I just finished smoking 2 racks of ribs and a 7 pound pork loin roast (used
apple wood exclusively for the first time). I smoked/cooked the ribs on the
'ole Weber (great as usual), but did the roast on the Brinkman. My
sister-in-law gave me this unit 2+ years ago, and I have used it 7 or 8 times.
I have problems getting this thing to heat.

After I used it the first time, I was not impressed with the airflow/heat so I
drilled 8 or 10 1/4" holes in the lower pan. I also cut a 1" tall section of
tin can and wired 1/4" hardware cloth to it to make a grate of sorts to
place in the charcol pan and improve airflow. I use lump charcol exclusively,
and have used both soaked and dry smoking wood chips to see if it makes a
difference in the temp (it doesn't).

Today I smoked the roast for almost 7 hours. The dummy temp gauge in the lid
(I know... I should buy a REAL gauge) read on the low side of the "ideal" range
for most of the burn. It hit the middle of the middle range once right after I
added more charcol (lit). After pulling off the roast I stuck a meat
thermometer in it and it read just shy of 140 degrees. The juices were
prevalent and still fairly rare. My gut feeling is if I could maintain the
temp in the middle of the middle (ideal) range, my cooking times and temps
would be reasonable.

I didn't plan on eating the roast tonight (will chop and use for pulled pork
after a quick cook in a sauce pan), but every time I have cooked with this
thing, I wind up grilling the meat to finish it off (if we are eating it that
day). It plays hell with the Mrs. when we are coordinating dinner
times/cooking schedules. My inlaws have come to expect late dinner here too.
The one good thing I have to say about it: It allows for more beer consumption
prior to dinner! I also hate how you can't access the fire pan well during
cooking, but you the adage about a gift horse.

Anyone have similar experiences with a S'nG? Is this a too-cheap entry model
smoker? Anyone have a sure-fire mod to deal with this - or should I bite the
bullet (so to speak!), scap it and go purchase something that actually works?

I feel bad dis-ing it, as the aroma coming off the roast in the kitchen is
killer right now. I can handle 5-6 hour cooking times, but this thing his NOT
hitting the mark! Thanks in advance!

Mike in St. Louis
(where the BBQ style REALLY sucks - give me NC ANY day))

ordovician(at)charter(dot)net

Ordovician wrote:
My gut feeling is if I could maintain the
temp in the middle of the middle (ideal) range, my cooking times and temps
would be reasonable.

8 snip 8

Anyone have similar experiences with a S'nG? Is this a too-cheap entry model
smoker? Anyone have a sure-fire mod to deal with this - or should I bite the
bullet (so to speak!), scap it and go purchase something that actually works?

The Smoke 'n' Grill is a cheap piece of junk, but if you drill about
two dozen equally spaced 3/8" holes in the fire pan, it'll work well
enough for the financial investment. The lower "ring" of holes should
be just above the lowest lip in the stamping, and you'll want something
under it to catch the coals that will fall out. Even with this, the
thing is a cheap piece of junk, but it'll getcha until you replace it.

Unless the wind is blowing, or the ambient temperature is low, or it's
the third Tuesday of the month and the moon is near full or new...

--
Art Sackett,
Patron Saint of Drunken Fornication