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Jarhead BBQ All Star

Joined: 11 Oct 2009 Posts: 7355 Location: Marionville, Home of the White Squirrels, Missouri
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day_trippr BBQ Super Pro

Joined: 08 May 2009 Posts: 3206 Location: Stow, MA
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Posted: Fri Jan 08 10 1:13 am Post subject: |
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fwiw, I've gotten a few emails from folks who found they could connect the ends of the 'glass rope together (using the paper-clip trick after squaring off the ends with knots) and if they got the length just right they didn't need to use cement.
The loop rides up against the bottom shoulder of that bulge in the lid rim. If the diameter is right it won't slip over the bulge, and apparently won't just fall off when you take the lid off the smoker. That'd certainly simplify that particular modification!
Just take care not to stretch the rope too much because it gets noticeably thinner the more it's stretched, and if it's too thin it won't sufficiently take up the entire gap, and the rope and lid rim will sink down into the cooker body.
Cheers! _________________ Save the planet: it's the only one with beer!
FrankennBrinkmann ECB
Char-Broil Commercial Gasser |
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polishdon BBQ Pro

Joined: 05 Aug 2009 Posts: 580 Location: Hamburg, NY
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Posted: Fri Jan 08 10 2:24 am Post subject: |
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I ended up using a couple flat SS screws and nuts to hold my rope on, couldn't get that cement to hold no matter what I did. |
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jjjonz Newbie
Joined: 16 Dec 2009 Posts: 43 Location: Dothan Al.
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Posted: Tue Jan 12 10 9:31 am Post subject: |
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Day tripper,how about some more pictures of your cooks,we thought they were great.
I'm still working on my ecb mod,a couple of questions.
Is the charcoal grate a from a 18.5 wsm and where did you get it.
Have you tried to foil your water pan and use no water?
Do you always use charcoal lump?
I have done a couple of cooks on mine ,chicken and ribs.I used blue K and no water in pan.The cooks went great and easy clean up.
I used( 3 ) 1/2 inch pipe nipples and caps for air inlets and a exhaust vent from old smokey joe take off.Everthing works great.Working on the aluminum legs next.I have had that electric gormet brinkman for years,only used it a few times.
Let me tell you how much I like it.I ordered a PRO Q 20 that's still in the box and it's for sale.This little frankenbrinkmann is all we need.
I'm 66 retired and nobody but my wife and me.
Thanks again for the mod.....JJ |
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CRITTERTX BBQ Fan
Joined: 24 Apr 2009 Posts: 205 Location: Emory, Texas
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Posted: Tue Jan 12 10 9:53 am Post subject: |
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Thanks for sharing, thanks even more for ALL the details, that helps tremendously.. will be trying this soon.. _________________ 3Cs BBQ Co.
Competition & Catering
Facebook & Twitter
250 gal Homemade Offset Trailer
2 UDS
2 Weber Kettles |
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day_trippr BBQ Super Pro

Joined: 08 May 2009 Posts: 3206 Location: Stow, MA
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Posted: Tue Jan 12 10 10:18 am Post subject: |
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ahahahahaha! So many questions, Grasshopper Lessee if I can cover them all.
We've been going through a heck of a cold snap along with much of the country, so I've been mostly cooking on cast iron over the last few weeks. But just today I made a "meat run" and came home with a full rack of spares, a couple o' small butts (~5 pounds) and half a loin. The forecast for Thursday says we might just break 30°F for the first time in a long time, so I'm planning on doing the spares then, with some corn bread and cole slaw (yum - my favorites!)
The charcoal grates are Weber p/n 7440, and are for their 18" kettle. I use two of them, oriented 90° to each other forming a grid. I bought one at my local Ace Hardware and later got the other at a local Aubuchon on a whim (glad I did - I get virtually zero lump fall-through). Note: acehardware.com has their part numbers all screwed up for Weber grates, to the point that I'd try to find one in a store and not risk them screwing up an order.
So far I've always filled the water pan with boiling water (I get it going on my gasser's side burner). The hottest ambient I've cooked at was in the 80s, the coldest in the mid-30s, and I had absolutely no issues with holding temperatures either way.
After the first couple of cooks I got a routine/process down, and I strive to keep everything consistent - including the fuel (always Royal Oak), leaving ambient temperature and cook duration as the only variables. Considering I ran this humble cooker 15 hours at 230°F using less than 4 pounds of lump at an ambient down in the 30s (and slept a full 7 hours while that was happening ) I couldn't be happier with its performance, and haven't found any need to change my routine.
I like your ingenuity with your mods - and it sounds like they're working great for you! It's cool that you resurrected and converted your 'lectric into something you enjoy using! Recycling at its best
And I know what you mean about how well these little dudes work once you get to "know" them - and that you can actually get attached to them (yeah - that's a little weird - but I think I'd miss my little guy ) to the point that I only half-heartedly keep an eye on the local Craig's Lists to see if anyone is dumping a WSM
You have a couple of years on me and my wife, but we're in the same "boat", and with our boys in their own homes and families for awhile now - just had my first grandson a week ago! Fortunately, it's pretty easy here to find hunks of meat that are size-appropriate for a two-some, and this wee little cooker is just the right size for that job
Cheers! _________________ Save the planet: it's the only one with beer!
FrankennBrinkmann ECB
Char-Broil Commercial Gasser |
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PullinSmoke Newbie

Joined: 12 Jan 2010 Posts: 73
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Posted: Thu Jan 14 10 10:50 am Post subject: |
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Very nice Tripper and thank you for posting
you think your way through things _________________ Curtis M
Hershey PA Area
Planning on building Smoker |
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treed Newbie
Joined: 03 Apr 2010 Posts: 85
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Posted: Sun Apr 11 10 4:55 am Post subject: |
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just did the conversion on my brinkman, I put the intake on the side instead of the bottom, and sealed factory hole. I can not get mine to maintain low temps. I fill pan with royal oak and dump about 10 briquetsof hot coals of kingsford on top to get going, can not get it stay below 300deg with keeping intakes less than 1/4 open and ehaust 3/4 open. What am I doing wrong |
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day_trippr BBQ Super Pro

Joined: 08 May 2009 Posts: 3206 Location: Stow, MA
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Posted: Sun Apr 11 10 10:39 am Post subject: |
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A picture of your intake mods might help diagnose your problem, but in lieu of that, I can only speculate that your intake controls are not tight enough to actually control the cooker.
When my wee ECB is on "cruise" at 225°F, as measured at the top cooking grate, I have just one intake slightly open and the other two totally closed tight. I reckon there's less than one square inch of intake area exposed. So it really is key to have intake dampers that are tight...
Cheers! _________________ Save the planet: it's the only one with beer!
FrankennBrinkmann ECB
Char-Broil Commercial Gasser |
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treed Newbie
Joined: 03 Apr 2010 Posts: 85
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Posted: Sun Apr 11 10 8:06 pm Post subject: |
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I think thats my problem since I put them on the side, couldn't get metal to sit completely flat. Got a boston but in right now, I relit everything about 3:00am and filled up pan with royal oak, and lit chimney of 6 briquets of stubbs and its been holding 240-260 since then. |
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F250_Lab_Taxi Newbie

Joined: 08 Apr 2010 Posts: 26
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Posted: Thu Apr 15 10 1:27 pm Post subject: |
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I love it, trippr Great pics and story to go with it. |
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PaulOinMA BBQ Pro
Joined: 06 Jul 2006 Posts: 958 Location: Marlborough, MA
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day_trippr BBQ Super Pro

Joined: 08 May 2009 Posts: 3206 Location: Stow, MA
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Posted: Tue May 25 10 4:50 am Post subject: |
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Thanks, PaulO! I agree, most of the wood stove and fireplace shops I've been in carry the same blister-packed Rutland kits. So if you don't have an Ace or Aubuchon Hardware store nearby a stove store would be a good bet.
'Course, there's a working presumption that a person's geographic region actually supports such notions as "wood stoves" and "fireplaces" (<= that don't run on gas). Folks living in the freakin' desert or tropical jungle may have to order a kit
Cheers! _________________ Save the planet: it's the only one with beer!
FrankennBrinkmann ECB
Char-Broil Commercial Gasser |
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PaulOinMA BBQ Pro
Joined: 06 Jul 2006 Posts: 958 Location: Marlborough, MA
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Posted: Tue May 25 10 5:12 am Post subject: |
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I was thinking the same thing when I posted what I did. Most people on here are probably nowhere near a fireplace shop.
They're all around you and I. _________________ Pitt's & Spitt's U2436 |
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hadeze
Joined: 04 Jul 2010 Posts: 6
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Posted: Thu Jul 08 10 9:45 am Post subject: Tropical Jungles |
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Yeah I went to my Ace asking for the rope kit and they had no idea what I was talking about. I ordered it online and had it sent to the local Ace hardware so I don't have to pay for shipping. |
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Mr.Prickly Newbie

Joined: 13 Dec 2008 Posts: 41 Location: the Godforsaken middle of nowhere
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Posted: Fri Jul 09 10 7:31 pm Post subject: |
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I found my fiberglass rope at a Menards, but I would imagine Home Depot or Lowes would carry it also.... _________________ "People call me lazy , but God knows I'm only tired." |
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Proetus BBQ Fan
Joined: 05 Jul 2010 Posts: 233 Location: Ware,MA
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Posted: Fri Jul 09 10 8:00 pm Post subject: |
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I picked up the Brinkman last weekend, made one small adjustment, honestly didn't have time due to the need to fire it up! But these mods are on the agenda. Thanks for all the leg work Trippr |
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Proetus BBQ Fan
Joined: 05 Jul 2010 Posts: 233 Location: Ware,MA
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Posted: Thu Jul 29 10 7:34 am Post subject: |
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I finished up the modifications to my Brinkman. I added the rope gasket to the lid as shown here. I also added a few more, i added some flat gasket to the door as well as the intake dampers on the bottom.
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day_trippr BBQ Super Pro

Joined: 08 May 2009 Posts: 3206 Location: Stow, MA
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Posted: Thu Jul 29 10 9:26 am Post subject: |
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Wow! That's some hard-core mod work, Proetus! Your ECB must be tighter-than-tight now with all that rope! Looking forward to pictures of her in action!
Cheers! _________________ Save the planet: it's the only one with beer!
FrankennBrinkmann ECB
Char-Broil Commercial Gasser |
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Proetus BBQ Fan
Joined: 05 Jul 2010 Posts: 233 Location: Ware,MA
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Posted: Thu Jul 29 10 2:29 pm Post subject: |
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Thanks! Got a test burn planned for later tonight and hopefully a butt going on sat morning at about 1230am! |
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