Project Brinkman SnP Update w/phase 2 mods

Alien BBQ · Posted: Jan 11 2006 Post subject:

20 degrees higher than the lower rack. There was a 10 inch difference between the lower probe tip and the higher probe tip. I don't think I am going to solve this variation easily. Has something to do with the rotation of the earth or the moon or something.
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bigabyte · Posted: Jan 11 2006 Post subject:

LOL!

Good luck solving that one without pulling in an extra draw of air from the firebox making the fire even hotter!

20 degrees is a much lower variance top to bottom than I expected. I assume you must have been quite happy with that result as well! I was expecting around a 50 degree difference, but that's based on my thermos on my unit. I've got one of those thermos in the hole they provide, and it's always a good 50-75 degrees higher than at the middle level of the cooking chamber where my grates are. With your lower grates lower than mine, I figured your variance would be similar, but something in your design helped there apparently.

That is only a cumulative 35 degree difference between the upper-rack-firebox-side and the lower-rack-stack-side. Considering I usually try and keep my single rack unit within a maximum 40 degree variance between fueling (thats on a rough day), that 35 degree variance is perfectly acceptable. If I keep the highest target temp in the unit at 255, then the range on a rough day would be 215-255 at the upper-rack-firebox-side and 180-220 at the lower-rack-stack-side. Those are all rather acceptable temps to me! Very Happy

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--Chris Baker
--Mad BBQ Scientist
--When my lab fills with smoke, that means it's working!

Alien BBQ · Posted: Jan 11 2006 Post subject:

Well the three brisket flats have been on for two hours and are at 147 � 157 respectively. I haven�t moved them so I could see how the smoker was cooking. All three are within 10 degrees of each other so I guess I am happy. One thing that I have noticed is that the lid seeps a lot (factory workmanship) I believe I will buy some of the fire stove door fiberglass seal next time I am at Lowes; that should cure the problem.

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Alien BBQ · Posted: Jan 11 2006 Post subject:

I have been asked about the opening between the grates and if there was enough room to move food in and out. The opening is approximately 5 � inches wide. Right now I have some brisket flats on and found it easier than what I had thought to grab one and move it to another position. The cooking clearance on the top rack is 5 � inches also so at least I stayed constant. As long as you are not cooking anything thicker than 5 � inches, there should not be a problem. To do a turkey or something large, you would have to move one of the top grates out of the way.

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bigabyte · Posted: Jan 11 2006 Post subject:

A

W

E

S

O

M

E!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

I've got a little project to do now.... Thanks Alien. The shot of the flats says a lot about the new surface area! The clearance looks good, and I suppose since the grates lift right out of there, you could get at something in a pinch fairly easily.

It's a good thing my wife isn't here with me right now. I'm so freaking giddy, I am actually about to break out in giggles I'm so giddy!!!!

I'm gonna turn my one little Brinkydink Choke-N-Spit into a contender! I could actually cook enough meat on just one of those for a KCBS contest!

WOOOHOOO!!!
_________________
--Chris Baker
--Mad BBQ Scientist
--When my lab fills with smoke, that means it's working!

bigabyte · Posted: Jan 11 2006 Post subject:

Alien, as soon as you market these things, let me know. I want to be one of your first customers! I'm so stoked I'm probably just gonna modify mine in the very near future, but I'll buy the parts from ya and then just go get another one that looks just like it! OH YEAH!
_________________
--Chris Baker
--Mad BBQ Scientist
--When my lab fills with smoke, that means it's working!

kjwalker · Posted: Jan 12 2006 Post subject:

Alien, nice work on the Brinkman mod. Hey, did you consider relocating the vent? Seems like with the extension it is in the way, and you really didn't achieve your objective with the couple inches you added.

You might consider closing that vent hole, and then cutting another hole in the side of the unit. This new vent location can be placed toward the bottom of your cooking chamber, thus drawing the cooler air out.

I realize this might not be possible as part of a "kit" but thought it would improve upon your own mod.

KJ
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Smoking the Good Stuff Since 2006
www.bubbasasia.com
Home of NCAA Football in China
Host of Shanghai Chili Cook-off

Alien BBQ · Posted: Jan 12 2006 Post subject:

I have been thinking about that actually. I decided against it because I wanted to keep the kit and mods simple and inexpensive. Another problem that it could cause is due to the tuning plates running the heat all the way to the end of the chamber; the heat could theoretically exit the chamber before it reaches its full effectiveness. Right now it seems to be working fairly well through the chamber so I am reluctant to monkey with it. However, thanks for the suggestion.
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bigabyte · Posted: Jan 12 2006 Post subject:

Alien,

I once thought about redirecting the stack down and towards the far side of the cooker, expanding out into a rectangular intake of the same area in size, and putting that flush up against the grates in the space between the grates and the cooker wall. I never did it because it sounded like a PITA, but you would get that space. I was looking at the hardware store at ductwork and got some ideas, but again I don't know if this can really do it or not. Personally, I think these mods are so much better than the original, it is hard to complain about the space at the stack. You never said these mods would make the SnP perfect.

One other question I have. Do you know how effective the stack lowering is in the design with the tuning plates? If the gases are being spread throughout the cooker, then is it a problem for the gases to rise all the way to the top before exiting?
_________________
--Chris Baker
--Mad BBQ Scientist
--When my lab fills with smoke, that means it's working!

Alien BBQ · Posted: Jan 12 2006 Post subject:

bigabyte · Posted: Jan 13 2006 Post subject:

That makes sense about steadying the top to bottom temperature, and as you said, no reason you can't move it around.
Ooooh, I love experimenting with BBQ! Very Happy

_________________
--Chris Baker
--Mad BBQ Scientist
--When my lab fills with smoke, that means it's working!

Alien BBQ · Posted: Jan 13 2006 Post subject:

Here are the best temps I got from adjusting the plates. The gauges read from left to right, Left (top rack by the firebox,) Center (lower rack center,) Right (lower rack by the smoke stack.)

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Alien BBQ · Posted: Jan 13 2006 Post subject:

Wooodoggy,

Your smoke stack extension is in the mail along with a luster (like chrome) tip for the outside of your pipe. Put some clear silicone engine gasket sealer (high heat) on the luster tip to install and wrap tight with masking tape until dry. Then remove the tape. Let me know how everything works out.
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bigabyte · Posted: Jan 13 2006 Post subject:

Nice, down to 7 degrees. Very cool. I'll let you know when I get the extension on there!
_________________
--Chris Baker
--Mad BBQ Scientist
--When my lab fills with smoke, that means it's working!

OkieJay · Posted: Jan 18 2006 Post subject:

Hey Alien,

I put an upper rack in my backyard smoker much the same as you did. But I used chains with "S" hooks at the ends for the front support. It is still very stable because of the solid rod it sits on in back, but I can remove the upper rack for hams and turkeys and all I have in front is a couple of chains hanging down.

Just thought I would pass that on.
Jay
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OkieJay
Founder of the seldom seen Touch Of Smoke BBQ team.

Alien BBQ · Posted: Jan 18 2006 Post subject:

Sounds great Jay, send some photos. I opted for the dual rods because I put a couple of wing nuts on one end of each rod and they both pull out in about two minutes.
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kjwalker · Posted: Jan 18 2006 Post subject:

But I like Okie's design, as you don't need to store the rack anywhere outside the pit when you aren't using it. Pretty clever, and a nice feature design.
_________________
Bubba's BBQ Shanghai, China
Smoking the Good Stuff Since 2006
www.bubbasasia.com
Home of NCAA Football in China
Host of Shanghai Chili Cook-off

bigabyte · Posted: Jan 18 2006 Post subject:

Alien, I got the sheets today and I picked up some black Engine Gasket Sealer, 100% Silicone, rated up to 400 degrees. Just wanted to check that this is the same stuff you were thinking before I plant that baby on! You mentioned I should get clear, and didn't check that when I got it. Should I get the clear instead?
_________________
--Chris Baker
--Mad BBQ Scientist
--When my lab fills with smoke, that means it's working!

Alien BBQ · Posted: Jan 18 2006 Post subject:

It will just show the seam where the metal overlaps and ends.
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