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Can i put wood chips in an aluminium tray and put it on grill without catching fire ive tried before and it doesnt smoke alot the wood chips turn black im i doing it wrong

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  • jbjennings
    jbjennings May 11, 2010

    Pardon me, but what is this question doing in the computer Motherboard section?

  • fixit0909090
    fixit0909090 May 11, 2010

    why the hell are you doing that???

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  • Master
  • 855 Answers

If you are trying to do this to make a smoker there is an easier way. First soak your chips in water for at least a half an hour. after this put your chips in a piece of aluminum foil, wrap them up and poke a few holes in the foil. Afterwards just put them on yopur coals or on top of the grease shields on a gas grill and cook away. The holes allow the smoke to escape as the chips get hot and smolder. If you don't soak them they just turn black and give little smoke as they burn up rapidly.

Posted on Sep 26, 2009

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1 Answer

Do i wet the wood chips.or put in dry?


always smoke with wet wood. chips are small and will burn up fast. when i use chips i soak them overnight so they're good and saturated and i still keep a water bottle handy in case they dry-out while smoking and catch on fire.

Jan 24, 2014 | Grilling

2 Answers

To smoke peppers do i use the water tray with chips or put the chips on the briquets?


Soak the hardwood chips in water and place in the metal tray. Place the tray on the briquets. The result is smoke without fire and longer lasting wood chips. Happy grilling.

Jul 21, 2012 | Grilling

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

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

When using chips for smokers do you dump them as soon as they start burning


Let the grill heat up first and stop flaming if using wood..
After the grill is heated up to temp your going to smoke at then you add the wood.
I will include some info for you also to help.
---------------------------------------------------------------------------------------------------------------------------------------------

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 soak 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 06, 2011 | Masterbuilt 20070106 Electric Smoker

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

I've got the 20050106 and simply can't stop my wood chunks from catching fire. I've soaked them from anywhere from a half hour to 6 hours...I've put them in aluminum foil. I've kept the temp at 200. Is...


You need to shut down the air intake, that is most likely your problem. Fire can't start without oxygen, but the wood will still smolder and make the delicious smoke you are looking for. Close all the vents, then adjust them as you smoke.

Hope this helps!

Jan 18, 2011 | Masterbuilt 20050106 Propane Smoker

1 Answer

Need help smoking briskett on Char Broil Grill with smoker box


wood chips in the fire box. very low heat. around 200 degree.
maek sure the wood chip is wet and produce smoke. you need to monitor this through out the process.
briskette in the grill side without any heat. depends on the sixe and the thnikness of the meat, you need approximately 12-20 hours before meat become tender.
here are few web site you can get some information
http://www.smoker-cooking.com/howtosmokeabrisket.html
http://bbq.about.com/cs/brisket/a/aa111503a.htm
http://www.wyntk.us/food/smoking-brisket.shtml
http://www.bbq-fyi.com/how-to-smoke-brisket.html

May 29, 2009 | Char-Broil CharBroil 4637318 Grill

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