Brinkman SmokeNPit Modification and Tip on Jimbo Jitsu's Farm House Show

I have tried dozens of modifications on my Brinkman and have to say there are only 4 pieces of advice I can give.
1 line it with fireplace insert bricks
2 to even out the heat place a few coals at the coldest end
3 make an aluminum foil wind screen to keep strong winds from blowing into the BBQ
4 use lump charcoal and not briquettes you get a lot more heat and it is actually easier to control once you get the hang of it.

This is it, I have spent months using this BBQ and these are the best tips I can offer you to save you some grief and make your BBQ experience better. 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:

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[marcusj325is]

I see you have a big pile of wood behind the smoker. Do you use just wood in this unit or do you use charcoal?

[JimboJitsu]

@marcusj325is no, that is fir and for the fireplace. I have switched to Cowboy Lump Charcoal after trying over a dozen types of lump and briquettes. The stuff from Trader Joe's was pretty good too for a briquet.

[967andy]

I tried to post a video response but I am not seeing it. I have the same smoker and thought it sucked because it leaked to much air/smoke around the lid.

I used woodstoke gasket to seal around the lid and it is a significant improvement and only about $25. The mods are on my Homade Bacon video.

[JimboJitsu]

@967andy lol, sorry for my confusion I believe it has been approved now. I really like the mod and the tip of clothespin it down.

[PlainVidz]

also...I understand the smoke, and I have plentiful amounts of hickory that is split into pieces about 6-9 inches long by 2-3 inches wide, but am I just wasting wood by NOT using lump charcoal? (I have so much wood) is it much easier to regulate and maintain a temp, using charcoal and tossing wet wood on regularly rather than just wood?

[JimboJitsu]

@PlainVidz Not sure that I have used hickory for smoke, not that I can recall so not sure what flavor it gives off. I like Apple and Maple myself. I like lump because it is easy to control your heat and it does not give off much flavor like briquets. If you use a steam bath you can just burn the wood and skip the charcoal, but that would be a technique to develop... There was a video I saw where they BBQ with corn cob husks as the fuel source.

[JimboJitsu]

@PlainVidz If you mean an internal extension to the bottom of the Q the purpose is to retain more heat... and I did not find it to be worth the effort but others have said it was. I think the new Brinkmans are thicker and have less troubles especially when you Q above 70 degree outside temp. To save fuel cost I would line the fire box with fireplace insert bricks and call it good. If you have lots of wood I suggest looking into making your own charcoal... Charcoal is easy to control is all.

[PlainVidz]

Thanks. Ive been smoking for many years under far less conditions, with all the bad reviews on this grill, its an improvement to my makeshift applications i made on my gas grills. I'm sure I'll be fine. But as far as the extension on the exhaust, can you tell me why? is it to make the smoke pass low and up through the meat? rather than up and over the meat? i see i would have to take off the upper rack (losing grill space) to do that.

[JimboJitsu]

@PlainVidz Actually in July, the heat is better and the brick mods are not that important. I lined the firebox as much as I could and then lined the bottom of the cooking chamber as best I could. I use fireplace insert bricks because they are heat ready and lighter the purpose is to keep the heat in. Your wood ratio is best to keep a small amount of smoke going all the time. And do a couple test runs before the 4th...

[PlainVidz]

Can you please give some details on the mods you made? where you put the firebrick, did you use splits?etc. any detail would help. I need to know ASAP! grilling for the 1st time with this on the 4th

how big a piece of wood do you put in there? do you ever use ALL wood? if not, whats your ratio to charcoal?