New Brinkmann Trailmaster Vertical Smoker

[grilldoctor]

Drewed is correct about the vertical smoker with latches - it's model number is 855-6304 instead of 855-6303. Available from HD online. Note that HD website says they will pricematch if you find a better price. I ordered it online for $269 delivered to store, went to pick it up and brought along a flyer from OSH for the same unit at a special weekend sale price of $199.99. After some haggling, HD did match the price. Having had it delivered to the store at least gave me a chance to negotiate the price. Haven't even assembled it yet.

 

[carl smith]

Well dang, that is only $10 more than I paid for mine a couple months ago.  Not that I am at all unhappy with mine, and the door seems pretty beefy.

Now if they would get the covers back in stock.  

Did some ribs this weekend and they were awesome!

ribs.jpg

• carl smith
• May 25, 2015

 

[gary s]

Nice

Gary

 

[94r2]

OK, I tried my curing, attempting to go cheap.  I was trying to use up some worthless briquets, and did about a 3lb chimneys worth, didnt get above 200 or so, and then added more.  I fiddled a little and think I should have made sure the coal box was all the way over, and/or not used the crap I was trying to get rid of.

I don't smoke/cook with briquets, I use Red Oak and Pecan/Hickory/other for flavoring.  Red Oak I discovered after researching a couple comparative articles and the results looked good for the ash count and heat.  Then its available at Walmart and some other places.

OTOH, I wasnt sure what I should have been using for the damper settings, FB and top of CC.  What are you guys using when doing your average smoke, or at least those without the blower fans?

As it is, I ordered the extra gaskets, which it looks like I need  mostly around the FB halves and transfer pipe.  I sprayed the inside and outside of everything with some vegetable oil spray (and used a soaked paper towel to apply oil to the inside/outside of CC.  The most escaping oil smoke was from the FB.  Obviously, when I get the gaskets installed and use wood for the proper cure, I will get some better indicators of what needs help.

I was surprised how much shallower the water bowl is then the one in my ECB.  I guess the distance from the heat source means it doesnt need to be so big.

 

[rockusultimus]

Anyone have any experience using IGS Mill-Pac Black to seal all gaps?  Looks like it's designed for wood-burning stoves and their website suggests it's safe. http://www.igsind.com/mill-pack-black/  

This is a great thread - thanks to all for the experiences and advice!

 

[gotsmoke80]

So here is a Noobie question, How does this smoke charcoal or wood?  or is it a little of both.  I am looking at buying a smoker I went and looked at the webber 22" not a fan of the design and the vertical smoker is definitely the route I want to go for my first one.

 

[gavin16]

 
So here is a Noobie question, How does this smoke charcoal or wood?  or is it a little of both.  I am looking at buying a smoker I went and looked at the webber 22" not a fan of the design and the vertical smoker is definitely the route I want to go for my first one.

GotSmoke it is a charcoal smoker but I'm sure you can use wood to.  

 

[gavin16]

So, I while stopping by Cabela's in KC last week to look at fishing shirts and get some wood for my vertical smoker, I happened upon something that made my mouth drop... the Brinkmann Trailmaster Deluxe! It was priced at $399, but is currently on sale for $329

http://www.cabelas.com/product/Home.../grills/_/N-1101315/Ns-CATEGORY_SEQ_104201280

I don't know if this is a brand new model or not... but my jaw dropped, and I was immediately kicking myself for not finding this before (if it isn't new).  It is exactly what I want! Before I picked up my brinkmann vertical for Christmas, I couldn't decide between horizontal or vertical smoker.. this is the best of both worlds, on good wheels, with a small table piece and rack for wood/charcoal below... at a really nice price!! (currently like $60? more than an OK Joe highland or Vertical offset)  

It has better door latches on the vertical part.  The only thing I noticed when opening the lid - there is no way to "shut off" the vertical side from the horizontal, if you only want to use that side.  I guess that's ok though, because you need the exhaust from the vertical side anyways.. The downside is just losing the heat. Definitely on my want list though!! May have to sell my vertical now haha. 

 

 

[mrshep70]

Gavin... I believe that this is a new model. I like the looks of it though. I've had my vertical for over a year and I love it, but I like the idea of having the best of both worlds. The only thing that would make it a little better is a firebox on the side of the horizontal for a more indirect heat on the that side too.

 

[mrshep70]

 
So here is a Noobie question, How does this smoke charcoal or wood?  or is it a little of both.  I am looking at buying a smoker I went and looked at the webber 22" not a fan of the design and the vertical smoker is definitely the route I want to go for my first one.

Got Smoke. It will burn both. I usually use charcoal for the primary heat source and throw wood chunks on there for flavor. I've never tried it just burning wood, but I don't see any reason why it couldn't be done that way. If you get one, let us know how you make out, and show us some Q-View of your cooks. I've had my for about a year and I love it.

Good Luck,

Matt

 

[rifleman1775]

I'm in the process of seasoning mine as I type. I've got the LE vertical. I've done the gasket mods and expanded metal basket. I used exhaust wrap for the FB halves and the stack flange, and Permatexrtv RTV red from the local auto parts store. The kit from bbqgaskets.com had items that I didn't need so I pieced my own kit together locally, but I did buy the flat nomex gasket from them. The temperature is tricky on this thing once I get it up to 250, shortly after I have to add fuel because it's all burned up. The damper on the FB doesn't seem to be big enough. Once I close the FB door, my temp drops out even though the stack is open. I gave up on the constant 250 for two hrs at the 1:45 mark. I poured charcoal and wood in trying to get up to 400 for an hour. It seems to really eat up the fuel. Looks like I might need to add the extra damper like Swede did. Trial and error......

 

[pjvt52]

I tried to use 1/2 x1/8 inch nomex tape as a gasket for the door on the cooking chamber and it created a huge gap on the bottom left corner. Also my latch wouldn't stay locked.  Has anyone else run into this problem or have any advice to create a better seal for the door on the cooking chamber?

 

[carl smith]

FYI

The cover is back in stock at Homedepot.com  SKU 204704307  http://www.homedepot.com/p/Brinkman...07?bvrrp=1999/reviews/product/2/204704307.htm

I had it shipped to a local store for pickup.

 

[gotsmoke80]

I ended up getting the ECB and did a bunch of mods , probably still need to add a vent on the top.  She cooks like a champ.

 

[robplumm]

So anyone burning wood in this exclusively? If so, need to be cleaned more often? last couple smokes I've had a black, almost soot like covering to the meat...despite having good smoke the whole time.

I've been doing two chimneys of RO and then a couple big logs (of the Western mini hickory logs) to start...then add smaller logs/splits (hatchet to the logs to cut down in size...) as the cook goes on.

Believe the pressure washer will be brought out to spray out the inside before the next session happens to see if that helps. Any other ideas of what might be causing it are welcome, though.

 

[remmy700p]

 
So anyone burning wood in this exclusively? If so, need to be cleaned more often? last couple smokes I've had a black, almost soot like covering to the meat...despite having good smoke the whole time.

I've been doing two chimneys of RO and then a couple big logs (of the Western mini hickory logs) to start...then add smaller logs/splits (hatchet to the logs to cut down in size...) as the cook goes on.

Believe the pressure washer will be brought out to spray out the inside before the next session happens to see if that helps. Any other ideas of what might be causing it are welcome, though.

Sooting and/or creosote buildup is usually caused by a lack of proper draft, i.e. running your smoker with the exhaust stack even partially closed. Also, if the wood/splits are still laden with moisture, combustion gets degraded, and you're more likely to suffer creosote buildup. Make sure to run the exhaust WIDE OPEN at all times, and control heat/temps via the firebox intake damper only.

 

[joe black]

I use RO for a coal bed also. I think it works great. Air flow is critical. Make sure that the fire is not starving. Also, I would use splits all the way. The big log in the beginning can get everything started on the wrong foot. Try to preheat your splits before adding them to the fire for quicker ignition. Good luck, Joe

 

[robplumm]

 
Sooting and/or creosote buildup is usually caused by a lack of proper draft, i.e. running your smoker with the exhaust stack even partially closed. Also, if the wood/splits are still laden with moisture, combustion gets degraded, and you're more likely to suffer creosote buildup. Make sure to run the exhaust WIDE OPEN at all times, and control heat/temps via the firebox intake damper only.

That's the thing...I always keep the top all open. I also have a tendency to use the door to the FB to control the air instead of just the vent on the door. Not unusual for me to run it with the door all the way open.

After I clean it out, I'll try to use the intake only...see if that helps. Got a few butts for $1.29/lb...might have to toss one in to see how it goes this weekend.

Am using an expaded metal box for the wood.

And for joe...will give splits only a shot. I had originally tried just using one of the splits that came in the bag (ie, before I took a hatchet to them...). Was getting 450+ heat from one :D (most of them are really big...think...1/4 log and 12-14in long)

One thing I have been noticing, though (before the recent sooting problem) is that overall temp hasn't been mattering much to butts (ribs...a little more so) as long as I took the butt temp to 200-205. They were coming out great despite the spikes to over 400 and letting the temp drop as the log burned down to below 180...tossing a log and spiking it up and repeating til the butt hit 200.

So goes the fun of using these, though. Most of my family doesn't understand the enjoyment of it...but they love the meat that appears after all the work.

 

[joe black]

Some folks have a hard time understanding the pleasure of playing with fire. Good luck with your temps, Joe.

 

[mrshep70]

RobPlumm,

I don't know if you want to spend the money, but I use a Pitmaster IQ 120 and the temps hold perfectly between 225-250. I use a full basket of RO lump charcoal and add wood chunks to the mix throughout the cook. That seems to work for me.

Good luck,

Matt