Need help for Brinkmann Smoke N Pit????

Discussion in 'Charcoal Smokers' started by nickm62388, Mar 11, 2015.

  1. nickm62388

    nickm62388 Fire Starter

    I read every thread and post on the brinkmann smoke and pit....I just sealed all the leaks on it with fire resistant caulk( once the caulk is cured, it wont give food a funny taste right?) 

    I see all these people reccomending a charcoal basket for the Smoke N Pit....Im a newby to this whole smoking thing, but instead of the charcoal basket couldnt you just use the top grate inside the firebox rather then the bottom grate?? I will never ever be cooking inside the actual firebox so why instead of having to build/buy charcoal basket just place the charcoal on the top grate in the firebox which is perfect for where the opening is into the cooking chamber???

    Also i turned the drip pan upside down and have it right on the lip of the firebox vent entrance into the smoking chamber...from what

    everyone says this distrubutes the heat much better??

    cant i just throw the charcoal on this top grate in firebox instead of the one on the bottom???

     I have it sitting on the high end right over the lip of the entrance of the firebox into the cooking chamber, and angled downward to the other end for heat distrubution
  2. Hello.  I would not say never, ever.  The firebox grill works great for a quick steak.  I'd never take away the option.  I like options.

    I think using the top grate will make the left side of the grill even hotter than normal.  Maybe not.  Never tried it.  As far as the drip pan; looks like a good plan.  should make it work "sort of" like a reverse flow.  There does need to be an opening on the right hand side of the smoker between the upturned drip pan and the end of the smoker.  I would think somewhere between 4"-6" as a starting point.  NOW!  where the problem lies is that I'm pretty certain the stack is on the right hand side of the smoker.  So now the heat and smoke travels under the drip pan and straight up and out the stack.  If you plug the stack hole on the right hand side and move the stack to the left hand side the smoker will work better.

    You also need to do a few more modifications to that smoker to help with temp control.  Without meat, get a fire going in there to create smoke.  Small fire, BIG smoke!  You can even spray a little water on the coals to create BIG white smoke.  What you want to do is see where the smoke leaks are.  Mark the leaks, open the lid and allow the fire to burn down or go out.  When the smoker cools seal every leak you can using stove rope, high temp silicone, bbq gasket and such.  Next, if you have a thin flimsy fire grate use it as a template and build or have built a grate out of 1/2" concrete reinforcing steel ( rebar ).  That thin grate will sag with heat and will rest on the ash cutting off air flow to your coals.  No air flow no heat.  Other option is build a charcoal basket.  You can find baskets in the build section.  Leave that exhaust fully open and use the intake vent to control the heat.  Last tip is go buy a cheap garden trowel.  Knock the wooden handle off and weld a 2-2 1/2' piece of that rebar to the shovel.  Now you can gently scoop out the ash without them blowing all over your meat and you won't burn your hands.  Keeps the gap open for air flow on a long smoke.  Good luck.  Keep Smokin!

  3. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    Yes you can place the lit charcoal on the cooking grates in the firebox, you are correct about needing better air flow to the fire.

    If I were you I would keep the drip pan level or angle it up on the other end for better air flow in the cook chamber.

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