Guide :Grilling : Smoke 'n Grill Double-Grill Charcoal 810-5301-C

Recipe book Does anyone have a copy (PDF) of the original Brinkmann Smoke 'n Grill (charcoal) recipe book? I've lost mine.

Posted by lvfinn on May 22, 2008

Research, Knowledge and Information :


How to Modify the Brinkmann "ECB" Smoker - Smoking Meat


How to Modify the Brinkmann ECB ... I’m currently using a modified ECB smoke n grill. ... Free Weekly Recipe. SUBSCRIBE to get a FREE copy of my Smoking Basics ...
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My Smoked Meat Loaf Recipe is Simply The Best


If you ever wondered how to turn an ordinary meat loaf recipe into a masterpiece then you need this smoked meat loaf recipe.
Read More At : www.smoking-meat.com...

Review of the Char-Broil® SmartChef™ Digital Electric Smoker ...


Viewed over one million times this is the original biscuit and gravy casserole recipe! ... Brinkmann Smoke'N Pit Professional ... If you have a charcoal grill, ...
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BBQ - Burgers, grills, outdoor cooking: a collection of Food ...


Anytime is a good time to cook out!? | See more about Kitchen, Recipes and Food.
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JuJa Italia


Cassano “Non ho più stimoli, basta calcio”. L'ultima sceneggiata di CassanoCassano, un altro addio: «Lascio Verona e il calcio»
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BBQ Search


I found these Brinkmann grill toppers for ... I posted some photos on my website from the USA Smoke Cooking class if anyone is ... I can't get the BBQ search ...
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2029d61dc2570d4785b8ace4cfeba9a9.jpg 1,097×1,280 pixels ...


Whether you're a backyard BBQ beginner or a long-time grilling enthusiast, you're bound to find helpful tips in our newest infographic, "Ultimate Guide to the Grill ...
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TALKIN' TURKEY!! (The official/unofficial turkey thread ...


I've been brining and than injecting mine for years with stellar ... I always just smoke open on the grill, ... Anyone have a good Turkey recipe for the Large Big ...
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Thinking Outside the Box: A Misguided Idea - Find a Therapist


Thinking Outside the Box: A Misguided Idea. ... and had i seen your comment, previous to writing mine, i may not have bothered. ... (see Alan Iny's new book, ...
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Suggested Questions And Answer :


Recipe book Does anyone have a copy (PDF) of the original Brinkmann Smoke 'n Grill (charcoal) recipe book? I've lost mine.


You can find the recipes online at the link below:http://www.brinkmann.net/Information%20Center/Recipes.aspx(You should be able to click the link, if not copy and paste it to your browser's address bar)Hope this helps!WJSpade
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I just bought a second-hand Brinkmann Smoke 'n Grill with recipe book but no operating instructions. Can you help please


Whether it is electric or charcoal it really makes no diff. This is a sweet machine!. Your fire is on bottom your water pan is above that. you meat is at the top. This makes the heat be indirect on the meat. You pour in some liquid smoke into your water pan. Rum your meat good. Low and slow is the theme here. Oh yeah you can set it up to grill away. The heat source pan and grill can all be rearranged but this baby is built to smoke! Low and slow. Smoking Meat- How to Smoke Meat Guide
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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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How to make a chiken on the smoke and grill. - Brinkmann Smoke 'n Grill Double-Grill Charcoal 810-5301-C


Here is a good recipe u can follow: http://www.gourmetpots.com/chicken
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How long do i need to smoke ribbs - Brinkmann Smoke 'n Grill Double-Grill Charcoal 810-5301-C


Depends on how many pounds you're smoking, as well as are they pork or beef? Country style or Baby Back? And how much smokey flavor to you want?Baby Back Pork Ribs require the least amount of time, as they don't have as much beat on the bones as Country Style Beef ribs Never-the-less, my own personal theory of smoking meats is "Low and Slow." "Low" meaning no more than 225 to 250 degrees. "Slow" meaning at least 2 to 3 hours for Pork Baby Back Ribs. 4 to 6 hours for Beef Country Style Ribs.The first 30 minutes to an hour time the crucial for smoking. That's when the fibers or the meat are most open and will absorb the most smoke. After that, you're basically slow cooking for tenderness. Always wait until the last 30 minues to brush or mop on any BBQ sauce.Seasoning the ribs prior to smoking is very important. Whether you use a dry or wet rub. The choice is yours. Once the rub is applied, warp it tightly in plastic wrap and refrigerate for at least 2 hours. Over night is better. Take the ribs out of the frig, unwrap them and allow them to come to room temperature before placing on the smoker. That way, the meat fibers will open some.Once on the smoker, DON'T PEEK! Every time you open the lid, you loose smoke and heat. You want to try to maintain that 225 - 250 degrees without loosing it and having to bring the smoker back up to temperature.Once you remove the ribs or any kind of meat, for that matter, let it rest for at least 5 minutes before cutting it. That way, you won't loose all those delicious juices.The weekend is not that far off, so start planning now and enjoy the fruits of your labors, this weekend.Hope this helps to get you started. Please let me know how they truned out. Or better yet, send me a sample to taste. :-)
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Need instructions on how to smoke salmon. - Brinkmann Smoke 'n Grill Double-Grill Charcoal 810-5301-C


Emily, here is a recipe and instructions form one of my favorite TV Chefs. It may seem a little time consuming, but I used this recipe and it's well worth it.http://www.lg.com/us/support/product/support-product-profile.jsp?customerModelCode=LT143CNR&matchedModelCode=1000014425&searchEngineModelCode=LT1Hope this helps you and thanks for choosing FixYa.
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How do you condition a new grill? - Brinkmann Smoke 'n Grill Double-Grill Charcoal 810-5301-C


Start some coals with the grate off the grill. As the coals are heating up, coat the grate in *vegetable* shortening using a paper towel. Place the grate back on the grill over the hot coals and cover. Allow the coals to burn off; this process will coat the grate with a protective layer of oil. You might also consider running the grate through a burnoff process BEFORE curing to remove any coating the manufacturer used for protection during shipping. To do this, burn some coals for roughly 30 minutes under the grate with the lid down, let cool, then condition per previous instructions.
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Kepping the tempeture right using wood - Brinkmann Smoke 'n Grill Double-Grill Charcoal 810-5301-C


Hi, You would be better off using Kingsford charcoal and a few chunks of wood for the smoke. Last week-end I did an overnight cook (pulled pork) and the charcoal and wood lasted 14 hours at 225 degrees. Hank
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