At Fixya.com, our trusted experts are meticulously vetted and possess extensive experience in their respective fields. Backed by a community of knowledgeable professionals, our platform ensures that the solutions provided are thoroughly researched and validated.
I don't have the owners manual for this smoker and don't know where to set the vents.......up......closed......in the middle? I'm not getting enough heat, even with a full pan of charcoal. any ideas? thaks bw
- If you need clarification, ask it in the comment box above.
- Better answers use proper spelling and grammar.
- Provide details, support with references or personal experience.
Tell us some more! Your answer needs to include more details to help people.You can't post answers that contain an email address.Please enter a valid email address.The email address entered is already associated to an account.Login to postPlease use English characters only.
Tip: The max point reward for answering a question is 15.
There are you tube videos. I temporarily take daisy vent cap off top of egg, open bottom vent door wide open, light lump coal 2-3 spots with a loof lighter (from ace hardware) and then close lid. I have one section of galvanized dryer vent from Lowes that I stick on top which accelerates preheating of egg. Once the temp gets to 500, I remove the section of vent by grabbing it with a glove or hotpad. Wait a minute or two for smoke to die down. Place daisy back on top and close bottom vent door down to 1/2" and close daisy 1/2 on top and this should drop temp to 175-250. Use fine adjustments 1/6-1/8" until desired temp is reached. Your food can go on at any time after removing dryer vent. Just burp lid by slightly lifting to allow any heat burst to escape. I also have a gas conversion that works awesome. I just add a small smoke ox over burner that provides enough smoke on front end of cooking process. Advice- keep the butts and ribs on for 6 hours.
Sandra, in case you have misplaced the Owner's Manual for your electric smoker, I have included a link to it, that you can download and print for future reference. Enjoy your Smoker!!
firestud - the link below is to the Owner's Manual of your model grill, as well as the model 420. In it, it explains how to attach the gas tank to the scale. I suggest that you download and print the manual for future reference.
If you don't have the wood chip tray, you're sitting dead in water, at this point. The wood chip tray goes above the burner, below the water pan. If this is a brand new, just purchased smoker. Go back to where you purchased it or call the number in Owner's Manual for "Parts missing". If it's not brand new, you can purchase a smoker tray from Masterbuilt Customer Service 1.800.489.1581
As you are probably already aware, your model all-in-one grill/smoker has been discontinued by Brinman. However, that doesn't mean they don't still support it. To get a copy of your Owner's Manual, you'll need to call Brinkman's Customer Support Dept (800) 468-5252. They can either mail you one or email it to you as an attachment in pdf format, that you can download and print for future reference.
You can download the owner's manual here: http://images.brinkmann.net/docs/pdf/805-2500-0.pdf or you can visit http://www.brinkmann.net/products/details.aspx?item=805-2500-0 and go to Owner's Manual tab. Note, this isn't EXACTLY your product. This is model 80525000, but it should be EXTREMELY close, close enough that they didn't feel the need to make another owner's manual for your exact product. You should be able to extrapolate any differences.
You can download and print it. Hope this helps to get you started. If it di, please be kind enough to rate my response to you. Thanks and have a great day!
Hello,
Yes keep water in the pan to keep the meat from getting too dry as you smoke it. closing the top vent will keep more of the smoke in but can keep it from smoking if closed too much, you will need to experiment with that...
Keep enough chips in the smoker to make the desired amount of smoke that you want. Again here, all smokers are a bit different and you will have to experiment with you's
×