Brinkmann Smoke n Pit

Bigowl · 07-30-2010, 02:42 PM

I'm looking to enter the competition sport of Barbecue also. So, of course I'm doing my homework and searching for the right grill. I have a budget of about $800 dollars. I'm currently researching the Brinkmann Smoke n Pit with some modifications. It's not the price that I like, it is the availability and the offset barrel size that I like. Some of the modifications I plan on doing is:
1. Removing the smoke stack and placing one at grate level.
2. Adding fireplace bricks at the bottom to even out the temperature
3. Placing to temperature gauges at grate level. One near the firebox and the other on the far side of the cooking chamber
4. Adding a powered draft controller. You can find out about theses at BarbecueGuru.com
5. Extending the dampener
7. Add heavy duty steel charcoal grates from horizon to the cooking chamber

My questions is:
1.Would the mods work to make the BSK a competition grill because with all the mods I'll be looking at about $700 dollars but within budget
2. What advice would you give a first time competitor
3. Is the a better grill that will perform like the BSK with the mods I can get for $800. that has the offset design

Any advice you have will greatly be appreciated.

Capn Kev · 08-02-2010, 11:32 AM

If you're looking for something within that budget that doesn't require hardly any modifications...then go with a Weber Smokey Mountain. Heck, you could get a 22.5" WSM, and a Stoker control system for around $800.

boogiesnap · 08-02-2010, 07:31 PM

Quote:

Originally Posted by Capn Kev

If you're looking for something within that budget that doesn't require hardly any modifications...then go with a Weber Smokey Mountain. Heck, you could get a 22.5" WSM, and a Stoker control system for around $800.

er

my EXACT set-up.

although, i would suggest a 2nd "something" for doing chicken for comps. the other 3 meats can be done in a single WSM 22.5 successfully fairly easily with proper planning, but all the fussing with chicken really farks things up.

and that is from experience

.

the stoker is an AWESOME piece of equipment, and my Q is better consistently with it than without it, but just starting out, in retrospect, i maybe should've opted for TWO WSM"S instead and then moved into a stoker later.

Bbq Bubba · 08-02-2010, 08:21 PM

Save your money, get a WSM or 3 and go win some awards.

gtsum · 08-02-2010, 08:36 PM

ditto to above

Stoke&Smoke · 08-09-2010, 12:51 PM

Can't go wrong with a WSM!

We get by with 1 22" and 1 18" for comps. I bring along an 18" Weber Platinum also, but almost never use it except to make dinner

beerguy · 08-11-2010, 08:50 AM

WSM or two!

Fat Woody · 08-14-2010, 01:22 PM

I gotta agree with the majority here - for competition get a pair or more of WSMs or the Brinkmann and a WSM. As the owner of a NBBD (which is very similar to the Brinkmann) I can tell you that trying to cook all four categories on it would be pretty tough. Not impossible, but difficult - you'll be opening the lid a lot and that can be a big problem since there's no insulation in the Smoke n Pit. There are ways around it, like cooking your briskets and butts first and coolering while you do ribs and chicken, but for the $$ I'd do a pair of WSMs that'll give you WAY more flexibility. You can use different types of wood and run them at different temps, etc. The WSM's will be easier to tote around too!

NBBD · 08-27-2010, 02:26 PM

Quote:

Originally Posted by Fat Woody

As the owner of a NBBD (which is very similar to the Brinkmann)

huh- thats funny its my screenname... but mine stands for Northern Bucks Bird Dogs!

FullBoar · 08-27-2010, 05:13 PM

I can't speak for the WSM but I can tell you the Smoke N Pit is not a good way to go, especially starting out. I've owned one for several years and it's near impossible to get consistent results with it. It has way too many air gaps to be able to keep a controlled temperature. I recently built a UDS and my BBQ has seen a significant improvement overnight. Don't mess with the SNP!

NorthwestBBQ · 09-27-2010, 08:49 PM

Quote:

Originally Posted by Bbq Bubba

Save your money, get a WSM or 3 and go win some awards.

Word.

Maddog's · 09-29-2010, 01:11 PM

Just finished my first year of competition. Started with the Brinkman and a Traeger Mod 75. Finished the year with three WSMs. Brinkman is inconsistant at best. Traeger can't handle all the shake-rattle-and-roll. The Traeger is back on my deck where it belongs, is used, is loved. The Brinkman is for sale.

BBQ_MAFIA · 10-01-2010, 07:31 PM

I started with the SNP and now it sits in the yard rusting away.

I agree with the others. Go with a WSM

42BBQ · 10-04-2010, 03:57 AM

Have a UDS, looking to start competing in about a year and a half, planning on buying a Meadowcreek offset (SQ36) in the spring. BUT it sounds like WSM's are the way to go. How often do you have to add fuel to a WSM over a long cook for butts etc? my drum will run forever on one load of K and some apple wood.

theflints01 · 10-10-2010, 08:59 AM

Quote:

Have a UDS, looking to start competing in about a year and a half, planning on buying a Meadowcreek offset (SQ36) in the spring. BUT it sounds like WSM's are the way to go. How often do you have to add fuel to a WSM over a long cook for butts etc? my drum will run forever on one load of K and some apple wood.

If you load up the charcoal basket, you'll have charcoal left over to start your next cook with.

07-30-2010, 02:42 PM	#1
Bigowl Got rid of the matchlight. Join Date: 07-29-10 Location: Little Elm, Texas Downloads: 0 Uploads: 0	Brinkmann Smoke n Pit I'm looking to enter the competition sport of Barbecue also. So, of course I'm doing my homework and searching for the right grill. I have a budget of about $800 dollars. I'm currently researching the Brinkmann Smoke n Pit with some modifications. It's not the price that I like, it is the availability and the offset barrel size that I like. Some of the modifications I plan on doing is: 1. Removing the smoke stack and placing one at grate level. 2. Adding fireplace bricks at the bottom to even out the temperature 3. Placing to temperature gauges at grate level. One near the firebox and the other on the far side of the cooking chamber 4. Adding a powered draft controller. You can find out about theses at BarbecueGuru.com 5. Extending the dampener 7. Add heavy duty steel charcoal grates from horizon to the cooking chamber My questions is: 1.Would the mods work to make the BSK a competition grill because with all the mods I'll be looking at about $700 dollars but within budget 2. What advice would you give a first time competitor 3. Is the a better grill that will perform like the BSK with the mods I can get for $800. that has the offset design Any advice you have will greatly be appreciated.

08-02-2010, 11:32 AM	#2
Capn Kev is one Smokin' Farker Join Date: 12-08-09 Location: Littleton, CO Downloads: 0 Uploads: 0	If you're looking for something within that budget that doesn't require hardly any modifications...then go with a Weber Smokey Mountain. Heck, you could get a 22.5" WSM, and a Stoker control system for around $800. __________________ Kevin Feit Swinestone Cowboys BBQ Team FEC-100, Traeger Texas 075, WSM 22.5", UDS, KCBS CBJ #54829

08-02-2010, 08:21 PM	#4
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	Save your money, get a WSM or 3 and go win some awards. __________________ Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com

08-09-2010, 12:51 PM	#6
Stoke&Smoke Babbling Farker Join Date: 12-18-07 Location: Woodridge, IL Downloads: 1 Uploads: 0	Can't go wrong with a WSM! We get by with 1 22" and 1 18" for comps. I bring along an 18" Weber Platinum also, but almost never use it except to make dinner __________________ 2 Skinny Cooks Competition Team http://2SkinnyCooks.blogspot.com KCBS CJ/TC #17139 Member ILBBQS Too many cookers to list

08-11-2010, 08:50 AM	#7
beerguy is One Chatty Farker Join Date: 05-05-05 Location: Fredericksburg Va Downloads: 0 Uploads: 0	WSM or two! __________________ I support PETA - People Eating Tasty Animals Other half of the Cat Sass BBQ team Traeger BBQ100 18.5 " WSM X2 Weber Gold Kettle 22 1/2" Weber 18 1/2 " Brinkman Gourmet Smoker(retired) Brinkman 2400 Pro (using sideburner as Charcoal starter)

08-02-2010, 08:36 PM	#5
gtsum is one Smokin' Farker Join Date: 08-30-03 Location: Richmond, VA Downloads: 0 Uploads: 0	ditto to above

08-14-2010, 01:22 PM	#8
Fat Woody Take a breath! Join Date: 03-29-09 Location: Lenexa, Kansas Downloads: 0 Uploads: 0	I gotta agree with the majority here - for competition get a pair or more of WSMs or the Brinkmann and a WSM. As the owner of a NBBD (which is very similar to the Brinkmann) I can tell you that trying to cook all four categories on it would be pretty tough. Not impossible, but difficult - you'll be opening the lid a lot and that can be a big problem since there's no insulation in the Smoke n Pit. There are ways around it, like cooking your briskets and butts first and coolering while you do ribs and chicken, but for the $$ I'd do a pair of WSMs that'll give you WAY more flexibility. You can use different types of wood and run them at different temps, etc. The WSM's will be easier to tote around too! __________________ Head Groundskeeper - Squirrel Haven Estate, Lenexa, KS Chief Cook of the infrequently competitive Fullwood Bros' BBQ Team Cigar Lounger, Malt Beverage Tester Owner/Operator of: Brinkmann "Lefty" Bandera clone, Comalco Black Dog grill aka The Chicken & Rib Machine, and various Weber kettles. World's fastest Belgian/Cuban Racing Yellow thermapen. Woody's official spousal motto: "I'm not happy 'til you're not happy!"

08-27-2010, 05:13 PM	#10
FullBoar On the road to being a farker Join Date: 07-06-10 Location: Hanover, PA Downloads: 0 Uploads: 0	I can't speak for the WSM but I can tell you the Smoke N Pit is not a good way to go, especially starting out. I've owned one for several years and it's near impossible to get consistent results with it. It has way too many air gaps to be able to keep a controlled temperature. I recently built a UDS and my BBQ has seen a significant improvement overnight. Don't mess with the SNP! __________________ Dave UDS Brinkmann Smoke n Pit Weber 22.5" OTG

09-29-2010, 01:11 PM	#12
Maddog's Knows what a fatty is. Join Date: 05-24-10 Location: University Place, Washington Downloads: 0 Uploads: 0	Just finished my first year of competition. Started with the Brinkman and a Traeger Mod 75. Finished the year with three WSMs. Brinkman is inconsistant at best. Traeger can't handle all the shake-rattle-and-roll. The Traeger is back on my deck where it belongs, is used, is loved. The Brinkman is for sale. __________________ Pat 'MADDOG' Maddock, MADDOG'S BBQ (PNWBA, KCBS), "One farkin' vegan at a time!"

10-01-2010, 07:31 PM	#13
BBQ_MAFIA Quintessential Chatty Farker Join Date: 07-10-05 Location: NORTH BERGEN, NEW JERSEY Downloads: 1 Uploads: 0	I started with the SNP and now it sits in the yard rusting away. I agree with the others. Go with a WSM __________________ Guido Lang 60 Lang 84 Deluxe Warmer with Chargrill Large Spicewine Large BGE XL - BGE Med. BGE ( Bought it for my son Vincenzo) Brinkman Snp Brinkman ECB GOSM Weber Kettle Kenmore Elite Gasser Camp Chef Outdoor Stove 1-Banjo

10-04-2010, 03:57 AM	#14
42BBQ is One Chatty Farker Join Date: 06-26-10 Location: Manheim, PA Downloads: 0 Uploads: 0	Have a UDS, looking to start competing in about a year and a half, planning on buying a Meadowcreek offset (SQ36) in the spring. BUT it sounds like WSM's are the way to go. How often do you have to add fuel to a WSM over a long cook for butts etc? my drum will run forever on one load of K and some apple wood. __________________ Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn-

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Reverse Flow POS COS Brinkmann Smoke N' Pit	colonel00	Q-talk	2	05-26-2011 03:46 PM
Replace Brinkmann Smoke n pit Pro with WSM?	cdollar	Q-talk	31	09-29-2009 08:07 PM
Help, Advice Needed On Brinkmann Smoke n Pit	jdo43113	Q-talk	7	08-22-2009 07:03 AM
Brinkmann Smoke 'n' Pit Mods	Bigmofo300lbs	Q-talk	11	05-20-2008 11:20 PM