Another WSM vs. Brinkmann post . . .

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But it's not what you think. I've only ever used the WSM, and now my brother just got a free Brinkmann smoker from his company for his service anniversary. I told him it wasn't the same as the Weber, but I guess you can't beat a free smoker.

Anyway, since I'm the only one with any smoking experience (though not by much), I want to help him figure out how to use it. Can anyone tell me what to do differently in the Brinkmann? I believe it's a "Brinkmann Gourmet Charcoal Smoker/Grill".

Thanks,

--Mick
 
I had one 20 years ago i only used it twice and threw it out. I do know that they don't put a hole in the charcoal pan anymore so you have to drill some hole's in the pan to get some airflow going. There is a web-site that has all the modifications you need to do to it i'll try to find it for you and post it. Alot of people here can help you with the mods.
 
Here's Randy's site with pictures and all for the modifications and some additional enhancements. You still won't get much longer than a 4 hour cook with out messing with the charcoal bowl and such as compared to a 15-18 hour cook as reported here by the members of this forum.

Randy's ECB Mod Page

regards,
PrestonD
 
Thanks for the links, guys. They will help a lot. Randy's site even has cooking instructions with photos. I'll have to compare to the model my brother has, because I think it looks a little different.

Looking at all the work involved makes me glad I have the Weber! That Brinkmann will probably come in handy if we ever need to Q for a large party, though.

Thanks again!

--Mick
 
well, before the WSM, i cooked on a Brinkman 'grill&cook' or something like that for about 15 or more years... still got it, we have the technology, we can rebuild it! /infopop/emoticons/icon_biggrin.gif

The best tip i could suggest to an unmodified ECB is to try & keep the needle in the 'ideal' zone.

the one thing i could do in a ECB that doesnt come out quite as good in the WSM is to throw a few potatoes,carrots,or whatever into the water-pan.
 
As usual, most of the people responding to your post are thinking of the cheaper (if you can believe that) Brinkmann Sportsman, the real "El Cheapo Brinkmann". The Gourmet is, in my opinion, much easier to use. It has a separate 2-piece charcoal pan; you can lift the body off the pan to attend to the fire. Its biggest drawback is that there is no way to control the airflow; also, ash buildup tends to smother the fire. You can modify it by adding an adjustable slider over the air hole, to control temperature, and installing a grate in the charcoal pan so the ashes won't smother the coals. This will let you cook at a steady temperature for several hours at a time. Even with the mods, the Gourmet is not a WSM by any stretch of the imagination, but also not nearly the POS that most people (who think it's the ECB) will tell you. I've had mine for 3 years and I think it cooks some pretty good 'q.
 
Mick,

With regards to the mods on Randy's ECB Mod page...something I did to my ECB was instead of drilling a bunch of small holes, I was able to get my hands on a couple of knockout punches (available at a electrical supply store; maybe at Home Depot, I don't know) and popped about 4 holes in the top and in the charcoal pan. You still have to do some drilling but the larger holes will allow for better air flow and won't get clogged with charcoal as easy. I used a 5/8" punch on top a 3/4" on bottom.
--------------------------------------------
Mark WAR EAGLE!!
 
Thanks for the additional info.

Larry, since you've owned the Gourmet, which modifications from Randy's site should we do, and which ones should we skip? I don't have my brother's smoker in front of me, so it's hard to compare to the pictures on the site.

Mark, I've never seen an knockout punch (except in boxing) so I searched around on the Web. I found a 1/2" one on the Home Depot site that was about $25. Does that sound right? Seems like a lot to spend on a few holes, but hey, it's my brother's money if he wants it. Who knows, he may have one already.

--Mick
 
Mickey,

The one you found on the Home Depot website is correct. I must confess that I did not actually buy the punches. I was able to borrow them for a weekend. I didn't realize they were $25 apiece. But, then again, the Greenlee brand is the best. If you know someone who is an electrican, you might ask him if he has access to some punches.
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Mark WAR EAGLE!!
 
You can get the unibit to drill the holes at home depot for $29.00 and it will drill up to an 7/8" hole. I used one to drill my hole for the pit temp gauge in the WSM and they do work great. Plus you'll get more use out of it verses the knock out punch. just a thought
 
I hope this reply isn't too late. As for Randy's mods to the ECB:
1. You don't have to put legs on it. The Gourmet's design already has the charcoal pan separate from the body, and accessible.
2. No need to make holes in the charcoal pan, due to the design (inner pan has lots of slots and holes, outer pan has one big hole). I do recommend putting an adjustable slider over the outer hole, so you can vary the airflow.
3. Charcoal rails: your call. I much prefer the alternative of adding a grate about 1" - 2" above the bottom of the pan; the charcoal grate from an 18-1/2" Weber kettle grill works fairly well if you install some supports for it. This also keeps ash buildup from slowing down the fire.
4. Better access to the water pan: he basically says use a funnel. I agree. I made one out of a big plastic ketchup bottle by cutting out the front (where the label is) and it works great, since you're using it in a near-horizontal position.
5. Vent the lid: your call again. Like the ECB, the Gourmet has a very loose fitting lid; the gap around the lid acts as a top vent. I've never had any problem using it the way it is.

If you're interested in seeing pictures of the mods I made, let me know.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Larry Davis:
[qb]As usual, most of the people responding to your post are thinking of the cheaper (if you can believe that) Brinkmann Sportsman, the real "El Cheapo Brinkmann". The Gourmet is, in my opinion, much easier to use. It has a separate 2-piece charcoal pan; you can lift the body off the pan to attend to the fire. Its biggest drawback is that there is no way to control the airflow; also, ash buildup tends to smother the fire. You can modify it by adding an adjustable slider over the air hole, to control temperature, and installing a grate in the charcoal pan so the ashes won't smother the coals. This will let you cook at a steady temperature for several hours at a time. Even with the mods, the Gourmet is not a WSM by any stretch of the imagination, but also not nearly the POS that most people (who think it's the ECB) will tell you. I've had mine for 3 years and I think it cooks some pretty good 'q.[/qb] <HR></BLOCKQUOTE>Well, now, i didn't say i didnt cook some fine bbq in my ECB for those 15 or so years too...

It's the cook, near as much as the cooker, imho.
 
Sorry, Theo... I didn't mean to sound so negative about the ECB. /infopop/emoticons/icon_rolleyes.gif
 
I used a "Gourmet" for a few years and still have it. I do use it occasionally, mostly for ribs/chicken/porkloin. I have cooked brisket (even two at a time) in it that was every bit as good as the WSM, but it takes a lot more work. I never made any modifications to mine.

My method: Fill the charcoal pan completely full. Soak it well with charcoal starter. Let it sit for a couple of minutes, yell "hey, watch this" and drop a match in it. Let this burn until the coals are gray. Assemble the cooker with the meat/water/smoking wood however you want.

This should run for about 5 or 6 hours before the temp starts to drop from the fire choking on it's own ashes. When you need to get the temp up, remove the top section of the cooker and grab the lip of the charcoal pan with two pairs of vise grips, locked down TIGHT. Lift the charcoal pan out of the base and hold it over a galvanized washtub that's bigger than the charcoal pan. Shake it back and forth (like Jiffy Pop) to shake the ashes out of the bottom vents. Reassemble. The temp will rise for a while. Repeat. At some point you have to add more charcoal, preferably from a charcoal chimney. Do not do this barefoot or in sandals (ah, the voice of experience!).

I don't do brisket in the gourmet anymore. But it will cook chicken/ribs etc. without having to resort to the above do to the reduced cooking time. Makes a pretty good second cooker for some meats if you're looking to add capacity.
 
I dump the ashes into my Weber kettle grill - straight onto the cooking grid. Ashes fall through, any live coals stay on top (and are shoveled back into the Gourmet). Then I put the lid on the Weber and leave the ashes until the next day. It's air-tight enough that any live coals that may get in will go out in a short time.
 
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