Brinkman Smoke N Pit

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
I know some guys have a bread pan full of water by the entry from the firebox...but I don't think there is a baffle to control the smoke in to the chamber.
 
One other thing to consider is the amount of fuel you add to the fire. If you build a big honkin fire you will play heck trying to keep temps down to the levels of low and slow. Start out with 1/2 chimney of lit coals and add to it as needed, using all of the other mods mentioned. It's easier to sneak up on the temp than to lower it after it has gotten too high.

I gave one away after abusing it for several years. Temp control is #1 in my book.
 

Latest posts

Back
Top Bottom