5.1.3 SnP Pro vs. the NBBD and Hondo
[What is the difference between the Brinkmann Smoke'N Pit Professional
and the New Braunfels Black Diamond/Hondo?]
David A. Rogers--
The Hondo (read also Black Diamond) and the SnP Pro are functionally
The Hondo has a heating shelf over the firebox the SnP Pro doesn't.
That's the only feature of difference.
The Hondo is made with a circumferential weld on both ends of both
barrels. i.e. looking at the end of a Hondo, the barrel is welded all the way around. The
Brinkmann is welded on the bottom third with three or four additional spot welds.
The Hondo has a wimpy wire front shelf. The SnP Pro has a wood shelf.
The Black Diamond model has a sturdy wood shelf.
The lid on the SnP Pro rests against an angle bracket welded to the
barrel for that purpose. On the Hondo, the lid rests against the smokestack. The Black
Diamond comes with a welded firebox top door bracket.
Tom Kelly--the SnP Pro stack has been modified since David's post to
correct a potential safety problem. A bend was added so the lid would open further.
Apparently, the previous position allowed the wind to blow the door closed onto your
hands, tools, etc. In the new design, the lid rests against the smokestack, just like the
Both units are made out of the same gauge heavy-gauge sheet metal, about
The SnP Pro has brackets to support the grills in the smoke chamber at
grilling height. The Hondo has no grill brackets, but you can turn the grills 90 degrees
to get them a little higher (they're rectangles). The grills sit on the inside wall of the
The grills on the SnP Pro are located MUCH higher than in the
NBBD/Hondo. I measured the grill-to-door opening height and it was about 7-1/2 inches in
the SnP Pro. This would be tight for a big turkey. The Hondo/NBBD grills sit several
inches lower and thereby have more head room.
The smokestack on the Hondo is attached by a bolted flange and extends
further into the smoke chamber than on the SnP Pro.
List members report that the legs and wheels of both units are not as
strong as they should be. Care must be taken when moving these units over rough ground and
Neither design is perfect. Some BBQ List members have reported great
success with their Hondo/NBBD and SnP Pro right out of the box. Other members have
reported big internal temperature variations, leaking air and smoke from doors and have
made modifications to correct these problems. The biggest complaint seems to be that the
heat from the firebox on these units flows up and into the top of the smoking chamber and
along the top of the chamber and out the exhaust stack, bypassing the meat on the racks
below, and causing high temperature variations within the smoker. The modifications
suggested keep the heat and smoke lower in the smoking chamber. The most ambitious of the
changes brings the heat up from under the meat rack and gives the best results. See
Section 7.2.2 for modifications on making your Hondo/NBBD/SnP Pro more efficient.