In article >,
"Michael" > wrote:

> My boss just gave me a Brinkmann 'Smoke 'n' Grill. I've never really paid
> much attention to the Brinkmann modifications because I never thought I'd
> have one. It seems a shame not to get some use out of it. I have a Weber
> with a piece of sheet metal separating it into two chambers, a poor mans
> offset. I have another Weber, a nice gas grill and a Masterbuilt(?) upright.
> My question to the collective is can I improve my Q by using this (like,
> does it do something really well?) or should I pass it down the line.

With a couple of modifications, the ECB can turn out some fine barbecue.
Yesterday, I cooked a Boston Butt pork roast and a slab of spare ribs in
mine. They were delicious.

I really can't recommend the ECB for long cooks, though, such as that
pork roast or a brisket. It can be hard to get consistent results. For
ribs, chicken, and other meats that don't require long cooking (i.e.
more than 5-6 hours), it's great. For ribs, I get good results using the
"Minion Method" of fire control. It also makes a good portable grill for
steaks, chicken, etc., and I usually take it along on camping trips.

If you decide to give it a try, do modify the charcoal pan according to
the instructions in the BBQ FAQ and mount the legs on the outside of the
drum for easier access to the charcoal pan. I haven't put legs on the
charcoal pan, yet, but I plan to do so. In the meantime, I set the pan
on some bricks set on edge, which puts the charcoal pan at just the
right height.

Stan