alaskaneric
Found some matches.
- Joined
- Sep 21, 2015
- Location
- Fulshear, TX
Hi all. I'm new to the site. First post. I thought I'd share my experience with the Brinkmann vertical charcoal smoker because I had good success with it, in contradiction to many, many negative things I read on the web on various sites.
I bought at a garage sale for $25 the square file cabinet looking Brinkmann charcoal vertical smoker in hopes it would do better than I'd achieved with my Fire Magic gas/charcoal grill. After reading up I made the following mods:
I used a chimney to start the wood charcoal. After dumping the hot coals into the grill wok I added a few more pieces of charcoal and a few pieces of wood that had been soaking for 2 hours.
I filled the round water tray, lined with foil with boiling water. I laid in the meat on the racks. I've tried pork ribs and beef brisket.
In very little time the smoker got up to 225 deg and I closed down the vents and was able to maintain 225 deg for 5 hours without adding charcoal. I just added water once. Some wisps of smoke escape from the hinge side of the upper door, but not from anywhere else, so the vast majority of the smoke exits the upper vents as it should. I vigorously shook the charcoal pan (grill wok) to shake the ash out and added more charcoal and wet wood chunks. I thus maintained the temp above 215 and below 235 for 13 hours, adding water twice as frequently as charcoal and wood, which was about 3 or 4 times. The ambient temp was between 75 and 95 deg F. I used a digital meat thermometer in the brisket but just did a jiggle test on the ribs to check for doneness. I pulled the brisket at 195 deg. I smoked it lightly until it plateaued at 165, then just kept the heat on. I didn't wrap it while cooking. I wrapped it when I took it off and held it in towels in a cooler for 6 more hours and the temp was still about 150 deg when I sliced it and served it. Nice bark. Melt in your mouth beef. Great smoky flavor.
The ribs and brisket both did very well. Many compliments received. Very moist. No dryness. Brisket came from Costco. Choice, for $3/lb.
So I think it is possible to get great results with the Brinkmann smoker. I expect in the winter when temps are colder that some insulation is needed or just burn through more charcoal with vents open to keep the heat up. Wind would make it difficult.
I'd like to hear from others who've had good success or tribulations with their modified Brinkmann.
I bought at a garage sale for $25 the square file cabinet looking Brinkmann charcoal vertical smoker in hopes it would do better than I'd achieved with my Fire Magic gas/charcoal grill. After reading up I made the following mods:
- I put the square charcoal pan on the bottom of the cabinet as an ash catcher
- For $10 at Walmart I bought a 12" x 12" square grill wok, enamel coated, with curved "ears" on two sides which fit perfectly into the rack inside the smoker. The wok pan is the same size as square solid pan described above, but is full of holes. This I used for my charcoal pan.
- I bought Green Egg felt, adhesive backed, and lined three sides of the two door jambs. $15, but I have a lot left over.
- I removed the thermometer and bought a good quality grill thermometer with threaded nut for wall installation. I used two large washers to sandwich the hole where I removed the Brinkmann thermometer. Fit perfectly. $10.
I used a chimney to start the wood charcoal. After dumping the hot coals into the grill wok I added a few more pieces of charcoal and a few pieces of wood that had been soaking for 2 hours.
I filled the round water tray, lined with foil with boiling water. I laid in the meat on the racks. I've tried pork ribs and beef brisket.
In very little time the smoker got up to 225 deg and I closed down the vents and was able to maintain 225 deg for 5 hours without adding charcoal. I just added water once. Some wisps of smoke escape from the hinge side of the upper door, but not from anywhere else, so the vast majority of the smoke exits the upper vents as it should. I vigorously shook the charcoal pan (grill wok) to shake the ash out and added more charcoal and wet wood chunks. I thus maintained the temp above 215 and below 235 for 13 hours, adding water twice as frequently as charcoal and wood, which was about 3 or 4 times. The ambient temp was between 75 and 95 deg F. I used a digital meat thermometer in the brisket but just did a jiggle test on the ribs to check for doneness. I pulled the brisket at 195 deg. I smoked it lightly until it plateaued at 165, then just kept the heat on. I didn't wrap it while cooking. I wrapped it when I took it off and held it in towels in a cooler for 6 more hours and the temp was still about 150 deg when I sliced it and served it. Nice bark. Melt in your mouth beef. Great smoky flavor.
The ribs and brisket both did very well. Many compliments received. Very moist. No dryness. Brisket came from Costco. Choice, for $3/lb.
So I think it is possible to get great results with the Brinkmann smoker. I expect in the winter when temps are colder that some insulation is needed or just burn through more charcoal with vents open to keep the heat up. Wind would make it difficult.
I'd like to hear from others who've had good success or tribulations with their modified Brinkmann.
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