Anyone own a Brinkmann smoker

[Mr B]

I have been running my top loader brinkman for about 10 years now. And it has the resin coating to prove it
It is electric so I get low temps from it. it does leak smoke from around the lid but I just wrap foil around the rim and let her rip.
I would love to have something w/ more capacity and a front loader but for smaller jobs it is great. It can handle a couple of pork shoulders no problem.
Its not always how good the smoker is but who is behind the wheel.

[fxpose]

Originally Posted by Mr B

It is electric so I get low temps from it. it does leak smoke from around the lid but I just wrap foil around the rim and let her rip.

Mine has a 1/4" gap all the way around between the lid and the body, and my understanding is that it's there for venting smoke out as the lid itself does not have a vent.

[Mr B]

Originally Posted by fxpose

Mine has a 1/4" gap all the way around between the lid and the body, and my understanding is that it's there for venting smoke out as the lid itself does not have a vent.

If you have too much smoke escaping, your temp will not stay constant and the heating element will constantly be coming on and burning up your wood chips too fast. It will also let alot of your moisture out.

[fxpose]

Originally Posted by Mr B

If you have too much smoke escaping, your temp will not stay constant and the heating element will constantly be coming on and burning up your wood chips too fast. It will also let alot of your moisture out.

Good point about too much smoke escaping. I guess under cold, windy conditions this could be a major factor....as far as keeping the temp constant.
I plan on installing a small temp gauge on the lid.

But as far as the heating element is concerned, my unit remains 'on' as long as it's plugged in. I place a cast iron chip box with a mixture of chips and chunks over the heating element. It produces smoke for about 3 hours.

[Smokin Gator]

Originally Posted by fxpose

I place a cast iron chip box with a mixture of chips and chunks over the heating element. It produces smoke for about 3 hours.

The internal temperature of the meat at which it stops absorbing flavor from the smoke is a whole nuther can of worms... but it you put 3 hours of quality smoke on most pieces of meat that should give you what you need.

[Mr B]

Originally Posted by fxpose

Good point about too much smoke escaping. I guess under cold, windy conditions this could be a major factor....as far as keeping the temp constant.
I plan on installing a small temp gauge on the lid.

But as far as the heating element is concerned, my unit remains 'on' as long as it's plugged in. I place a cast iron chip box with a mixture of chips and chunks over the heating element. It produces smoke for about 3 hours.

My thermostat has low-med-high settings. Once it hits a certain temp it will shut off until it needs to come back on again. I stopped using the Cast iron plate. It needed too high of a temp to get the chips smoldering. I, now put handfulls of the damp chips directly on the heating element. Smokes at a much lower temp. I usually run it around 195-200 deg.

[jledou]

Originally Posted by Mr B

My thermostat has low-med-high settings. Once it hits a certain temp it will shut off until it needs to come back on again. I stopped using the Cast iron plate. It needed too high of a temp to get the chips smoldering. I, now put handfulls of the damp chips directly on the heating element. Smokes at a much lower temp. I usually run it around 195-200 deg.

I am guessing that the elements with a thermostat we older models? I would be interested to see if any knows where a replacement element could be found that has one.

[fxpose]

Originally Posted by jledou

I am guessing that the elements with a thermostat we older models? I would be interested to see if any knows where a replacement element could be found that has one.

My Brinkmann Gourmet smoker currently keeps a steady 230 degrees with a full water pan but I guess under cooler outdoor temps that can somewhat vary.

If you want lower temps, one easy way to achieve that is to use a long heavy duty extension cord. The heating element won't burn as hot.

The water in the pan is to keep the temps at a constant level, not to keep the meat moist.