Brinkman smoke n grill

[HemiEd]

Originally Posted by lewdog

I am still looking at smokers and have likely settled on this. Thoughts or anyone that has this model that would like to comment on its use?

To me it reads like it doesn't have vents so I would need to regulate the temp with a water pan instead?

http://bbq.about.com/od/smokerreview...-And-Grill.htm

I used one of those Brinkmans for many years, and my little brother still prefers his, to his big offset firebox smoker.

I had really good luck with Turkey's in them, just keep an eye on the water pan or the heat can get away from you.

The one in post 9 is the one I have now, and I really like it. Not the best, but good enough.

[lewdog]

Originally Posted by HemiEd

I used one of those Brinkmans for many years, and my little brother still prefers his, to his big offset firebox smoker.

I had really good luck with Turkey's in them, just keep an eye on the water pan or the heat can get away from you.

The one in post 9 is the one I have now, and I really like it. Not the best, but good enough.

I was reading today that the offset smokers are not the best to use because the smoke tends to rise, no transfer horizontally. The reason expensive horizontal smokers work better is because of reverse flow. And others say the temp difference between the different sides of the box are much too great for even cooking.

Don't know how much any of that makes sense but a few articles I have read have made those comments.

[HemiEd]

Originally Posted by lewdog

I was reading today that the offset smokers are not the best to use because the smoke tends to rise, no transfer horizontally. The reason expensive horizontal smokers work better is because of reverse flow. And others say the temp difference between the different sides of the box are much too great for even cooking.

Don't know how much any of that makes sense but a few articles I have read have made those comments.

Hmm, that is interesting. The reason the smoke stack is at the opposite end, is to bring it across the meat from the source.

I do know that right next to the heat entrance, it is going to be hot as hell, so I don't use that part of the grill.

I bought a couple pretty good thermometers on Ebay, drilled holes in the cabinet and mounted them above the areas that I use. The far end and middle.

I don't pay any attention to that generic one that came with it, that says cool, ideal and hot.

Also, at the recommendation of this board on another one of these threads, my daughters bought me a remote thermometer that is the shiznit. You don't have to open the hood, and can watch the temp progress of the meat from the comfort of the indoors.