Barbecue Smoking FAQ
Can you please advise if you sell, or can supply, the electric converter that Brinkmann make for this smoker?
Unfortunately the Brinkmann electric converter is the wrong voltage for the UK market.
I get too much smoke in the meats, what can I do to prevent this? I use split logs of hickory or apple for all my heat, should I use more charcoal instead?
If you are getting too much smokey flavour then you have to reduce the smoke. Using charcoal is one way of doing that. Make sure that the charcoal is hot and all the grey smoke has been burnt off before you use it - otherwise you'll be replacing hickory smoke with charcoal smoke!
I am enquiring as to whether you are able to source the Smoke'N Pit Firebox Conversion Kit for the Brinkmann Pitmaster? And if so how much you are able to supply it for?
We did have some a few months ago. We had a batch of damaged items and salvaged the fireboxes from them. Unfortunately they are all gone now. We are having ongoing discussions with Brinkmann over these as they would retail in this country at an unacceptable price. We also talked with local manufacturers and were quoted even higher prices. Not the news you wanted sadly.
Would I be correct in assuming that it is best to have the heat/smoke source in a separate chamber, the smoke being funnelled into the smoking chamber, thus eliminating the problem of overheating the smoking section?
The advantage of an offset fire box is that you are not forced to grill when you want to roast/smoke. Saying that, with the inclusion of a water pan in the vertical smokers the food is shielded from direct heat as well.