Help, I do not like this Smoker, what to do? - BBQ Central

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Old 10-16-2008, 12:14 PM   #1
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Chalk it up to experience and get a WSM (Weber Smoky Mountain). You won't regret it!
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Old 10-16-2008, 12:20 PM   #2
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Well I've never seen that smoker before, so I'll just ask you some general questions and comments:

1. Are there any vents on the smoker (near the bottom and/or near the top) that allow you to control air in and out? Looks like you may have one on the top side where the wire is going in.

2. Fire and Temperature control is a matter of controlling the amount of air that reaches the fire, the more air the hotter the fire the less air the lower the temperature. Control air in with bottom vents, air out with top vents (top vent should remain open entire cook)

3. Your charcoal must be able to breathe, that is, your vessel that you dump the charcoal into must be ventilated in some way to allow air to get to the coals and to allow ash to fall from them so as not to smother the fire.

4. Pictures of the interior of the smoker would be helpful!! Is there a water pan inside above the fire box?

5. How much charcoal are you using? Are you putting all lit charcoal into the unit or are you using the Minion Method (method where you start with unlit charcoal and dump small amount of lit on top of unlit and control your temps on their way up)

6. How much air/smoke leakage is there from the unit when you cook?

7. I wouldn't rely on the thermometer on the door unless you have tested it. Most therms on lower end smokers are unreliable, and that's being kind.

8. Bradley smokers use wood pucks that are proprietary and fairly expensive, not your best choice for the money.

Hopefully others will chime in, but this should get you started...don't worry we'll figure this out.
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Old 10-16-2008, 01:14 PM   #3
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Put in the front yard and put a sign on it "Take me, I'm yours" and get a WSM. I was lucky enough to get a WSM from a member here. Now my wife can't cook for beans, BUT she can cook on the WSM. In fact that's what she is getting for Christmas. There like tater chips, no one can have just one.
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Old 10-16-2008, 02:13 PM   #4
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I'll bet that the charcoal pan isn't allowing enough air-flow or the ash build-up has no place to go and chokes the fire.

Here's the manual... http://www.brinkmann.net/Docs/Pdf/810-5502-S.pdf
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Old 10-16-2008, 03:07 PM   #5
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That's my bet, the charcoal pan is their solid pan so the ash has now where to go and no air can get to the coals.
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Old 10-16-2008, 04:13 PM   #6
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If u can keep 135-150 keep the thing and use it for Beef Jerky man and just buy a new one for other stuff
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Old 10-16-2008, 04:51 PM   #7
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Drill a few big ass holes in that charcoal pan. That's what I did to my ECB years ago and it helped.
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Old 10-16-2008, 07:23 PM   #8
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Even a $59 Brinkmann should come up to temperature as long as there's a reasonable mix of fuel and draft. It sounds like it's starving for air.

The advice several others have given is good -- save up a couple hundred bucks and get a Weber Smokey Mountain Cooker. A WSM will work for you.

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Old 10-16-2008, 09:04 PM   #9
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Just pick it up and toss it in that little boat in the background
and I'll be by tomorrow to take both of them useless things out
of your way
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Old 10-17-2008, 08:06 AM   #10
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I saw one at the clovis cook off
The team said it was only good for a warming station
They got it on close out for $39 the summer before
more than that would have been a rip
Buy a Pro Q, WSM or BDS all are easy to use
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