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

# 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

Hi,
a 6ya Expert can help you resolve that issue over the phone in a minute or two.
Best thing about this new service is that you are never placed on hold and get to talk to real repair professionals here in the US.
Goodluck!

Posted on Jan 02, 2017

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

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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.

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### 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...

### 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.

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

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### 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 />

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

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