Brinkmann Smoker, cooking Tri-tip 

Forget about that damper you made Jake. You don't want the smoke to escape above the meat. Also always use the highest grill rack height to smoke whenever you can. These smokers were designed without a damper for a reason ... cooking up in the lid at the highest grill rack height causes the reddest smoke rings in your meat and therefore best taste. The meat at that height where the smoke inundates it constantly makes for the prettiest reddest yummiest meat ... trust me . Thanks so much for the tips man

Or maybe a new vendor contract was signed over the year+ since you filmed. We're spanking new to attempting to smoke so any help we can get is appreciated. Thanks again for taking the time to shoot this extremely helpful video!

Thanks for sharing your hacks for this smoker! I've had one for about 10 years & gave up trying to use it after the first 3 or 4 tries, kept it planning to buy an electric conversion kit but never got around to that. I could never get it hot enough to fully cook the meat. Now I've got a project for my upcoming vacation :)

Thanks for posting also head bring smoker thought I would upgrade to us that smoker for me it did not work never got hot enough went right back to my appointment plain simple cheap and easy

I have that same model Brinkmann. They are good smokers. You really cannot complain too much about it. I haven't. But the mods u done great ideas. Thanks for sharing.

We used to have one of these years ago and it seemed to do alright. I now have the electric element version and I like it too. It's very convenient, that's for sure. I seem to use it about once a week. I'm gonna start lining the pan with aluminum foil. Might have to get a thermometer too. I did that to my Weber kettle years ago and it's nice to have. Thanks for posting.

I have one of these too, I will defitnetly make some mods to it. Thanks for the video , I learned alot about the ECB.

I love all of your mods! I just fired mine up for the first time this weekend. I got the electric model and love it! The best part about this smoker is the price and the quality of smoked meat that it produces. Even better, all of the family and friends brining you free meat to smoke in it =) Sub and like added. Have a good one!

Thanks Jakeorama, I came across a Brinkmann smoker at a garage sale. I have no idea about how use smokers. Thanks for the tip about JB videos, I watched him for like 4 hours. (EP BOY !!!) WOW I feel like I can a least start smoking and kinda look like I know what I'm doing. Thanks again.

One of the best videos on BBQ and the guy only does one ? More More More !!! Great Job !

You cooked the vegetables, as they were wrapped and could get no smoke, you didn't smoke them. Very informative video. Thanks!

Great video. I just got one of these last night at Walmart for $40. Glad you showed the temperature gauge with the words, I was wondering how I was going to manage that.

Good video but you left out the most important part for someone who's never used one. Showing how you loaded your charcoal, wood and water and your fire and smoke going.

I have a Brinkmann. That is a great idea never thought of that . I will make the changes.

I used Brinkman for years I would smoke something once a month or so it did a decent job for me. Now that weber has a mini smoker it makes it more affordable to purchase one. Good Job thanks for the video.

weber smokey joe works very well as a heat source the weber kettle design helps keep the coals going.

Happy to be of service.

I will have to measure it, but I got it at Walmart in the pots and pans section. Since the canning season is coming up I would assume the are readily available. I got the lower pan at Home Depot in the garden section by the trash cans and recycle bins. The combo works great, but you need to put side vent hole in the canning pot so that air can draw through the holes you drill in the side of your ash pan.

You all men have patients I needs something already done and easy ready nice thou

@01liquidfires Thought about it. The temp rises just fine without using the rope around the lid. You could go that route, but the setup I have works fine for me. The big thing is having a grate of some sort to let the ashes fall and seperate from the fire. The system that I have in my pan works very well and by adding extra vent holes along with the grate the temp stays much more consistant. Good luck if you you go the rope route!

I've used these models for 20 years with no problems. Key point is to stoke coals in charcoal pan when adding more coals/ Always add coals every 2 hours minimum when using CHEAPASS Kingsford. Really every 1.5 hours add coals as needed... Use a long blade or screwdriver to stir the coals Which keeps the fire hot when used with the lid/bonnet to adjust air admixture. Do not drill holes into the charcoal pan. I have used these pans for 20 years. No holes needed. Just control air flow. :-D

thanks for the tips

Thanks for this, jakeorama! Just got my el cheapo from my wife and daughter as a birthday gift last week... I'm a cheap date. Our neighbor has one and treated us to some pork butt a couple of years ago and it was great! Like fullbowe38, we're trying to set up ours now and have all the parts you recommended except the canning pot from Wal-Mart and the nice pan at the very bottom. Do you remember if the canning pot was 15.5 quarts or 21.5 quarts? It seems like the company has to be Granite Ware.

i added a 3/4 in hole with a pipe extended out with ball valve ... works purfect for control

I recommend, I have one too.

Thanks for the help... smoked a deer roast and came out AMAZING...also the vent on the top..how did you make it?

@littlegreenwon. I would still spring the extra bucks and get a better guage. That would be the first mod I would do.

Love the canning pan! Do you know what the size is? Height and width? And the pan below that looks like an oil pan. It looks great!

Thanks. I will try to do another video as soon as I get some time. The one I tend to do a lot of is Pulled pork so the next time that is on the menu I will give it a whirl.

I’ve had one of these smokers for 30 years ! You don’t need to do anything to it! Why didn’t you just make your own???? The original gauge is spot on if you really know how to use it !!

good video

What temp did you cook the tri-tip to before you pulled it out of the smoker?

The legs are the legs that come with it, he just flipped them to the outside of the unit instead of inside.

So about $40 for the unit. Then you bought the extra canning bucket, the legs to raise it. Nuts, bolts and the screen. Extras, like blocks to set it up. Your time and gas rujning around. And the time you invest in getting this to work say another $40 or so ? So all together say $80-$100 bucks. As a guy if we create and improve a machine and the result in this case taste Good, PRICELESS Good Job !!

If you have a Weber Smokey Joe, you can use the base as your fire box. It works well, has a damper and looks good too.

If you have this smoker do not waste your time with getting the optional electric heating element setup. I borrowed it from a friend to use in my Brinkmann and could barely maintain 165F cooking temp.

@johnnybagofdonets How did they taste?

Can't remember the size, but the diameter is 13-14 inches wide.

Short memory, have we?

I just got one for free. I guess I got a little work to do.

eh boy lol JB

Humm...ahhh...hummm...ahhh

Uhh, Umm Uhh, Umm. Ugh theeee at theuhhghh

not to be mean but you say um alot.

dude that looks like crap, seriously I get a huge smoke ring without burning brisket smoke rises there for charcoal on bottom water above charcoal wood in tin foil in hot coals can be soaked in oil. let smoke for 4-6 hours above water pan smoke rises to meat without cooking it and get better smoke ring. Also after get desired smoke ring wrap brisket in tin foil to super cook, tender as hell with less carbon build on brisket. Also check your smoke level and make sure that your vents are appropriates; no air no heat...

Bla.bla.bla

Overall I’d say this video is full of bad advice and man that tri tip look terrible