Question about Brinkmann Smoke 'n Grill Double-Grill Charcoal 810-5301-C
I'm smoking a turkey right now and I'm using this method:
This electric smoker wasn't designed (in my opinion) for chips. In fact, the manual suggests chunks and sticks. Too bad though since my local Bass Pro Shops store sells a great selection of chips.
We'll see. It seems the above method is working so far. Just let the element heat up to glowing first.
Posted on Nov 25, 2010
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Posted on Jan 02, 2017
Tips for a great answer:
Soak hardwood chips in water for at least 30 minutes and up to 2 hours for larger chunks. Drain them completely before adding to the smoker unit. Use 1 1/2 cups of wood chips when smoking for less than 3 hours. For longer cooking times use 3 cups of wood.
Place the bottom unit that contains the heating element on a sturdy surface, away from flammable materials. Make a foil pouch containing the wood chips and punch a few holes in the top. Place this pouch onto the pan containing the heating element. The chips can be added directly to the pan, but the foil pouch makes cleanup easier.
Place the large water pan onto the unit and fill it 2/3 full of water or apple juice. The water or juice will moderate the temperature and provide moisture for the cooking food.
Add the cooking grates to the top of the unit and close the lid to allow the unit to preheat.
Place the food on the preheated grates and cook until done. Keep the lid closed as much as possible to maintain the heat. Open the vent on the top of the lid to allow the smoke to escape.
Check the water level occasionally by opening the door on the side of the Charbroil Electric Smoker unit. Add more water as needed.
Add more soaked wood chips after a few hours if the smoke begins to die away. This is optional; the chips provide flavor but are not necessary for cooking the meat.
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