Thread: Brinkman Smoker
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Old 08-27-2009, 03:45 PM   #5
somebody shut me the fark up.
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Join Date: 09-23-07
Location: North Side of Chicago Illinois

Originally Posted by Porky View Post
Use lump charcoal to maintain cooking temps and ad wood chunks for flavoring of your meats.
Originally Posted by DMDon View Post
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.
My second cooker was a Brinkman Smoke&Pit Pro... Very similar... Lump and chunks are the key as is 'Ash Control' were the key items... Another trick I used to use was to put an old blanket over the cooking area to help keep down the excess air flow and add some extra insulation...
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