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I'm seasoning my smoker. 150 degrees with five bisquettes. 1 hour. I've done it twice now and there's no smoke. The first bisquette is barely charred. The second two of not at all? They look brand new still. I've checked all plugs two or three times.They appear to be plugged in correctly. I'm also plugged directly into an outlet on my deck. It's getting warm inside for sure but no smoke and no burning of the bisquettes. Is this normal?

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How to slow cook food on a char-broil smoker, model CBBA-2750. (what temperature and length of time as well as instructions on how to cook)


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

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

2 Answers

Wood chips won't advance


You said, "wood chips won't advance." That may be the problem, the Bradley Smoker doesn't use wood chips. It uses a manufactured wood chip biscuit, that looks like a small hockey puck. These will feed automatically when the smoker calls for them. Loose wood chips won't.

Mar 19, 2011 | Bradley BTST02 - Stainless Steel Smoker

1 Answer

How many hours do you you season the smoker initially before putting food items in it? do you put water in the pan for the initial smoke? and how many hours will it take to smoke a turkey?


It takes three hours on medium setting to season the smoker. During the last 3/4 hour of seasoning, add 1 cup of wood chips to the wood chip box. Let the chips soak in water for a half hour prior to using them. Once three hours is up, turn off, unplug and let the unit cool off.

Feb 13, 2011 | Masterbuilt Electric 30inch Smokehouse ...

1 Answer

I got the xtra wide propane smoker and when I seasoned it before using it my wood chips caught fire , i had soaked them for 1/2 hour . When i went to smoke some fish I soaked my wood chips for 5 hours and...


Hopefully, it's just a case of the burner turned to high. For most smoking applications is low and slow. By low, I mean no more than 200 to 250 degrees. And by slow (depending on what you're smoking primarily meats) 3 to 5 hours or more. Fish shouldn't take more than an hour and a half.

Check out the Masterbuilt website home page and you'll probably find the manual you need or you can contact them directly.

Feb 03, 2011 | Masterbuilt 20050106 Propane Smoker

1 Answer

How do I smoke pork ribs in the char-broil gas smoker? How long to smoke ribs and at what tempeture?


use a drip pan with some water or apple juice, they should cook approx. 2 1/2 hours at 325.

Feb 20, 2010 | Char-Broil CharBroil 4637318 Grill

1 Answer

Need help smoking briskett on Char Broil Grill with smoker box


wood chips in the fire box. very low heat. around 200 degree.
maek sure the wood chip is wet and produce smoke. you need to monitor this through out the process.
briskette in the grill side without any heat. depends on the sixe and the thnikness of the meat, you need approximately 12-20 hours before meat become tender.
here are few web site you can get some information
http://www.smoker-cooking.com/howtosmokeabrisket.html
http://bbq.about.com/cs/brisket/a/aa111503a.htm
http://www.wyntk.us/food/smoking-brisket.shtml
http://www.bbq-fyi.com/how-to-smoke-brisket.html

May 29, 2009 | Char-Broil CharBroil 4637318 Grill

1 Answer

Nasty mouth numbing taste


follow manufacturer seasoning instructions

burn charcoal on offset firebox @ 200 degrees for 2 hours with lids closed, both dampers open little less than halfway

May 12, 2008 | Char-Broil Silver Smoker

1 Answer

Char-broil water smoker


first, a charcoal fire in bottom tray, then a pan filled with hot (boiled) water above it, then the meat on top tray, then keep lid on a long time (hours) without peeking and remember to keep charcoal topped off. you should also soak hardwood hickory sticks in water for a day or 2 and wrap in aluminum foil with small holes punched through and place on top of charcoal to provide smoke. usually a large chicken is done in about 4 hours.

Oct 12, 2007 | Char-Broil Charcoal Water Smoker 4654301

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