How do you use the smoker? Smoke'N Grill Charcoal Smoker & Grill Model # 810-2100-0

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.

Hi there....the top bowl which is smaller than the charcoal bowl is primarily for water to keep moisture in the roasting environment while cooking..I don't think you want to add miosture to make jerky...I have a Ronco food dehydrator for that...I only use my smoker for slow cooking and roasting/smoking large peices of meat..I hope this was helpful.....

By cuing, they mean burning it for an hour or 2, before using it to grill or smoke food. Coat the grill grates with a light coating of vegetable oil, before firing up the charcoal. Maintain a temperature of 325 - 350 degrees F for half an hour with the hood closed and a half hour with the hood raised.. After that, the grilling part of the grill - smoker should be cured. The smoker part, other than cleaning, doesn't need much curing. As the temps for smoking don't exceed 225 degrees F.

Hope this helped you and Happy Grilling!!

It depends on whether your trying to smoke the meat or grill the meat. You can't do both at once.
If you want to grill the meat, don't even fool with the smoker part. Put the charcoal in the grill side, light it and allow it to get white hot, before putting the meat on to sear it on both sides first, before moving it to a cooler part of the grill to finish cooking to your likeness.

If you're trying to smoke meat or whatever, you use only the smoker side for heat and smoke. By, usually using some type of hardwood, like Oak, Mesquite , Pecan. etc. However, the meat or whatever you want to smoke, goes on the grill side (No charcoal required under it), because smoking is a low heat (200 - 225 degrees F) slow process. Any where from a couple of hours up top 8 hours, depending on what and how much you're smoking. It's often referred to, as "Low & Slow."

Hope this helped you to better understand how a combination grill-smoker works. Once you do a little receipe research and get the hang of it, you'll really enjoy it.

Wood only. No Charcoal. If you're using wood chips - soak them first. No sure wood chunks will work, as they will have a tendency to flare up & burn rather than smoke.

The presoaked wood chips go in the flame disc bowl, below the water bowl. The water bowl goes on the first shelf bracket from the bottom up.

I was going to send you a copy of your Owners Manual, but the Model Number you listed does not match up with any Masterbuilt Smokers?

Enjoy your smoker,

This link should help you get a new set of operation manuals.
http://www.brinkmann.net/products/details.aspx?item=810-5301-C

The basics of this unit is, load up the charcoal pan, fill the water tray up about 2/3 full, have some wood chips soaking overnight, pick your favorite recipe for a smoker (try smoker burgers!) umm and easy for the first try.

Get your charcoal going assuming not the electric model, place the meat on the grills, close lid, try to maintain about 225 temps, add your soaked chips on top of the coals, check you temps, add more charcoal when the temps start to drop on long cooks. You should be able to smoke some burgers in about an hour and a half. Low temps and slow cooking is the key.

I hope I have helped you out.

You will need to replenish the charcoal as it burns down. You can also add some soaked wood chips or wood chunks at the same time for additional smoke flavor. It you are using the water pan it would be a good time make sure it has plenty of water also.

Watch your temperatures and when you see it start to drop, add more fuel to keep the temps up.

I hope this helps.

Use approximately 5 lbs of charcoal or a little more that a chimney charcoal starter and let it go grey and get your grill to the temp you are looking for then add the pecan on top of the charcoal in the fire box.

Yes there is! Go to Brinkmans website and you should be able to get it there. If not, which would surprize me you can google smokers and you'll find more info than you care to see. Hope this helps.

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