Question about Brinkmann 810-7080-K All-in-One Grill / Smoker
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Posted on Jan 02, 2017
on a standard grill you build fire on one side of grill and put food on the other you can also put a pan ender food with water in it
Posted on Aug 16, 2009
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Posted on Jun 03, 2011
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.
Posted on Jun 18, 2011
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