How do I use the wood for the smoker

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

The pre-soaked wood chips are placed in the cylindrical wood chip holder on the side of the unit and then inserted into the smoker above the wood chip tray. The wood chip tray must always be in place prior to loading the wood chip holder.

To further assist you, in case you have misplaced the Owner's Manual, I have included a link to it, that you can download and print for future reference. It also includes recipes.

http://www.appliancefactoryparts.com/content/pdfs/135884-1.pdf

To extend the use and longevity of this smoker, be sure to follow all the routine maintenance suggestions in the manual.

Hope this helped you to enjoy your smoker. Thanks for choosing FixYa.

Brandi, Electric Smokers do not use charcoal at all. Only wood chips. The electric heating element produces the heat. Smoking is a low temperature slow process. When mastered it can produce some fantastic food.
In case you have misplaced your Owner's Manual, I have included a link to it that you can download and print for future reference. In addition to the assembly instructions, it will walk you the process of curing the new smoker and how to smoke different foods.

http://www.masterbuilt.com/pdf/manuals/07092010%2020070910%20Manual.pdf

Hope this helped you. Enjoy your smoker!

If you don't have the wood chip tray, you're sitting dead in water, at this point. The wood chip tray goes above the burner, below the water pan. If this is a brand new, just purchased smoker. Go back to where you purchased it or call the number in Owner's Manual for "Parts missing". If it's not brand new, you can purchase a smoker tray from Masterbuilt Customer Service 1.800.489.1581

Hope this helped you.

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,

Debbie, unless you listed the wrong model number for your Masterbuilt Electric Smoker ... Electric Smokers don't use charcoal at all. They use wood chips, that are placed on the wood chip tray, just above the burner. The smoldering wood chips generate the smoke.

In case you've misplaced your Owners Manual. Here's a link to it that you can download and print for future reference. http://www.masterbuilt.com/pdf/manuals/07092010%2020070910%20Manual.pdf

Hope this helps you to enjoy your smoker.

Hello,

The truth is that the user manual/instruction for your propane smoker is not available anywhere online. The manufacturers of this unit did not make it available. I went further searching and couldn't find any.

I would suggest you contact the manufacturer of this unit via phone or e-mail and request for the instruction/user manual from them. They might give it to you or direct you to a dealer where you can get the instruction/user manual.

This is the best you can do to get the instruction/user manual you are requesting for. Go to the propane smoker's website, check "Contact Us" and you would see their e-mail and phone number.

Below are some instructions that may help you with your propane smoker;

Set Up the Tank

The first thing to do in using your propane smoker is to connect the propane tank to the smoker. Open its valve by turning it in a clockwise direction. Next, you need to locate the wood chip box. Fill the box with any wood that you prefer, like hickory, mesquite or oak.

The wood chips when lit produce a smoky flavor that is absorbed by the food in the propane smoker. Each type of wood produces its own distinct flavor. Remember to soak the wood chips for at least an hour before using them so that they do not burn quickly. Soaking the wood chips also helps to create more smoke inside the propane smoker.

Fill the Water Box

After filling the wood chip box, you need to fill up the water box of the propane smoker. It is usually located right above the wood chip box. You can fill the water box with water or with sand. You can leave it empty, but it is best filled with water because the evaporation during the cooking process keeps the food from getting dry and tough.

When cooking with a propane smoker, moisture is important. Keep adding water when the level in the box is low. To add more flavor to your food, you can also add spices and seasonings to the water.

Cooking Time

The propane smoker is almost ready. All that is left to do is turn on the smoker and adjust the temperature. Most models have a rotary dial that controls the level of temperature in the smoker. The temperature depends on the type of food that will be cooked.

You should use a higher temperature for thick slices of meat and a lower temperature for thin slices of meat or for vegetables. Once you see smoke coming out of the smoker, it is time to put in your meat or vegetables. Cooking time depends on the kind of food being cooked and the thickness of the meat being smoked.

I hope this helps.

Good luck.

Hi,

I have used a number of propane smokers and your propane burner will be located at the bottom of the smoker cabinet and you should have a wood / charcoal box above that in which you can place your charcoal or wood.

I have attached a picture that shows the wood / charcoal box. It's not the same smoker but it will give you an idea.




Hope this helps.

Cheers,

Dave

Apple wood and do not leave the bark on

I don't know how much water, charcoal or wood chips to use. Or even where to put the water and charcoal. Is there a manual for this or can I get instructions.


Thanks