My smoker doesn't seem to get hot enough. I have at least 3-4 dozen charcoal briquets well lit and about 2 inches of water in the water pan. I have had the top vent open all the way and also closed it down several different times a little at a time. Thermometer reads about 150. What to do?

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

the coals go in the bottom one, once you get the temp. where you want it the chips go on top of the coals. i'm pretty sure the top pan is to catch drippings from the items cooked and/or to add a liquid to provide flavor to the smoke, such as cider, or water to moisten the smoke.

SOURCE: Won't heat

I have the same smoker with the same problem. I checked the heat element with an ohm meter, it was good so just cleaned the burnt residue from the male spade connectors attached to the element with a dremel tool. Slipped two new female spade connectors over the ones on the element and soldered them with the wires attached with a 1/16' silver bearing electronics solder. Now the connections cannot become loose and burn up again. I tested everything out and then wrapped the exposed connectores with non conductive fiberglass electrical tape and covered everything with expanding foam that comes in a spray can. Easy fix for me after reading all the posts from you guys here. Good luck and go for it! All I had to buy was the foam insulation.
Gary
Corpus Christi TX

SOURCE: no user's manual for Smoke'n Grill Charcoal Smoker

Yes there is! Go to Brinkmans website and you should be able to get it there. If not, which would surprize me you can google smokers and you'll find more info than you care to see. Hope this helps.

Testimonial: "Thanks so very much! Had just a couple of problems getting to the Brinkmann's website, but once there it was very easy to find the manual."

SOURCE: was given a brinkmann gourmet charcoal smoker/no manuals

Sure...the smoker top and middle lift off. There is a pan that goes over the charcoal pit. The pan is used to create moist heat. It will produce steam while you cook. I recommend flavoring whatever fluid you put in the pan with fruit, fruit juice, or frozen concentrate, or wine, mixed with water. You can put your initial batch of charcoal in the bottom, (pit) and fire it up just as you would any charcoal grill. once the coals are ready, you can put the pan over them, put the middle section in, (with whatever meat you prefer), then finally the top. During cooking, to produce a smoky flavor, you can put water soaked hickory or misquete chips with the charcoal, it has a door for access. You can also add charcoal as needed to maintain the desired heat level thru the door. Remember, it takes longer to prepare food on the smoker, the key is low heat and longer cooking times. For example, I usually cook a boston **** at about 185 degrees for up to 12 hours. Bon Appetite!

SOURCE: ADD CHARCOAL AND LIT PROPANE, BUT CAN'T GET

This is a smoker and typically they you dont want it that hot unless it is stated otherwise in the manual. Smokng is an art, and requires patience. You should be smoking most thing for a whole day, if not days.