Hello from Connecticut

[neens]

Hey all you can all call me Neens pretty much everyone I know does anyway. Until last week I was using a brinkmann smoke n pit which I got last year. Iâ€[emoji]8482[/emoji]m guessing it wasnâ€[emoji]8482[/emoji]t designed for a marathon smoke of two full pork shoulders in 8* weather and wind gusts reaching up to 25 mph seeing as it failed catastrophically. Right now Iâ€[emoji]8482[/emoji]m looking into getting either a 20x36 Klose Heavy Duty Pipe Smoker or a 24x36 Ultimate Smoker Pit from Pitts and Spitts. Any input on those from people with experience or a suggestion from something different would be welcomed.

I would say that I am still very much in a learning phase of my pitt career. Only been doing it for a little over a year now but I do enjoy it very much, its dam hard to find any good smoked meat up here.

 

[gramason]

Welcome to the SMF, might try building a wind break, I have one along with some other folks on here, and it helps out great with holding a steady temp.

 

[crockadale]

Welcome aboard neens, I don't have any first hand knowledge of the cooker you mentioned but someone will.

 

[gooose53]

Welcome to the SMF Neens!!

 

[bassman]

Welcome to the forum! There are a lot of folks here that use the ECB with good results. Under the conditions you describe, success is questionable without a good windbreak and lots of patience.

Keith

 

[richtee]

Welcome to SMF Neens! Have you done any mods to the Brinkmann? A tuning plate will help. And last weekend I used a Brinkmann and kept it at 225-ish with a welding blanket over the smoking chamber. Also, windbreaks are mandatory 'round here.

 

[bigronhuntalot]

Welcome to SMF.

 

[richoso1]

Welcome to the SMF, a place where friendly folks gather to share good times. Hope you find the smoker that will fit your needs... good smokin'.

 

[neens]

I had made no mods to the Brinkmann. During the summer months it worked well with the exception of temp closer to the firebox being around 260* while the temp at the other end of the cooking chamber being around 200*, luckily I had an industrial temp probe from the ovens at work so I could keep a close eye on it. Rotating the meat solved that problem. I didn’t really use a wing break either but it was a light enough unit that I could move it around to better cover depending on the direction of the wind. The failure I was talking about was part of the fire box distorted and semi collapsed



This might not be the right place for this but is there anyway I can get the fourm to display the first post of each thread first then all others in a descending order instead of the first post last then all others ascending?

 

[kookie]

Welcome to the site........Lots of great info here........And great people too......

 

[jfish63]

If you are thinking about a klose consider a gator also. they are both rumored to be great pits.