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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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08-27-2009, 11:37 AM
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#1 |
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On the road to being a farker
Join Date: 08-19-09
Location: Monte Vista, Colorado
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Brinkman Smoker
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?
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08-27-2009, 11:52 AM
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#2 |
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is One Chatty Farker
  
Join Date: 07-16-06
Location: West Palm Beach,Fl.
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Use lump charcoal to maintain cooking temps and ad wood chunks for flavoring of your meats. Each cooker has different adjustments that are unique, I am sure that someone that owns one will chime in shortly. When you get it figured out make sure that you post pictures, remember no pics- it did not happen.
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Les Backwoods Party w/upgrades & Guru Lg. Big Green Egg born 6/23/08 w/custom Walnut handle from Marty Leach,Weber Gasser Weber OTG Walnut handle from Marty Leach KCBS #20486,FBA certified Master judge,IMBAS (MOINK BALL) Certified Like what you do. Do what you like. 
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08-27-2009, 12:10 PM
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#3 | |
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Full Fledged Farker
Join Date: 05-08-07
Location: Ankeny, IA
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Quote:
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.
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Boondoggle BBQ American Royal Open Grand Champion 2009 FEC-100, GMG Bowie, Weber kettle 22.5 w/rotisserie KCBS CBJ #23234 |
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08-27-2009, 03:01 PM
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#4 | |
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On the road to being a farker
Join Date: 08-07-09
Location: Jacksonville, Nc
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My first job out out of college was doing sales & service for Brinkmann. DMDon's suggestion is close to exactally what we told customers who called in asking for advise. |
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08-27-2009, 03:45 PM
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#5 | ||
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somebody shut me the fark up.
 
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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Quote:
Quote:
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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08-27-2009, 03:45 PM
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#6 |
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On the road to being a farker
Join Date: 08-19-09
Location: Monte Vista, Colorado
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Thanks, I will try that. About how many chunks of wood?
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