Originally Posted by goldengoose
I have a Brinkman Pitmaster Deluxe smoker. Does anyone have any suggestions on keeping the temperature regulated and how to get a good wood fire going in the fire box?
I used one for years. The key for me was airflow. I used lump and chunks of wood for flavor. Make sure there is airflow under the grate in the fire box. Too little airflow or too much ash will snuff out the fire and make it harder to keep constant temps. Then with practice you will figure out how far to open the inflow door and the lid on the stack. By keeping the fire constant(adding fuel every 1 to 2 hours) also helps. I got pretty good at keeping mine right at 225. See if that helps.
Boondoggle BBQ - http://boondogglebbq.com/
American Royal Open Grand Champion 2009
Country Smokers Whole Hog
Weber kettle 22.5 w/rotisserie
Weber Kettle 22.5
Weber Smokey Joe
Sunbeam kettle with adjustable grate height
CharBroil Big Easy gasser
KCBS CBJ #23234