Question about Brinkmann All-In-One Gas and Charcoal 810-5000-0 All-in-One Grill / Smoker

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I need a manual for may brinkmann propane smoker

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If you were unable to find one at the link offered below, try contacting Brinkmann directly at:

* The Brinkmann Corporation
Attn: Customer Service

4215 McEwen Road
Dallas, TX 75244
Toll Free:
(800) 468-5252
Local:
(972) 716-4262

OR you may send them an email through this link:
http://brinkmann.net/Customer%20Service/ContactUs.aspx

Posted on May 30, 2010

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SOURCE: I have freestanding Series 8 dishwasher. Lately during the filling cycle water hammer is occurring. How can this be resolved

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Posted on Jan 02, 2017

oldnovii
  • 667 Answers

SOURCE: Brinkmann smoker

Here is a link for your manual. This should tell you everything you need to know. You can download it for free by clicking on the floppy disk icon and save as.. just put it some place where you know where it is or you can print it out. 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 help you further. Thanks and have a nice day.
http://www.brinkmann.net/Docs/Pdf/810-5290-C.pdf

Posted on Apr 30, 2008

  • 770 Answers

SOURCE: 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!

Posted on Oct 05, 2009

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