Everyone says it's a pain to add charcoal and wood. that's what the door is for on the side. Use a fireplace shovel to add more charcoal and wood chunks. Now, granted it does take some time but I've never had to do it from the top. But I love the mods, I think it will make things easier. Thanks
you have given an outstanding job my wife bought me a smoker that was from Walmart brand new it is a good smoker but my first experience was the same as yours as my Kohl's to the bottom of the band hashing out to nothing and a lousy temperature regulation so I have found the way that you have showed me to place the Kohl's on top of the grade 2 hours space between the burning coals and the bottom of the pan for Ashes to drop thank you I will give this a try
Weber smoky mountain is the name you were thinking of. I picked up the Brinkmann on Kijiji for $60 and it's been a pain in the ass ever since I got it. I noticed some of my problems came from using Royal oak charcoal extremely difficult to light even with a torch. I used Kingsford charcoal lit up fast with my chimney. I also used tin foil and then I got tired of it so I decided to use high heat red silicone food grade. My problem is that my charcoals go out right away I like your idea of using a grill for the charcoal and allowing a bit of a space. My firebox I drilled a bunch of holes all the way around just like the Weber Smokey mountain I'm thinking it really helps with air flow I haven't had a chance to put legs on Normally I just add hot charcoal through the door. Great video!
Great video!! Put the legs on the outside as well!!Put my Weber smokey Joe in there with a brick under each leg..got my fire problem solved!! Charlie Vargas Rendevous ribs just like Memphis!! Give it a shot!! Happy smoking!!
Does anyone really believe there is a significant difference in temperature between the side of the lid and the top as it pertains to where you place the thermometer? Ridiculous
I had the same problem. The big key is elevating the coals to let the ash fall below them and to allow air at them. If you just put the charcoal in the pan the way they recommend it seems never to be able to get much below the minimum temp no matter how much charcoal you use.
I concluded the lack of ventilation holes in the fire pan was driven by post design liability considerations from Brinkman's legal counsel, in other words to prevent live coals from falling out and onto a wood deck or other combustible surface. Anyone involved in the initial design of the grill would have understood the simple requirement for combustion air and made an accommodation.
I drilled a crazy amount of holes in the firebox all along the side If you look at the web of smoky mountain not only does the smoky mountain have a grill where the charcoal sits but the surrounding metal has tons of holes around it. I've also had lots of problems trying to keep the temperature above. I decided to use an air compressor! I got it up to 500 f I used silicone high heat red food grade to seal certain areas. Good luck
