"Janet Wilder" > wrote in message
b.com...
> On 10/22/2010 5:17 PM, Steve B wrote:
>
>> The advice about the foil with holes is in the instructions. On reading
>> reviews of this cooker, most comment that they had to drill holes in the
>> charcoal pan or make a hanging screen because it doesn't get "hot
>> enough",
>> but to my recollection, the cooking takes place from 180-195 F, and these
>> sports wanted it up around the 220F. range. I'll check it out, and have
>> another pan from my Brinkman bullet shaped smoker, so if I drill it, I
>> will
>> still have an original backup. With my bullet style stand up, I liked
>> the
>> ability to just check the chart for weight of the meat, add as much
>> charcoal
>> and water as the chart said for that amount of meat, and walk away. I
>> think
>> this one may require a little more tending, but the instructions also
>> warn
>> against opening the door, even once, as heat is lost, and it takes time
>> to
>> recover.
>>
>
> Steve,
>
> There are two kinds of inexpensive Brinkmans. One is the Gourmet, which is
> what I have. That one does not require drilling since it has legs. The
> regular, little bit cheaper, Brinkman is the one that they say needs to be
> drilled.
>
> Before you drill anything, figure out which one you have.
>
> BTW, Mine doesn't get too hot since I quit using water and started using
> sand.
>
> --
> Janet Wilder
> Way-the-heck-south Texas
> Spelling doesn't count. Cooking does.

Mine is the "Brinkman Charcoal Smoker Heavy-Duty Charcoal/Wood
Smoker/Grill). No Gourmet anywhere on it. It does have legs, but they are
flimsy, and one was broken, hence the reason I got it so cheap. The door is
on pins, too, instead of hinges, and the door came off in my hand when I
went to open it. Another simple fix for two small metal hinges, and one of
the reasons I got it so cheap. But I can weld on lots stronger legs that
will stick out farther, making it less topheavy, with wheels on it. The
picture here shows it with wheels, but none came with it. I believe mine is
the regular one. In reading a site on the Internet,

http://bbq.about.com/b/2004/04/22/br...ter-smoker.htm

a couple of the posters mention that they use sand. Is that used dry or
wet? If dry, what does it do? And if dry, do you just use more liquids
inside the meats rolled up in foil or ?

Steve

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