I "inherited" an old Brinkmann
offset a month or two back. Been busy, so haven't gotten a lot done on it but Labor Day weekend smoked baby backs and brats. This thing is a tank, and does a great job. Had some good luck so far with the smoke; I was using a propane smoker but bought some Nature-Glo and it ran great.
My concern now is the heat distribution inside. I haven't set up thermos inside to know how much, but the meat tells me it's significantly hotter closer to the firebox than away. That makes sense, of course, but I wasn't expecting the level of difference. When I had 3 racks of ribs in, I rotated them around, but doing that all the time means I'm opening the chamber, and of course losing smoke and heat.
Anything the experts recommend to equalize the cooking time?
offset a month or two back. Been busy, so haven't gotten a lot done on it but Labor Day weekend smoked baby backs and brats. This thing is a tank, and does a great job. Had some good luck so far with the smoke; I was using a propane smoker but bought some Nature-Glo and it ran great.
My concern now is the heat distribution inside. I haven't set up thermos inside to know how much, but the meat tells me it's significantly hotter closer to the firebox than away. That makes sense, of course, but I wasn't expecting the level of difference. When I had 3 racks of ribs in, I rotated them around, but doing that all the time means I'm opening the chamber, and of course losing smoke and heat.
Anything the experts recommend to equalize the cooking time?
