Question about Brinkmann Smoke 'n Grill 810-5304-E

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How to get the temp up and keep it up

Using charcoal and flavored water

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Depends what you mean by keeping the temp up. This is not a charcoal grill but a smoker and meant for lower temps. but if you are having difficulty with the low to medium temp. ranges, check for excessive drafts, additionally if you are using any additional pans for smoking or collecting drippings assure that they do not excessively block heat circulation.

Posted on Jan 16, 2013

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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...

1 Answer

Can we use lava rocks instead of charcoal !


In as much as this smoker uses an electrical element to ignite the charcoal, using lava rock instead would not be an option. As, lava rock doesn't ignite, nor burn. However, if you are dissatisfied with using regular charcoal briquets, switch to all natural lump charcoal. It ignites faster and creates a better smokey flavor than factory made briquets.

Hope this helps you.

Jul 12, 2011 | Masterbuilt Triple Crown - GMDES...

1 Answer

Do I need briquettes for my weber silver grill


No, you don't use briquettes with a charcoal grill. Charcoal is slow to heat up any way, adding lava rock (briquettes) would make it even slower and hard to keep lit. However, its OK to add cooking wood chunks after the charcoal has heated up, to add a smokey flavor.

Happy Grilling!!

May 24, 2011 | Weber One Touch Silver Charcoal 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

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

1 Answer

Cooking a whole chicken / lamb roast


Good Evening, I love cooking with Charcoal/Wood. The bottom vents will adjust the temp, closed the coals burn slower and cooler. The top vents also control the temp, however more importantly the flavor by keeping the smoke in or out. With a roast you want low heat so I would close the bottom vents 1/2 way or so and since i like a smokey flavor of Hickory would keep the top vents closed. The key to a good Barbeque none the less is slow cooking. It also takes fine tuning, wind, breezes all effect how fast/hot the coals burn. Don't be afraid to add more coals as needed as well. Good Luck and have a great cookout. Thanks for using FixYa. Jeff

Apr 20, 2010 | Weber One-Touch Gold 18.5 Grill

1 Answer

Was given a brinkmann gourmet charcoal smoker/no manuals


Sure...the smoker top and middle lift off. There is a pan that goes over the charcoal pit. The pan is used to create moist heat. It will produce steam while you cook. I recommend flavoring whatever fluid you put in the pan with fruit, fruit juice, or frozen concentrate, or wine, mixed with water. You can put your initial batch of charcoal in the bottom, (pit) and fire it up just as you would any charcoal grill. once the coals are ready, you can put the pan over them, put the middle section in, (with whatever meat you prefer), then finally the top. During cooking, to produce a smoky flavor, you can put water soaked hickory or misquete chips with the charcoal, it has a door for access. You can also add charcoal as needed to maintain the desired heat level thru the door. Remember, it takes longer to prepare food on the smoker, the key is low heat and longer cooking times. For example, I usually cook a boston **** at about 185 degrees for up to 12 hours. Bon Appetite!

Oct 05, 2009 | Brinkmann Gourmet Charcoal Smoker/Grill...

2 Answers

Problem getting temp up and keeping it there this is a charcoal two door vertical


You need to modify your cook pan by drilling holes to get air to the charcoal and maybe put in a grate to keep the charcoal up. I am using a deeper pan for teh cahrcoal and I have modified it to get the temp up. Good Luck

Sep 30, 2009 | Brinkmann Vertical Smoker 810-5500-0

2 Answers

Have a brinkman all in one smoker but no instructions on how to use it


Put the briquettes in the bottom pan and put the wood chips around the outside edge. Put water in the top pan. All this must be done before you light the charcoal. Using an electric lighter works best and won't change the flavor of your food like starter fluid will. After coals are lit, place meat on rack and seal everything up. Now you're Smokin'!

Apr 06, 2008 | Rocky Mountain Range Outfitter 12" - OFTR...

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