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  1. #1
    Join Date
    Jun 2008
    Location
    Broken Arrow Oklahoma
    Posts
    881

    Default Controlling temp in brinkman gourmet electric smoker

    Is there a way to control the temp? I've got a couple of fatties on this thing right now and have never cooked on it before. So, low and slow is not so much of a concern but when I get to different cuts of meat, ie brisket/pulled pork, is there a way to control the temp? Do most folks drill a hole and install a thermo? Do you control the temp by opening the small door on the side. Any help is appreciated. Thanks, Greg
    BellFab Smoker
    Weber Performer grill
    OSU - UDS Smoker
    KingCooker fish fryer

  2. #2
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    I don't know much about this smoker but I'll give the thread a bump for ya.

    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  3. #3
    Join Date
    Jun 2009
    Location
    Lake Charles la
    Posts
    144

    Default

    I had one several years ago but gave it to my brother -n -law. I could not find a way to control the temp. Basically once it was plugged in the temp went where ever it wanted. Opening the door did not help and taking the lid off, just cooled it down. I had a thermometer that i put in,but it was kinda useless.

  4. #4
    Join Date
    Jan 2008
    Posts
    1,519

    Default

    That unit runs at 240 from the factory which is a fine smoking temp.

    Don't worry about controlling temp as much as learning how to make thin blue!

    That was my very first introduction to smoking and i learned a ton on that unit.
    Rubbed, Smoked and Sauced BBQ Team sponsored by Barsleaks/Rislone
    Authorized Backwoods dealer.
    B.O.D. GLBBQA
    Pitmaster - Lockharts BBQ of Royal Oak
    Owner-Great Lakes BBQ Supply Co.

    I don't know what the actual temp is, but it cooks the way I want it to, so I don't guess it really matters.

  5. #5
    Join Date
    Jun 2008
    Location
    Broken Arrow Oklahoma
    Posts
    881

    Default

    Thanks. I had never used this one before and it doesn't have a temp guage so I was clueless. I was just doing a couple of fatties so exact temp wasn't a huge concern. But, making thin blue smoke was more difficult. One small chunk of wood at a time seemed to work pretty well. Thanks for all the comments. I'm sure the smoker will go home with me today so I'll have some experimenting to do!
    BellFab Smoker
    Weber Performer grill
    OSU - UDS Smoker
    KingCooker fish fryer

  6. #6
    Join Date
    Apr 2008
    Location
    Tulsa
    Posts
    950

    Default

    Greg - I started on one too. Agree with Bubba it runs steady. They run steady but I found wind or changing ambient temps can make them cycle up or down. Also, I would do what I could could to keep the wood chunks in a pan but sometimes they would ignite and spike the temps, too. I would tilt the lid the 'vent' it or wrap it up in a welding blanket on cold days. (this was in Michigan before I moved) A weber air vent or a homemade piece of metal with screw to move it over a hole would be very helpful. (I never did that mod)

    I drilled a two hole just below the lid to get my thermo leads in there.

    I put sand in the 'water' pan as it will empty on longer smokes. (butt)

    Quote Originally Posted by Bbq Bubba View Post
    That unit runs at 240 from the factory which is a fine smoking temp.

    Don't worry about controlling temp as much as learning how to make thin blue!

    That was my very first introduction to smoking and i learned a ton on that unit.
    Glen
    Large Charcoal Vertical & UDS
    Blue Thermopen
    www.coltecconsulting.com

  7. #7
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    How'd the fatties turn out Greg?

  8. #8
    Join Date
    Jun 2008
    Location
    Broken Arrow Oklahoma
    Posts
    881

    Default

    Thanks flyinIllini, it's not my first smoker but it's all I had to work with that day. I was just worried about the temp that it got to because I didn't have a thermo to test it. I'm sure if I inherit it for lack of a better word that I'll play with it to see what I can come up with. I'll always got my heavy steel offset to fall back on!

    Tim, really, like you said, "how can you screw up a fatty". They both turned out great and were the talk of the after party! Unfortunately, when they were at about 135 we had to run talk to the minister who was doing the funeral and they ended up getting up to 185ish but were still good. I can only imagine how much better they'd have been had I been able to keep a closer eye on them. All in all the week has gone well!
    BellFab Smoker
    Weber Performer grill
    OSU - UDS Smoker
    KingCooker fish fryer

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