Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .

Topic: Problems with Brinkman Smoker/Grill . . . . . .
From: Lanny Edwards,
Subject: Re: Brinkman Fixes and Other Stuff

Dear Smoky,

After reading most of your page, and through my own experiences, I am becoming aware of the shortcomings of my unit.

First, is there anyway to solve the air leak problems on the lid and the air intake on the firebox? The door on the firebox has gaps all around it. Especially on the top.

Second, the temp gage is about useless with all the air leaks. I have started putting a temp gage in the smokestack. You always say not to close the cover on the smokestack. Why do they even put the cover there anyway?

I like to take a regular ham from the grocery store and smoke it for about ten or twelve hours. Would it give the ham better flavor if I took the outside of a pineapple and threw it on the coals to give it a little pineapple flavor?

Any suggestions would be appreciated. And hey, have a brewski on me! Thanks

Lanny

Hi Lanny,

Thanks, I'm having one now.

First question: Difficult to answer without looking. My gut feeling is that it is probably not worth the effort it would take to do the job right. You could screw metal strips around the fire box door to cover the gaps on three sides. Same for the lid.

Second question: Who knows why grill manufacturers do such dumb things. Ignorance, for sure, is one cause. It is obvious that the form did not come from function. I have been uncomplimentary, in person, to several manufacturers. The real problem is that the marketing folks have the final say. And they don't even know enough to ask the right questions.

Third question: Like you, I like to smoke a theoretically already smoked ham from the grocery store. I eat a little, but use most of it for seasoning. I cut it up and freeze it. It adds a great flavor to many dishes. As to throwing the pineapple trimmings on the coals, I think you ought to try it. Can't too much bad happen and you might have come up with a great idea.

Let me know,

Smoky

Back again Smoky ...

I cooked my ham last night for 25 people for easter dinner. I tried the pineapple trimmings. It came out with just a faint taste of the pineapple. The apple wood I used pretty much took over. I think the next time I'll get some extra trimmings and ease up on the apple wood to see if I can get more pineapple flavor. Anyway, it was delicious. I got all kinds of offers to let me smoke one for them next easter. Hey, If they supply the ham and the beer, who knows?

Hi Lanny,

Thanks for the thanks, but you did all the work. Happy that the ham turned out fine. I'll bet you will continue to get offers of hams for smoking for a long time.

Re: pineapple flavor, you might try a couple of things. One, baste the ham before and several times during the smoking. Two, get a large needle & syringe and inject pineapple juice into the ham at many sites.

Have fun,
Smoky