New guy reporting in from New Mexico

Discussion in 'Roll Call' started by junkers88, Apr 21, 2011.

  1. Hello all, names Richard and I'm in Albuquerque NM. Just recently picked up a Brinkmann SNP so I can start cooking larger meals than my little Aussie would allow. Having said that I also want to start smoking meats, I've smoked a couple things but have a hard time getting a consistently good flavor (too much or not enough) and am having a hard time knowing when the meat is actually ready. So far I've done salmon, chickens, pork loin and chops and some other things. With spring here our weekly cook out (I grill every Wednesday for 2-6 couples) is about to start and I'd like to add some smoked meats to our menu. Need to point out that neither my lady nor myself like a really really smokey bite of meat, something subtle would be nice. I've used mesquite, apple and cedar to smoke with and so far the apple seems the best tasting.

    Here's what I've done to the pit to help with the temps and such, any further advice would be great.

    Added some gauges to the front since the one that came with it was useless. Oh and no it is not a propane grill, there's a funny story behind that tank being there.

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    Lowered the internal chimney. I'm considering moving it but haven't decided where to move it yet.

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    Made a baffle plate out of some HVAC sheeting, it's a little thin but seems to work so far.

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    Holes in the baffle

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    Needed a charcoal basket and couldn't find anyone to make one on short notice so I picked up one of the veggie baskets at Home Depot and modded it a tad to serve my purpose.

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    How it fits in the fire box.

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    I do use a water pan when I'm smoking so moisture isn't a problem, just getting the meat done properly and not overly smokey seems to be the issues at hand. Oh I'm also having an issue keeping the fire going for more than a couple hours. Tried the minion method and it just turns into a fire storm in the fire box with heat well up over 500.

    Thank you for any advice, feel free to flame at will *laugh*

    Richard.
     
    Last edited: Apr 21, 2011
  2. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Welcome!!!

    Lots of brinkman mod threads here.

    Use the handy dandy search tool up top.

       Craig
     
    Last edited: Apr 21, 2011
  3. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Welcome to the forum.

    Couple things that might help.... lower the charcoal basket in your firebox. Maybe set it on a couple of fire bricks set on edge... it only needs to be up of of the bottom by about 4 inches. If you are getting flare up's in your firebox then air is getting in somewhere - make sure your fuel door, box clean out door, and damper all close snugly. Uncontrolled air = uncontrolled temps. Finally on your baffle plate holes start small near the firebox and increase in size the further you get away from the firebox, this will help maintain end-to-end temps.

    With the charcoal basket you have you will only get about 2 or 3 hrs. of burn time (I had the same thing once). Do a search for 20/20 charcoal basket and make one of those - costs $20 and takes about 20 min. to make. The more unlit fuel you can fit in your basket the longer your minion will burn. As for reducing smoke flavor just use less wood chunks, only toss 1 or 2 baseball sized chunks on every 2 or 3 hrs., for the first 4-6 hrs. of a smoke.

    Good luck!
     
  4. les3176

    les3176 Master of the Pit

    Sounds like you got some great advise....so i'll just say.... WELCOME to smf glad to have ya!!!
     
  5. bamafan

    bamafan Smoking Fanatic OTBS Member

    With your extenstion on the chimney are you getting good flow? I would think it would not pull a good draft? Someone with your type of smoker should be along soon. Have you tried royal oak hard wood charcoa (Red Bag)l? it might help. I'm strickly a wood burner but just a thought? The baffle should help with eventhe temps out a little?
     
  6. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    He should get good flow if it is extended down to grate level. If you don't do that with those smokers all your heat and smoke come out of the firebox, go straight up, along the top of the smoker and out the exhaust. By lowering it you force the heat and smoke to come down and "bathe" the meat, but you still get good flow.
     
  7. roller

    roller Smoking Guru SMF Premier Member

    I use electric so welcome .....have fun..
     
  8. fife

    fife Master of the Pit

    Good Luck
     
  9. meateater

    meateater Smoking Guru SMF Premier Member

    Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview.
     
  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Welcome to SMF, glad to have you aboard!
     
  11. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Hello Richard, and welcome to the SMF. You'll find some good information here, just start searching the forums. It's all good my friend.
     
  12. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Welcome to SMF, Glad to have you with us.
     

    This is the place to learn, lots of good info and helpful friendly Members.
     

    For those of you new to Smoking, be sure to check out Jeff's 5 Day Smoking Basics eCourse.

    Click Here it's "FREE" ... 5 Day eCourseE



    Also for those of you new to smoking,  Get a good Probe Thermometer as we smoke by Temperature NOT TIME.



    A good choice for a remote dual probe thermometer is the Maverick ET-732
     
  13. Thanks all, did a test smoke last night with a couple of trout and found a few flaws. So this morning I went and installed another gauge right in the fire box so I can keep an eye on temps in there and hopefully notice when the fire is dying down. Last night the fire got cold after about 1.25 hours fortunately the trout was already done. So today I'll do another smoke (probably a chicken) to see what I can learn about this thing. Oh I use lump hardwood charcoal not the little briquettes and wanted to let ya'll know that the interior chimney is stationed just above the grate. I may end up removing it and mounting it to the side near the bottom of the pit to see if I can maintain better temps, will do a write up if I do. Wish me luck on the chicken, oh and I'll post any further questions/comments in the other forums so I don't clog this area up. Richard. 
     

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