Need Some Quick Help -- Brinkman?


 
S

Stone

TVWBB Super Fan
A friend gave me a Brinkman "Smoken' Grille" recently. I hadn't looked at it, but planned to use it tomorrow, along side my WSM. I need to make three racks of ribs, three chickens and a corned beef.

I took a look at the Brinkman, and it seems that the bottom is completely open. The coals go into a water-pan type thing with a hole in the middle. And the lower grille rests right on the real water pan?

What's the safest to put on this? I'm thinking of doing the chix and ribs on the WSM, and the corned beef on the Brinkman.
 
I would just steal the water pan out of the Brinkman and use it in the WSM...in fact that is what I did with the one I have. I have never had any luck cooking any type of meat in mine, and in fact that top doesn't seal around the mid section.

There is no way out of the box that one can adjust the air into, or prevent air from getting in. It's about the worst design for a smoker that one could think of.

That said, I didn't see the value in trying to save it, myself, but maybe you will.
 
I had one for several years before getting the WSM. I never got very good results for all the reasons Alan said. No way to control the airflow and therefore temperature. One can modify it by adding vents but it still suffers from the fact that it is made poorly using cheap, thin metal so even modified it does not work well. IMHO, it is not worth the aggravation. Mine did however, get met hooked on smoking because on the rare occasion I turned out some good stuff and that got me thinking that there must be a better product out there, and the rest, they say, is history!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Stone:
A friend gave me a Brinkman "Smoken' Grille" recently. I hadn't looked at it, but planned to use it tomorrow, along side my WSM. I need to make three racks of ribs, three chickens and a corned beef.

I took a look at the Brinkman, and it seems that the bottom is completely open. The coals go into a water-pan type thing with a hole in the middle. And the lower grille rests right on the real water pan?

What's the safest to put on this? I'm thinking of doing the chix and ribs on the WSM, and the corned beef on the Brinkman. </div></BLOCKQUOTE>

I own a Brinkman Smoker but I put it into the storage shed since I got my WSM. I think you have the right idea here. I would put the meat that would need the least amount of temperature control on the Brinkman. Good luck with your cook.
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