Question about Masterbuilt 20050106 Propane Smoker

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Im a fist time user whee do i put the wood chips

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You should have chip tray just above the burner. Put your chips in this tray, the heat will cause them to start to smoke.

Posted on Nov 10, 2010

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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

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

When using chips for smokers do you dump them as soon as they start burning


Let the grill heat up first and stop flaming if using wood..
After the grill is heated up to temp your going to smoke at then you add the wood.
I will include some info for you also to help.
---------------------------------------------------------------------------------------------------------------------------------------------

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 soak 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 06, 2011 | Masterbuilt 20070106 Electric Smoker

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

Need a owners manual for the 34" propane smoker great outdoors smokey mountain smoker


Hello,

The truth is that the user manual/instruction for your propane smoker is not available anywhere online. The manufacturers of this unit did not make it available. I went further searching and couldn't find any.

I would suggest you contact the manufacturer of this unit via phone or e-mail and request for the instruction/user manual from them. They might give it to you or direct you to a dealer where you can get the instruction/user manual.

This is the best you can do to get the instruction/user manual you are requesting for. Go to the propane smoker's website, check "Contact Us" and you would see their e-mail and phone number.

Below are some instructions that may help you with your propane smoker;

Set Up the Tank

The first thing to do in using your propane smoker is to connect the propane tank to the smoker. Open its valve by turning it in a clockwise direction. Next, you need to locate the wood chip box. Fill the box with any wood that you prefer, like hickory, mesquite or oak.

The wood chips when lit produce a smoky flavor that is absorbed by the food in the propane smoker. Each type of wood produces its own distinct flavor. Remember to soak the wood chips for at least an hour before using them so that they do not burn quickly. Soaking the wood chips also helps to create more smoke inside the propane smoker.

Fill the Water Box

After filling the wood chip box, you need to fill up the water box of the propane smoker. It is usually located right above the wood chip box. You can fill the water box with water or with sand. You can leave it empty, but it is best filled with water because the evaporation during the cooking process keeps the food from getting dry and tough.

When cooking with a propane smoker, moisture is important. Keep adding water when the level in the box is low. To add more flavor to your food, you can also add spices and seasonings to the water.

Cooking Time

The propane smoker is almost ready. All that is left to do is turn on the smoker and adjust the temperature. Most models have a rotary dial that controls the level of temperature in the smoker. The temperature depends on the type of food that will be cooked.

You should use a higher temperature for thick slices of meat and a lower temperature for thin slices of meat or for vegetables. Once you see smoke coming out of the smoker, it is time to put in your meat or vegetables. Cooking time depends on the kind of food being cooked and the thickness of the meat being smoked.

I hope this helps.

Good luck.

Mar 10, 2011 | Grilling

1 Answer

Where do you put the wood chips, and do you pre-soak the chips?


yes you pre-soak wood chips. use a nice bed of charcoal to get the fire going when coals get to smoldering in the very bottom try you start adding wood chips. Smoking is an art. you need patience lots of it. its called cold smoking. Do not put the chips in dripping of water, shake off excess water and put them directly on the coals. evry so often add a few dry chip, but only if you think your losing to much heat. I have smoked deer meat and fish and beef for that matter for as long as seven days. Just be sure to kep water in the second pan.

Feb 14, 2010 | Masterbuilt 20050106 Propane Smoker

1 Answer

The difference between the flame bowl and water bowl


You want the wood chips above the heat source and then the liquid above that. The heat source smolders the wood whilst the liquid keeps the meat moist. Remember you want a very low heat.

Dec 31, 2009 | Masterbuilt 20050106 Propane Smoker

1 Answer

Can i put wood chips in an aluminium tray and put it on grill without catching fire ive tried before and it doesnt smoke alot the wood chips turn black im i doing it wrong


If you are trying to do this to make a smoker there is an easier way. First soak your chips in water for at least a half an hour. after this put your chips in a piece of aluminum foil, wrap them up and poke a few holes in the foil. Afterwards just put them on yopur coals or on top of the grease shields on a gas grill and cook away. The holes allow the smoke to escape as the chips get hot and smolder. If you don't soak them they just turn black and give little smoke as they burn up rapidly.

Sep 26, 2009 | Computers & Internet

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