- Jul 5, 2016
- 1
- 10
I love my Brinkmann. Would buy another if they were available since this beauty won't last forever. Huge cooking area, nice adjustable coal bed, nice work survaces and out-of-view storage. Easy clean-up -- I, for one, hate the pull-out ash drawer.
You know the Brinkmann, adjustable charcoal pan below cast iron grates, hinged lid, air vents to left and right. If only it were a smoker.
Well, now mine is. Took a little while to assemble the materials -- 1000+ degree fabric definitely the biggest challenge.
Materials:
1 - sheet metal: two 3" sheet metal elbows and two 3" caps
2 -1000+ degree flame/heat proof fabric
3 - 500+ degree heat resistant adhesive
4 - length of round oven or grill heat resistant oven gasket
5 - 12" x 24" piece of sheet metal
6 - expanded metal
Steps:
1 - remove one hood vent [I took off the right one]
2 - cut vent holes in both sheet metal caps so they match the pattern of the hood vent - and also each other
3 - bolt sheet metal caps onto the hood vent so holes are aligned. Attach elbows to caps, inside and out. Inside the elbow serves to lower the smoke intakepoint; outside it serves as a smoke stack.
5 - cut heat resistant fabric to cover the back of the hood such that the cover fits tightly over the opening, limiting smoke/heat loss. Glue the fabric to the hood 3: above and 3" below the opening to allow free movement of the hinged hood.
6 - use heat resistant adhesive to attach gasket around the edges of the good to limit heat and smoke loss.
7 - use expanded metal to fabricate a grill basket to fit onto charcoal table.
8 - Bend / shape sheet metal as a baffle, positioned in such a way as to limit exposure of smoked meats to direct heat
A few pix to show the end result.
Say, soes anyone know where there's another Brinkmann Single Zone lying around? I dread the day this one gives up the ghost.
Happy grilling!
Bob
You know the Brinkmann, adjustable charcoal pan below cast iron grates, hinged lid, air vents to left and right. If only it were a smoker.
Well, now mine is. Took a little while to assemble the materials -- 1000+ degree fabric definitely the biggest challenge.
Materials:
1 - sheet metal: two 3" sheet metal elbows and two 3" caps
2 -1000+ degree flame/heat proof fabric
3 - 500+ degree heat resistant adhesive
4 - length of round oven or grill heat resistant oven gasket
5 - 12" x 24" piece of sheet metal
6 - expanded metal
Steps:
1 - remove one hood vent [I took off the right one]
2 - cut vent holes in both sheet metal caps so they match the pattern of the hood vent - and also each other
3 - bolt sheet metal caps onto the hood vent so holes are aligned. Attach elbows to caps, inside and out. Inside the elbow serves to lower the smoke intakepoint; outside it serves as a smoke stack.
5 - cut heat resistant fabric to cover the back of the hood such that the cover fits tightly over the opening, limiting smoke/heat loss. Glue the fabric to the hood 3: above and 3" below the opening to allow free movement of the hinged hood.
6 - use heat resistant adhesive to attach gasket around the edges of the good to limit heat and smoke loss.
7 - use expanded metal to fabricate a grill basket to fit onto charcoal table.
8 - Bend / shape sheet metal as a baffle, positioned in such a way as to limit exposure of smoked meats to direct heat
A few pix to show the end result.
Say, soes anyone know where there's another Brinkmann Single Zone lying around? I dread the day this one gives up the ghost.
Happy grilling!
Bob
