Question about Grilling
If you use a pan, you will essentially be braising the bottom of the brisket in its own fat, which will reduce its smokiness. If you put it directly on the grate, be sure to have a drip bowl or tray beneath it to prevent all that rendered fat from falling on your heating element and flaring up.
Posted on Dec 14, 2017
I have found that when using my electric smoker and cooking ribs or brisket I use the gadget that you can purchase that puts your food on end thereby exposing all the meat surface to smoke.The item I use I made myself but similar racks can be puchased. I would not use a pan at any time , if nothing else place directly on a rack.
Happy Smoking !
Posted on Sep 30, 2017
A 6ya expert can help you resolve that issue over the phone in a minute or two.
Best thing about this new service is that you are never placed on hold and get to talk to real repairmen in the US.
The service is completely free and covers almost anything you can think of (from cars to computers, handyman, and even drones).
click here to download the app (for users in the US for now) and get all the help you need.
Posted on Jan 02, 2017
SOURCE: 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!
Posted on Nov 28, 2008
Use approximately 5 lbs of charcoal or a little more that a chimney charcoal starter and let it go grey and get your grill to the temp you are looking for then add the pecan on top of the charcoal in the fire box.
Posted on Apr 04, 2010
Tips for a great answer:
Soak hardwood chips in water for at least 30 minutes and up to 2 hours for larger chunks. Drain them completely before adding to the smoker unit. Use 1 1/2 cups of wood chips when smoking for less than 3 hours. For longer cooking times use 3 cups of wood.
Place the bottom unit that contains the heating element on a sturdy surface, away from flammable materials. Make a foil pouch containing the wood chips and punch a few holes in the top. Place this pouch onto the pan containing the heating element. The chips can be added directly to the pan, but the foil pouch makes cleanup easier.
Place the large water pan onto the unit and fill it 2/3 full of water or apple juice. The water or juice will moderate the temperature and provide moisture for the cooking food.
Add the cooking grates to the top of the unit and close the lid to allow the unit to preheat.
Place the food on the preheated grates and cook until done. Keep the lid closed as much as possible to maintain the heat. Open the vent on the top of the lid to allow the smoke to escape.
Check the water level occasionally by opening the door on the side of the Charbroil Electric Smoker unit. Add more water as needed.
Add more soaked wood chips after a few hours if the smoke begins to die away. This is optional; the chips provide flavor but are not necessary for cooking the meat.
May 22, 2012 | Old Smokey Electric Smoker
Jul 18, 2017 | Cookshack SmartSmoker SM350
Sep 24, 2011 | Brinkmann Sportsman Charcoal Double-Grill...
Jul 29, 2011 | Ducane 30400040 Stainless Steel Grill
Jun 22, 2011 | Brinkmann 5 Burner with Smoker 8101750S
May 31, 2009 | Char-Broil Electric H2O Smoker
May 29, 2009 | Char-Broil CharBroil 4637318 Grill
Nov 27, 2008 | Char-Broil Electric H2O Smoker
Jun 29, 2008 | Brinkmann Smoke' n Grill Electric Double...
403 people viewed this question
Usually answered in minutes!