I just finished smoking 2 racks of ribs and a 7 pound pork loin roast (used
apple wood exclusively for the first time). I smoked/cooked the ribs on the
'ole Weber (great as usual), but did the roast on the Brinkman. My
sister-in-law gave me this unit 2+ years ago, and I have used it 7 or 8 times.
I have problems getting this thing to heat.

After I used it the first time, I was not impressed with the airflow/heat so I
drilled 8 or 10 1/4" holes in the lower pan. I also cut a 1" tall section of
tin can and wired 1/4" hardware cloth to it to make a grate of sorts to
place in the charcol pan and improve airflow. I use lump charcol exclusively,
and have used both soaked and dry smoking wood chips to see if it makes a
difference in the temp (it doesn't).

Today I smoked the roast for almost 7 hours. The dummy temp gauge in the lid
(I know... I should buy a REAL gauge) read on the low side of the "ideal" range
for most of the burn. It hit the middle of the middle range once right after I
added more charcol (lit). After pulling off the roast I stuck a meat
thermometer in it and it read just shy of 140 degrees. The juices were
prevalent and still fairly rare. My gut feeling is if I could maintain the
temp in the middle of the middle (ideal) range, my cooking times and temps
would be reasonable.

I didn't plan on eating the roast tonight (will chop and use for pulled pork
after a quick cook in a sauce pan), but every time I have cooked with this
thing, I wind up grilling the meat to finish it off (if we are eating it that
day). It plays hell with the Mrs. when we are coordinating dinner
times/cooking schedules. My inlaws have come to expect late dinner here too.
The one good thing I have to say about it: It allows for more beer consumption
prior to dinner! I also hate how you can't access the fire pan well during
cooking, but you the adage about a gift horse.

Anyone have similar experiences with a S'nG? Is this a too-cheap entry model
smoker? Anyone have a sure-fire mod to deal with this - or should I bite the
bullet (so to speak!), scap it and go purchase something that actually works?

I feel bad dis-ing it, as the aroma coming off the roast in the kitchen is
killer right now. I can handle 5-6 hour cooking times, but this thing his NOT
hitting the mark! Thanks in advance!

Mike in St. Louis
(where the BBQ style REALLY sucks - give me NC ANY day))

ordovician(at)charter(dot)net