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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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10-03-2012, 07:43 PM | #16 |
is one Smokin' Farker
Join Date: 09-10-12
Location: Lost in the woods, somewhere in the PNW
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10-03-2012, 07:47 PM | #17 |
is one Smokin' Farker
Join Date: 09-10-12
Location: Lost in the woods, somewhere in the PNW
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10-03-2012, 07:53 PM | #18 |
is One Chatty Farker
Join Date: 11-24-10
Location: Duluth MN
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Wishing I was here.
to try out the grub.
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[COLOR=navy][B][FONT=Book Antiqua]2 Large Big [COLOR=darkgreen]Green[/COLOR] Eggs, 1 restored Weber Performer in [COLOR=darkgreen]Green,[/COLOR] 1 S-330, 1 S-420 and [COLOR=indigo]1 AZ BBQ Outfitters Custom Tombstone Style Santa Maria Grill and Smoker. [/COLOR][/FONT][/B][/COLOR][COLOR=#1f497d][FONT=Verdana][COLOR=teal]Proud Member of the [/COLOR][URL="http://bit.ly/qIcK24"][FONT=Book Antiqua][COLOR=teal]Zero's Club[/COLOR][/FONT][/URL][/FONT][/COLOR] [U][URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=navy][B]CLICK HERE to visit the BBQ Brethren Throwdowns[/B][/COLOR][/URL] :croc:[/U] [SIZE=3][COLOR=indigo]"earthbound but aspiring.... A lumbering soul but trying to fly...(with)...not enough wingspread but plenty of intention."[/COLOR][/SIZE] |
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10-04-2012, 06:36 AM | #19 |
somebody shut me the fark up.
Join Date: 07-14-06
Location: Wyocena/Pardeeville, WI
Name/Nickname : Clark
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The Brinkman Cimmaron is a small offset like yours. I added the tuning plates under the cooking grate to help even out the temps. By using multiple pieces of steel, gaps can be left between the plates allowing you to "tune" your smoker.
No. you get the best smoke flavor when the smoke is thin and blue. That is the sign of a clean, efficiently burning fire, and you need you exhaust wide open to get it. With the exhaust choked down, the fire doesn't burn well and the smoke will be full of creosote. Your meat will have an intense, bitter smoke flavor.
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Clark My Boys: Joseph (EI); Andrew (EE); Daniel (EE) My Toys: 10 WSMs (B, C, E, DH, DA, EZ, DZ, EO, DU, DR); 5 - 22.5" Bar-B-Q-Kettles; 2 - 18.5" Bar-B-Q-Kettle; 4 WGAs (EZ, DE, N, B); 2 SJPs ( DR, DR); 2 Smokey Joes (A, K); Brinkman Cimmaron. "For when democracy becomes tyranny, those of us with rifles still get to vote" |
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Thanks from:---> |
10-04-2012, 12:32 PM | #20 |
is one Smokin' Farker
Join Date: 09-10-12
Location: Lost in the woods, somewhere in the PNW
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OK, Wow &I Thanks!
My BBQ has been pretty good and has gotten great reviews, but I know it can be better. I'll add some "tuning" plates and lower the exhaust. What about some type of deflector shield between the off set box and the main smoking chambe,r above the grate level to help stabilize temps? Especially once I put a charcoal box in there.... |
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10-04-2012, 02:39 PM | #21 |
somebody shut me the fark up.
Join Date: 07-14-06
Location: Wyocena/Pardeeville, WI
Name/Nickname : Clark
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The opening from the firebox to the cook chamber is at the bottom of the cook chamber. The tuning plates I use are above the opening from the firebox to the cook chamber creating a deflector like you mention. Heat from the firebox is forced under the tuning plates and only allowed up to the grate where there are gaps between the plates. That's what helps to even out the temps.
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Clark My Boys: Joseph (EI); Andrew (EE); Daniel (EE) My Toys: 10 WSMs (B, C, E, DH, DA, EZ, DZ, EO, DU, DR); 5 - 22.5" Bar-B-Q-Kettles; 2 - 18.5" Bar-B-Q-Kettle; 4 WGAs (EZ, DE, N, B); 2 SJPs ( DR, DR); 2 Smokey Joes (A, K); Brinkman Cimmaron. "For when democracy becomes tyranny, those of us with rifles still get to vote" |
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