AZ Barbeque.com
Smokers, Grills, Pitts & More => Show us your Smokers & Grills => Topic started by: AzJohnnyC on June 24, 2009, 09:27:36 pm
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It's nothing special, but it is to me. I picked up a Brinkmann Smoke'N Grill at Home Depot. It's not my dream machine, but cost 1/10th of what I'd like to have started with, plus, I had just enough left on my HD credit card to get myself this late Father's Day present (gotta justify it somehow). I'm just breaking it in tonight, burning some charcoal in it. I threw in some wood, just to make the neighbors happy. I want to see where the temps are and how the fuel consumption is before I put anything of value in this bad boy. I was reading through the forums and saw that some of you have these. Any tips for a newbie?
(http://i682.photobucket.com/albums/vv188/azjohnnyc/DSCF6322.jpg)
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You're officially screwed now Johnny. That's where it all went downhill for me, when I bought that first offset. I'm saying it's 6 months before you've upgraded that bad boy.
In all seriousness, you'll notice that the food closer to the firebox will cook much faster than the meat on the far end of the grill.
Have fun with it and post pictures of your cooks.
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You're officially screwed now Johnny. That's where it all went downhill for me, when I bought that first offset. I'm saying it's 6 months before you've upgraded that bad boy.
In all seriousness, you'll notice that the food closer to the firebox will cook much faster than the meat on the far end of the grill.
Have fun with it and post pictures of your cooks.
Thanks, Crash. That's what I've read, and I can understand that about the meat closer to the firebox. Also, I understand that it may take 6 months for me to save up the money for something else, or that long to decide what I'm going to part with to come up with the money! ;D
Hopefully, I'm ready to cook on it this weekend...pics to follow.
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There are several great series of threads about upgrades. A baffle across the firebox opening which deflects the heat downward, and "tuning plates" which span the bottom of the cooking chamber to even the heat out across the cook chamber are the main mods--and extending smokestack internally down to grate level. I have a 12"X18" tray just dropped in the bottom of mine, and right now, my baffle is a cut, drilled and bent pizza pan. The thread I saw this on also featured the guy running 2 chunks of all thread the length of the cooking chamber so he can add another level of racks. I cut and bent a chunk of #9 X 3/4 expanded metal to use as a charcoal grate--works fantastic. I posted pics of that here and on flickr. More azkitch, of course. I'll PM you a link to the thread, unless Fearless Leader of the Boiled Ribs doesn't mind if I post a link to another BBQ forum.
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There are several great series of threads about upgrades. A baffle across the firebox opening which deflects the heat downward, and "tuning plates" which span the bottom of the cooking chamber to even the heat out across the cook chamber are the main mods--and extending smokestack internally down to grate level. I have a 12"X18" tray just dropped in the bottom of mine, and right now, my baffle is a cut, drilled and bent pizza pan. The thread I saw this on also featured the guy running 2 chunks of all thread the length of the cooking chamber so he can add another level of racks. I cut and bent a chunk of #9 X 3/4 expanded metal to use as a charcoal grate--works fantastic. I posted pics of that here and on flickr. More azkitch, of course. I'll PM you a link to the thread, unless Fearless Leader of the Boiled Ribs doesn't mind if I post a link to another BBQ forum.
Thanks, Kitch. I'll have to look up those threads. I've done some metal working and fabricating on my Jeep and Harley, so as I was assembling the smoker I was thinking "I wonder how I can make an adjustable damper for this firebox?". The other problem I can see running into is even heat distribution, but...I've got a welder and an imagination, not to mention the help of seasoned barbecuers here. Thanks for putting your two cents in and I'll look forward to more!
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Aha. You're right on this. Here's the link: http://www.thesmokering.com/forum/viewtopic.php?t=1943&start=0&postdays=0&postorder=asc&highlight=brinkman+snp (http://www.thesmokering.com/forum/viewtopic.php?t=1943&start=0&postdays=0&postorder=asc&highlight=brinkman+snp) If you can weld, you might consider moving the smokestack to the end or the back, even with or just below the grate level. I cooked ribs this weekend, dumped a full 10# bag of Royal Oak lump charcoal from WalMart in, started it with 20 briquettes, and even with the vents closed, the leakage around the firebox side door (your's may not have one) kept my temps up at 300 the entire 5-6 hours. For ribs and chicken, that's fine. I've gotta figger out how to get it down 50-60 degrees if I want to conquer briskets someday...
dk
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Congrats on the Purchase Johnny, welcome to the Dark Side... :o ;D
Let me know when you are ready to order that Trailer smoker that you can tow behind the Harley.. ;D
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Congrats on the Purchase Johnny, welcome to the Dark Side... :o ;D
Let me know when you are ready to order that Trailer smoker that you can tow behind the Harley.. ;D
Hey, now. I've got a Jeep and a Chevy pickup also, so I can go big! But, let me fiddle with this thing for a bit first.
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Hey, I think having one to tow behind the Harley would be awesome. Imagine the looks you would get... Someone did post a picture before on here of the Harley BBQ. It was pretty cool..
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I saw the bike BBQ, but not a tow behind. Is there another that I missed? If not...I'm always up for a challenge to be the first!
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No, it wasn't a tow behind, so you could be the first... You would have to get one of those shirts then that says, "If you can Read this, The B!%ch is on the BBQ"... ;D ;D Always love those shirts...
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Ha ha ha ha.....I love those shirts, but "the B!#@# is on the barbecue" would be priceless!
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Congrats on the purchase!! That was the first BBQ I ever cooked off of. You will defiantly have a lot of fun. I used to use a few peices of charcoal for the heat and you wood chips soaked in water on top for the smoke. You can also you lump hardwoods that you can find a the Home Depot as well. You will find that cooking in AZ doesn't require a whole lot of heat to keep a descent temp. Like all stick burners, you are going to have to baby sit it a lot more than regular WSM's. The only problem I ever had with my offset was trying to make a lot of food at once. I now have a Lang Deluxe 84. Funny though, it still isn't big enough....... Oh well.
Enjoy your BBQ!! I used mine until the bottom fell out after about 10 years!!
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Thats exactly what I have Johnny. My Brinkmans Smoke n Grill was given as a gift. Little did I know that I would enjoy doing what I can with that little thing. I didnt have much faith in it. But my upgrade is going to the same offset you have too. My wife has agreed to the purchase once the finances come around again. I in effect, I too will be screwed.. LOL. Happy smoking Johnny.
Rob
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You can turn out some mighty fine Q on those little off sets. I have one that I do not use as much because I use the UDS the most but sometimes, especially when I need the added capacity I fire it up and with the charcoal basket it runs pretty well with just a little bit of tending.
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you are going to need a bigger porch soon