Question about Brinkmann Grilling

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My Brinkmann vertical smoker is losing smoke/heat around the top door. Is there any way to create a better seal so that the smoke/heat will not escape through the door?

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6 Suggested Answers

6ya6ya
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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

  • 1 Answer

SOURCE: Instructions for a Brinkmann Smoke 'n Grill

how do I use my brinkmann smoke n grill? lost my instructions

Posted on Jul 04, 2008

grantparkman
  • 6 Answers

SOURCE: lost the book

Here is the link to the Brinkmann website for Owner's manuals.
http://www.brinkmann.net/Customer%20Service/OwnersManuals.aspx

Posted on Jul 04, 2009

  • 1 Answer

SOURCE: I received a used brinkmann smoker w/out

i lost my manual on the brinkmann going to use wood this time but dont know where to put the flavored chips,do they go in the frire or do you put them in the water thanks jamie

Posted on Jul 19, 2009

  • 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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1 Answer

How to get label off of brinkmann vertical smoker


not sure y you want the label off but over time of using it (if your a serious smoker like myself ) it will burn off . 2nd a couple of high temp. charcol & wood fires will do the trick. i,ve been smoking for over 20 yrs. all over the country and i found a heatgun & a spray bottle of water will maintain the temp. you want.

Dec 12, 2011 | Brinkmann Vertical Smoker 810-5500-0

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I got a used smoker tonight - a smoke n pit smoke king 805-2200-0 - are the small holes in the top and bottom all the ventilation needed for the smoker or am I missing parts? Also, is there a place for a...


No, you're not missing any parts. What you see is what you get. There is a hole for a thermometer in the door, but for whatever reason, Brinkmann didn't include that with the smoker. To help you further, I have included a link to the Owner's Manual for your "discontinued" model smoker.

You can download and print the manual for future reference.

http://images.brinkmann.net/docs/pdf/805-2200-0.pdf


Hope this helped you.

Jul 15, 2011 | Brinkmann Smoke 'n Pit Smoke King...

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I just bought the double doored Brinkmann Vertical, and was wondering if I need to spray down with oil and burn one time before cooking? Any help would be appreciated.


I would do that. It will undoubtedly smoke some the first time you use it, as the paint and oils on the pieces burn off. You want your food to taste like wood smoke, not paint smoke. I would leave the racks out and just wash them before you use them. Happy smokin'

Jun 10, 2011 | Brinkmann Vertical Smoker 810-5500-0

1 Answer

The smoker won't heat over 100 degrees


Drill about 10 holes in your charcoal pan!
Let your coals get good and hot before you start smoking!

Jan 23, 2011 | Brinkmann Vertical Smoker 810-5500-0

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

I own a brinkmann 810-3825-S and we are trying to smoke pork ribs. So is the lid supposed to be open or closed? And what causes it to be so smokey?


You will want the lid closed, the longer you can hold the heat/smoke in the better the flavor. What makes it smokey is wet wood chips on your coals, a smoker box works great for that but I think this model has it built in. You can get different wood types of wood chips at places where you can buy grills in the same department. You can usually get hickory, oak, cherry and such. Hope the ribs turn out good! :)

Sep 04, 2010 | Brinkmann Smoke 'n Pit Professional...

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...

1 Answer

Brinkman electric smoker


The pan for the wood chips is a round shallow (1/2 or so high) pan, about 8 inches in diameter, that sits right on top of the heating element. The element doesn't get too terribly hot, so you could probably substitute a foil pie plate or even a double wrapped package of aluminum foil with some holes punched in the top. When you see the smoke - its time for the meat!

Good eats!

Pat

Jun 29, 2008 | Brinkmann Smoke' n Grill Electric Double...

3 Answers

Instructions for a Brinkmann Smoke 'n Grill


how do I use my brinkmann smoke n grill? lost my instructions

May 26, 2008 | Brinkmann Smoke 'n Grill 810-5304-E

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