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Brinkmann Charcoal Smoker Too Hot

by Kerrie
(Australia)

Hi I've just become a subscriber and I need some help.

Smokers are not a very largely used item in Australia so I don't have anyone to call on for advice. I have recently purchased a Brinkmann verticle water smoker and tried your recipe for Brisket. I've also tried ribs and loin of pork. I understand that Brisket and ribs need long slow cooking, but using the guage that says "Smoke" I find that the meat cooks no differently than in a Weber, and the Brisket was tough and a little dry.

I followed all your instructions but I think that the meat is cooking too quickly. I'm having trouble maintaining the temperature, and find that I am needing to constantly attend to putting in more coals etc.

Can you please advise me where I'm going wrong. At this point I could have just stuck with a kettle BBQ and our large 6 burner gas BBQ. HELP.

Thanks and regards

Kerrie

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Brinkmann Charcoal Smoker Too Hot

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starstarstarstarstar 		Modifying Brinkmann Vertical Smoker
by: Bill

I think you're right about the temperature being too
high in your smoker. The temperature indicator in the Brinkman water smoker
leaves a lot to be desired. Replace the thermometer with a new one that
is marked off in degrees. You might be able to temporarily remove the
thermometer from your grill(if it has one) and put it on your smoker. I
suspect the temp indicator that came with the Brinkman is not calibrated
correctly.
Cold water in the water pan will help keep the temp down.
You can also make some simple modifications to your smoker that'll give you
better control over the heat and the rate of burn. Check out this site...

Brinkmann Smoker Modifications

There's a lot of detailed info about using the Brinkman smoker on that site.

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