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

Review of the Brinkman SmokenPit BBQ clean, modify, and curing tips.
Innovative modification using Fireplace insert (not fire place or normal) bricks to improve the heat performance on your Brinkman SmokeNPit.
Please check out these sites:
http://www.AFABWorld.com/
http://www.knoxspice.com/
http://www.youtube.com/user/KnoxSpiceCo
http://www.youtube.com/user/SmokeyGoodness
http://www.youtube.com/watch?v=Ur_A_2Ca514
http://www.youtube.com/user/JimboJitsu
http://www.youtube.com/user/JimboJitsu#g/p
http://www.youtube.com/user/JimboJitsu#g/c/4A6D9D61B62D2DE0

Category:

Howto & Style

Tags:

• JimboJitsu
• Brinkman
• SmokeNPit
• Smoke
• Pit
• BBQ
• How
• To
• Clean
• Cure
• Modify
• Use
• Start
• Slow
• Offset
• Cooker
• Grill
• Charcoal
• Chimney
• warning
• NW
• Soul
• Style
• Asian
• Fusion
• Maple
• Apple
• Alder
• smoke
• wood
• Kingsford
• make
• better
• improve
• hotter
• heat
• up

[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.

[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]

@2024JayZ

Answer in below blog post ...

/watch?v=8S073Ydim4k

[2024JayZ]

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

[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.

[thewhitepony99]

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

[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.