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Brinkmann Smoke N' Pitt mods



Added bricks for heat retention. Lowered the smoke stack inside and raised the firebox grating.

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Длительность: 0:57
Комментарии: 29

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Комментарии:

Автор hoshnasi (2 года)
@marctipp I used regular bricks wrapped in foil. If you want to do it right
go buy what are called "Fire Bricks". They are the best.

Автор marctipp (2 года)
What type of bricks did you use? and where can I get some for my Brinkman
Smoke N Pit?

Автор Jimbo Jitsu (4 года)
somebody gave me a brinkman, I started using it without knowing anything
about them. I did add some bricks to retain heat better, I will give
something like this a try. Thanks for sharing!

Автор Ballistic BBQ (4 года)
I have a New Braunsfel off-set, which Brinkman bought out. Brinkman is
making their smokers out of much thinner metal. I ended up having my whole
smoker sandblasted then coated with powdered aluminum. This is the same
coating used on car headers and it is working out great. My smoker is about
15 years old and it looks brand new. Not one speck of rust since I had it
coated.

Автор hoshnasi (1 год)
Good comment! I have since moved to lump only since the making of this
video.

Автор thedknuckles (2 года)
Great info. I love mine. I strip the rust down every year and repaint like
new. Wether grilling or smoking, she is amazing!

Автор BonerszVids (3 года)
nice video ty

Автор sirlordwhitman (3 года)
just got this grill from my next door neighbor for free.. and I just
started using it as a regular grill.. I've never 'smoked' anything in my
life.. but I would think that a lot of burger grease splashing on the coals
would keep it going than to have the charcoal on their own in the firebox,
yes? Someone enlighten me..

Автор hoshnasi (3 года)
@sirlordwhitman The offset fire box is mainly for "Slow and Low" smoking
with some kind of wood. Mainly, the meat that is smoked is ribs, pork
shoulder, beef brisket and lots of other stuff. I've never personally used
the Brinkmann for regular grilling. The coal tray is lost somewhere. Not to
say you can't! I just don't. Keep in mind, "Slow and Low" generally means
200ºF to 250ºF.

Автор MrAsundstrom (3 года)
quick and informative... good job lol

Автор Chris Enochs (4 года)
Just bought 1 of these and can not wait to smoke something in it

Автор Jimbo Jitsu (4 года)
Thanks, they are actually fireplace insert bricks, a lot thinner than the
red bricks and designed to take lots of heat... I try to avoid foil in my
cooking process, just a quirk of mine. I will have a video up next week
about how I use my brinkman... Nobody taught me how to use it somebody just
gave me this BBQ and I started using it how I figured it should be used,
which turns out to be kinda wrong... Thanks for the reply !

Автор sirlordwhitman (3 года)
@hoshnasi would it be alright to use chopped wood from my sick maple tree?
Or would that be conducive to vomit?

Автор Scott Miller (2 года)
@sirlordwhitman I've heard that you only want to use hard woods for
smoking, not soft wood or "sap woods". Something with the sap... I use
hickory mainly, mesquite is also good, but you dont want a "heavy" smoke
flavor with it.

Автор hoshnasi (4 года)
I REALLY recommend that if the bricks you are using are just the plain old
red bricks that you wrap them in foil. What can happen is the bricks can
kind of "fire off" little pieces if they get really hot again, which could
get on the meat. Better to be safe then sorry!

Автор thorntonater (4 года)
hey great video. got a question for ya. How old is this grill? and did you
have a problem with the firebox rusting out to the point its ruined? Check
out my grill/smoker video tell what you think. Thanks.

Автор hoshnasi (4 года)
Best of luck to you! Go on google and find the "BBQ FAQ" it'll have all you
need to know and has a big section on our smoker on how to make it a smoken
machine!

Автор johnnybagofdonets (4 года)
Cool... love the side box smoker...

Автор skeetmoses (4 года)
I'll check that out Brisket for Tday sounds great!

Автор Ruben Lopez (4 года)
I seriously can't wait to sample your BBQ!!!1

Автор hoshnasi (4 года)
Picking up the meat tomorrow. Sitting on three bags of lump coal and 50lbs.
of Apple wood.

Автор hoshnasi (4 года)
The grill is almost a year old and the firebox is starting to rust.
However, the metal is still pretty solid. I plan on giving it the steel
brush and some heat paint before the summer season though. Will check out
your vids soon!

Автор hoshnasi (4 года)
Yes my firebox grate is bending as well. It was recommended to me to check
out those cast iron grates that are flat pressed. They are ridiculously
durable. Happy smoking. I think I'm doing a brisket for Thanksgiving so
I'll post another video then.

Автор johnnybagofdonets (3 года)
@sirlordwhitman Side box smoker is similar to a horizontal [single pass]
‘fire tube boiler’ aka locomotive boiler, in same principle, unless,
[reverse flow type (i.e. Lang or BBQ Dads)] side box smoker as two pass
system, when gases of combustion zigzag through its secondary pass to it's
breeching/chimney. Using soiled fuel [coal/wood] require three things, Time
Temperature & Turbulence for atmospheric combustion i.e., lacking
mechanical forced and induced draft aiding combustion & exhaust.

Автор CMxRL (3 года)
thanks for the video i have the same grill and been wanting to use it as a
smoker, thanks once again for the advice

Автор HolwellVHughes (3 года)
thanks bro

Автор rob rodgers (1 год)
suggestion: you would not have to worry about ash clogging the dampers and
impeding airflow if you used lump charcoal instead of briquettes. also,
briquettes have additives which bind them together; go the all natural
route with lump.

Автор skeetmoses (4 года)
kool, i have the same pit and need to mod the firebox. I put some racks in
and had soe bolts stand up the rack but eventually the racks started to ben
due to the heat

Автор jonnny0311 (4 года)
Hey man make a vid with some ribs cooked in that thing man

Автор johnnybagofdonets (3 года)
Have a 7 yr. old char-broil side box thats weather beaten and turns out a
good brisket & butt. Put a 3 qt. stainlees pot in firebox & bank coal
around it, use beer, apple cider even lemon aid mix with water. Side box
works the best for me with low draft. Get 4 hrs. of good cooking
time/steady temp. without adding coal, while I take a nap from a 3 am start
time. Meat goes on 5 Am. go to sleep till 9AM, then adding hotcoal.. I also
put piece of hiclory in ash drop so ambers smolder wood.

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