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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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need more heat in a Brinkmann Smoke'N Grill
Until I build something for myself, I have a second-hand Brinkmann
Smoke'N Grill to do my hot smoking in. I've used it a few times and get nice flavor out of it, but consistently the problem is that it's impossible to get the heat up where I want it (so far that's been 225F). My mods to the grill so far have been to move the feet to the outside so the fire pan can sit on some bricks below and the rest of the smoker can be lifted off for refueling. I also drilled a total of 4 holes in the bottom of the pan. I've tried both lump hardwood charcoal as well as briquettes with the same effect: temperatures between 140F and 170F. I don't think it's EVER reach 225F. The mods/fuel/water pan level seem to have almost no effect on the temperature. Any ideas on different mods/technique to get the temperature up hotter? Due to the lid design, there's no vent adjustment there, only the gap between the body and the lid. Thanks, --Jeff |
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need more heat in a Brinkmann Smoke'N Grill
On Apr 7, 5:57*am, JeffH > wrote:
> Until I build something for myself, I have a second-hand Brinkmann > Smoke'N Grill to do my hot smoking in. I've used it a few times and > get nice flavor out of it, but consistently the problem is that it's > impossible to get the heat up where I want it (so far that's been > 225F). > > My mods to the grill so far have been to move the feet to the outside > so the fire pan can sit on some bricks below and *the rest of the > smoker can be lifted off for refueling. I also drilled a total of 4 > holes in the bottom of the pan. I've tried both lump hardwood charcoal Most of the ideas I've seen in the past all suggest more holes in the pan. One guy (Fatman *cough* *cough*) used his shotgun to do this, w/pics provided. Other than airflow (really the lack of it) what else could the problem be really? |
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need more heat in a Brinkmann Smoke'N Grill
Update - last night I got better temps, and at one point it even went
too hot. Time before last, I drilled tons of holes in the pan bottom and a bit up the sides. I also added some mesh (heavy chicken wire folded twice - 4 layers) to the bottom of the pan. That didn't improve the temperatures much. This time I put a piece of a brick between the chicken wire and the pan to create a 3" airspace, and that seems to have done the trick. The biggest problem was the ash clogging up the airflow and insulating the coals, which the raised mesh now allows to sift down. Now I think it's just a matter of learning good fire management. For my next trick, I'm going to try to seal off the lid as suggested, and make an adjustable vent in the top instead. Thanks for the tips, --Jeff |
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