Question about Brinkmann Smoke 'n Grill Double-Grill Charcoal 810-5301-C

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Low temperature I can not seem to get the smoker temperature over 220 degrees. I used the water pan method with 13 lb turkey & even after 12 hours, the bird still wasn't done. This also happened with salmon but the outside temperature was cool. The temperature when the turkey was smoked was 80 degrees. I must be doing something simple wrong. I opened the door to add air to the chamber, the heat stayed the same. Please help as my BBQ reputation is on the line. Ann P.

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I have the same smoker but not this problem. Is it possible that you have not let the coal get hot enough prior to putting your meat in it. When I feel that the temp is not hot enough I try to leave a little crack with the lid to allow air to flow from bottom to top stoking the coal. When you get the nack of it, this thing cooks an awesome turkey.

Posted on Sep 24, 2008

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What gas heat setting should I use to smoke a 13 pound turkey


Norman,
There are many factors that will dictate how your final product will turn out and how long it will take to cook. I personally smoke my turkeys at about 325°. A 13 pound bird will take 1.5 - 2 hours to finish at this temperature the way I prepare them. Make sure you use a thermometer to check the doneness of the meat.

I do not have your exact smoker model but I do have a Dyna-Glo dual burner propane smoker as well as a Traeger electric. The temperatures and times I get are consistent with both of these models.

Hope this helps.

Dec 04, 2015 | Masterbuilt 20050106 Propane Smoker

2 Answers

How do I smoke in this Smoker/Grill? Like where do I put the Smoker chips there is no smoker chip box, just the pan for the charcoal and a pan I think for water.


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.

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

1 Answer

How long do u smoke a turkey? this is the 1/st time i have used model # 810-7090-s


It depends on the weight and whether it's a whole turkey or just a turkey breast. In either case, smoking is a low and slow process, the can produce exceptional results.

If your smoking at a temperature of 225 -250 degrees and the bird weighs 10 lbs (at 30 minutes per pound) that would be 5 hours minimum). The most important thing to remember is that the internal temperature should be from 160 - 180 degrees to be fully cooked. 160 degrees may be a little on the rare side, so I'd shoot for 170 - 180. If you don't have a meat thermometer, invest a few $$ in an insta-read insertion type. An under cooked bird can cause serious health problems and make you sick as a dog.

Good luck and I hope it turns out well for you.

Apr 20, 2011 | Grills & Smokers

1 Answer

Flame volume does not change much from low to high setting; very low heat; have changed gas tanks but no difference; new grill


Smokers use much lower levels of heat to do the job, if you have a friend with a smoker ask their advise. I do turkeys and fish in my smoker and between 225 and 275 degrees is normal. The smokers do the job over a long period of time as opposed to a grill, which can have temperatures for a steak of around 500. Also your manual will give you guidence as to appropriate temperatures, if you have a question as to the temperature indicator (if equipped) add a "standalone" thermometer under the hood.

Feb 17, 2011 | Kenmore Grills & Smokers

2 Answers

Is it better to put your meat on the top rack of smoker or closer to the water bowl?


The top rack of the smoker will give you more smoke flavor since the smoke is allowed to rotate 360 degrees around the meat.

Nov 13, 2010 | Masterbuilt 20050106 Propane Smoker

1 Answer

I aquired a Brinkman Smoke N Grill when i moved into my new hom the previouse owner left it behind. what i need 2 know is how to use it?"where do i put the wood ?where do i put the turkey?the charcoal?so u...


Hi, This link will get you started.<br /><br />http://www.ehow.com/way_5344399_brinkman-electric-smoker-instructions.html<br /><br />I use charcoal to smoke but this is a good entry level grill. Hint....<b>DON'T</b> smoke more than a 12-13 lb turkey. <br /><br />Hank<br /><br /><br />

Aug 24, 2010 | Brinkmann Smoke 'n Grill 810-5304-E

1 Answer

I HAVE LOST MY MANUAL FOR THE GRILL/SMOKER AND NEED TO KNOW HOW LONG TO SMOKE A TWENTY LB TURKEY


To successfully smoke a turkey, use this formula: 30 minutes per pound at about 230 degrees Fahrenheit. That means it will take about 10 hours to smoke a turkey at 230 degrees Fahrenheit. After about 9 1/2 hours, stick a meat thermometer deep into each side of the breast making sure not to hit the bone and let it sit for about 30-40 seconds. The temperature needs to be 165 degrees Fahrenheit to be properly cooked and not make anyone sick.

Dec 17, 2009 | Meco 5030 Smoker

1 Answer

Can you please give us instructions on cooking a 13.6 lb turkey in the Char-Broil Electric Smoker?


Hi - did you get an answer to your question?

It's not very hard.

Prep your bird - rub the outside well with olive oil and whatever dry rub you want - inject it if you want to - and put some fresh herbs (sage, thyme, rosemary) and/or some cut up citrus in the body cavity.

Let your smoker get up to temp, put your chips in the pan, and when you see smoke, put the bird on the top cooking grate (I did mine with the water pan in, but no water, just lined with foil, and kick back for a while.

About three hours in, I would check the internal temp of the bird with a good instant read meat thermometer and start watching for the 160 deg temp.

When she gets there, pull the bird, foil loosely for about 20 minutes and then carve her up!

Hope all turns out well!

Pat

Nov 27, 2008 | Char-Broil Electric H2O Smoker

1 Answer

I can't find anything in the instructions on the length of time it would take to cook a turkey. Only the temp. of he meat


This may be too late, but you can generally figure on about 20 minutes per pound at a grill temperature of around 300 degrees. This is where a good instant read meat thermometer is your best friend. Take the temp in the deepest part of the breast and in the deepest part of the thigh starting at about the 15 minutes per pound mark and then about every 15 minutes after that.

The reason you see so many comments on the temp of the bird rather than the cooking time is that some folks cook their birds at 200 - 225 degrees, and others at 275 - 300 degrees or even up to 325.

I cooked a 5.5 lb turkey breast yesterday and it was ready in about 90 minutes at about 300 degrees.

Good luck and good grilling!

Pat

Nov 27, 2008 | Grills & Smokers

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