"Zz Yzx" > wrote in message
...
> 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

Your article is incredible. In that when I pulled this out after not having
used it in a very long time, I saw many things I wanted to "fix". The wood
handles disintegrated in my hands. Oh, just another little project, I
thought. Then I noticed the big air gap around the lid. Another project.
Then I put it on the concrete, and thought, "Wow, I bet that will leave a
grease stain", so moved it to the sand, where I had to shim with pieces of
wood. Also noticed I was not happy with the way ashes would block the air
holes.

Then there's that thermometer. I got a drill, and drilled a hole through
the top handle, and into the top of the cavity, and inserted a long
thermometer that I previously used for deep frying. Seemed to work pretty
well. Except for the wood handle turning into several pieces.

Stability was questionable during the cook, and I thought I could do
something better and more stable.

Seems like this link has quite a lot of changes that go right along with my
one time use of this after a long hiatus. At least, they are cheap fixes,
and I have the tools.

Thank you for a very informative answer that was spot on. I can see more
use of this cooker after some mods.

Steve