I got a used smoker tonight - a smoke n pit smoke king 805-2200-0 - are the small holes in the top and bottom all the ventilation needed for the smoker or am I missing parts? Also, is there a place for a thermometer?

https://www.brinkmannpartsworld.com/models

Get the model number from your Brinkmann. Click on link above. Enter model and look for part listing.
You can order it direct.

Semper Fi,
Z

Top of the pit lol get you a long lighter turn the knob to a small gas leak stick the lighter in the grill and light very easy

By cuing, they mean burning it for an hour or 2, before using it to grill or smoke food. Coat the grill grates with a light coating of vegetable oil, before firing up the charcoal. Maintain a temperature of 325 - 350 degrees F for half an hour with the hood closed and a half hour with the hood raised.. After that, the grilling part of the grill - smoker should be cured. The smoker part, other than cleaning, doesn't need much curing. As the temps for smoking don't exceed 225 degrees F.

Hope this helped you and Happy Grilling!!

I got my brinkmann grill replacement parts here: https://grillpartsreplacement.com/collections/brinkmann
Not bad, their items are free shipping in US, hope it can help you.

Go to this link, then Find My Grill, find your manual and part and you can order here also. Hope this helps.
Normal 0 http://www.brinkmann.net/home.aspx

There is a small circular shaped plate on the bottom and the top that has holes in it. These holes are there to align with similar holes in the body of the smoker. As you stoke the charcoal and get a good hot coal bed then you can adjust the amount of fresh air that makes it to the fire. This will help you maintain a more constant temp. Though you will need to constantly watch to see if it is maintaining. If not you will need to adjust accordingly. Hope this helps. Good luck.

I have not gotten a solution from FixYa, but some of the responses to other questions have revealed my plan of modification to the unit. No i would not like the Premium Assistance Plan, yet.
Thanks
Brian

The pan for the wood chips is a round shallow (1/2 or so high) pan, about 8 inches in diameter, that sits right on top of the heating element. The element doesn't get too terribly hot, so you could probably substitute a foil pie plate or even a double wrapped package of aluminum foil with some holes punched in the top. When you see the smoke - its time for the meat!

Good eats!

Pat

first, a charcoal fire in bottom tray, then a pan filled with hot (boiled) water above it, then the meat on top tray, then keep lid on a long time (hours) without peeking and remember to keep charcoal topped off. you should also soak hardwood hickory sticks in water for a day or 2 and wrap in aluminum foil with small holes punched through and place on top of charcoal to provide smoke. usually a large chicken is done in about 4 hours.