Guide :Grilling : Smoke' n Grill Electric Double 810-5290-C

Brinkmann smoker We bought a Brinkmann smoker used with what appears to be the necessary contents but don't know how to configure the setup.

Posted by lynnylynny on Oct 13, 2007

Research, Knowledge and Information :


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We bought a use Kindle that still has the books that the previous owner had ... We don't know. ... if there is a heavy smoker in the same room as the computer.
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... Linux format uk truepdf april ... as we know it seems very likely. We don’t mean ... aren’t what they used to be. I used to be a smoker and when I ...
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I don’t think we are supposed to know about that. ... a Brinkmann smoker, ... we bought a few boxes of 12 guage buck shot and that’s about it.
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Suggested Questions And Answer :


My electric smoker keeps tripping breakers - Brinkmann Smoke' n Grill Electric Double 810-5290-C


My Brinkmann 810-7080-4 Gourmet Electric Smoker was tripping my GFI after it sat for the winter. Would heat for about 3 minutes then trip the GFI. would keep tripping GFI until it cooled down and once again would trip after about 3 minutes.--SOLVED: took 00 steel wool and olive oil to the heating element and removed what looked like a green fungus. Element is working fine now, not tripping the GFI and will run a full four hours for smoking!Hope this helps save someone some money in purchasing a new heating element ($40).
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Brinkmann smoker We bought a Brinkmann smoker used with what appears to be the necessary contents but don't know how to configure the setup.


Here is a link for your manual. This should tell you everything you need to know. You can download it for free by clicking on the floppy disk icon and save as.. just put it some place where you know where it is or you can print it out. If this solves your problem, PLEASE rate this as fixed. If you need more help just add a comment and I'll be happy to help you further. Thanks and have a nice day. http://www.brinkmann.net/Docs/Pdf/810-5290-C.pdf
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MANUEL FOR BRINKMANN SMOKE N GRILL - Brinkmann Smoke' n Grill Electric Double 810-5290-C


Here is the link to download your manual. If this solves your problem, PLEASE be sure to rate this as fixed. If you need more help just add a comment and I'll be happy to help you further. Thanks and have a nice day. http://www.brinkmann.net/Docs/Pdf/810-5290-C.pdf
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My Brinkmann Electric Smoke and Grill (Double) is cooking


I hope your turkey turned out OK. I read all of the smoking and grilling forums and it seemed to be a very common occurrence yesterday that turkeys cooked in far less time that the grill masters thought they would. Could be that most birds are pre-brined and the additional moisture causes the birds to cook faster. Could be that they are leaner than in the past and the fat renders sooner, causing internal temp to rise faster.I would let it cook and just check the internal meat temperature at regular intervals starting about 15 minutes per pound.At what temperature was your smoker running during your cook?Pat
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How do i use my smoker - Brinkmann Smoke 'n Grill Double-Grill Charcoal 810-5301-C


Hi 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.
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Got my brinkmann smoke'n grill and need to know. #1 do i have everything i need and how do use it if i do.


If you have the smoker, charcoal, wood chips and water or another liquid you would like to use such as apple juice, beer, or brown soda.....then yes
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