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I dont know how to use the smoker. it says not to use lighter fluid and i have a rack of ribs i want to smoke for the day. its a brinkman

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Whether you're using charcoal or wood junks, the method for lighting the material is still the same ... Use a Charcoal Chimney Starter. No lighter fluid is needed. Just some old balled up newspaper.
If you're close to a Home Depot, Lowe's or Ace Hardware, all 3 carry them for under $20.00. It's the only way to light charcoal or wood chunks! No left over Charcoal Lighter taste. :-)

Here's a pros tip ... Put a little cooking oil on the newspaper before lighting it. It helps the paper get hotter and last longer.

Hope this helps you to get started on those rib! Please don't forget to rate my response to you. Thanks!

Posted on Mar 26, 2011

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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

I need a manual for the brinkmann smoke N grill


Here is a link to the Owner's Manual for your Brinkman Charcoal Smoker. You can download and print manual for future reference.

http://images.brinkmann.net/docs/pdf/810-5301-C.pdf

Thanks for choosing FixYa and enjoy your smoker.

Sep 22, 2011 | Brinkmann Smoke 'n Grill Double-Grill...

1 Answer

How long do i need to smoke ribbs


Depends on how many pounds you're smoking, as well as are they pork or beef? Country style or Baby Back? And how much smokey flavor to you want?

Baby Back Pork Ribs require the least amount of time, as they don't have as much beat on the bones as Country Style Beef ribs Never-the-less, my own personal theory of smoking meats is "Low and Slow." "Low" meaning no more than 225 to 250 degrees. "Slow" meaning at least 2 to 3 hours for Pork Baby Back Ribs. 4 to 6 hours for Beef Country Style Ribs.

The first 30 minutes to an hour time the crucial for smoking. That's when the fibers or the meat are most open and will absorb the most smoke. After that, you're basically slow cooking for tenderness.

Always wait until the last 30 minues to brush or mop on any BBQ sauce.

Seasoning the ribs prior to smoking is very important. Whether you use a dry or wet rub. The choice is yours. Once the rub is applied, warp it tightly in plastic wrap and refrigerate for at least 2 hours. Over night is better. Take the ribs out of the frig, unwrap them and allow them to come to room temperature before placing on the smoker. That way, the meat fibers will open some.

Once on the smoker, DON'T PEEK! Every time you open the lid, you loose smoke and heat. You want to try to maintain that 225 - 250 degrees without loosing it and having to bring the smoker back up to temperature.

Once you remove the ribs or any kind of meat, for that matter, let it rest for at least 5 minutes before cutting it. That way, you won't loose all those delicious juices.

The weekend is not that far off, so start planning now and enjoy the fruits of your labors, this weekend.

Hope this helps to get you started. Please let me know how they truned out. Or better yet, send me a sample to taste. :-)

Mar 01, 2011 | Brinkmann Smoke 'n Grill Double-Grill...

1 Answer

The best way to smoke meat using the brinkmann smoke box with brinkmann gas & charcoal grill


It depends on the type of meat you want to smoke.
Some take longer than others. Example: Brisket verses a rack of Ribs.
There are many good books that get you started.
Hickory is a good wood to start with.

Feb 19, 2011 | Brinkmann Grilling

1 Answer

Cooking Time


Google "Smokering" and you will find a lot of forums dedicated to smoking food. It is an art in itself but many of these forums are helpful in learning.

The answer to your question is basically put as many racks of ribs that fit without touching and as long as the temperature is maintained they will all cook at the same time. I typically smoke my ribs at 225 for 4-5 hours.

May 24, 2010 | Masterbuilt 20050106 Propane Smoker

1 Answer

No user instructions for brinkman smoker


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

Jul 03, 2009 | Brinkmann Smoke 'n Grill Double-Grill...

1 Answer

I need instructions for brinkman smoker grill how to smoke


Hi,
I have a Weber Smoky Mountain which is similar to the Brinkman. I learned how to smoke by going to the VIRTUAL BULLET website. www.vertualwebberbullet.com. Also, going to the many forums on smoking helps.

Don't get upset if things don't work out the first time....keep on trying!

Hank


Jul 01, 2009 | Brinkmann Smoke 'n Grill Double-Grill...

2 Answers

How do I use the wood for the smoker


I notice you have an offset smoker. The idea is to get the coals going in the firbox (the smaller circular chamber). The heat from the coals will rise into the main smoking chamber (the large circular chamber) where the food is.

It is difficult to keep your temp set right (about 250) when smoking ribs, brisket or pork **** on a less expensive offset smoker. I don't know what kind you have but it looks like a Brinkman or Charbroil. I'm not being snobby about this as I have a Silver Smoker myself ($185 at Menards).

The solution is to modify it. Search the web for terms like "smoker mod/s". You should be able to find directions on inserting a heat deflection plate, extending your smoker pipe, even adding bricks to the bottom of the smoker chamber to hold the heat. Good luck.

Aug 23, 2008 | Brinkmann Stillwater Heavy-Gauge...

3 Answers

Instructions for a Brinkmann Smoke 'n Grill


how do I use my brinkmann smoke n grill? lost my instructions

May 26, 2008 | Brinkmann Smoke 'n Grill 810-5304-E

2 Answers

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


Put the briquettes in the bottom pan and put the wood chips around the outside edge. Put water in the top pan. All this must be done before you light the charcoal. Using an electric lighter works best and won't change the flavor of your food like starter fluid will. After coals are lit, place meat on rack and seal everything up. Now you're Smokin'!

Apr 06, 2008 | Rocky Mountain Range Outfitter 12" - OFTR...

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