Brickman smoke n grill

Discussion in 'Charcoal Smokers' started by joshgrillinlawn, Aug 18, 2015.

  1. 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,
  2. 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. 
  3. Yeah, that makes sense.

  4. So as y'all can see, is pretty rusty.
    What do y'all recommend I use to remove the rust?
    I'll probably just replace the grates as they are pretty rusty themselves.
    Should I replace the hardware?
  5. oddball

    oddball Smoke Blower

    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.
  6. jaygarcia2010

    jaygarcia2010 Newbie

    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
  7. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    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.

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