ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 02-18-2010, 09:43 AM   #1
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Downloads: 0
Uploads: 0
Default Converting Brinkmann SnP Pro into Stick Burner?

Someone must have converted a SnP Pro into a Stick Burner, but I can't find it with search.

Seems like a different firebox along with the baffle and exhaust mods might do the trick. Any thoughts on the subject?
__________________
Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is offline   Reply With Quote


Unread 02-18-2010, 09:48 AM   #2
SirPorkaLot
Babbling Farker

 
SirPorkaLot's Avatar
 
Join Date: 08-31-09
Location: Antioch, CA
Downloads: 0
Uploads: 1
Default

Quote:
Originally Posted by HeSmellsLikeSmoke View Post
Someone must have converted a SnP Pro into a Stick Burner, but I can't find it with search.

Seems like a different firebox along with the baffle and exhaust mods might do the trick. Any thoughts on the subject?
I burn sticks in my SnP pro all the time...no mods required. Just a good hot base of charcoal.


__________________
Sir Porkalot aka John

Back to back winner of the BBQ Brethren Throwdown with a pig leg and something funky
CBBQA & KCBS member: Sir Porkalot BBQ Team
NC & NorCal (Yes I stay confused)
BLUE Thermapen
Visit my website: http://www.sirporkalot.com
SirPorkaLot is offline   Reply With Quote


Unread 02-18-2010, 09:52 AM   #3
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by SirPorkaLot View Post
I burn sticks in my SnP pro all the time...no mods required. Just a good hot base of charcoal.


Tried it a couple of times and gave up since I wasn't getting a good clean fire. Perhaps I will try it again.

I have never been happy with the amount of air beneath the grate in the firebox. Seems like a raised grate would really help. Thinking about that got me to thinking about building a larger, rectangular box type with a baffle between it and the smoke chamber.
__________________
Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is offline   Reply With Quote


Unread 02-18-2010, 09:56 AM   #4
SirPorkaLot
Babbling Farker

 
SirPorkaLot's Avatar
 
Join Date: 08-31-09
Location: Antioch, CA
Downloads: 0
Uploads: 1
Default

I put a brick, just a plain ol everyday brick under the grate on the firebox, and keep it cleaned out after each use.
It seems to give it good airflow.
I keep the exhaust vent 100% open, and the intake vent almost closed, and it will run steady for hours if it is not windy.

Hot coals before you stick your wood in there is key.

You can also pre-burn your wood in a burn barrel, which i do a lot when i feel like playing.
__________________
Sir Porkalot aka John

Back to back winner of the BBQ Brethren Throwdown with a pig leg and something funky
CBBQA & KCBS member: Sir Porkalot BBQ Team
NC & NorCal (Yes I stay confused)
BLUE Thermapen
Visit my website: http://www.sirporkalot.com
SirPorkaLot is offline   Reply With Quote


Unread 02-18-2010, 10:00 AM   #5
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Downloads: 0
Uploads: 0
Default

I use the brick trick even with charcoal. Now that i have some left over expanded metal from my UDS firebox build, I started thinking about building an elevated grate out of it.

If you were going to use the SnP only as a stick burner how would you modify it?
__________________
Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is offline   Reply With Quote


Unread 02-18-2010, 10:08 AM   #6
bigabyte
somebody shut me the fark up.

 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
Uploads: 1
Default

Order an extra charcoal grate so you have two of them, turn them sideways and put them in, one layered over the other one in order to make a raised grate. That's what I did. Plenty of air underneath then. You MUST put in a form of baffle in this case though because the fire is now raised up so near to the intake to the cooking chamber. I simpyl found a perforated stainless steel paper plate holder (has hundreds of little holes in it) and I simply set that in the firebox on its side blocking the intake to the cooking chamber, and then put my charcoal grates in and they hold it firmly against the side of the firebox that way. This keeps flames from hopping into the cooking chamber, and seems to actually help stabilize temps from front to back too (well, better than they were before this mod).
__________________
Asshattatron Farkanaut, CGCFO
Chief Galactic Crockpot Foil Officer
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club



Duh.
bigabyte is offline   Reply With Quote


Unread 02-18-2010, 10:10 AM   #7
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by bigabyte View Post
Order an extra charcoal grate so you have two of them, turn them sideways and put them in, one layered over the other one in order to make a raised grate. That's what I did. Plenty of air underneath then. You MUST put in a form of baffle in this case though because the fire is now raised up so near to the intake to the cooking chamber. I simpyl found a perforated stainless steel paper plate holder (has hundreds of little holes in it) and I simply set that in the firebox on its side blocking the intake to the cooking chamber, and then put my charcoal grates in and they hold it firmly against the side of the firebox that way. This keeps flames from hopping into the cooking chamber, and seems to actually help stabilize temps from front to back too (well, better than they were before this mod).
Thanks Chris. Do you use it as a stick burner that way?
__________________
Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is offline   Reply With Quote


Unread 02-18-2010, 10:26 AM   #8
bigabyte
somebody shut me the fark up.

 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
Uploads: 1
Default

No, I use a mix of lump and wood chunks. I only brought it up because you mentioned needing extra airflow underneath, and this works great for that. the grates are actually just above the level of the air intake, so all air coming in is underneath the grates, and you could not fill it up with ash unless you are running it all night on Kingsford.

My fire control is done by putting the grate on the air intake side on top of the other one on the cooker side, and having them hold that baffle in place. I place lit coals in the firebox and shovel them up against that baffle, and then backfill with lump towards the air intakes. This way they have to light backwards, towards the inflow of air, which keeps them from all lighting up too fast. I get about 90 minutes of burn time between refueling this way. I put about 4 or 5 chunks of wood on top of the unlit coals from the fire side back towards the air intake, so one is basically burning at all times.

That's how I do it. I have tried doing all wood in my SNP Pro, but I could not get a clean enough burn unless the fire was so small I couldn't get temps where I wanted them. Some others have had success at this, I didn't and found this method which worked so well for me I never strayed from it.
__________________
Asshattatron Farkanaut, CGCFO
Chief Galactic Crockpot Foil Officer
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club



Duh.
bigabyte is offline   Reply With Quote


Unread 02-18-2010, 10:41 AM   #9
Bogus Chezz Hawg
is One Chatty Farker
 
Bogus Chezz Hawg's Avatar
 
Join Date: 02-06-09
Location: Fort Collins, Colorado
Downloads: 0
Uploads: 0
Default

My old NB Black Diamond (15 years ago) was very similar in design. I used it as a stick burner from day one. I always used a full chimney of charcoal as a fire starter to get the party going. I used a chainsaw to cut the logs down into 8 inch lengths, and split them to smaller than average diameters. This helped to manage the fire & keep the temps low. I also used wood that was very well seasoned to achieve sweet blue asap. Another tip is to preheat the wood on top of the firebox before adding it to the fire. Lastly, I had an old Lodge cast iron griddle. I used it as a baffle between the firebox and meat chamber. This also helped to keep the temps low and steady. You can see it here...








The old NB was a good starter pit. I learned how to manage a fire with it, for sure! I was able to produce some tasty Q with it too. That being said, I sure don't miss it!
__________________
Jeffro - Lang 60 Patio - Orange Splash-Proof Thermapen - Maverick ET-732 - 2 Weber Kettles
Bogus Chezz Hawg is offline   Reply With Quote


Unread 02-18-2010, 11:07 AM   #10
monty3777
is One Chatty Farker
 
Join Date: 07-13-08
Location: Happytown, IA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by SirPorkaLot View Post
I burn sticks in my SnP pro all the time...no mods required. Just a good hot base of charcoal.


I hope this is seen as constructive - I'm really not trying to be a puke - but from the looks of the smoke coming out of your smokestack in the bottom pic - the fire is really not efficient. Lots of "heavy" smoke. That's precicely why you may want to avoid using these as a stickburner. The fire just isn't hot enough to produce clean smoke.
__________________
John 21:9
monty3777 is offline   Reply With Quote


Unread 02-18-2010, 11:14 AM   #11
SirPorkaLot
Babbling Farker

 
SirPorkaLot's Avatar
 
Join Date: 08-31-09
Location: Antioch, CA
Downloads: 0
Uploads: 1
Default

No issues..except.

Those two photos were taken from two different cooks. The one with the heavy smoke is when it is getting all hot and bothered long before I slow her way down and put meat on it.
The pic of the fire with the stick in it is from about 6-7hours into a cook. No white smoke coming from that I can promise you
__________________
Sir Porkalot aka John

Back to back winner of the BBQ Brethren Throwdown with a pig leg and something funky
CBBQA & KCBS member: Sir Porkalot BBQ Team
NC & NorCal (Yes I stay confused)
BLUE Thermapen
Visit my website: http://www.sirporkalot.com
SirPorkaLot is offline   Reply With Quote


Unread 02-21-2010, 03:14 AM   #12
azkitch
Knows what a fatty is.
 
Join Date: 09-15-08
Location: Phoenix, AZ
Downloads: 0
Uploads: 0
Default

I used my SnP as a stickburner for the first time last weekend. I needed a better base, but with the intake vent open more than I had it for running lump, the wood burned cleanly, and temps were great during the burn. They just went away really fast! I finally got some charcoal in there for a base, and the last couple hours went wonderfully. I originally tried the 2 grates turned 90. PIA. I got some #9 X 3/4 expanded metal for my UDS, and when I got done cuttin', I had a chunk 14" X 24". I bent about 5" each end up, shoved it in the firebox. Perfecto! Sucker lasts like crazy, too. And I just got done putting shelves on the front. Sanded and polyurethaned chunks of redwood dog eared fence board. Looks neat!




I have a drilled pizza pan bolted to the opening between boxes, and a steel tray measuring 11X18 jammed up against that in the bottom of the cook chamber. I had a 10 to 15 degree difference end to end in temps. I decided to leave the quick and dirty solution in, rather than clean it up and go elegant. Although I like the griddle just jammed in there too. I just couldn't do that with CI. I'm addicted to cast iron.
__________________
CBJ #53779
azkitch is offline   Reply With Quote


Thanks from:--->
Unread 02-21-2010, 04:10 AM   #13
SmokinAussie
Quintessential Chatty Farker

 
SmokinAussie's Avatar
 
Join Date: 10-19-09
Location: Melbourne, VIC
Downloads: 0
Uploads: 0
Default

That is a fine solution... I'll mod mine like that and see what happens..

Cheers!


Bill
__________________
Aussie Lamb Farker Awardee!
Show me smoking and grilling LAMB for an ALF Award!
Resurrected for 2014: PM me if you've posted grilling or smoking LAMB in QTalk!
Just remember... the standard has gone up. You Americans are getting good at LAMB!

IMBAS Certified MOINK BALLER (NOSKOS RULE)
"Bullet Bill" WSM
"Blue Lou" Performer
Too many other bits of BBQ Gear to count!

SmokinAussie is offline   Reply With Quote


Unread 02-21-2010, 06:44 AM   #14
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Downloads: 0
Uploads: 0
Default

That is very similar to what I was thinking of AZKitch. Thanks for the input.

Your SnP looks dang near new with the redwood shelf. Have you extended the top vent down to grate level yet?
__________________
Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is offline   Reply With Quote


Unread 02-21-2010, 07:18 AM   #15
cdollar
Full Fledged Farker
 
Join Date: 07-03-09
Location: Deep in the East TX Piney Woods
Downloads: 0
Uploads: 0
Default

I had one for several years and after I lined the bottom with firebricks it turned out consistently good 'Q.
I placed the bricks all along the bottom and up the sides 1 brick high and sat the grate on the bricks. This raised the grate, raised the bottom of the box high enough to rake the ashes out the door and helped hold the heat.

I also used charcoal and hickory or oak sticks, usually cut about 10" long and split to about 2" thick, after the coal was nice and hot.

Also it helps, IMO, to set a #202 can of water in the smoking chamber right next to the firebox. Helps to keep the humidity up in the chamber.


You can turn out some great 'Q with this baby with just a little tweaking.






The guy I sold it to thinks it's the greatest pit in the world.


Chuck
cdollar is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Wanting to Mod a Brinkmann Vertical SnP N8man Q-talk 4 05-13-2010 10:43 AM
Brinkmann SnP mods rockyibt Q-talk 1 04-21-2010 08:15 AM
Fl. Stick Burner FourEyes45 Cattle Call !!! 26 06-30-2009 05:58 PM
Brinkmann SnP Pro as Stickburner? HeSmellsLikeSmoke Q-talk 8 03-18-2009 06:18 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 05:58 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts