How do i use my smoker - Brinkmann Smoke 'n Grill Double-Grill Charcoal 810-5301-C
To use your Brinkman Smoker or Other Smokers
1... Marinate or place a rub on the meat you will be cooking/smoking, and let it sit for a few hours in the refrigerator covered or covered in the refrigerator overnight .
2...Cover your wood chips with water(and if you wish you can add some Jim Beam or Jack Daniels Whiskey or some other flavorfull liquids in a bowl with the water.
You will want the liquid 1 inch above the wood chips that you are going to use for smoking , use a flat piece of metal (pie pan with jars of water sitting on it or other flat object and weights) to weigh the wood chips down underwater and leave them to soak in the liquid for at least 2 hours.
3...Start a fire in the smoker having the fire below the meat, use hardwood or charcoal as your heat, source ,you will add your smoking wood later. Once the wood or charcoal is coated with a gray ash, you can put your meat on the racks. I would place an aluminum throwaway drip pan or other type of drip pan under the center portion of the smoker or drip area of the smoker to catch the juices from the meat that will be turned to steam to flavor and tenderize your meat.
Close the lid and do not open it unless you have to add wood chips,wood or charcoal during the cooking process.
If you have air vents then you will adjust them to maintain the proper tempreture.
5...Continue adding wood chips to the tray as needed during the time you are cooking to maintain the smoke and the heat at the proper tempreture. If you have a Brinkmann or other smoker with one chamber for placing the wood chips and the meat, add wood chips,charcoal or wood only once per hour.
6...Apply your sauce if you use one to the meat one hour before the meat should be done.Test your meat with a meat thermometer for an internal tempreture of 160 degrees for medium and 170-190 degrees for medium well to well done. Note: When you open the door or lift the lid to apply the sauce you will need to close it as quickly as possible to avoid loosing the heat and smoke in your smoker.
If you leave it open too long it will allow the heat and smoke to escape and then you will be increasing the smoking and cooking time.Keep the lid closed as long as it needs to continue cooking until you reach the proper internal tempreture
7...You can start testing 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 to 190 degrees for medium well to well done. Please take time to rate me. Read More At : Smoke 'n Grill Double-Grill Charcoal 810-5301-C...