Mods Brinkmann Gourmet

First post, hope its being posted to the right place.



Nothing original here, but wanted to post my modified Brinkmann Gourmet. Standard lid damper with a 22.5” WSM damper. Instead of gasket rope around the lid, I put self-stick nomex ½” gasket around the lid, and also another round strip of nomex around the inner ring of the grill. When I push the lid into the body, it creates a fairly snug seal. As well I put some nomex around the inside edges of the fire access door.



Now for the base pan, installed two sets of WSM 22.5” dampers, one on each side. I plugged the bottom hole with an electrical knock out plug. Instead of a water pan I foiled an 8 inch clay saucer I got at a big box store for $1. For the inner charcoal pan, I made a pattern of two sets of horizontal holes going around the entire inside of the bowl. My goal was to make a bootleg WSM charcoal ring.


I also, as in many modifications I raised the grate by 1 inch with 4 stainless steel screws. Just to make sure the ash build up drops through for sure, I also drilled some patterned holes in the bottom of the pan. I been undergoing some home renovations, might not be able to fire this thing up for a couple of weeks. A little concerned the temp might run too hot, or the charcoal might burn through to fast, but it’s all TBD, until I fire it up for the maiden voyage. On the fence about replacing thermometer, might just drop a probe through the top damper when its time to check the temp.

Re: Mods

@mykeystoy, you are right I think setting the damper a little lower would be better for airflow. Also the 22.5" damper is rather large, it grinds outter lip of the charcoal pan when I try to turn it all the way around. If I don't run empty I might try a pork shoulder, hopefully it doesn't burn up.

@Smitty I was looking at the river country, will probably spring for it. I didn't want to drill any more holes if I can avoid it. but I probably will.

@Wampus. I had an old ECB Frankensmoker (ECB with a foiled Brinkmann all in 1 foiled charcoal pan used as the basepan) I had two sides and a slide damper. For this one I wanted to try it first without the bottom damper, with a more WSM type set up to see how it would hold. Might wind up doing it as an add on.The gasket, I had some left over, so I figured I'd give it a go on the door. Awesome thread too, in considering my mods your page was a major reference point.

@Midnightgoat I'm giving the nomex gasket a try for the lid. In my old ECB I found the rope to be messy and it never fit right for me.
I got to see when it smokes if it will actually work, but it appears snug.

Not to highjack my own thread but this is the modified ECB described above. In some misguided attempts I drilled three sets of
damper holes in the lid (2 later covered with aluminum), I also high temp siliconed the door shut, and had installed two sets of
thermometers in the body (later covered one with aluminum)

Then I attempted to use an all in one Brinkmann base pan with ECB legs as a bootleg base pan. Just a quick note, the all in one pan is similar to the inner Brinkmann Gourmet Pan, in that it has the vented air slits in the bottom.

I tried to solve this problem with wrapping the pan in aluminum foil. I also cut the bottom off the ECB pan and replaced it four screws holding a grate. I later tried to insulate my "base pan"by wrapping it in aluminum vent tape. Epic fail, as it did nearly burst into flames, and ruined a large rack of beef ribs.

Between all the silicone, and the foil tape incident, I decided to junk the ECB, and get an WSM 22.5". I've had the WSM since June and I never looked back. Once seasoned, its been the bomb, and not in a burst into flames way.

Which brings me to the current point, round 2 of trying to conquer the vertical Brinkmann. I think this gourmet is going to turn out some great Q as my secondary/travel smoker. Thanks for all the tips and feedback all.

Worked great it is self-stick the 1/2" x 1/4" from Island Outdoors. I did an 8 hour pulled pork and it held up well. Seems to the seal got better as time went on. Even though not required I probably should have did a test burn to cure the gasket. Seemed to have given off a brief odor, but not enough to damage the food. IMO worthy investment, a little steeper than gasket rope at $25, but it looks neat fits well..