Question about Char-Broil Charcoal Water Smoker 4654301

1 Answer

Char-broil water smoker

To smoke meat on my water smoker,what is the proper set up

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  • Anonymous May 02, 2009

    when do u know smoker is ready to put meat on



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  • Master
  • 883 Answers

First, a charcoal fire in bottom tray, then a pan filled with hot (boiled) water above it, then the meat on top tray, then keep lid on a long time (hours) without peeking and remember to keep charcoal topped off. you should also soak hardwood hickory sticks in water for a day or 2 and wrap in aluminum foil with small holes punched through and place on top of charcoal to provide smoke. usually a large chicken is done in about 4 hours.

Posted on Oct 13, 2007

  • Marty marty Oct 14, 2007

    you are welcome

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2 Answers

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...

1 Answer

How to use a char-broil smoker (charcoal) with wood chips smoking briskit. ( what temature should the grill be at ?)


Hi hcf6886...

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 18, 2011 | Grilling

1 Answer

I just bought a Char-broil,BBQ&Gril..I need to know when smokeing where do I put the meat and do I put charcoal in the fire box with the wood chips AND charcoal in the grill side where the meat goes...


Here is a link to the owners manual for one of Char-broils grill smokers. It may not be the exact model you have (you failed to mention the model #), but they all basically work the same way.You will find how to use the smoker under the section entitled "Preparing & using Your Silver Smoker". You can download and print the manual for future reference.

http://www.charbroil.com/bps/char-broil/char-broil/knowledge/42804297%2007201560%20im%20english_9cec707e-1_.pdf


Enjoy your smoker and thanks for using FixYa.

Sep 09, 2011 | Grilling

1 Answer

Do you put the wood chips directly on the heating element?


Hi bobsbbq3u...

I am sending you some smoking information on how to use your smoker..
Please take time to rate me
--------------------------------------------------------------------------------------------------------------------------------------------
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 07, 2011 | Brinkmann Smoke 'n Grill Double-Grill...

1 Answer

I have never had a smoker before is the water pan the bottom one or is that the wood chip pan?


Hi
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 wait to put the meat on till the flames (if any) subside.
Use the water pan below the meat (if you use one) to catch the juices from the meat...it will be above the pan with the charcoal in it.
Use hardwood or charcoal for your fire/smoke,
Once the charcoal/wood are coated with gray ash, you can place the meat on the racks.
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 do not use a water pan.
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.
Monitor the tempreture
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 04, 2011 | Grilling

1 Answer

How do i use my smoker


Hi
To use your Brinkman Smoker or Other Smokers
1... Marinate or place a rub on the meat you will be cooking/smoking, and let it sit for a few hours in the refrigerator covered or covered in the refrigerator overnight .
2...Cover your wood chips with water(and if you wish you can add some Jim Beam or Jack Daniels Whiskey or some other flavorfull liquids in a bowl with the water.
You will want the liquid 1 inch above the wood chips that you are going to use for smoking , use a flat piece of metal (pie pan with jars of water sitting on it or other flat object and weights) to weigh the wood chips down underwater and leave them to soak in the liquid for at least 2 hours.
3...Start a fire in the smoker having the fire below the meat, use hardwood or charcoal as your heat, source ,you will add your smoking wood later.
Once the wood or charcoal is coated with a gray ash, you can put your meat on the racks.
I would place an aluminum throwaway drip pan or other type of drip pan under the center portion of the smoker or drip area of the smoker to catch the juices from the meat that will be turned to steam to flavor and tenderize your meat.
Close the lid and do not open it unless you have to add wood chips,wood or charcoal during the cooking process.
If you have air vents then you will adjust them to maintain the proper tempreture.
5...Continue adding wood chips to the tray as needed during the time you are cooking to maintain the smoke and the heat at the proper tempreture.
If you have a Brinkmann or other smoker with one chamber for placing the wood chips and the meat, add wood chips,charcoal or wood only once per hour.
6...Apply your sauce if you use one to the meat one hour before the meat should be done.
Test your meat with a meat thermometer for an internal tempreture of 160 degrees for medium and 170-190 degrees for medium well to well done.
Note: When you open the door or lift the lid to apply the sauce you will need to close it as quickly as possible to avoid loosing the heat and smoke in your smoker.
If you leave it open too long it will allow the heat and smoke to escape and then you will be increasing the smoking and cooking time.
Keep the lid closed as long as it needs to continue cooking until you reach the proper internal tempreture
7...You can start testing 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 to 190 degrees for medium well to well done.
Please take time to rate me.

Jul 30, 2011 | Brinkmann Smoke 'n Grill Double-Grill...

1 Answer

The best way to cook on this grill and how do you use the smoker on the grill. I put some meat on this grill and all my meat burn up. also I will like to know how to use the small smoke box on the side.


Hi dale37...
The small smoke box on the left is used to put your charcoal/wood in, this is where your heat and smoke will come from to cook your meat.
You will adjust your heat going to the large side by adjusting your air vent/s.
It is meant to cook the meat slowly as to make it "fall of the bone" tender.
Great for doing pulled pork also....just takes lots of time because your slow cooking the meat.
Do not use charcoal/wood under the big grill side unless you plan to stay with and turn the meat to keep from burning it.
Please take time to rate me

Jul 30, 2011 | Char-Broil Silver Smoker

1 Answer

Are you supposed to put water in the water bowl every time you smoke meat?


Not necessarily. It depends on what you're smoking. Some meats require moisture or they will dry out. Pork is one that quickly comes to mind, as does white meat fish. However, something like beef jerky, no you do not need water. And then, there are times you can add flavor to meat by using a dark beer instead of water Really good for smoking Baby Back Ribs.. The beer should be at room temperature before using.

There are some great websites that great smoking recipes. Just do a Google search for smoking meat, pork fish, etc. Or search for "How to use a smoker."

Hope this helps you come up with some great smoke food.

May 07, 2011 | Masterbuilt 20070106 Electric Smoker

2 Answers

Bought little chief model 20 smoker don't know how to use it...


The Little Chief smoker, manufactured by Smokehouse, is available in front-loading and top-loading styles. Both models are electric, depending on a 250 W electric heating element to supply the heat. The smokers can accommodate a maximum of 25 lb. of meat or fish. These smokers are for outdoor use only, and plug into a 120 V AC electrical outlet.

  1. Brining
    • For extra flavor, treat your meat, poultry or fish to a brine bath before smoking. Use 1 cup of kosher salt for each gallon of water. Consider adding molasses, spices or even a pureed jalapeno pepper or two into the brine solution. Leave thicker pieces of meat in the brine solution overnight. Fish only need to be soaked in brine for around four hours.

    Wood Chips
    • Mesquite and hickory are probably the two most widely used woods for smoking, but apple and pecan wood can give your smoked foods another tasty dimension. As with anything else, experiment to create your own favorites.

      Smoker wood is sold either as chips or chunks. Use large chunks to smoke thicker pieces of meat; the chips will be spent before they have thoroughly smoked the meat. You can continually replenish the chips, perhaps every half hour, for as long as you wish to smoke the food, but the job can be tedious with a large roast that takes hours to smoke.

      Smoke the wood well before it is introduced to the heat. Chips will be completely soaked in a half hour, but chunks of wood will require an overnight soaking before use.

    Smoking
    • When your meat is thoroughly brined, and the wood soaked, carefully lay out the meat on the smoking racks. Make sure that there is some space between each piece. Place fish on the rack with the skin-side down. Drain your wood and place it into the smoker on top of the heating element. Use the small pot that is provided to keep moisture or collect juices. Place the racks into the smoker and close up the box. Plug in the electrical cord and within about 10 minutes, you should see smoke gently trickling out from the smoker's vents. The thicker the food inside the smoker, the longer the process will take.

    Mar 18, 2011 | Luhr Jensen Little Chief 9800

    2 Answers

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


    The top rack of the smoker will give you more smoke flavor since the smoke is allowed to rotate 360 degrees around the meat.

    Nov 13, 2010 | Masterbuilt 20050106 Propane Smoker

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