Question about Brinkmann Smoke 'n Pit Professional 805-2101-P All-in-One Grill / Smoker

1 Answer

I own a brinkmann 810-3825-S and we are trying to smoke pork ribs. So is the lid supposed to be open or closed? And what causes it to be so smokey?

Posted by on

1 Answer

  • Level 1:

    An expert who has achieved level 1.

    Hot-Shot:

    An expert who has answered 20 questions.

    Corporal:

    An expert that hasĀ over 10 points.

    Mayor:

    An expert whose answer gotĀ voted for 2 times.

  • Contributor
  • 28 Answers

You will want the lid closed, the longer you can hold the heat/smoke in the better the flavor. What makes it smokey is wet wood chips on your coals, a smoker box works great for that but I think this model has it built in. You can get different wood types of wood chips at places where you can buy grills in the same department. You can usually get hickory, oak, cherry and such. Hope the ribs turn out good! :)

Posted on Sep 11, 2010

1 Suggested Answer

6ya6ya
  • 2 Answers

SOURCE: I have freestanding Series 8 dishwasher. Lately during the filling cycle water hammer is occurring. How can this be resolved

Hi,
a 6ya expert can help you resolve that issue over the phone in a minute or two.
best thing about this new service is that you are never placed on hold and get to talk to real repairmen in the US.
the service is completely free and covers almost anything you can think of (from cars to computers, handyman, and even drones).
click here to download the app (for users in the US for now) and get all the help you need.
goodluck!

Posted on Jan 02, 2017

Add Your Answer

Uploading: 0%

my-video-file.mp4

Complete. Click "Add" to insert your video. Add

×

Loading...
Loading...

Related Questions:

1 Answer

We are smoking a pork roast for a couple hours in a smoker to get that flavor through. Has any one done this and then let it finish in a slow cooker


I have smoked pork roasts and shoulders for years. Even a small rear end (real word is profane on Fixya) roast needs about 6 hours at 180 degrees to get the smoke flavor deep into the meat. I typically smoke a small roast 10 hours. As for less smoking, and finishing in a slow cooker, this will work and is more convenient, but you sacrifice the amount of smokey taste. I have switched to electric smokers, as it reduces the work dramatically (not the time - just the labor). Good ones are thermostatically controlled.

Jan 28, 2016 | Grilling

1 Answer

How are you supposed to heat up the green egg


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.

May 01, 2014 | Big Green Egg Extra Large - XLHD...

2 Answers

How do I smoke in this Smoker/Grill? Like where do I put the Smoker chips there is no smoker chip box, just the pan for the charcoal and a pan I think for water.


Hi karin 1967...

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 24, 2011 | Brinkmann Smoke 'n Grill Double-Grill...

1 Answer

In the water pan, do you just add water or can you put some wood chips with the water? i want to smoke a boston ****. should I put it in fooil or cook unwrappped?


No, the water pan is just for water. The pre-soaked wood chips go in the charcoal bowl on top of the heated charcoal. Putting the wood chips in the water bowl with water in it, would serve no purpose as far as adding a smokey flavor is concerned. If you desire a smokey flavor, do not wrap the **** in anything.

In case you have misplaced your owner's Manual, I have included a link to it that you can download and print for future reference. http://images.brinkmann.net/docs/pdf/810-5301-C.pdf

I hope this helps you, to further your enjoyment of using a smoker. Thanks for choosing FixYa.

Jul 25, 2011 | Brinkmann Smoke 'n Grill Double-Grill...

1 Answer

Are you supposed to put water in the water bowl every time you smoke meat?


Not necessarily. It depends on what you're smoking. Some meats require moisture or they will dry out. Pork is one that quickly comes to mind, as does white meat fish. However, something like beef jerky, no you do not need water. And then, there are times you can add flavor to meat by using a dark beer instead of water Really good for smoking Baby Back Ribs.. The beer should be at room temperature before using.

There are some great websites that great smoking recipes. Just do a Google search for smoking meat, pork fish, etc. Or search for "How to use a smoker."

Hope this helps you come up with some great smoke food.

May 07, 2011 | Masterbuilt 20070106 Electric Smoker

1 Answer

How long do i need to smoke ribbs


Depends on how many pounds you're smoking, as well as are they pork or beef? Country style or Baby Back? And how much smokey flavor to you want?

Baby Back Pork Ribs require the least amount of time, as they don't have as much beat on the bones as Country Style Beef ribs Never-the-less, my own personal theory of smoking meats is "Low and Slow." "Low" meaning no more than 225 to 250 degrees. "Slow" meaning at least 2 to 3 hours for Pork Baby Back Ribs. 4 to 6 hours for Beef Country Style Ribs.

The first 30 minutes to an hour time the crucial for smoking. That's when the fibers or the meat are most open and will absorb the most smoke. After that, you're basically slow cooking for tenderness.

Always wait until the last 30 minues to brush or mop on any BBQ sauce.

Seasoning the ribs prior to smoking is very important. Whether you use a dry or wet rub. The choice is yours. Once the rub is applied, warp it tightly in plastic wrap and refrigerate for at least 2 hours. Over night is better. Take the ribs out of the frig, unwrap them and allow them to come to room temperature before placing on the smoker. That way, the meat fibers will open some.

Once on the smoker, DON'T PEEK! Every time you open the lid, you loose smoke and heat. You want to try to maintain that 225 - 250 degrees without loosing it and having to bring the smoker back up to temperature.

Once you remove the ribs or any kind of meat, for that matter, let it rest for at least 5 minutes before cutting it. That way, you won't loose all those delicious juices.

The weekend is not that far off, so start planning now and enjoy the fruits of your labors, this weekend.

Hope this helps to get you started. Please let me know how they truned out. Or better yet, send me a sample to taste. :-)

Mar 01, 2011 | Brinkmann Smoke 'n Grill Double-Grill...

1 Answer

The best way to smoke meat using the brinkmann smoke box with brinkmann gas & charcoal grill


It depends on the type of meat you want to smoke.
Some take longer than others. Example: Brisket verses a rack of Ribs.
There are many good books that get you started.
Hickory is a good wood to start with.

Feb 19, 2011 | Brinkmann Grilling

1 Answer

Kepping the tempeture right using wood


Hi, You would be better off using Kingsford charcoal and a few chunks of wood for the smoke. Last week-end I did an overnight cook (pulled pork) and the charcoal and wood lasted 14 hours at 225 degrees. Hank

Sep 19, 2010 | Brinkmann Smoke 'n Grill Double-Grill...

1 Answer

How do I smoke pork ribs in the char-broil gas smoker? How long to smoke ribs and at what tempeture?


use a drip pan with some water or apple juice, they should cook approx. 2 1/2 hours at 325.

Feb 20, 2010 | Char-Broil CharBroil 4637318 Grill

2 Answers

How do I use the wood for the smoker


I notice you have an offset smoker. The idea is to get the coals going in the firbox (the smaller circular chamber). The heat from the coals will rise into the main smoking chamber (the large circular chamber) where the food is.

It is difficult to keep your temp set right (about 250) when smoking ribs, brisket or pork **** on a less expensive offset smoker. I don't know what kind you have but it looks like a Brinkman or Charbroil. I'm not being snobby about this as I have a Silver Smoker myself ($185 at Menards).

The solution is to modify it. Search the web for terms like "smoker mod/s". You should be able to find directions on inserting a heat deflection plate, extending your smoker pipe, even adding bricks to the bottom of the smoker chamber to hold the heat. Good luck.

Aug 23, 2008 | Brinkmann Stillwater Heavy-Gauge...

Not finding what you are looking for?
Brinkmann Smoke 'n Pit Professional 805-2101-P All-in-One Grill / Smoker Logo

Related Topics:

387 people viewed this question

Ask a Question

Usually answered in minutes!

Top Brinkmann Grilling Experts

paulcarew

Level 3 Expert

2458 Answers

Dan Webster
Dan Webster

Level 3 Expert

8220 Answers

Lyle Siemens
Lyle Siemens

Level 2 Expert

328 Answers

Are you a Brinkmann Grilling Expert? Answer questions, earn points and help others

Answer questions

Manuals & User Guides

Loading...