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I have a water smoke and don't know how to use it

My father in law gave me a charcoal water smoker and i dont know how to use it

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The quick and short story is, fill the charcoal pan about 1/2 to 2/3 full of charcoal. Fill the water pan about 2/3 full of water and I add beer or whatever marinate I have left over. Spray PAM of similar item on your grills. Get the charcoal going, you need to try to regulate the temperature for 225 and maintain it for 4-6 hours depending on what you are cooking. You will need to reload the charcoal as needed to maintain the cook through out the period needed. I would start of with a couple whole chickens and put a digital thermometer in the breast. Cook till the breast reaches 170-175 and remove. Place soaked wood chips or chunks on top of the charcoal during the cook. The first hour it is important to keep some wood in there to get that smokey flavor. I use oak and Hickory.

If you really want to learn to cook good smoked foods, Google "smokering" and you will find a bunch of forums dedicated to the smoking foods and bunch of good people willing to help you learn.

Posted on Jun 21, 2010

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Posted on Jan 02, 2017

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I put the charcoal in the bottom bowl in the smoker. what do u put in the top bowl right above that? i am making beef jerkey


Hi there....the top bowl which is smaller than the charcoal bowl is primarily for water to keep moisture in the roasting environment while cooking..I don't think you want to add miosture to make jerky...I have a Ronco food dehydrator for that...I only use my smoker for slow cooking and roasting/smoking large peices of meat..I hope this was helpful.....

Sep 05, 2011 | Brinkmann Smoke 'n Grill Double-Grill...

1 Answer

We have a brinkmann smoke 'n pit charcoal grill $ smoker- the manual says to cure it- how do we do this and for how long? :-)


By cuing, they mean burning it for an hour or 2, before using it to grill or smoke food. Coat the grill grates with a light coating of vegetable oil, before firing up the charcoal. Maintain a temperature of 325 - 350 degrees F for half an hour with the hood closed and a half hour with the hood raised.. After that, the grilling part of the grill - smoker should be cured. The smoker part, other than cleaning, doesn't need much curing. As the temps for smoking don't exceed 225 degrees F.

Hope this helped you and Happy Grilling!!

Jun 28, 2011 | Grilling

1 Answer

Have charcoal grill/small smoker. burned the meat in the small smoker. Do i put meat on the grill side and use the small smoker for charcoal and wood chips only? my grill did not come with a manual


It depends on whether your trying to smoke the meat or grill the meat. You can't do both at once.
If you want to grill the meat, don't even fool with the smoker part. Put the charcoal in the grill side, light it and allow it to get white hot, before putting the meat on to sear it on both sides first, before moving it to a cooler part of the grill to finish cooking to your likeness.

If you're trying to smoke meat or whatever, you use only the smoker side for heat and smoke. By, usually using some type of hardwood, like Oak, Mesquite , Pecan. etc. However, the meat or whatever you want to smoke, goes on the grill side (No charcoal required under it), because smoking is a low heat (200 - 225 degrees F) slow process. Any where from a couple of hours up top 8 hours, depending on what and how much you're smoking. It's often referred to, as "Low & Slow."

Hope this helped you to better understand how a combination grill-smoker works. Once you do a little receipe research and get the hang of it, you'll really enjoy it.

Jun 18, 2011 | Masterbuilt Grilling

1 Answer

My smoker stopped smoking; the temperature is IDEAL


You will need to replenish the charcoal as it burns down. You can also add some soaked wood chips or wood chunks at the same time for additional smoke flavor. It you are using the water pan it would be a good time make sure it has plenty of water also.

Watch your temperatures and when you see it start to drop, add more fuel to keep the temps up.

I hope this helps.

Jun 06, 2010 | Brinkmann Smoke 'n Grill Double-Grill...

1 Answer

How much wood do you put in a h20 smoker for ribs


Ah, the age old question. Basically the meat only absorbs the smoke for the first hour to two. This is when the smoke ring is created in the meat. I would use enough soaked wood to keep a slight smoke coming out for the first two hours. After that charcoal is enough in this type of smoker.

You can Google "smoking meat" and find tons of info and forums but be forewarned. You may get hooked in the art of smoking meat.

Apr 10, 2010 | Char-Broil Charcoal Water Smoker 4654301

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

Got my brinkmann smoke'n grill and need to know. #1 do i have everything i need and how do use it if i do.


if you have the smoker, charcoal, wood chips and water or another liquid you would like to use such as apple juice, beer, or brown soda.....then yes

Jan 24, 2010 | Brinkmann Smoke 'n Grill Double-Grill...

2 Answers

I received a used brinkmann smoker w/out instructions, HELP! Don't know the temperatures and how to smoke the different kinds of meat. Is there an instruction booklet on line?


I don't know how much water, charcoal or wood chips to use. Or even where to put the water and charcoal. Is there a manual for this or can I get instructions.


Thanks

Apr 25, 2009 | Brinkmann Smoke 'n Grill Double-Grill...

2 Answers

Have a brinkman all in one smoker but no instructions on how to use it


Put the briquettes in the bottom pan and put the wood chips around the outside edge. Put water in the top pan. All this must be done before you light the charcoal. Using an electric lighter works best and won't change the flavor of your food like starter fluid will. After coals are lit, place meat on rack and seal everything up. Now you're Smokin'!

Apr 06, 2008 | Rocky Mountain Range Outfitter 12" - OFTR...

1 Answer

Char-broil water smoker


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.

Oct 12, 2007 | Char-Broil Charcoal Water Smoker 4654301

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