Brinkmann Smoke N Pit low temps, too much charcoal

[cliffcarter]

I suggest you avoid Cowboy Lump. Sucks.

I highly recommend Ozark Oak. Great stuff. Clean burning, steady temps, a very light smoke flavor, and low ash. I got four 10lb bags from BBQGUYS.COM for $46.72 shipped to Southern California. That's $9.95/bag and $6.92 to ship all four.

Reports indicate that Cowboy is much improved this year, many users think it OK. 

 

[timsnewatsmokin]

if you have a fan try using that on your intake.. any fan will do I use one on my bbq pro and it really gets the temp up..Hope that helps

 

[roypw]

Stove Rope! It's silicon fabric I think but didn't relly research it. It's made mainly or wood stoves to seal the door. If you have a Tractor Supply store near you they carry it. I also found it a Lowes but only in the winter season ( could have been Home Depot). I also got some online but don't recall the name, just search on "stove rope" and you should find several sources. Biggest problem was the back of the cooking chamber lid. Opening lid forced it against back of chamber and the glue keeps coming loose.

However sealing the cracks all around didn't do it. The next thing I was going to try was welding blankets or some other way to insulate the cooking chamber. The only thing I could figure was the light gauge steel was allowing too much heat to go right through it. I was burning massive amounts of charcoal very hot but the cooking chamber was impossible to keep in the 225 degree range

Lump charcoal did help. Wegmans sells a lump charcoal under their name ,

My suggestion still is get rid of that Brinkmann and like I did get something that works like the Weber Somkey Mountain.

There are those that say they get good temps but like gone4nc in post above he is burning wood not charcoal. Only problem with that is the left side burns black worse than your situation. I think you definitely need a deflector and baffels or full reverse flow mod if you burn wood. GUYS IT'S NOT WORTH IT WITH THE BRINKMANN, GIVE UP ON THEM AND GET ONE THAT WORKS

 

[timsnewatsmokin]

Stove Rope! It's silicon fabric I think but didn't relly research it. It's made mainly or wood stoves to seal the door. If you have a Tractor Supply store near you they carry it. I also found it a Lowes but only in the winter season ( could have been Home Depot). I also got some online but don't recall the name, just search on "stove rope" and you should find several sources. Biggest problem was the back of the cooking chamber lid. Opening lid forced it against back of chamber and the glue keeps coming loose.

However sealing the cracks all around didn't do it. The next thing I was going to try was welding blankets or some other way to insulate the cooking chamber. The only thing I could figure was the light gauge steel was allowing too much heat to go right through it. I was burning massive amounts of charcoal very hot but the cooking chamber was impossible to keep in the 225 degree range

Lump charcoal did help. Wegmans sells a lump charcoal under their name ,

My suggestion still is get rid of that Brinkmann and like I did get something that works like the Weber Somkey Mountain.

There are those that say they get good temps but like gone4nc in post above he is loburning wood not charcoal. Only problem with that is the left side burns black worse than your situation. I think you definitely need a deflector and baffels or full reverse flow mod if you burn wood. GUYS IT'S NOT WORTH IT WITH THE BRINKMANN, GIVE UP ON THEM AND GET ONE THAT WORKS

sorry man just read u got another smoker..got ahead of myself..LOL

 

[remmy700p]

Reports indicate that Cowboy is much improved this year, many users think it OK. 

My guess is the major problem is in the handling of the bags. The Home Depot folks are pretty quick to toss stuff around. That's gonna turn a good bag of medium/large lump into slivers/dust in a hurry.

 

[lexscsmoker]

Thanks Remmy.  I'll look into Ozark.

 

[donger22]

My apologies if this has been mentioned ( I haven't read thru all the replies) Have you tried reaching your high temps before making modifications? I have a Brinkman Trailmaster Limited Edition. I did my curing fire w/o any mods and had no problem getting up to 400 degrees. Then I made som mods including tuning plates, baffles on both stack side and firebox side. I had to remove the baffle I made on the firebox side because it was restricting my air flow. I also had a similar problem with excessive charcoal use. 

I've only had my smoker a couple months now and am still learning it, but I've made some good progress. Don't give up. It very well could be your mods working against you. 

Just a thought anyways

Mike

 

[cliffcarter]

My apologies if this has been mentioned ( I haven't read thru all the replies) Have you tried reaching your high temps before making modifications? I have a Brinkman Trailmaster Limited Edition. I did my curing fire w/o any mods and had no problem getting up to 400 degrees. Then I made som mods including tuning plates, baffles on both stack side and firebox side. I had to remove the baffle I made on the firebox side because it was restricting my air flow. I also had a similar problem with excessive charcoal use. 

I've only had my smoker a couple months now and am still learning it, but I've made some good progress. Don't give up. It very well could be your mods working against you. 

Just a thought anyways

Mike

Those suggestions have been made in previous posts, the OP chose not to follow them.

 

[idfancher]

I don't know if you were able to figure this out yet or not but two things that come to mind as possible solutions. 1.) I have watched countless videos of people utilizing a smoker just like yours or similar and they always do better using wood or hard wood lump charcoal.  I even found that using hardwood charcoal in my vertical cylinder style masterbuilt smoker that it works better, burns longer, hotter, and more consistent especially if I use the water pan.  Also, using wood or hardwood charcoal will cut down on the ash production significantly. 2.) I have never done this personally but a lot of people use those lava rocks or whatever they are called to help hold the heat more consistently for a longer period of time.    

These are just some ideas to consider.  I hope you get things worked out soon.  

 

[danbono]

Hi All I picked up an used SnP for the stack to grate there was ony a some rolled up light metal.Would tis work, in the SnP. The OD is 3" looks aliitle too big for the smoke stack??

http://www.homedepot.com/p/Master-F...Adjustable-Elbow-B90E3/100112500#.UefXa7DD_rc

Thanks Dan

 

[cliffcarter]

I don't know if you were able to figure this out yet or not but two things that come to mind as possible solutions. 1.) I have watched countless videos of people utilizing a smoker just like yours or similar and they always do better using wood or hard wood lump charcoal.  I even found that using hardwood charcoal in my vertical cylinder style masterbuilt smoker that it works better, burns longer, hotter, and more consistent especially if I use the water pan.  Also, using wood or hardwood charcoal will cut down on the ash production significantly. 2.) I have never done this personally but a lot of people use those lava rocks or whatever they are called to help hold the heat more consistently for a longer period of time.    

These are just some ideas to consider.  I hope you get things worked out soon.  

Sounds like you figured it out rather quickly, the OP gave up.

 

[rangerdave4]

I had that smoker, what I did was on the left where the hole is to let in the heat , I took a section of black flue pipe 6" left open (not snapped together} drill 1/2 holes starting on the left with set of 6 in a 6" sq. then more as you go to the right and leave the end open, then put it over the oval hole , there is a lip to screw it to. I used cowboy charcoal  I was abel to maintain even temp of 225

 

[danbono]

Hi All On my SnP I made a charcoal basket out of expanded metal. Where should the basket sit in refernce to opening of the cooking pit.
1.Below the opening?
2.Level with opening?
3.Right side but the vent?
4.Left side by the pit opening?

Thanks Dan

 

[mike65]

I just did a 8lb Turkey on my ECB. Put it on at 9am and was hoping it would have reached 160 degrees by noon. Well 1:30 rolled around and the temp was stuck at 140. Added more charcoal and temp still didn't go up for the turkey. The inside of the smoker was holding at 250 degrees. So a friend gave me and idea. Place tinfoil in the gap that was around the lid/smoker body. That worked wonders. The internal temp got up over 160 for the Turkey. Finally!! I will contine to make mods on the ECB for future cooking.

 

[old sarge]

I have an older SnP Pro.  I have never had a problem getting the temperature up to 300 degrees, and maintaining it.  As soon at the temp would hit 275, I would add more lump charcoal, typically mesquite, and a handful of damp wood chips for smoke. I did notice that the temperature was higher/hotter near the fire box as opposed to the far end where the  built in temperature guage was located. Consequently, I found myself periodically opening the smoker to rearrange the meat, and quite quickly the temperature would drop quite dramatically. Over time, I realized that I needed to have the charcoal and wood chips right next to the smoker for replenishing the fire box each time i Opened the smoker.  Also, I would have to fiddle wit the fire box damper and flue damper to get the proper mix of air for good combustion, good heat and good smoke.  A lot of fun in my younger days. More of a pain as I aged.  But the results were very gratifying.  

I now use a Cookshack smoker.  Less hassle yet less fun as well.  But I do enjoy the results.

 

[danbono]

HI All So where is the best place to put charcoal basket that I made? Post # 73
Also any one use this elbow?Looks like the opening in stack is not big enough?
http://www.homedepot.com/p/Master-F...Adjustable-Elbow-B90E3/100112500#.UefXa7DD_rc
Thanks Dan

 

[old sarge]

The fire box sits low on the side of the pit, as per your photo (and mine is similar). There are brackets to hold the rack at the appropriate level and the damper on the side of the fire box opens below the rack. I would set the tray on the brackets, as originally designed.  As for the additional stack, mine has a damper of sorts on the top, and there is a damper on the side of the fire box. Fiddle with it till you get the results you are after. 

 

[JckDanls 07]

Dan.. you want to raise your charcoal basket up off the bottom to give ya about 2 inches of clearance for the ashes to have a place to fall and not suffocate your fire.... I don't think it really matters as far as side to side... I would just center it ... hope those are the answers your looking for

 

[danbono]

Hi All Yes those were the answers I was looking for.Now I can sleep at night.

Thanks Dan

 

[gone4nc]

I took my snp to a party this past weekend. Started my smoke at 4:30am 1 butt , 3 pork loins and a beef roasts . Total time was 9hours , I used 15# Kingsford blue and 8 small oak splits. Temps hovered 230*-280*, I did have a spike of 385*for just a few unattended moments. I tryst these temps, my new Maverick is true. I am a private detective and do not work for Brinkmann as others have stated.