Question about Brinkmann Smoke' n Grill Electric Double 810-5290-C

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My Brinkmann Electric Smoke and Grill (Double) is cooking

My 24 pound turkey in half the time the manual says. I keep adding cold water to try to slow down the cooking. Could it be my element is malfunctioning and cooking at a much higher temperature? Should I unplug for 1/2 hour intervals to slow down the process?

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I hope your turkey turned out OK. I read all of the smoking and grilling forums and it seemed to be a very common occurrence yesterday that turkeys cooked in far less time that the grill masters thought they would. Could be that most birds are pre-brined and the additional moisture causes the birds to cook faster. Could be that they are leaner than in the past and the fat renders sooner, causing internal temp to rise faster.

I would let it cook and just check the internal meat temperature at regular intervals starting about 15 minutes per pound.

At what temperature was your smoker running during your cook?

Pat

Posted on Nov 28, 2008

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1 Answer

I put the charcoal in the bottom bowl in the smoker. what do u put in the top bowl right above that? i am making beef jerkey


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.....

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In the water pan, do you just add water or can you put some wood chips with the water? i want to smoke a boston ****. should I put it in fooil or cook unwrappped?


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.

Jul 25, 2011 | Brinkmann Smoke 'n Grill Double-Grill...

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Where do up put the wood chips in the electric smoker?


I'm smoking a turkey right now and I'm using this method:

http://www.smoker-cooking.com/using-smoker-woodchips.html

This electric smoker wasn't designed (in my opinion) for chips. In fact, the manual suggests chunks and sticks. Too bad though since my local Bass Pro Shops store sells a great selection of chips.

We'll see. It seems the above method is working so far. Just let the element heat up to glowing first.

Oct 12, 2010 | Brinkmann Smoke 'n Grill Double-Grill...

1 Answer

I just bought a second-hand Brinkmann Smoke 'n Grill with recipe book but no operating instructions. Can you help please


Whether it is electric or charcoal it really makes no diff. This is a sweet machine!. Your fire is on bottom your water pan is above that. you meat is at the top. This makes the heat be indirect on the meat. You pour in some liquid smoke into your water pan. Rum your meat good. Low and slow is the theme here. Oh yeah you can set it up to grill away. The heat source pan and grill can all be rearranged but this baby is built to smoke! Low and slow.
Smoking Meat- How to Smoke Meat Guide

Sep 30, 2010 | Brinkmann Smoke 'n Grill Double-Grill...

1 Answer

We have mislaid operating instructions. How do you work it?


This link should help you get a new set of operation manuals.
http://www.brinkmann.net/products/details.aspx?item=810-5301-C

The basics of this unit is, load up the charcoal pan, fill the water tray up about 2/3 full, have some wood chips soaking overnight, pick your favorite recipe for a smoker (try smoker burgers!) umm and easy for the first try.

Get your charcoal going assuming not the electric model, place the meat on the grills, close lid, try to maintain about 225 temps, add your soaked chips on top of the coals, check you temps, add more charcoal when the temps start to drop on long cooks. You should be able to smoke some burgers in about an hour and a half. Low temps and slow cooking is the key.

I hope I have helped you out.

Jun 12, 2010 | Brinkmann Smoke 'n Grill Double-Grill...

1 Answer

My smoker stopped smoking; the temperature is IDEAL


You will need to replenish the charcoal as it burns down. You can also add some soaked wood chips or wood chunks at the same time for additional smoke flavor. It you are using the water pan it would be a good time make sure it has plenty of water also.

Watch your temperatures and when you see it start to drop, add more fuel to keep the temps up.

I hope this helps.

Jun 06, 2010 | Brinkmann Smoke 'n Grill Double-Grill...

1 Answer

Low temperature


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.

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Hi mixnuts - Here is a link for the manual for your grill. If this solves your problem PLEASE rate this as fixed. If you need more help just add a comment and I'll be happy to assist you further. Thanks.

http://www.brinkmann.net/Docs/Pdf/810-5301-C.pdf

Jeff

Aug 03, 2008 | Brinkmann Smoke 'n Grill Double-Grill...

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Instructions for a Brinkmann Smoke 'n Grill


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Cook Times


For the turkey, should be between 20 - 25 minutes per pound. About 20 minutes per pound for the ham, if memory serves. This is after your smoker comes up to temp and you start to see smoke from your smoke chips/chunks.

At about 20 minutes per pound, take the temp of the ham and turkey with a good instant read meat thermometer.

Also, I generally don't use water in the water pan for hams and turkeys, but that is a personal preference. If you put water in your pan, it'll probably take a few more minutes per pound.

Pat

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