Brinkmann Trailmaster Limited Edition

Discussion in 'Charcoal Smokers' started by realtorterry, Mar 6, 2011.

  1. dabeve

    dabeve Fire Starter

    Rob, you should get all the temp control you need once you get all the joints sealed up.  I did the whole rig not just the firebox.  The ash drawer is junk but with everything else sealed I don't have a problem with temp control and it is nice to have the drawer to empty some ashes....although it is not deep enough so they just kind of pour out....I love this smoker but man did they make some bonehead design choices with it...
     
    Last edited: Apr 2, 2013
  2. comosmoker

    comosmoker Smoke Blower

    Rob, I agree with Davbeb, seal it while you assemble it, but you need to check it afterwards. There are leaks you just don't notice until the trial runs and parts just don't completely bolt together correctly. I actually had to drill new holes in the firebox bracket to get it ti align correctly. The ash box is junk, but also helpful for removing ash. I shimmed it up to where it would seal (somewhat) in the back. Seemed to help. I am waiting for my neighbor to complete my charcoal basket and baffle and convection plates. But I did smoke a shoulder this Easter and it made some incredible pulled pork! I am never one to brag, but if this smoker can continue to produce this kind of Q, these guys may get sick of me! However, it may have been beginners luck. I do have to say, if it wasn't for this forum, it would have turned terrible!! Good luck and keep us posted.
     
    Last edited: Apr 3, 2013
  3. rob8213

    rob8213 Newbie

    I will just shim up that pan and seal all the joints and see. All the other mods aare now finished. I'm going to use a large pan of watewateon the lower grate infront of the firebox opening to act asa baffle and mmoisture generator and see what happens. I think this will help in a few ways.
     
  4. rob8213

    rob8213 Newbie

    Well, first run with all the mods and now I have the opposite problem. Hard to keep temps above or at 250. The minion method in the new 10x12x8H metal coal box is still running 7 hrs later only filled it once. All my meats came awesome....whole chicken,ribs, shoulder flank steak, pork belly. First hr temps were too hot, then last 3 hrs temps hard to get above220. Just alot of fire tending and adjustments. Any more tips would be great!!!
     
  5. rob8213

    rob8213 Newbie

    Amper....I think that's it.....I had a huge double stereo tray filled with water the entire time. I. Nix that thing next run. And no baffle...see if that's the trick
     
  6. dabeve

    dabeve Fire Starter

    +1 of losing the water pan, should solve that problem.  

    I use these in the bottom of my TMLE for some added temp stability....

     
  7. rob8213

    rob8213 Newbie

    Seems like they would work.  I think I also might leave some of the ashes in the firebox / metal basket / ash pan to see if that is why it ran hot in the beginning and then slowed down at the end.  I don't know.  Love the BBQing but this temp control issue is a real pain.  Also, it was my 1st run with the mods.  Maybe after 1-2 more runs I will know how to run this thing better.  I would like to leave it be for a nice 2-3 hrs at a time.  I almost did in the beginning, but had to keep watching the temps cause I didn't know what it was going to do.
     
  8. edgar rollins

    edgar rollins Newbie

    You cooked this for just 2hours? Usually 1.5 per pound.
     
     
  9. buttburner

    buttburner Meat Mopper

    does this smoker have a drain in the smoke chamber?
     
  10. rob8213

    rob8213 Newbie

    Yes, a small 1/4" drain hole at the end under where the exhaust is.  Have a can on that.  I don't think I lose any heat from that since its at the bottom.  I think my issue was this 10" x 18" huge water pan I have blocking the firebox hole and just messing up my heat / flow.  I will take that thing out this weekend and see what happens.
     
  11. buttburner

    buttburner Meat Mopper

    no I am taking about heat loss. Heat rises, I would not be concerned with that

    I am just wondering about putting those rocks in the bottom. I know my OK Joe drips some out of that drain, I think its condenstation mostly.

    I would just be concerned that those rocks would absorb moisture and cause the bottom of the pit or rot out just to soak up the moisture and spoil a cook after a while.
     
    Last edited: Apr 10, 2013
  12. dabeve

    dabeve Fire Starter

    Butt - I don't put them on the bottom. I put them on the rack down there where I assume rob was putting his waterpan.  I have not had a problem with them rotting but I'll keep an eye on them and see tho.  

    Rob - for me the issue with the water is not that it messes with the airflow (although that may be true as well) the issue really is that water remains at or below 212 F (as water turns to steam and boils off if it goes above that) so your water pan will always be giving off that temp of 212 or below and helping to keep your temp down.  On the other hand bricks wrapped in foil, a pan of sand, clay flower pot bases, those gas bricks that I linked or any other solid heat sink will get much hotter than 212 and give off a high temp.  That is why i suggested taking it out the water may help you bring the temp up.  Conversely when I run the WSM, I can not run it without a water pan as I need it to help keep temps down at 215-235 where I like to smoke.  Took me 4 or 5 smokes to get the hang of temp control in this thing as modified.  At least you get to eat lots of pork during the learning process!
     
  13. buttburner

    buttburner Meat Mopper

    oh ok thats cool. 

    I am sure that would work fine then. 
     
  14. rob8213

    rob8213 Newbie

     Thanks!!  That totally makes sense.  Never thought it would be that much of an issue, but my pan was the double sterno tray pan.  Maybe 1-2 gals water.  I will be doing a ton of BBQ next week and weekend.  Butts, ribs, wings, brisket, baked beans, and even some dogs and burgers, for 3 days straight!  I better get this temp down or ill be just staying at the pit with a cooler of beer.

    I might get some of the gas grill bricks or just leave it empty. 

    Do you recommend putting an old oven grate at the firebox opening, or will that also impeded the heat flow?
     
  15. dabeve

    dabeve Fire Starter

    I don't think you need anything at the firebox opening, can't hurt to try it if you have time.  The gas bricks I put in just on the theory that opening the door blows off so much heat that when closed the temps will come back up faster with something in there holding heat.  I am sure guys run with all kinds of stuff in there and some run with nothing.  Just a matter of nailing down your process given whatever you are working with. Sounds like it is going to be a fun week at your place.
     
  16. robhatch

    robhatch Fire Starter

    Has anyone had trouble with buildup on the bottom of the smoker, the whole for run-off is small.
     
  17. robhatch

    robhatch Fire Starter

    Has anyone had trouble with buildup on the bottom of the smoker, the whole for run-off is small.
     
  18. My first cook on the trailmaster is monumental!! I put this rig together lastnight and done a couple mods (90 degree turn down off the stack, charcoal box, grate level thermos, one tube of sealant)before my first run. I seasoned it as soon as it was together. Beer can chicken for 2 1/2 hours at 275 degrees and I refuse to use a fork!! I put a old cookie sheet in the grill compartment until I make the tuning plates or aftermarket convection plate. About a 15 degree difference left to right but all in all a great experience and amazing food. Let the learning curve commence!!
     
  19. I've got a couple of questions for you guys. I have assembled all of the parts I need for modding my TMLE save one. I picked up a Maverick et732 and I am going to drill two holes at grate level so I can use both probes to monitor the air temps at either end. What I want to get are some high temp silicon/rubber grommets to seal the holes with the probes, but I am having trouble locating some (that I don't have to buy in bulk). Does anyone know where I can find these? Alternatively, I found a Halex conduit connector that I found someone using on a uds, but it is zinc plated. Does it matter if something is zinc plated if it does not have direct contact with the food? My guess is I should stay away, but just want to make. Thanks in advance!
     
  20. dabeve

    dabeve Fire Starter

    I do not know of any silicon grommets like you are describing.  Rubber grommets like you are describing are made for marine wiring application to pass wiring from the wet area around the console into the dry area below.  You could look there and check and see but I doubt they will hold up to the heat.  Here is a pass thru idea from a thread on the WSM.  I made this mod to my WSM and the two small holes seem to have no effect on how the rig runs. I assume it'll work for the TMLE as well... I bought the variety pack and used the short ones so I did not have to do the cutting....

    http://www.smokingmeatforums.com/t/94076/wsm-mods

    Maybe this?  Not sure it will fit your probe tho...

    http://cajunbandit.com/wsm-parts-mods/

    I hate to say it, but why not just pick up two thermos and install them at grate level at either end? ....that way they are always there you won't need to worry about getting out the probe.
     
    Last edited: Apr 22, 2013

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