Grilling - Recent Questions, Troubleshooting & Support


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

Brinkmann... | Answered 8 hours ago


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

    Old Smokey... | Answered 8 hours ago


    I have found that when using my electric smoker and cooking ribs or brisket I use the gadget that you can purchase that puts your food on end thereby exposing all the meat surface to smoke.The item I use I made myself but similar racks can be puchased. I would not use a pan at any time , if nothing else place directly on a rack.
    Happy Smoking !

    Grilling | Answered 9 hours ago


    flashback along the line check for leak in hose

    Grilling | Answered 10 hours ago


    hi Dianna.
    Roast in a preheated 500 degree (F) oven for 20 minutes. Reduce heat to 300 degrees and roast for an additional 30 minutes per pound. Total cooking time for an 8lb roast should be about 4hrs and 20 minutes. Remove the pork roast from the oven and let rest for 30 minutes
    How long do bake an 8lb shoulder pork roast Google Search

    Grilling | Answered 14 hours ago


    I would keep it as close to 140f or above (tempature recommended for holding pork) as you can. It will still cook but may still be edible tomorrow. At 200f it will continue to cook and be over done quite quickly. If it is a roast 130f or above is okay.

    Grilling | Answered Yesterday


    The thermometer may have to be replaced.

    Grilling | Answered on Dec 03, 2017


    Try Googling (brand)(TF2049101-KK-01)(manual) without parens.

    Grilling | Answered on Dec 03, 2017


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

    Brinkmann... | Answered on Dec 02, 2017


    What brand? They're all different.

    Grilling | Answered on Dec 02, 2017


    If you're following the directions in the manual and you don't live in an excessively cold climate, you have a lemon.

    Grilling | Answered on Dec 02, 2017

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