I've been grilling on BBQs for as long as I can remember but got the urge to try out Texas BBQing. At the same time I didn't want to spend a fortune. Having done a little research I went out and bought a Brinkmann Gourmet. It seemed a reasonable compromise.
So came the first test drive. I would rate it as 5/10. The first mistake was the briquettes - they were cheap ones from Aldi and smoked like nothing on earth during the lighting process. Similarly they smoked when I added some part way through cooking. The briquette smoke was a real issue and unavoidable given that I only had one starter chimney. Temperature started to drop after about two hours but I got the food cooked.
Test drive number two! I now have two chimneys and used Weber briquettes. They lit well with no smoke. Game on! They performed much better but still the temperature started to drop but after around 2.5 hours. I got 4 hours of useful cooking out of it so 7/10 this time. However I did notice unburned briquettes in the fire pan. Upon investigation it seems that the vents in the pan block with ash on this model and a raised grate in the pan is a common mod.
Mod number one - add a raised charcoal grate in the pan as described HERE.
Mod number two, a small hole in the lid to insert a digital probe thermometer. The one on the BBQ just shows Warm, Ideal, Hot.
I'm going to resist adding controllable vents until I see how the raised grate performs but my guess is that'll be the next mod.
So now you know about my new smoking habit.
One question, I notice some contributors stating that they put unlit charcoal in the pan then put lit charcoal on top. Is this the best way to proceed? Also, is adding more briquettes during smoking reasonable practice.