Cleaning, Modifying, and Curing a Brinkman SmokeNPit BBQ on Jimbo Jitsu's Farm House Show

[2024JayZ]

Im going to go to homedepot today and picking up one of these they are on sale for $159.00 Are you happy with it? -Jason

[JimboJitsu]

@2024JayZ No friend I am not, in fact I just cleaned mine for winter usage and decided that it has been one year of me using it and I am tired of the high fuel cost and hard work it takes to make good food with it. So instead of winter usage it is becoming my first BBQ in Jimbo Jitsu's BBQ Museum. I learned a lot about cooking using that old thing and am looking at converting an old gas restaurant oven into a BBQ. WMS has more capacity...

[2024JayZ]

@JimboJitsu LOL Well I am using it now and I put up a video of it Man it sure does use a lot of fuel I'm not sure if I'm gonna be happy with it I do know its not my Weber LOL PS I gave you a mention in the video your friend -Jason

[JimboJitsu]

@2024JayZ hehe looks a lot nicer than the one I was given, I was thinking of putting a gas element in the fire box to save money when I was cooking a brisket one night... then I decided to just make one myself... I could not fit ribs sideways like you did on yours so I could only cook 2 racks at a time and anything over 3 or 4 hours was a lot of work. Yours looks much better. The larger 24"? Weber Smokey Mountain (WMS) is a pretty efficient Q from what I have seen.

[johnnybagofdonets]

PS. Jimbo, if you’re using advertized blue & white bagged coal you’re in a losing battle for maintaining long term heat? That charcoal lost its BTU value per coal via molding a alphabetical letter in it, via diminished specific weight, rule for burning any solid fuel is Time, Temperature & Turbulence, that coal now causes to much turbulence between itself in using more coal for long period smoking. Try using a denser coal per weight that will elevate integral turbulence/draft between the coals.

[2024JayZ]

@johnnybagofdonets Any suggestions on a brand name ? Thank you -Jason

[johnnybagofdonets]

@2024JayZ

Answer in below blog post ...

/watch?v=8S073Ydim4k

[JimboJitsu]

@2024JayZ

I have tried about 6 brands since I made this. For briquettes I like Stubs (trader joes) and for Lump I like Cowboy.  The big bag of mesquite at cash and carry is good for long time cooking but does not get the heat up like Cowboy (homedepot and ace hardware) charcoal.

[johnnybagofdonets]

Get piece of six/eight inch castiron/steel pipe from a local plumber/scrap metal junk yard and cut pipe long ways in with angle grinder [via work safety requirements] by approximately quartering circumference of diameter then clean off black tar if any, known as pitch/tar, in making a heat deflection plate in combustion chamber affixing over coals with three-eights rod with nuts & washers in using a pivot method for swing for adding coals, use eye rings fastening into two places on split pipe.

[johnnybagofdonets]

would have also done the inside lid in firebox and not the cooking chamber.

[JimboJitsu]

@johnnybagofdonets

Thanks for the comment, firebox is not a problem for my climate, that long piece of steel cooling off the smoking chamber is. Once I switched to Lump charcoal I had no heating problems at all in the firebox.

But when your average day of BBQ is below 65 degrees that smokepit loses a lot of heat!

[JimboJitsu]

@johnnybagofdonets

I been noticing how much heat is lost through the top of the box compared with the bottom... You have a very good point. I also just thought of changing to propane by adding a burner into firebox.  It would save about $800 a year in charcoal and I think I could do it with a replacement burner, regulator and hose. I was wondering what you think?

[johnnybagofdonets]

@JimboJitsu Jimbo, Measure outside diameter of smoke chamber and seek a fiberglass pipe insulation distributor in your area, wrap food chamber and manufacture a sheet metal covering in protecting from weather that will defiantly retain heat; get thickest insulation. Re: Propane question; well you ask for it! Propane, that’s Blasphemy why don’t you paint a mustache on the Mona-Lisa! Charcoal is boss! Watch this you tube video in title: When a pig roast goes wrong!!! Read my blog on pg. # 3.

[thewhitepony99]

@JimboJitsu But the flavor of the lump charcoal is too good, just my opinion

[JimboJitsu]

@thewhitepony99 I really don't see it that way and here is how I judge the flavor of my smoke... I smell it, just lightly let a little bit in with a breath of fresh air and tell me what it smells like. Uncooked Charcoal smells pretty bad and when it turns white it really does not smell at all. Maple, Apple, Hazelnut woods smell relatively nice especially when compared to Briquettes.

Using the smell factor I have found what is bitter and eliminated it from the process.

[SmokeyGoodness]

Yes! Yes! I know the feeling of frustration, but I also know how important it is to cure.

I'm thinkin', since it's been such a frustrating winter...I'll have to give myself a present this spring! A new WSM?, A new Performer?, How 'bout a new BGE? heh heh. Something new to cure!

[JimboJitsu]

HEhehe, Mine will be a Pit BBQ made out of cender blocks... Almost have the designed finished I can do at least 1 pig with it...

[SmokeyGoodness]

We're on our way! The mere mention of Lechon drives me CRAZY!

[JimboJitsu]

I have only had it a couple times...

I umm err happened to order me a few too many cender blocks for that last project and I um hey, I have an idea why don't I just build a smokin pit... hehehehe Good thing the wife doesn't watch my Youtube videos...

[JimboJitsu]

@SmokeyGoodness

I am leaning towards WSM... Green Eggs look good but smaller... I need bigger...

The brinkman is still a good grill...