Seeing the smoker question a few notes back reminded me of a problem I have had for years. I bought one of those vertical Brinkman smokers about eight years ago, the exact model is now discontinued, but there are new models in stores now that are virtually identical. Dug it out of storage last weekend to smoke a couple chickens and promptly reminded myself why I put it away all those years ago. Following the directions to the letter as to amount of charcoal, water in the water pan, etc, the thermoneter will just barely creep above "warm" into the low "ideal" range. Then an hour later it will start creeping back down again. Oven thermometer on the top grill hovers around 200 degrees while it's in on the line between "warm" and "ideal". The chicken never cooked, had to take it in and finish it in the oven. This is pretty much what I remember from years ago. I would love to hear from someone who has mastered the art of smoking with these things, as the meat (finished in the oven) is terrific. Les

-- Les Vaughn (rocketcaver@yahoo.com), March 25, 2002

Answers

We just keep adding a little charcol at a time .We have the same type and have even cooked turkeys.

-- Patty {NY State} (fodfarms@hotmail.com), March 25, 2002.

I have 3 Brinkmann smokers that I have accumulated over 10 to 12 years. Have smoked turkey, chicken, venison, beef roast and rabbit. The problem you describe sounds like you need protection from the wind. As you know the smoker is not air tight and very little wind will blow your heat away. I have a 55 gallon barrel, split in half, hinged with both ends cut out. This works great to stop the wind. Gets a little too hot in warm weather. After 3 to 4 hours you need to have more charcoal ready but for chicken that should be nearly long enough. I just use the dial thermometer as a guide. To be sure use a meat thermometer, especially on poultry. Hope this helps. Try doing chicken pieces, without the water pan, and add some extra wood chips to the fire with your favorite BBQ sauce. Fine eating!

-- Dave (drcomer@rr1.net), March 25, 2002.

Les, I'm not sure where you are located, but during the colder months, I have trouble keeping heat in my horizontal smoker so I wrap a blanket around it. Here is a site you might check out, they are very helpful. The BBQ Forum Happy cooking!

-- cowgirlone in OK (cowgirlone47@hotmail.com), March 25, 2002.

Same smoker, same problems. I definetly agree about the wind causing it. I have used things to block the wind and also wrapped foil around the joints to stop heat loss. I always use Kingsford charcoal, which also made a difference in the temperature. One other thing that made the biggest increase was to put a piece of extruded metal(heavy steel screen) under the charcoal to help air flow. In cold weather I have had to finish off a turkey in the oven, but smaller meats are no problem.

-- Emil in TN (eprisco@usit.net), March 25, 2002.

Les, Does the Charcoal pan have a hole in it? Are you using Briquets or Lump Charcoal? I use the Briquets, the best quality avalible (Kingsford for me). What are you using for the smoke, wood chips or Chunks? Are you soaking the wood and draining the wood well?

The suggestions about the wind and cool weather are also good things to consider.

I have used these type of smokers for years with good results. Good Luck!!!

-- Mark in N.C. Fla. (deadgoatman@webtv.net), March 25, 2002.

I found that a fan on low aimed in the fire door and wet hickory work well to maintain a heavy smoke and steady temperature in the proper range.

-- Jay Blair in N. AL (jayblair678@yahoo.com), March 26, 2002.

Same type of unit here, have to move it into the tool shed when the wind is blowing or in cold weather. Metal sheet under it,just in case of ashes spill, Kingsford and soaked chips, never a problem. On a good note,after I finish, the tool shed sure smells good for a few days, LOL

-- AL (almiyo3@hotmail.com), March 26, 2002.

I've been using a brinkman smoker for 10 years and have had very good results. In fact I'm getting ready to smoke a turkey for Easter.

Les, do you have a good hot fire before closing the smoker. I presoak my briguetts for about a minute before lighting. I then let if burn 20 minutes before placing meat in it and closing it up. By this time it is burning very hot. After about 4 hours I check it to see if it needs anymore charcoal and add accordingly. I always keep a check on it and keep adding. I have even built a hard wood fire in mine and let it burn down to hot coals and keep adding wood throughout the process of smoking. In extreme cold weather I have draped a blanket over it and have also placed the smoker inside my chicken coop. It kept both the chicken inside the smoker and the chickens outside the smoker warm.

-- r.h. in okla. (rhays@sstelco.com), March 26, 2002.

Thanks to everybody for all the great replies. The model I have has the seperate burner section that the charcoal pan fits in so that the whole burner section can be placed on top of the unit for grilling. Yes, the charcoal pan has vent slots in the bottom, and the section the pan sits in has a hole in the bottom of it too. I have been looking for some sort of grill to place in the bottom of the pan to provide an air space under the coals so they can breathe, so far no luck. Maybe time to head for the junkyard to look for the expanded metal. Looks like the general opinion is that the wind is the biggest culprit. I like the 55 gallon barrel wind-break idea, think I'll give it a try. Thanks again everybody. Les

-- Les Vaughn (rocketcaver@yahoo.com), March 26, 2002.

Les, Go get a replacement "coals grill" for a Weber Kettle. It should fit down in your charcoal pan just right.

-- Rickstir (rpowell@email.ccis.edu), March 27, 2002.