Guide :Grilling : 810-5301-6 All-in-One Grill / Smoker

Smoker Grill I just picked up a brickman smoker grill from a friend but it came without the instructions. I need to know which is the water pan and which is the pan for the coal. Then what is the best way to smoke my Salmon, ribs, chicken, etc?

Posted by griller dad on Apr 20, 2008

Research, Knowledge and Information :


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Read More At : bbqbeat.com...

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Suggested Questions And Answer :


Smoker Grill I just picked up a brickman smoker grill from a friend but it came without the instructions. I need to know which is the water pan and which is the pan for the coal. Then what is the best way to smoke my Salmon, ribs, chicken, etc?


I just bought the same grill at a yard sale but it came with no instructions. did anyone find a solution for it or a website??? please email me at [email protected] thank you!!!
Read More At : 810-5301-6 All-in-One Grill / Smoker...

Need help smoking briskett on Char Broil Grill with smoker box


Wood chips in the fire box. very low heat. around 200 degree. maek sure the wood chip is wet and produce smoke. you need to monitor this through out the process. briskette in the grill side without any heat. depends on the sixe and the thnikness of the meat, you need approximately 12-20 hours before meat become tender. here are few web site you can get some information http://www.smoker-cooking.com/howtosmokeabrisket.html http://bbq.about.com/cs/brisket/a/aa111503a.htm http://www.wyntk.us/food/smoking-brisket.shtml http://www.bbq-fyi.com/how-to-smoke-brisket.html
Read More At : CharBroil 4637318 Grill...

The best way to cook on this grill and how do you use the smoker on the grill. I put some meat on this grill and all my meat burn up. also I will like to know how to use the small smoke box on the side.


Hi dale37... The small smoke box on the left is used to put your charcoal/wood in, this is where your heat and smoke will come from to cook your meat. You will adjust your heat going to the large side by adjusting your air vent/s. It is meant to cook the meat slowly as to make it "fall of the bone" tender. Great for doing pulled pork also....just takes lots of time because your slow cooking the meat. Do not use charcoal/wood under the big grill side unless you plan to stay with and turn the meat to keep from burning it. Please take time to rate me
Read More At : Silver Smoker...

Low temperature I can not seem to get the smoker temperature over 220 degrees. I used the water pan method with 13 lb turkey & even after 12 hours, the bird still wasn't done. This also happened with salmon but the outside temperature was cool. The temperature when the turkey was smoked was 80 degrees. I must be doing something simple wrong. I opened the door to add air to the chamber, the heat stayed the same. Please help as my BBQ reputation is on the line. Ann P.


I have the same smoker but not this problem. Is it possible that you have not let the coal get hot enough prior to putting your meat in it. When I feel that the temp is not hot enough I try to leave a little crack with the lid to allow air to flow from bottom to top stoking the coal. When you get the nack of it, this thing cooks an awesome turkey.
Read More At : Smoke 'n Grill Double-Grill Charcoal 810-5301-C...

Should I remove the Flavour Fuel Pan from the


I have used Luhr smokers for the past 30+ years. I leave the pan in place without issue.
Read More At : Grilling...

How do I smoke in this Smoker/Grill? Like where do I put the Smoker chips there is no smoker chip box, just the pan for the charcoal and a pan I think for water.


Hi karin 1967... 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.Please take time to rate me.
Read More At : Smoke 'n Grill Double-Grill Charcoal 810-5301-C...

My grill stopped smoking after being on for some time and had gotten cold. I restarted it and it start smoking vigorously very quickly. When I turned it to medium there was a internal explosion of sorts as the top popped open and fire developed under the drainage pan. I had recently cleaned the drainage pan and cleared the ashes from the bottom, and it worked perfectly the nex time I used it.


I had the same thing happen with my Treager.However when mine back drafted ( the explosion ) the blew the door open so hard it bent it, I had just turned away or I would have taken that blast in the face, from a distance of 3 feet - could have been one of those OUCH momentsWhen i talked to Mike Treager he said NEVER start your grill with the door closed And that if you are smoking with low heat before you turn the grill off run it on high for 5 minutes to burn up anything left in the ash potI do and have never had a problem since and I rarely need to clean it out as the high fire burns 99% of everything in the ash pot
Read More At : BBQ070 All-in-One Grill / Smoker...

On several occasions,in smoke mode, after several


The smoker does not emit smoke continuously. The pellets are pushed into the firepot at a speed relative to the temp setting. If you listen to it you will hear it go through the heating cycle and see that is a normal condition.
Read More At : BBQ070 All-in-One Grill / Smoker...

Why is my Landman smoker that is not heating? Temp,time and everything on screen seems to be ok and heating light is on still not heating, why?


First, turn off the gas on the smoker, then the LP tank. Wait a few minutes. Turn on the gas at the tank, just a quarter turn. Wait 15 to 30 seconds, turn on the smoker and light it. It that doesn't work, turn everything off and try again. If it doesn't work again then turn it all off and check the venturi, (that is where the gas mixes with air and is located just before the gas flow enters the burner) for spider webs. Just run a pipe cleaner through it. You might also check your LP tank on a different appliance (like a grill) to see if it is working.
Read More At : Grilling...

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