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Old 05-23-2006, 08:47 PM   #1
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Brinkman Gourmet mods

What kind of mods can I make to my Brinkman Gourmet?

I want to keep the temp steady, but am new to this and dont know what to do.
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Old 05-23-2006, 09:31 PM   #2
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You sound so much like Larry it's scary.
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Old 05-24-2006, 04:34 AM   #3
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Try here: http://www.randyq.addr.com/ecb/ecbmods.html
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Old 05-24-2006, 11:28 AM   #4
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Hi Captain Morgan,

Do I take this as a complement?
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Old 05-24-2006, 11:32 AM   #5
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I've seen your brother. I just hope he was the ugly one out of the litter.
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Old 05-24-2006, 08:12 PM   #6
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Hi Captain Morgan,
No, he was the good looking one.
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Old 05-24-2006, 09:30 PM   #7
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Quote:
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Hi Captain Morgan,
No, he was the good looking one.
Damn #-o
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Old 05-24-2006, 09:41 PM   #8
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Which one of you is older?
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Old 05-25-2006, 06:44 AM   #9
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I am
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Old 05-25-2006, 04:18 PM   #10
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I am
Is Larry the youngest?
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Old 05-25-2006, 06:20 PM   #11
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yes
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Old 05-25-2006, 07:36 PM   #12
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That explains why they stopped! #-o If he was the first, he'd a been an only child! [-X
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Old 05-25-2006, 07:40 PM   #13
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That explains why they stopped! #-o If he was the first, he'd a been an only child! [-X
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Old 05-26-2006, 03:51 AM   #14
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Quote:
Originally Posted by Nick Prochilo
Which one of you is older?
Nick, are you trying to get a date? Next thing you know you'll be asking for pictures of us!
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Old 05-26-2006, 05:13 AM   #15
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[quote=Larry Wolfe]
Quote:
Originally Posted by "Nick Prochilo":7tfes0ae
Which one of you is older?
Nick, are you trying to get a date? Next thing you know you'll be asking for pictures of us! [/quote:7tfes0ae]
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Old 06-04-2006, 12:20 PM   #16
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Re: Brinkman Gourmet mods

Quote:
Originally Posted by JWJR40
What kind of mods can I make to my Brinkman Gourmet?

I want to keep the temp steady, but am new to this and dont know what to do.
Here's what I did to mine. I was able to get steady temperatures in the 225-250 range for up to 6 hours.

http://community.webshots.com/album/85230444qwxKGC
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Old 06-04-2006, 03:55 PM   #17
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Thanks for the pics. I already did the grid in the charcoal pan. I was wondering how to adjust the bottom hole. Now I have an idea of what to do . I was having trouble with some ribs last weekend staying at a constand temp. I never thought of a side hole. I am going to have to give that one a try.

Thanks again
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Old 06-04-2006, 08:08 PM   #18
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Quote:
Originally Posted by JWJR40
Thanks for the pics. I already did the grid in the charcoal pan. I was wondering how to adjust the bottom hole. Now I have an idea of what to do . I was having trouble with some ribs last weekend staying at a constand temp. I never thought of a side hole. I am going to have to give that one a try.

Thanks again
Most of the time, I would only use the bottom vent when lighting the charcoal. The smoker would hold 225-250 with the bottom vent completely closed, and the side vent open about 3/8 inch. If you've done the grid in the charcoal pan, you've fixed the biggest problem (ash buildup smothering the fire) that prevented long, unattended cooks. Good luck with the Gourmet. We kid about "ECB's" but I cooked some very good bbq in my Gourmet (in my un-humble opinion).
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Old 06-04-2006, 08:25 PM   #19
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Right now my bottom vent is wide open. I am doing a cook tomorrow and will try closing it to see if that makes any difference. I am going to put the side vent as you have suggested. Ill do this after my cook tomorrow. Im doing some country style ribs and may throw a few brats on at the same time.

Thanks again for your help
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