On Sun, 18 Mar 2012 17:28:08 -0700, "Steve B" >
wrote:

>I have a Brinkman rectangular single stack smoker. My SIL has one that is
>twice the width, and has a gas burner in it. His BBQ is passable, but has
>more of a grilled taste than BBQ'd, and he doesn't spend a lot of time
>basting, rubbing, and other things I think BBQ needs. Mostly just get the
>meat ready, slap it in there, and come back four hours later.
>
>I have a problem with mine getting it up to any decent temperature and
>holding it there. I have read forums that suggest putting in a pan of sand
>to hold the heat, etc, etc, etc. I was thinking of taking the burner out of
>a Camp Chef and putting it in the bottom to add to the charcoal heat and get
>to desired temperature. The burner is about as round as a pie plate, and
>looks like the type common to hot water heaters. I could add a metal box
>for soaked flavoring woods.
>
>I sense that I am chasing smoke here, and just need to build a decent
>arrangement, but it would be nice to cobble something together here in the
>meantime that will cook at a decent temperature.
>
>Any suggestions from past experiences?
>
>Steve
>
Check the FAQ, there's links to modifications to the Brinkman, i.e.,
using a grill in the firebox, etc. See:

http://home.comcast.net/~day_trippr/smoker_mods.htm

There's a lot more out there on the subject.

-Zz