Question about Brinkmann Vertical Smoker 810-5500-0

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Problem getting temp up and keeping it there this is a charcoal two door vertical

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I use a heat gun & a spray bottle of water to control temp however a hair dryer can replace heatgun

Posted on Dec 12, 2011

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You need to modify your cook pan by drilling holes to get air to the charcoal and maybe put in a grate to keep the charcoal up. I am using a deeper pan for teh cahrcoal and I have modified it to get the temp up. Good Luck

Posted on Jul 05, 2010


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How to get the temp up and keep it up

Depends what you mean by keeping the temp up. This is not a charcoal grill but a smoker and meant for lower temps. but if you are having difficulty with the low to medium temp. ranges, check for excessive drafts, additionally if you are using any additional pans for smoking or collecting drippings assure that they do not excessively block heat circulation.

Jan 11, 2013 | Brinkmann Smoke 'n Grill 810-5304-E


Smoked meat secrets. Fall off the bone fantastic!

Here's the secret. You want to get a digital thermometer with a remote you can keep in the house that reads the air temp and meat temp of the inside of the grill so you can monitor the temps. All you care about is getting the meat's internal temp to 175F and keeping it exactly on that number. When the meat first goes in you can have the air temp around 400f but over the next 2 hours gradually lower it. You can do this in 2 steps to save yourself too much effort. As the meat's internal temp reaches 150F you need to get the air temp in the smoker to 225-250 and keep it there until the meat reaches 175. That is the temp at which the connective tissue in the meat breaks down and gives it that "falling off the bone" quality we all love. Keep the meat's internal temp at 175F until it reaches the desired tenderness. If you do that you're friends will all envy you're smoker skills. Trust me you will be amazed. Now for the vents. It's very simple, Once the coals are good and hot (they should be ash colored) then add a chunk of hickory or applewood. You can buy it at the grocery store in chunks where they sell charcoal. The set the intake vent on the bottom of the fire box to about one and a quarter inches open. Then set the chimney vent so it's only open about the width of a standard pencil. The wood will start to smoke almost immediately. Once it stops add about 8-9 more lumps of charcoal and one more lump of hardwood and just keep an eye on it. After the meat reaches the desired color and looks really savory and covered in smoke then wrap it in foil and finish it in the oven at the temps I mentioned earlier. That way you can really regulate the temp evenly and get perfectly tender smoked meat. Good Luck!

on Jul 09, 2010 | Grilling

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

1 Answer


Most of the small vertical smokers will contain, a charcoal pan, a water pan, and grills. That is about it for internal parts. The charcoal pan goes on the bottom and the water pan will go above that and then the grills. I hope this helps.

Jun 20, 2010 | Char-Broil Charcoal Water Smoker 4654301

1 Answer

We have mislaid operating instructions. How do you work it?

This link should help you get a new set of operation manuals.

The basics of this unit is, load up the charcoal pan, fill the water tray up about 2/3 full, have some wood chips soaking overnight, pick your favorite recipe for a smoker (try smoker burgers!) umm and easy for the first try.

Get your charcoal going assuming not the electric model, place the meat on the grills, close lid, try to maintain about 225 temps, add your soaked chips on top of the coals, check you temps, add more charcoal when the temps start to drop on long cooks. You should be able to smoke some burgers in about an hour and a half. Low temps and slow cooking is the key.

I hope I have helped you out.

Jun 12, 2010 | Brinkmann Smoke 'n Grill Double-Grill...

1 Answer


You can find your manual here.

It should explain the process. I use a smoker a lot so my tips are, keep the temps as close to 225 as possible, reload your charcoal as soon as the temps start falling, don't peak, and patience will make for really good cooks.

I hope this helps.

Jun 04, 2010 | Char-Broil Deluxe Charcoal H2O Smoker

1 Answer

I just got my charbroil offset smoker and i have

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.

Feb 28, 2010 | Char-Broil American Gourmet Grill

1 Answer

Tried everything but I never could get the temperature above 200

grill wok replaces charcoal bin
Confirming that it works well. Super idea and very effective tool for keeping the fire consistently hot. Roughly $12 for one at local depot. This takes the frustration factor out.

Temp will stay nicely for an extended period of time. You will use less charcoal, but you do need to check on it every 1 1/2 to 2 hours to keep the temp constant.

Additional information: Source:

Going online and reading the reviews on my smoker from Home Depot I found out that everyone has this problem with this smoker. Without making any adjustments it doesn't get enough air to the coals to make the temp go up. Most people drilled holes into the coal pan and that works fine.

Oct 06, 2009 | Char-Broil Deluxe Charcoal H2O Smoker

7 Answers

Brinkmann upright smoker not hot enough!

I have a very similar smoker to this and this is what I have to solve the problem.

First drill some holes in the fire pan. This gives more air to the charcoal to get a hotter burn. I went with about 6 or so holes around the sides of the pan with a 1/2" bit. You could also get a grill basket from Home Depot. It is a square pan with holes throughout and made out of stainless steel. I bought one, but switched back because you can't hold as much charcoal/wood.

Second, get some play sand and fill the water pan with it. You will need to cover it with some heavy duty foil to keep drippings off it. Also, add some water to it once in a while to keep it moist. This should not only help in raising the temps, but give you a more consistent temperature as well.

Third, invest in a good grill/smoker thermometer to make sure the one on the front isn't wrong. My smoker is the hottest in the back (not sure why) and the thermometers on these brinkman's probably aren't the most accurate.

Jul 14, 2008 | Grilling

3 Answers

Frustrated-please help !!!!!!!!!!!!!!

The problem is that you are not getting enough air into the smoker. What you need to do is drill some holes along the bottom of the smoker to let more air in. This is a notorious problem with that smoker

Jun 07, 2007 | Char-Broil Charcoal Water Smoker 4654301

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