Tip & How-To about Grilling

Smoke keeping you from grilling

When the smoke from my charcoal grill gets too dense I reach for my scuba goggles and a snorkel. You might attract the attention of the fashion police but that only means I'll have to set another place at the picnic table...even they can't resist a burger cooked too perfection.

Posted by on

Grilling Logo

Related Topics:

Related Questions:

1 Answer

have charcoal grill/small smoker. burned the meat in the small smoker. Do i put meat on the grill side and use the small smoker for charcoal and wood chips only? my grill did not come with a manual


It depends on whether your trying to smoke the meat or grill the meat. You can't do both at once.
If you want to grill the meat, don't even fool with the smoker part. Put the charcoal in the grill side, light it and allow it to get white hot, before putting the meat on to sear it on both sides first, before moving it to a cooler part of the grill to finish cooking to your likeness.

If you're trying to smoke meat or whatever, you use only the smoker side for heat and smoke. By, usually using some type of hardwood, like Oak, Mesquite , Pecan. etc. However, the meat or whatever you want to smoke, goes on the grill side (No charcoal required under it), because smoking is a low heat (200 - 225 degrees F) slow process. Any where from a couple of hours up top 8 hours, depending on what and how much you're smoking. It's often referred to, as "Low & Slow."

Hope this helped you to better understand how a combination grill-smoker works. Once you do a little receipe research and get the hang of it, you'll really enjoy it.

Jun 18, 2011 | Masterbuilt Grilling

1 Answer

I can't get the temperature high enough to go beyon warm, no matter how many briquets I place in the bottom pan.


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!!

Apr 26, 2011 | Brinkmann Smoke 'n Grill Double-Grill...

1 Answer

how do you use it


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!!

Mar 24, 2011 | Brinkmann Smoke 'n Grill Double-Grill...

1 Answer

i have a water smoke and don't know how to use it


The quick and short story is, fill the charcoal pan about 1/2 to 2/3 full of charcoal. Fill the water pan about 2/3 full of water and I add beer or whatever marinate I have left over. Spray PAM of similar item on your grills. Get the charcoal going, you need to try to regulate the temperature for 225 and maintain it for 4-6 hours depending on what you are cooking. You will need to reload the charcoal as needed to maintain the cook through out the period needed. I would start of with a couple whole chickens and put a digital thermometer in the breast. Cook till the breast reaches 170-175 and remove. Place soaked wood chips or chunks on top of the charcoal during the cook. The first hour it is important to keep some wood in there to get that smokey flavor. I use oak and Hickory.

If you really want to learn to cook good smoked foods, Google "smokering" and you will find a bunch of forums dedicated to the smoking foods and bunch of good people willing to help you learn.

May 09, 2010 | Meco 5025 Smoker

Not finding what you are looking for?

792 people viewed this tip

Ask a Question

Usually answered in minutes!

Top Grilling Experts

paulcarew

Level 3 Expert

2461 Answers

Dan Webster
Dan Webster

Level 3 Expert

8220 Answers

yadayada
yadayada

Level 3 Expert

75797 Answers

Are you a Grilling Expert? Answer questions, earn points and help others

Answer questions

Loading...