Saturday 22 December 2012

Brinkman Smoker

Brinkman Smoker

Here’s a full profile shot of the Brinkmann. Its a rather simplistic device, essentially a metal box with two main compartments. One for the meat, and one to hold a water basin and a charcoal bowl.The Brinkmann uses side vents, 4 in total, that can be adjusted for airflow in order to maintain proper smoking temperature, which is 200-225 degrees. The Brinkmann seems to run fairly consistently at just above 200.The bottom compartment with the charcoal bowl, which holds about 5lbs at a time. Soaked wood chips or hardwood is used to provide the smoke flavor. For our first round of smoking we used Hickory, but we also have Apple, Cherry and Oak. I had to make a minor modification to the bowl because it was “choking” the airflow, so we had the hardware store drill a bunch of holes in it and now use a small baking sheet at the bottom to catch the ashes that fall through.

Brinkman Smoker

Brinkman Smoker

Brinkman Smoker

Brinkman Smoker

Brinkman Smoker

Brinkman Smoker

Brinkman Smoker

Brinkman Smoker

Brinkman Smoker

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