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I have smoker and do I add my wookd chips to the water and what purpose does the water pan do? jmann968 @Gmail.com

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No, the pre-soaked wood chips go at the bottom of the smoker (usually on the wood chip tray) on top of the heat source.. The water adds moisture to what ever you're smoking. It doesn't need a lot of water though.

Posted on Mar 15, 2011

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1 Answer

Can I use the wood chip pan directly (not the side chute)?


It is a big process it has 7 steps they are as follows
  • 1

    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.

  • 2

    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.

  • 4

    Add the cooking grates to the top of the unit and close the lid to allow the unit to preheat.

  • 5

    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.

  • 6

    Check the water level occasionally by opening the door on the side of the Charbroil Electric Smoker unit. Add more water as needed.

  • 7

    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.


  • Performance Chip

    May 22, 2012 | Old Smokey Electric Smoker

    1 Answer

    How to cook a brisket. I ahve lost my manual.


    Hi judyyates...

    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.
    I will also include a link that will interest you below.
    Please take time to rate me.

    http://www.smoker-cooking.com/howtosmokeabrisket.html

    Sep 24, 2011 | Brinkmann Sportsman Charcoal Double-Grill...

    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

    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

    There are not directions on how to use the smoker. Do you have have any instructions on using the masterbuilt smoker model 20020611


    Hi dan480volts...
    Maybe this will help you
    ****************************
    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 16, 2011 | Masterbuilt 20050106 Propane Smoker

    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 have never had a smoker before is the water pan the bottom one or is that the wood chip pan?


    Hi
    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 wait to put the meat on till the flames (if any) subside.
    Use the water pan below the meat (if you use one) to catch the juices from the meat...it will be above the pan with the charcoal in it.
    Use hardwood or charcoal for your fire/smoke,
    Once the charcoal/wood 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, if you do not use a water pan.
    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.
    Monitor the tempreture
    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 04, 2011 | Grilling

    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

    Proud owner of a vertical propane smoker. Instruction book to assemble product in packaging, but no instructions on how to smoke. When using wood chips, after having soaked in water, do you add more...


    Oh boy another one who will soon have the bug. lol No, soak the chips and place them in the chip pan. As they burn down you can add more soaked chips if you like a more smokey flavor which I do. Maintain your temp at around 225. Pork butts will take 1 1/2 to 2 hours per pound.

    Now that have the bug do a search on smoker forums. There is a wealth of knowledge and help available on the subject.

    I hope this helps and good eating!

    Jun 13, 2010 | Masterbuilt 20050106 Propane Smoker

    1 Answer

    Have this smoker but really dont no how to use it where do i put the wood chips do i put them in the pan with the water our do i put them on the plate please help me with this


    Page 3 on this link shows the wood tray and explains the water tray. Wood chips are soaked to make them last. They will still go pretty fast but you can add more. Soak the chips or chunks overnight.
    http://www.charbroil.com/bps/char-broil/char-broil/knowledge/06701311_assembly%20manual.pdf

    Jun 10, 2010 | Char-Broil Electric H2O Smoker

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