Brinkman Smoker???

The last cooker I had before getting the Egg was a Brinkman. I haven't looked recently, but I'll suppose the design hasn't changed much.

The main problem was that it was extremely difficult to keep going long enough for ribs. Expect to foil, not just for tenderness, but to speed the cook up.

It tends to burn hot, because there isn't good air flow control, and, as I recall, both top sections have to be removed to add more charcoal. Because it was such a fuss taking it apart to add more chimneys of briquettes, I usually just cooked for the 3.5 hours that a full load lasted, and the lowest temp was around 300.

So lo-n-slo was not quite possible. However, for faster cooks it was not to bad. With frequent basting, chicken turned out pretty well.

You can use sand in the water pan if you like. That way you don't need check to see if the pan needs refilling. But I'm not sure which is more unpleasant at the end, a bucket of greasy water to dump, or a pile of gooey sand.

You'll be ok. If it's a water smoker, should be a side door on the thing for adding water to the water pan and charcoal to the grate. Use a second pair of tongs for adding extra charcoal during the cook, smokin wood, and a watering can with a long spout(sprinkler head off)for adding to the water pan.

When you start off, load'er up good with charcoal but only use 1/2 a pan full of water. Add more water as it evaporates, check with a flashlight if its hard to see in. This way the charcoal does not need to burn as hot to get steam and proper dome temp up to the ribs.

Now if its an offset-vertical smoker, if you can, place a pan of water somewhere between the charcoal and meat, even a small pan of water will help keep the meat from drying out.

Set up the cooker out of the wind, have a cooler loaded with ice and beer, gin, vermouth, olives and you should be all set. 3-1-1 method for spare ribs, 2-1-1 for baby backs at 250 dome is what I would do. (should have a therm in the dome, I hope)
One last thing....leather gloves, gotta have them.
Good luck and have fun!

P.S. Your gonna miss your egg big time.

I used one before my egg. I never had trouble with it running hot but it requires alot of attention to keep the temp steady. I would start with a chimmney full of charcoal and then add more as it dies down. Mine had a adjustable vent on the top so you try to control the temp with it . Eventually you will get to the point where there is so much ash you will have to add lit coals from a chimney

I wasn't much of a griller/smoker before I purchased my BGE. The mess and trouble using all those different grills which eventually rusted away in my back yard, for anything other than steaks or hamburgers, just didn't seem to be worth it.

I have come to realize that many of our forum members began their grilling hobby with all kinds of different cookers with different gizmos and gadgets to make them work, and after they discovered the BGE they found Utopia (as did I).

I've got it made! I thank my lucky stars for this forum (and many of you greeneggers), and all the "learn-the-hard-way" experience you make available to me. You guys are the best.

ive never done this but i think i would cook those ribs in the egg with the 311 method skipping the last step and vacuum pack and maybe even freeze. reheat over a regular open grill with a thinned out basting sauce. i wouldnt want to learn a new cooker and be put on the spot cooking ribs.

how come you can"t take your egg with you?