I give up

ramrod25 · 08-21-2008, 10:08 AM

OK - I am so new at this that my total "Q" cooked so far is one set of ribs.

I've been working on getting my el cheapo Brinkman Smoke N Pit all sealed up and learning how to make it work with my BBQ Guru.

Except for too spicy (for me) a rub, my first set of ribs came out really well.

I've learned that Kingsford charcoal makes so much ash that there is no way I could make a 12 hour smoke on a brisket - so I bought some Cowboy Lump this weekend at Lowes, and am looking forward to trying it.

Here is my problem. For the life of me I can't figure out what "PRON" stands for??? I even googled it and didn't come up with anything - so help out a new guy to the world of Q and tell me what it means.

Thanks
Rodney

Sledneck · 08-21-2008, 10:09 AM

reverse the r & o

BIGWILLY · 08-21-2008, 10:15 AM

trying to stay a step ahead of the spammers http://www.bbq-brethren.com/forum/sh...ad.php?t=35132

Papa Hogg · 08-21-2008, 10:20 AM

Also a bit of advice...don't use Cowboy Lump, there is definitely better lump out there, Royal Oak is Good. Here is a great site that reviews the different lumps out there. http://www.nakedwhiz.com/lumpindexpage.htm?bag

Yakfishingfool · 08-21-2008, 10:23 AM

The kingsford ashing up is a problem, but one overcome with a little forethought. I usually "tap" my ash after awhile to remove it from the still smoldering briquettes. IN my Klose I shake the charcoal try or in the spicewine, bounce the coal tray a couple of times. Of course if your ash is on the bottom of the pit there is nowhere for it to go, so build your pile off the bottom so when you shake you have some place for the ash to deposit. Scott

BIGWILLY · 08-21-2008, 10:27 AM

bump......

billm · 08-21-2008, 10:27 AM

Quote:

Originally Posted by ramrod25

OK - I am so new at this that my total "Q" cooked so far is one set of ribs.

I've been working on getting my el cheapo Brinkman Smoke N Pit all sealed up and learning how to make it work with my BBQ Guru.

Except for too spicy (for me) a rub, my first set of ribs came out really well.

I've learned that Kingsford charcoal makes so much ash that there is no way I could make a 12 hour smoke on a brisket - so I bought some Cowboy Lump this weekend at Lowes, and am looking forward to trying it.

Here is my problem. For the life of me I can't figure out what "PRON" stands for??? I even googled it and didn't come up with anything - so help out a new guy to the world of Q and tell me what it means.

Thanks
Rodney

i have an NBBD which is similar to your offset..ash is an issue so you have to clean some of it out every couple hours ..try raising your charcoal grate a bit ..if you turn 90 degrees it will be smaller in width but will be a bit higher
IMO opinion that Cowboy stuff sucks but form your own opinion on it..lump will give you less ash to clean out but will burn down quicker so either way you will be babysitting that thing..a 12 hr burn on cheapo offset is not goign to happen without you doing some type of tending

garyk1398 · 08-21-2008, 10:31 AM

Rodney, pron is a beautiful thing, don't fight it! Give in, it's easier that way!

JD McGee · 08-21-2008, 10:32 AM

What BigWilly said...

Pron, P*rn = FoodPorn(Food Photos. We don't want the "P" word appearing to many times so corporate scanners, google indexers, etc don't mislabel our site as a P*orn" ).

kitch · 08-21-2008, 11:15 AM

try kingsford with the mesquite pre-added into it.

I've also put a slightly higher rack in the offset box to have more room for the ash to drop. (you can do this by slightly bending the one you have and flipping it over).

Smoker'sLoungeBBQ · 08-21-2008, 11:25 AM

I personally swear by Royal Oak Natural Lump Hardwood. I've tried others but find it to be superior.

ramrod25 · 08-21-2008, 11:56 AM

Thanks everyone - ok - everybody gets a good laugh this morning on me

that's just the way it goes sometimes.

Ya - I know I'm going to have to tend the firebox on a long cook. I'm trying to make the Brinkman more efficient, but there is only so much I'm going to do to it before I build a new one. Bought this one to learn on.

I just got a food grade 55 gal drum this morning, so I'm going to add a UDS to the collection. This is getting addicting - I'm going to have to watch it.

Once I get the UDS going, I am probably going to move the firebox from the side of the Brinkman and put it directly under the smoking chamber.
I'm doing this because - I am an inveterant tinkerer - I just can't leave stuff alone - my wife says I have to rebuild everything three times before I'm happy with it. But hey - that's part of the fun of doing this. It'll also shorten then length of the Brinkman, and I want to be able to take it on my pontoon boat for grilling steaks, or smoking ribs etc.

I did put a new grate in the firebox - raised it up higher in the firebox. Next cook is Sunday afternoon - got to make some more ribs.

Regards
Rodney

ComputerMike · 08-21-2008, 12:38 PM

Quote:

Thanks everyone - ok - everybody gets a good laugh this morning on me

You don't knowuntil you ask.

Welcome. :)

jiarby · 08-21-2008, 02:06 PM

Those SNP's are way too leaky to get a 12hr cook from a load. Easy Peasy in the UDS.
Ya gotta have control over the airflow to regulate the consumption of fuel. With air leaking into the firebox through all the door gaps you have little control over the temp except for how much charcoal you put in.

You can IMPROVE your situation... use a "maze" style charcoal box, seal the airgaps (maybe temporary foil tape, magnetic sheeting, adding flanges to the doors to seal better), insulation, lower the exhaust to the grate level, add a heat deflector above the firebox hole (reduce the hot spot), add tuning plates (evens out the temp across the cooking chamber)

OR....

Build up that UDS and sell the SNP on CL. (probably cheaper too !)

blues_n_cues · 08-21-2008, 02:16 PM

i have 2 snps and use chunks & sticks- 12 hr smokes easy. get ya a lil' metal bucket & small shovel & periodically clean out some ash.i'm assuming your's has the door on the end for that purpose.good smoking.

08-21-2008, 10:08 AM	#1
ramrod25 Got Wood. Join Date: 07-31-08 Location: Fort Towson, Ok	I give up OK - I am so new at this that my total "Q" cooked so far is one set of ribs. I've been working on getting my el cheapo Brinkman Smoke N Pit all sealed up and learning how to make it work with my BBQ Guru. Except for too spicy (for me) a rub, my first set of ribs came out really well. I've learned that Kingsford charcoal makes so much ash that there is no way I could make a 12 hour smoke on a brisket - so I bought some Cowboy Lump this weekend at Lowes, and am looking forward to trying it. Here is my problem. For the life of me I can't figure out what "PRON" stands for??? I even googled it and didn't come up with anything - so help out a new guy to the world of Q and tell me what it means. Thanks Rodney

08-21-2008, 10:09 AM	#2
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY	reverse the r & o __________________ [SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B]

08-21-2008, 10:15 AM	#3
BIGWILLY Full Fledged Farker Join Date: 04-22-08 Location: SLO CALIFORNIA	trying to stay a step ahead of the spammers http://www.bbq-brethren.com/forum/sh...ad.php?t=35132 __________________ [B]"Never Pet a Burning Dog"[/B] UDS Stainless Gasser Disco (plow disc, ranchera disc, discada) Char-Broil "Patio Caddie" (Gas) Cook n' Kettle Cast Iron Grilling Kettle

08-21-2008, 10:20 AM	#4
Papa Hogg is One Chatty Farker Join Date: 05-10-07 Location: Racine, WI	Also a bit of advice...don't use Cowboy Lump, there is definitely better lump out there, Royal Oak is Good. Here is a great site that reviews the different lumps out there. http://www.nakedwhiz.com/lumpindexpage.htm?bag __________________ BWS - The New Standard Party Model; Char-Broil Offset; Twin Chamber Charcoal Grill; Kingsford Grill; 1 - Blue Thermapen; 1 - SpitJack Magnum Meat Injector Gun "The problem with Socialism is that you eventually run out of other people's money." - Margaret Thatcher

08-21-2008, 10:23 AM	#5
Yakfishingfool Babbling Farker Join Date: 10-01-05 Location: Shokan, New York	The kingsford ashing up is a problem, but one overcome with a little forethought. I usually "tap" my ash after awhile to remove it from the still smoldering briquettes. IN my Klose I shake the charcoal try or in the spicewine, bounce the coal tray a couple of times. Of course if your ash is on the bottom of the pit there is nowhere for it to go, so build your pile off the bottom so when you shake you have some place for the ash to deposit. Scott __________________ Oh It'z BBQ! 1 Weber Gold Series Grill 1 WSM 18,1 WSM 22 1 Weber performer, 1 Smokey Joe Platinum 1 XL Big Green Egg 1 FEC 100 Team BBQ-Brethren.com KCBS Certified Judge #9079

08-21-2008, 10:27 AM	#6
BIGWILLY Full Fledged Farker Join Date: 04-22-08 Location: SLO CALIFORNIA	bump...... __________________ [B]"Never Pet a Burning Dog"[/B] UDS Stainless Gasser Disco (plow disc, ranchera disc, discada) Char-Broil "Patio Caddie" (Gas) Cook n' Kettle Cast Iron Grilling Kettle Last edited by BIGWILLY; 08-21-2008 at 05:57 PM.. Reason: remove post

08-21-2008, 10:31 AM	#8
garyk1398 Babbling Farker Join Date: 08-05-08 Location: Omaha, NE -western edge of town Name/Nickname : Gary	Rodney, pron is a beautiful thing, don't fight it! Give in, it's easier that way! __________________ Cookshack sm055 and a weed burner.:crazy: Gary, KCBS -CBJ [FONT=Comic Sans MS][COLOR=red]Certified Nebraska MOINK Baller, [/COLOR][COLOR=darkred]KCBS - CBJ[/COLOR][/FONT] Semper Fi, when in doubt empty the magazine :rip:

08-21-2008, 10:32 AM	#9
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA	What BigWilly said... Pron, Prn = FoodPorn(Food Photos. We don't want the "P" word appearing to many times so corporate scanners, google indexers, etc don't mislabel our site as a Porn" ). __________________ "The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets...

08-21-2008, 11:15 AM	#10
kitch Full Fledged Farker Join Date: 08-07-08 Location: MN	try kingsford with the mesquite pre-added into it. I've also put a slightly higher rack in the offset box to have more room for the ash to drop. (you can do this by slightly bending the one you have and flipping it over). __________________ UDS Black Weber 22.5", Happy Cooker 22.5", Red Web-her 22.5"-H, Brown Weber 22.5"-1970-1979 era best guess. Wine Oak Barrel -converted to a UDS SNPP Barrel cut in half and an barrel becoming an UDS

08-21-2008, 11:25 AM	#11
Smoker'sLoungeBBQ On the road to being a farker Join Date: 10-17-07 Location: Ronkonkoma, NY	I personally swear by Royal Oak Natural Lump Hardwood. I've tried others but find it to be superior.

08-21-2008, 11:56 AM	#12
ramrod25 Got Wood. Join Date: 07-31-08 Location: Fort Towson, Ok	Thanks everyone - ok - everybody gets a good laugh this morning on me that's just the way it goes sometimes. Ya - I know I'm going to have to tend the firebox on a long cook. I'm trying to make the Brinkman more efficient, but there is only so much I'm going to do to it before I build a new one. Bought this one to learn on. I just got a food grade 55 gal drum this morning, so I'm going to add a UDS to the collection. This is getting addicting - I'm going to have to watch it. Once I get the UDS going, I am probably going to move the firebox from the side of the Brinkman and put it directly under the smoking chamber. I'm doing this because - I am an inveterant tinkerer - I just can't leave stuff alone - my wife says I have to rebuild everything three times before I'm happy with it. But hey - that's part of the fun of doing this. It'll also shorten then length of the Brinkman, and I want to be able to take it on my pontoon boat for grilling steaks, or smoking ribs etc. I did put a new grate in the firebox - raised it up higher in the firebox. Next cook is Sunday afternoon - got to make some more ribs. Regards Rodney

08-21-2008, 02:06 PM	#14
jiarby Full Fledged Farker Join Date: 10-22-04 Location: Queen Creek, AZ	Those SNP's are way too leaky to get a 12hr cook from a load. Easy Peasy in the UDS. Ya gotta have control over the airflow to regulate the consumption of fuel. With air leaking into the firebox through all the door gaps you have little control over the temp except for how much charcoal you put in. You can IMPROVE your situation... use a "maze" style charcoal box, seal the airgaps (maybe temporary foil tape, magnetic sheeting, adding flanges to the doors to seal better), insulation, lower the exhaust to the grate level, add a heat deflector above the firebox hole (reduce the hot spot), add tuning plates (evens out the temp across the cooking chamber) OR.... Build up that UDS and sell the SNP on CL. (probably cheaper too !)

08-21-2008, 02:16 PM	#15
blues_n_cues is One Chatty Farker Join Date: 12-16-07 Location: south central,ky.	i have 2 snps and use chunks & sticks- 12 hr smokes easy. get ya a lil' metal bucket & small shovel & periodically clean out some ash.i'm assuming your's has the door on the end for that purpose.good smoking. __________________ Blues_n_Cues BBQ Concessions & Catering

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