Brickman smoke n grill

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

joshgrillinlawn

Smoke Blower
Original poster
Aug 4, 2015
89
15
North Carolina USA
Howdy y'all,
So this last Saturday a lady has a Brickman smoke n grill for 10 bucks. I figured what the heck. So I picked it up, found out the lady that has it was a veggie muncher (no offence to any vegetarian).
So here it is.

What do y'all recommend I use to clean it, and try to remove some if the first that is on the grates?

Also I'm looking for some good mod ideas.
Thanks guys,
Josh.
 
I would say you could use whatever you want as long as you burn it out nicely before putting any meat on it but they do make grill cleaner i personally wouldnt use anything toxic in any of my smokers. 
 
I would simply clean and season it.  I've not had much luck painting a grill.  It typically looks good until it's used once or twice and gets hot.  But for the inside, once it's seasoned and used a time or two, rust shouldn't be a huge issue.

As for the hardware, if it's still functional, leave it be.  No reason to spend money to replace parts that still function.
 
There are so many mods to choose from but as a start, I definitely suggest adding some air holes to the charcoal pan as well as small grate inside the pan for the coals to sit on. That's I'll I've done and I've had some pretty good performance and results
 
For that model, with the open bottom, the only useful mod I did was to add a grate in the charcoal pan. I went pretty simple, got a grate that would fit, then just set it on 4 golf ball sized wads of aluminum foil to keep it off the bottom. That allowed the fire to breathe, and in conjunction with the water pan, kept the smoker in the 225°-250° range. That smoker is actually designed to work as it was built. The loose fit between the lid and the body is the "chimney" and the open bottom is the intake. The water in the pan evens everything out. With the exception of the monumentally stupid design of the coal pan, it's actually a pretty solid design.
All that being said, however, the best thing I ever did with mine was to donate it to a rented beach house and make a mini WSM.
It was just too limited in its ability. It got really frustrating really quickly.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky