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What are the two different sized pans for and how do you use them in my brinkman smoker?

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One probably is fer yer liquid and the other is fer yer hickory wood chips. Both serve to make the smoker an indirect cooker. The hickory wood slowly gets the smoke a rollin intah them smoker and the liquid (a mix of liquid smoke, cheap white wine or H2O) catchs them drippins and bounces em back into the smokey goodness of that thar machine.Yeppers I can smell that meat a smokin right now. What are we cooking? Don't matter; all we want to remember is low and slow baby. Low temps (200f) and slow (6 to 8 hours) Hay we said it was good, not fast LOL.
what are the two different - themobilian_640.jpg

Posted on Jan 01, 2011

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Posted on Jan 02, 2017

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Hi bearsmommy19...
Yes you can use a generic regulator/coleman on your brinkman...just make sure the threads all match, if not, then adapters in brass can be bought at the local hardware HomeDepot,Lowes,etc.
Then you can install them to adapt your regulator to your brinkman grill
Please take time to rate me

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Hi tsanelli...
I could not find your user manual on the net, but I have this..
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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

I have lost mt Owners Manual to my Brinkman All-in-One Smoker Grill. Please help, will pay.


You didn't mention the specific model of your smoker, and Brinkman has made a lot of them. If you follow the link below you should be able to find your grill. If it's there, you can download/print your manual at no cost.
BillB

http://brinkmann.net/Customer%20Service/OwnersList.aspx?category=Charcoal+Grills+%26+Smokers

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May I get the make and model # to help you more

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Hope you found your water pan. If not, I'm sure Brinkman can supply one or you might try checking at Sam's Club in the restaurant supply area (over by the food - not the fancy cookware section) for a mixing bowl that has the same diameter as the inside of your smoker. I saw some there today and while I'm not sure they had any large enough, they had some that were pretty large. Alternatively, put your second grill on the brackets for the water pan (if you didn't end up with a second grill, try Academy for an inexpensive replacement grill) then sit a large foil roasting pan with a couple of inches of water in it on the grill. Voila! Instant water pan!

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I have a very similar smoker to this and this is what I have to solve the problem.

First drill some holes in the fire pan. This gives more air to the charcoal to get a hotter burn. I went with about 6 or so holes around the sides of the pan with a 1/2" bit. You could also get a grill basket from Home Depot. It is a square pan with holes throughout and made out of stainless steel. I bought one, but switched back because you can't hold as much charcoal/wood.

Second, get some play sand and fill the water pan with it. You will need to cover it with some heavy duty foil to keep drippings off it. Also, add some water to it once in a while to keep it moist. This should not only help in raising the temps, but give you a more consistent temperature as well.

Third, invest in a good grill/smoker thermometer to make sure the one on the front isn't wrong. My smoker is the hottest in the back (not sure why) and the thermometers on these brinkman's probably aren't the most accurate.

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1 Answer

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The pan for the wood chips is a round shallow (1/2 or so high) pan, about 8 inches in diameter, that sits right on top of the heating element. The element doesn't get too terribly hot, so you could probably substitute a foil pie plate or even a double wrapped package of aluminum foil with some holes punched in the top. When you see the smoke - its time for the meat!

Good eats!

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