20 Most Recent Brinkmann Smoke 'n Grill Double-Grill Charcoal 810-5301-C Questions & Answers


Use one cup of salt and cover your chicken with salty water. Let it soak for 2 or 3 hours. Remove chicken from brine and sprinkle season salt on each piece of chicken. Place chicken on rack with water pan in between fire and chicken for indirect effect. Fill pan with water and a little liquid smoke. Takes about an hour or so. Chicken is done when temp inside bird gets 170f.

If you need further help, reach me via phone at https://www.6ya.com/expert/dan_73bbd84fe1d95b61

Brinkmann Smoke... | Answered on Aug 07, 2018


Hi karin 1967...

To use your Brinkman Smoker or Other Smokers
1... Marinate or place a rub on the meat you will be smoking, and let it sit for a few hours or overnight in the refrigerator.
2...Cover your wood chips with water(and if you wish you can add some Jim Beam Whisky or other flavorfull liquids in a bowl with the water, 1 inch above the wood chips and use a flat peice of metal (pie pan,etc.)to weigh the wood chips down underwater.
You will do the wood chips at least 24 hrs before you plan to start smoking this gives the wood time to soak in the flavorfull liquids.
3...Start a fire in the smoker having the fire below the meat, but do not put the meat on yet, wait till the flames die down first.
Once they are coated with gray ash, you can place the meat on the racks and add your soaked chips to the smoker.
I would place an aluminum drip pan under the center portion of the cooking area on your smoker, to catch the juices from the meat if you are not using a water pan in that position.
4...Place the meat in the smoker on the grilling surface, and place the wood chips over the charcoal and hardwood in the main grilling area Close the lid and do not open it unless you must add wood chips during the cooking process.
5...Continue adding wood chips to the tray as needed during the time you are cooking.
If you have a Brinkmann or other smoker with one chamber for placing the wood chips and the meat, add wood chips only once per hour.
6...Apply your sauce to the meat one hour before the meat should be done.
Test your meat with a thermometer for for an internal tempreture of 160 degrees for medium and 170-180 degrees for medium well to well
Note: Apply the sauce quickly to avoid loosing the heat in your smoker if you leave it open too long it will allow the heat and smoke to escape, increasing the cooking time.
Close the lid if it needs to continue cooking till you reach the right internal tempreture
7...Test your meat with a meat thermometer after a few hours of cooking time.
Make sure your meat is at least 160 degrees internal tempreture for medium and more than 170 degrees for medium to well.
Close the lid and maintain your heat if it needs to continue cooking.
Please take time to rate me.

Brinkmann Smoke... | Answered on Dec 10, 2014


Hi there....the top bowl which is smaller than the charcoal bowl is primarily for water to keep moisture in the roasting environment while cooking..I don't think you want to add miosture to make jerky...I have a Ronco food dehydrator for that...I only use my smoker for slow cooking and roasting/smoking large peices of meat..I hope this was helpful.....

Brinkmann Smoke... | Answered on Dec 13, 2011


Here is a link to the Owner's Manual for your Brinkman Charcoal Smoker. You can download and print manual for future reference.

http://images.brinkmann.net/docs/pdf/810-5301-C.pdf

Thanks for choosing FixYa and enjoy your smoker.

Brinkmann Smoke... | Answered on Sep 22, 2011


Hi bobsbbq3u...

I am sending you some smoking information on how to use your smoker..
Please take time to rate me
--------------------------------------------------------------------------------------------------------------------------------------------
To use your Brinkman Smoker or Other Smokers

1... Marinate or place a rub on the meat you will be smoking, and let it sit for a few hours or overnight in the refrigerator.
2...Cover your wood chips with water(and if you wish you can add some Jim Beam Whisky or other flavorfull liquids in a bowl with the water, 1 inch above the wood chips and use a flat peice of metal (pie pan,etc.)to weigh the wood chips down underwater.
You will do the wood chips at least 24 hrs before you plan to start smoking this gives the wood time to soak in the flavorfull liquids.
3...Start a fire in the smoker having the fire below the meat, but do not put the meat on yet, wait till the flames die down first.
Once they are coated with gray ash, you can place the meat on the racks and add your soaked chips to the smoker.
I would place an aluminum drip pan under the center portion of the cooking area on your smoker, to catch the juices from the meat if you are not using a water pan in that position.
4...Place the meat in the smoker on the grilling surface, and place the wood chips over the charcoal and hardwood in the main grilling area Close the lid and do not open it unless you must add wood chips during the cooking process.
5...Continue adding wood chips to the tray as needed during the time you are cooking.
If you have a Brinkmann or other smoker with one chamber for placing the wood chips and the meat, add wood chips only once per hour.
6...Apply your sauce to the meat one hour before the meat should be done.
Test your meat with a thermometer for for an internal tempreture of 160 degrees for medium and 170-180 degrees for medium well to well
Note: Apply the sauce quickly to avoid loosing the heat in your smoker if you leave it open too long it will allow the heat and smoke to escape, increasing the cooking time.
Close the lid if it needs to continue cooking till you reach the right internal tempreture
7...Test your meat with a meat thermometer after a few hours of cooking time.
Make sure your meat is at least 160 degrees internal tempreture for medium and more than 170 degrees for medium to well.
Close the lid and maintain your heat if it needs to continue cooking.
Please take time to rate me.

Brinkmann Smoke... | Answered on Sep 08, 2011


Here's a link to your missing Owner's Manual. You can download and print it for future reference.
http://images.brinkmann.net/docs/pdf/810-5301-C.pdf

Hope this helps. Thanks for choosing FixYa.

Brinkmann Smoke... | Answered on Aug 27, 2011


Hi tsanelli...
I could not find your user manual on the net, but I have this..
--------------------------------------------------------------------------------------------------------------------------------------------
To use your Brinkman Smoker or Other Smokers
1... Marinate or place a rub on the meat you will be smoking, and let it sit for a few hours or over night in the refrigerator.
2...Cover your wood chips with water(and if you wish you can add some Jim Beam Whisky or other flavorfull liquids in a bowl with the water, 1 inch above the wood chips and use a flat peice of metal (pie pan,etc.)to weigh the wood chips down underwater.
3...Start a fire in the smoker having the fire below the meat, use hardwood or charcoal,
Once they are coated with gray ash, you can place the meat on the racks.
I would place an aluminum drip pan under the center portion of the cooking area on your smoker, to catch the juices from the meat.
4...Place the meat in the smoker on the grilling surface, and place the wood chips over the charcoal and hardwood in the main grilling area Close the lid and do not open it unless you must add wood chips during the cooking process.
5...Continue adding wood chips to the tray as needed during the time you are cooking.
If you have a Brinkmann or other smoker with one chamber for placing the wood chips and the meat, add wood chips only once per hour.
6...Apply your sauce to the meat one hour before the meat should be done.
Test your meat with a thermometer for for an internal tempreture of 160 degrees for medium and 170-180 degrees for medium well to well
Note: Apply the sauce quickly to avoid loosing the heat in your smoker if you leave it open too long it will allow the heat and smoke to escape, increasing the cooking time.
Close the lid if it needs to continue cooking till you reach the right internal tempreture
7...Test your meat with a meat thermometer after a few hours of cooking time.
Make sure your meat is at least 160 degrees internal tempreture for medium and more than 170 degrees for medium to well.
Close the lid and maintain your heat if it needs to continue cooking.
Please take time to rate me.

Brinkmann Smoke... | Answered on Aug 27, 2011


Hi
To use your Brinkman Smoker or Other Smokers
1... Marinate or place a rub on the meat you will be cooking/smoking, and let it sit for a few hours in the refrigerator covered or covered in the refrigerator overnight .
2...Cover your wood chips with water(and if you wish you can add some Jim Beam or Jack Daniels Whiskey or some other flavorfull liquids in a bowl with the water.
You will want the liquid 1 inch above the wood chips that you are going to use for smoking , use a flat piece of metal (pie pan with jars of water sitting on it or other flat object and weights) to weigh the wood chips down underwater and leave them to soak in the liquid for at least 2 hours.
3...Start a fire in the smoker having the fire below the meat, use hardwood or charcoal as your heat, source ,you will add your smoking wood later.
Once the wood or charcoal is coated with a gray ash, you can put your meat on the racks.
I would place an aluminum throwaway drip pan or other type of drip pan under the center portion of the smoker or drip area of the smoker to catch the juices from the meat that will be turned to steam to flavor and tenderize your meat.
Close the lid and do not open it unless you have to add wood chips,wood or charcoal during the cooking process.
If you have air vents then you will adjust them to maintain the proper tempreture.
5...Continue adding wood chips to the tray as needed during the time you are cooking to maintain the smoke and the heat at the proper tempreture.
If you have a Brinkmann or other smoker with one chamber for placing the wood chips and the meat, add wood chips,charcoal or wood only once per hour.
6...Apply your sauce if you use one to the meat one hour before the meat should be done.
Test your meat with a meat thermometer for an internal tempreture of 160 degrees for medium and 170-190 degrees for medium well to well done.
Note: When you open the door or lift the lid to apply the sauce you will need to close it as quickly as possible to avoid loosing the heat and smoke in your smoker.
If you leave it open too long it will allow the heat and smoke to escape and then you will be increasing the smoking and cooking time.
Keep the lid closed as long as it needs to continue cooking until you reach the proper internal tempreture
7...You can start testing your meat with a meat thermometer after a few hours of cooking time.
Make sure your meat is at least 160 degrees internal tempreture for medium and more than 170 to 190 degrees for medium well to well done.
Please take time to rate me.

Brinkmann Smoke... | Answered on Jul 30, 2011


Emily, here is a recipe and instructions form one of my favorite TV Chefs. It may seem a little time consuming, but I used this recipe and it's well worth it.

http://www.lg.com/us/support/product/support-product-profile.jsp?customerModelCode=LT143CNR&matchedModelCode=1000014425&searchEngineModelCode=LT1

Hope this helps you and thanks for choosing FixYa.

Brinkmann Smoke... | Answered on Jul 27, 2011


No, the water pan is just for water. The pre-soaked wood chips go in the charcoal bowl on top of the heated charcoal. Putting the wood chips in the water bowl with water in it, would serve no purpose as far as adding a smokey flavor is concerned. If you desire a smokey flavor, do not wrap the **** in anything.

In case you have misplaced your owner's Manual, I have included a link to it that you can download and print for future reference. http://images.brinkmann.net/docs/pdf/810-5301-C.pdf

I hope this helps you, to further your enjoyment of using a smoker. Thanks for choosing FixYa.

Brinkmann Smoke... | Answered on Jul 25, 2011


Easy! From this pdf page:
http://docs.barbecues.com/PE-Links/Brinkmann/Brinkmann-815-3060-4-manual.pdf
It is the real instruction manual!

Brinkmann Smoke... | Answered on Jul 02, 2011


It's not really hard to do. There only a few parts to it, as opposed to a gas grill. But, grilling and smoking on a charcoal grill can be a little tricky. Especially with controlling and maintaining just the right temperature. But, have the fun is learning how to use, accepting you mistakes and laughing at them.

I sense that you have either lost or misplaced your Owner's Assembly and Use Instruction Manual .

The link below will take you to the manual. You can download and print it for future reference.

http://images.brinkmann.net/docs/pdf/810-5301-C.pdf

Have a good time and Happy Grilling!!

Brinkmann Smoke... | Answered on Jun 16, 2011


Most of the time, it's not how much charcoal you use, it's how and where you place the charcoal pan for grilling and searing, as opposed to smoking food. The higher the charcoal pan in the grill, the more air it gets and the charcoal gets hotter. To illustrate this I have included a link to your Owners Manual (in case you have misplaced yours), to you can download and print for future reference. Pay particular attention to page # 9 - Grilling and Searing.

http://images.brinkmann.net/docs/pdf/810-5301-C.pdf

I would add to what your Owners Manual says about what type of charcoal to use, by suggesting that you use all natuarl lump charcoal, instead of briquette type charcoal. It the all natural lump charcoal is easier to light, without starter fluid. Plus, it burns cleaner and hotter than briquette type charcoal.

This should help you solve the issue you're having Happy Grilling!!

Brinkmann Smoke... | Answered on Apr 26, 2011


Here is a link to the Owners Manual, which includes a Care & use Guide. It explains the various ways you can smoke or grill with this unit. If you want it to last a long time, may particular attention to the Care and Maintenance section.

http://images.brinkmann.net/docs/pdf/810-5301-C.pdf

Happy Grilling!!

Brinkmann Smoke... | Answered on Mar 24, 2011


You can download and print one from the Brinkman website.You will need to have the Model #, handy.

Brinkmann Smoke... | Answered on Mar 04, 2011

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