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My Brinkmann will be here tmrw!!

dietmar239

Is lookin for wood to cook with.
Joined
Apr 26, 2004
Messages
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Location
Columbia MD
Ordered the Brinkman Combination nearly 2 months ago from Northern Tool. I've heard that others have had theirs transferred up from Lowes and other stores, but from all accounts no one had them the last time I checked. Finally, the money disappeared from my account which elicited a very quick balance investigation from my end and sure enough it's "leaving on a jet plane, I don't know when I'll be back again" yada yada yada (truck actually).

My question to you experts is what kind of mods do I need to make? I hear that the Brinkman is built better than the Bandera, but who knows.

1. Is the temp guage in the door pretty accurate?
2. Will I need a heat shield and why?
3. What's the best way to keep consistent heat in this bugger? (MOST IMPORTANT)
4. Will I have to do a firebox mod?

Thanks guys!

:lol: Silly Bubba Luvs that Que'
 
Enjoy it, and congrats! I'll let those with Brinkman experience weigh in on your questions.
 
dietmar239 said:
1. Is the temp guage in the door pretty accurate?
2. Will I need a heat shield and why?
3. What's the best way to keep consistent heat in this bugger? (MOST IMPORTANT)
4. Will I have to do a firebox mod?

Thanks guys!

:lol: Silly Bubba Luvs that Que'

1. Anyones guess! Test it in boling water and Ice water.
2. Yes, because it lets you cook small loads without heating the whole smoke chamber, saving you fuel cost.
3. You will have to replace the stock fire box rack, no ash room.
4. Yes

Will you have to do these things and will you enjoy your new toy????? YES, you will.
Welcome to the MOD squad.
 
Bubba, only thing I would add to Big Al's response is Baffle mod AND fire box mod are both # 1 on the list of mods.

I find it interesting that the same guy's that would dedicate many hours and a lot of money to making Q that is a step or two above what they could buy, are equally challenged and entertained by making a good cooker, just a little bit better. I guess a pinch of perfectionest is required in the making of a Brother.
 
Thanks for the replies. I figured I'd need firebox mod and baffle. What's the quickest fix for the firebox? I'm hoping to bbq on Saturday and I don't have a lot of time to go into a really involved mod in this next couple of days.

Also, how close is the temp guage to what's happening at rib rack level? Thanks again!
 
dietmar239 said:
Thanks for the replies. I figured I'd need firebox mod and baffle. What's the quickest fix for the firebox? I'm hoping to bbq on Saturday and I don't have a lot of time to go into a really involved mod in this next couple of days.

Also, how close is the temp guage to what's happening at rib rack level? Thanks again!

First you need to season your unit before cooking in it....Paint fumes not good for your food.....

Next the quick way for Sat is to go get 4 full size fire bricks and set the stock rack on top of the the tall side of the fire bricks to give you ash room.

Longer term, you might buy my basket ($95+shipping) for the Brinkman to solve the fire box issues.
 
Thanks for the advice! Gonna try a Dreamland clone for my bbq sauce and a Silly Bubba Rub. Combine that with this Hogaholics mop that I've been studying and these spares have met their maker.

Silly Bubba Luvs that Que'
:lol:
 
Detmar,

My observation on the thermometer (door type).
Mine checked out accurate in boiling water-no problem.
The real problem is that the temps at the door are way off from the shelf temperature by the meat. Mine reads 20 to 30 degrees low. Others have reported 50 to 75 degrees of variation.
That error will really screw up a load of meat.

So--get a remote digital probe type thermometer.
Punch it through a potato (onions work too and taste better when you are done).

During the seasoning process (which has to be done), sample the rack temperature at various points in the chamber. Note the difference from the door thermometer. That will give you a basic point of reference. For example, I use 180-200 on the door and find rack temps of 200 to 240 which works fine for me.

A digital is really necessary to monitor meat temperature for almost anything other than ribs. Lots of info on the forum about wrapping (foiling) big peices at 160 to 170 degrees to finish them off.

Later you will want more thermometers. You can find them cheap with shopping time (which you do not have now). But, pay the price and get one now! My goal is at least 5 and I am getting there quick.

Everything else the guys have said is dead on also.

Enjoy!!!

TIM
 
One last question about heat. After making the modifications, does this unit hold heat well? I know the WSM is famous for heat control, but how does the Brinkmann stand up?

Silly Bubba Luvs that Que'
:lol:
 
kapndsl said:
Detmar,

My observation on the thermometer (door type).
Mine checked out accurate in boiling water-no problem.
The real problem is that the temps at the door are way off from the shelf temperature by the meat. Mine reads 20 to 30 degrees low. Others have reported 50 to 75 degrees of variation.
That error will really screw up a load of meat.

So--get a remote digital probe type thermometer.
Punch it through a potato (onions work too and taste better when you are done).

During the seasoning process (which has to be done), sample the rack temperature at various points in the chamber. Note the difference from the door thermometer. That will give you a basic point of reference. For example, I use 180-200 on the door and find rack temps of 200 to 240 which works fine for me.

A digital is really necessary to monitor meat temperature for almost anything other than ribs. Lots of info on the forum about wrapping (foiling) big peices at 160 to 170 degrees to finish them off.

Later you will want more thermometers. You can find them cheap with shopping time (which you do not have now). But, pay the price and get one now! My goal is at least 5 and I am getting there quick.

Everything else the guys have said is dead on also.

Enjoy!!!

TIM

For someone that has only been a member for a little over a month, I must say "Well done!"

sorta like

Proud PaPa Mod
 
Brother Kick if Tim's use of a digital makes you proud then I guess you'd be down right asamed of me :( I haven't got a digital and won't buy one until I find some $5.99ers at my local Big Lots. If my door therm says just under 150, Ive got 235 over the water pan 215 behind the therm and 210 at the very top. I've opened that door 500 times and my little cheapy oven therms say the same thing every time, when the door says not quite 150 that is. If I keep that needle at that spot, every thing in my smoke box is gonna be fine. If I can find a digital cheap, it would be nice to have a back up. I think it's more about trusting your therm than what therm you use.
 
I did not mean to create a problem!
I think we are all saying the same thing! Just different methods.

When I was "introduced" to real q'ing in 95, it was still a "black art" passed from father to son over many burns and many years. With the Bandera Brethren, quality Q is attainable on the 2nd or 3rd try by mere mortals like me!!!
That may be good or bad, depending on ones perspective.

Ya just gotta be able to read, understand, and apply the experience of others.

Part of that simplicity may be digitals. I used a couple of standard oven thermometers on my first burn. Worked fine, except they "smoked up" quickly and my old eyes had trouble reading the exact temp. My digital(s)fixed that.

I think that once the chamber is "mapped" or "calibrated" to the door thermometer, the main use of the digital becomes the monitoring of meat temps.

I use a probe in chickies, but still back it up with the "wingshake" to confirm it.

I like to know when meat temps hit 160-170 on some cuts to move them to foil and then monitor meat temp during the finish cooking and cool-down period. Some cuts have really surprised me by being there early, others very late. (I don't want to talk about a certain beef disaster.) Makes life easy for me and I seem to get consistant (yummy) results now.

Karen checked Big Lots in Dothan for the $5.95 ones. "Sold out". For cheap, Amazon had Taylors for $16.99 a month ago. I paid $25+ last year and was glad to get one. Yesterday, they were $11.99 on Amazon. I ordered 2 tonight at $12.99 and am still happy!! Go Figure!

Just my nickles worth (inflation and all from the old 2 cents).

TIM
 
Tim, no problem at all. If anything, I was just pullin' at SK's chain a little. I always have a look at my insides therms and make sure all's good with the door. I use leave in meat therms in butts, briskets and such. Don't put them in until I expect them to be close to foiling temp, cuts down on smoke buildup on the lenses. I just oven therm at a time now as a back up to the door, rotate another one in if one gets unreadable. They clean right up with a little bon ami or barkeepers friend on a toothbrush, when they get too cruddy pitchem and $3.95 and you're back in business. I have three, I dry them in the oven and get a calibration by consensus going.

One question about the digitals, how do you deal with the probe wires in 2 butts and a brisket when you start rotating stuff? I can see a certain convience to my low tech "cordless" models when you start shuffling stuff in a full smoker.

By the way, thermometers have been discussed here before, we're hardly breaking new ground. :D
 
One question about the digitals, how do you deal with the probe wires in 2 butts and a brisket when you start rotating stuff? I can see a certain convience to my low tech "cordless" models when you start shuffling stuff in a full smoker.

I just pull the probes and lay them on top of the smoke chamber.
Then restick the meat when moved.
Haven't noted any massive liquid loss from the holes (yet).

One thing about me--The only one who loves kitchen gadgets more than Emeril is me! Karen says I am dangerous in a kitchen gadget store. She has threatened to have my MasterCard block "Bed Bath and Beyond" and some of my favorite Internet supply sources. :(
My love for the digitals may just be part of that.

TIM
 
I just unplug from the remote units, move stuff around, and replug them in.

Never have much of a problem
 
Just finished smoking two spares. I tried the 3-2-1 method. It's funny cuz it was done after the 2. Fought for the longest getting the temps up, I thought. It kept saying 190 degrees from a probe placed on the top most shelf thru a potato. Around 5 inches under that, the meat was placed on a grate. Could not have been that much of a temperature difference. After about 2 hours of cooking, I finally approached the 220-225 realm and the food was done after the foiling. I couldn't believe it, but it looked pretty darn good. My family said it was the best barbecue they've ever tasted and that includes all of the St. Louis & Kansas City Que they've eaten! I was shocked, but I already have some mods planned. Bricks worked great, foil-baffle was a little frustrating, but I'm thinking I need to take actual temps from the grate instead of the one above.
 
That sounds great! Nothing like a satisfied family to feel content.

How long were they foiled after the two hours?

I'd bet they were cooking at an avg of close to 250+, to be done in two hours. Move that thermo all around to find the hot spots. NOt only each grate, but all four corners and the middle. Of course, until you have a permanent baffle in place, its probably a moot point.
 
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