I spent Sunday with my Brinkmann Smoke King Deluxe. Can't get the temp over 200 degrees. Help! The previous owner laid 1" firebrick in the bottom of the firebox and then welded a charcoal box with 4" legs that sit on top of the brick. I think the grate from the factory had 1-1/2" legs that sat on the bottom of the firebox. Does anyone think the renovations are why I can't build heat in the smoke box??? The pork roast came out great after forever , the chuckies were a problem . I had plenty of charcoal, lacked patience .
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First, do you have a reliable temperature gauge in the door of the unit? Not the POS that comes from the factory.. Second how much Lump / Charcoal did you start with and about how much did you use throughout the smoke? Third, how much did the chuckies weigh?Ken
I Should Have Been Rich Instead Of Being So Good Looking
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Originally posted by SMOKE FREAK View PostBuy a stick burner...
Oh...Im sorry....did I say that out loud?
How about some nice, clear pix of the guts?In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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Your BSKD is identical to the Bandera with the exception being the firebox is on the left. Here's a shot of my charcoal/wood basket. It's just #9 expanded metal. The horizontal piece is the same size as the cooking grate with 12"X12"X5" expanded metal sides. I have approx. 4 1/2" of clearance between the basket and ash pan. Excellent air flow all around the basket. If you need some additional pics, just let me know. Yeah, I know, I need to clean out the firebox.
Last edited by Mikey; 08-18-2010, 07:43 AM.sigpic
New Braunfels Bandera
New Braunfels Hondo
4-22.5" Weber Kettles
1-26" Weber Kettle
24"X72" Reverse Flow-Made in the U.S.A. by me
Navy Corpsman-'69-'73 Semper Fi
https://www.facebook.com/highrollersbbq/
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Hotter Outside the Smoker
I'm going to try to figure out how to post a picture of the guts. I used a full basket of charcoal to start and polished off a 20 lb. bag by the end of the day. I've been using a rack hanging oven thermometer but can only check it once or twice. Age has affected my x-ray vision . Wood and a probe thermometer are next . I WILL get this figured out .
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Be allright...these Cat's here will get ya going...pic's do help!Sunset Eagle Aviation
https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!
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If you're burning up 20 lbs of charcoal to cook a pork roast and a couple a chuckies my friend, you need to pitch dat smoker and build you a drum smoker. By shutting it down and putting the coals out when the cook is over I get 3-5 smokes off that much charcoal.
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