<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Donnie Moberly:
I recently acquired an old Brinkmann smoker similar to the WSM. My question is...with the bottom being open and no vents, is temperature control an issue? What is the best way to control high or low temps?
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Buy a WSM?
Sorry, as someone in your same predicament many years ago, I couldn't resist. Until you buy that WSM, I would say do your best to keep it out of the wind. You can somewhat control temp by amount of fuel burning vs. how much meat you have cooking, but breeze or gusts of wind are just going to drive you nuts. Long cooks are going to be tough, as the charcoal sits in its own ash, smothering itself over time. Shorter cooks that are forgiving of temp spikes are easier-- chicken, ribs. The caveat against peeking, opening the lid too often are best observed with the ECB-type cooker.
