Anyone own a Brinkmann smoker

[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.