Brinkmann Grilling - Recent Questions, Troubleshooting & Support


I had the same problem and I found that if I tightened the thermocouple line on the back of the smoker control knob it would work properly. You can see the thermocouple line brass nut thru the slotted opening just above the double doors and below the control knobs. Mine was only finger tight and as soon as I tightened the thermocouple line nut, everything worked normal. Good Luck

Brinkmann 5... | Answered on Aug 28, 2018


Use one cup of salt and cover your chicken with salty water. Let it soak for 2 or 3 hours. Remove chicken from brine and sprinkle season salt on each piece of chicken. Place chicken on rack with water pan in between fire and chicken for indirect effect. Fill pan with water and a little liquid smoke. Takes about an hour or so. Chicken is done when temp inside bird gets 170f.

If you need further help, reach me via phone at https://www.6ya.com/expert/dan_73bbd84fe1d95b61

Brinkmann Smoke... | Answered on Aug 07, 2018


Google (Brinkmann)(810-65550-S)(manual) without parens.

Brinkmann... | Answered on Jun 14, 2018


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
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Brinkmann... | Answered on Feb 28, 2018


1. Are you using a portable LP cylinder? LP Regulators freeze up when the liquid part is the propane is flowing through the regulator this is caused by an overfilling of the propane tank.
2. If the BTU capacity of the regulator is not high enough to cover the BTUs of your grill, the regulator is working too hard and potentially pulling liquid (not vapor as it should)

I would suggest calculating the BTUs of your grill and looking to see what the capacity of the regulator you are using.

You can also read this about regulators LP Gas Regulators 101

Brinkmann... | Answered on Jan 09, 2018


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

Brinkmann... | Answered on Dec 14, 2017


Sorry we do not sell parts here nor have any locator service, but have you tried eBay?

Brinkmann... | Answered on Dec 02, 2017


Buy the Brinkmann Universal Rotisserie Kit model #812-7102-S for $49.95. It uses 2 screws to attach a bracket to the existing tapped holes in the grill. It was that easy! I purchased my grill and the Rotisserie at Home Depot.

Brinkmann... | Answered on Dec 02, 2017


Honeywell universal thermocouple

Brinkmann... | Answered on Nov 19, 2017


Check the reg sounds like its not giving full rate

Brinkmann... | Answered on Oct 18, 2017


You would have to change all orifices you take out .

Brinkmann... | Answered on Oct 07, 2017


If Brinkmann say the grill can't be converted there must be a reason and it would be unwise to jury-rig a conversion kit for another grill. Gas is an explosive substance, plus the mix of gas to air has to be in the correct percentage for a good burn.

Brinkmann... | Answered on Oct 07, 2017


Search for Fulfill mate on amazon.com. They have the largest selection of Brinkman parts anywhere since that company went belly up.

https://www.amazon.com/s/ref=sr_nr_p_4_14?me=A151DICKQKJEYC&fst=as%3Aoff&rh=p_4%3ABrinkmann&ie=UTF8&qid=1506594278

Brinkmann Smoke... | Answered on Sep 28, 2017


Fixya does not sell replacement covers.

Brinkmann Smoke... | Answered on Sep 04, 2017

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