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I am uncertain as to why my barbeque smokes black and leaves a soot film on the whole inside of the barbeque and on the meat that I am cooking. It is certainly a cheap model but I replaced the burner and the rocks and ever since this has been happening. Any advice? Or am I looking at purchasing a new bbq?

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  • Master
  • 843 Answers

Can you see the smoke coming from the tip of the flame itself? Did you not have this problem before you replaced the burners? If yes to both, then the problem is with the venturi tube of the burner not providing enough air. The venturi tube is the part of the tube where the gas jet from the valve first enters it. There are some holes that control the air/gas mix by their configuration and size. Perhaps you have the wrong model replacement burner. The orifice (very small hole) out of which the gas shoots into the venturi, and the venturi tube itself are both designed slightly differently for use with Propane (bottled) or Natural (piped) gas. Perhaps your new burner has an adjustable venturi to allow more air. If so, remove the rocks so that you can see the flame and adjust by trial and error.

Posted on Jun 10, 2010

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2 Answers

Does it matter what shelve you smoke food on?


sure does , it more matters what food goes on what shelf , if you smoke meat and its cut about 3/8 thickly then you use a higher shelf, but if u smoke meat and its whole (takes a long time that way) then use the lower racks , it will be harder for the smoke flavor to penetrate inside the thicker meats , same goes 4 fish , thinner cuts top shelf , thicker cuts bottom shelf (unless you only want the smoke flavor on the crust ) then do just the opposite then

May 27, 2016 | Grilling

1 Answer

How to slow cook food on a char-broil smoker, model CBBA-2750. (what temperature and length of time as well as instructions on how to cook)


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

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

How long and at what temp do i smoke rims with the masterbuild smoker


Hi todd649...

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, use hardwood or charcoal,
Once they 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.
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 05, 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

I do not have manual for using brinkman gourmet charcoal smoker


Hi tsanelli...
I could not find your user manual on the net, but I have this..
--------------------------------------------------------------------------------------------------------------------------------------------
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 over night 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.
3...Start a fire in the smoker having the fire below the meat, use hardwood or charcoal,
Once they 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.
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.

Aug 27, 2011 | Brinkmann Smoke 'n Grill Double-Grill...

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

Regarding gas Barbeque and charcoal Barbeque


It depends on your preferance

Charcoal most say it gives what your cooking better flavor but the disadvantage is waiting for the coals to get hot and longer cooking time due to less heat.

Gas quick cooking time, quick warmup time the disadvantages scrafice some of the flavor, unless you buy a gas grill set up to smoke it is almost impossible to use a conventional gas grill for smoking, and also you have to have enough gas to cook completly or have a second tank in case you run out.

Hope this helps Ya
please rate me

Jul 20, 2008 | Barbeques Galore Capt'n Cook 3-Burner...

2 Answers

Help


What you need to do is start a fire in the small side and have all your vents fully open. When the temp gauge gets between 150 and 250 you can add the type of meat you are going to smoke. You can add wood chips every hour to get that smoky flavor into your meat. You must maintain a low temp in order to get the best results. I usually smoke at 200 degrees from 5 to 12 hours long depending on what type of meat you are smoking. You must control the heat with the vents on the fire box side and also the exhaust where the smoke comes out. It takes a little practice but it is well worth it. You can also go to www.smokingmeat.com and they have a whole bunch of tips on how to use different types of smokers, rubs, sauces, meats and so forth. Good Luck and happy smoking

Oct 20, 2007 | Barbeques Galore Bar-B-Chef Charcoal...

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