run this weekend. I have no doubt it will work. I just may have to make a few tweaks. I'll post back with the results. Cheers!!!

I'm on the verge of doing something similar. Father in law stumbled across a Brinkman @ a garage sale and gave it to me to tinker with. Did you use fiberglass rope your seal? If so, how did you get it to stick? I also read somewhere else that it tends to "shed" leaving threads on the food. Let me know how it goes. thanks!

I used something like this: http://www.acehardwareoutlet.com/pro...rce=GoogleBase & used the adhesive that came with it. I sanded & cleaned the area with lacquer thinner before applying it, and I use the adhesive to "seal" the ends of the rope. So far I haven't seen any fibers floating around but thanks for the heads up!! Cheers!!!

I have that same ECB i am going to do some mods to it the main one is putting the leg on tthe out side and using 1/2 threaded rods to lift the charcoal bowl in the chamber a foot of the ground i only found zinc coated rods and washers will it be safe to use for this ?

Looks good. :thumb:

I did similar mods to my charcoal pan and air intake. I didn't bother with the lid mod. I figured that I was going to be running it with the exhaust wide open, so it didn't matter where the exhaust was going. I was able to turn out some good BBQ with it. Held temps fairly solid.

Update: I fired up a chimney of briquettes last night ran it wide open for about a half an hour. Maxed at a little over 425F. Then I plugged the two 3/4" air intakes & the one 3/4" exhaust & throttled back the main air intake to almost closed. It held at 225F until the charcoal pooped out, about 3 hours total. I was a little surprised the factory gauge showed IDEAL at 425F. Pics below: Cheers!!!

Excellent work!:thumb: They really can be good little smokers with the right tweaks.

Hmmmmm...and to think all I use my old one for is a rest stand for my chimney after I've lit it. Nice work!

Why no pics of the food?

Ahh yes. Food pics coming Soon. This was a maiden, dry run to season it & to get a feel for the performance. I'm sure the water & meat will have an impact but I'm pretty confident it will handle it with little issue. Cheers!!!

Great job on the mods Hamilton!

Very nice. My ECB just sits in the back yard.
I can't remember when I last used it.

Great mod job! As for the 425* reading, when the fire is roaring on an ECB, side mounted thermometers read the heat coming around the water pan. Mine read 100* higher than a digital probe on the grate under these conditions, almost the same once it settled in. I took mine off and mounted it in the lid.

Hey qnbiker, Thanks for the heads up. I'll have to compare temps next time it's runnin' to see what difference I have. Did you vent through the top or leave it as originally designed. I'm wondering if that will make a difference?? I'll find out... Cheers!!!

Nice Work