How does this smoker do brisket? Steady 325 over 8 hours. How do you control temperature, add charcoal and smoke wood?
2079117
I haven't smoked a brisket on this smoker yet. There is a bottom vent and you set it once, depending your elevation. You use Kingford charcoal and can add wood chunks to add smoke. A basket of charcoal usually last 8 hours. Depending on the size of the brisket, you might not be able to fit it in the PBC.
2079118
Smoke control is set once during install. Temp stays around 250 to 275 but stable for most part.
2079119
It does an awesome brisket, please check out our faqs. You will never need to add charcoal , you can add wood chips on top of the charcoal and temp is controlled by following the proper lighting process.
1232680
Jason, I've had a hard time getting it up to the desired smoking temp when it's cool & windy or just cool. I think one of the problems is that they only recommending using 12 or so starter coals. Yesterday I increased this number to 20 or so and that seemed to work better. I'll keep fooling with it and could see using up to half the coals in the chimney starter. And I've found that I need to have the top holes open more than the 5/16 they recommend. I'd say open them all the way up and then throttle them down. I also think it makes a big difference and significantly slows down the process if the meat isn't close to room temp to start. But I'll tell you, the more I use the device the more comfortable I feel with it. I'm having a retirement get together this coming Sat so started preparing for that this weekend. Using a rib rack I smoked 6 full racks of ribs on Sat and 6 more on Sun. I'd never have dreamed that 6 racks of ribs would fit on the Weber but they did. I baby sat the Sat batch pretty closely but once the Sunday batch was up to speed I only looked at about once/hour to stir the coals, add water & wood. We ate one last evening and it was good but will put the rest in the oven for 2 or 3 hours to get them more tender before serving. I hope that this (long) answer is of some help and encouragement. Dave McCartney, Marion, OH dkmcpa@yahoo.com
2072080
My only suggestion would be to close the vents more to keep the heat in. Make sure you do not open the smoker either. Was it in a breeze? These are the only things I can suggest. Link to youtube video: https://www.youtube.com/watch?v=l3Z_TUmUZb8&list=PLac9Z7pi1Oitbb6OQGvAR6kCpJ3vzXq3E
1341556
You could do it a couple of ways. Cold smoke it for a few hours then cook as normal checking internal temp. Or put it in the BBQ With the maze-n Tube going at the same time. The first method will give you a smokier taste as cold meat excepts it better. But both ways will be great. Its a great product I use it everytime I BBQ. John
1142174
Suprised it was damaged!! Mine was packed like a very well! As for the temp? I had that problem yesterday. Smoked a pork roast. Fired up just fine and was running too hot 250! Had both burners on low and both dampers open all the way. So, I turned the valve back on the propane tank. Next think I know the temp is at 150 and when I turn it up the temp will not increase. I shut everything down. Opened the valve on the propane tank all the way and restarted it. Worked fine after that. The propane regulators are very cheap now days and seem to have some issues. I have only used it 3 times and here are some suggestions. Keep what you are smoking if it is a small amount at the same level as the temp gauge. Only use 1 burner at a time. Why? When the 1st one burns out of wood chips you start the other. Then you can change out the chips and it is not hot. Wrap the pans in tin foil! They stay nice and it is an easy clean up when you are done. I am also looking into getting a very thin fire proof seal for the door. It is metal against metal and leaks some smoke. May not be worth the cost but a thought. Also..Make sure you burn it off!! Do it slow and work the vents and the doors as it heats up! They will stick! Hope this helps! Going to do a big turkey this weekend?! Yikes!!!
1819979
my husband is a professional chef..........there is no heat control.......what you do is use a meat thermometer to check the meat....for instance with pork, chicken, turkey etc..........smoke to about 180 degrees........if you want you can take it out before that, and finish cooking it in the oven. With beef, it depends on if you want it rare or well done.........starting at temperature of 130 and up......hoping this helps you.........we really love our brinkmann........it also does a great job smoking fish!
90446
Yes, you can smoke with it, but that's not necessarily what it was designed for, so you have to spend a bit more time adding charcoal, chips and regulating the temperature. But I am smoking with mine right now, and am able to keep it in that sweet 225-250 range.
393039
It depends on how it is set up. Set up as a charcoal smoker it averages between 200 and 250. If you use it as a single or double grill you can make it as hot as you want it depending on amount of charcoal you put in. There are only two of us so we usually use 1/4 pan of coals and grill on the bottom half only. It is usually around 350f and after we cook streaks we usually put on a roast and let cook a few hours to eat the next day. We only use the propane option if we are smoking 8 or so hours. Charcoal only seems to last 4 hours when smoking then we use gas if necessary. I can't imagine grilling on any other grill.... It depends on how it is set up. Set up as a charcoal smoker it averages between 200 and 250. If you use it as a single or double grill you can make it as hot as you want it depending on amount of charcoal you put in. There are only two of us so we usually use 1/4 pan of coals and grill on the bottom half only. It is usually around 350f and after we cook streaks we usually put on a roast and let cook a few hours to eat the next day. We only use the propane option if we are smoking 8 or so hours. Charcoal only seems to last 4 hours when smoking then we use gas if necessary. I can't imagine... » Read More It depends on how it is set up. Set up as a charcoal smoker it averages between 200 and 250. If you use it as a single or double grill you can make it as hot as you want it depending on amount of charcoal you put in. There are only two of us so we usually use 1/4 pan of coals and grill on the bottom half only. It is usually around 350f and after we cook streaks we usually put on a roast and let cook a few hours to eat the next day. We only use the propane option if we are smoking 8 or so hours. Charcoal only seems to last 4 hours when smoking then we use gas if necessary. I can't imagine grilling on any other grill.... « Show Less
1232681
I use my Smokenator in the winter, when the temperature is not far from freezing, and have no problem hitting the required temps (though it takes longer, and the temps go down more every time I open the lid).I would say that it's an issue of air-flow. Make sure the bottom is completely open, and open the top even more. Make sure the ash-trap (no idea what style of bbq you have) is empty as well.Increase the size of the opening on your top vent, every 30 minutes, till you find the setting that lets your bbq go to the desired temperature (and then make a mental note).
669448
I have a very hard time getting enough smoke production. Since proper smoking involves "low & slow" I just fail to see how an electric unit will ever be hot enough to burn the chips, unlike red hot charcoal. I am disappointed in the smoker.
2114429
not to easily. it will be to hard to keep low temps. the grill is really shallow so the charcoal is to close to cook slow the meat will cook to fast and the smoke will have no time to permiate the meat.
2128637
I have not seasoned the smoker per say. I use lump wood charcoal for smoking. In the manual it says that it is not recommended and they say use briquets which I think suck. I buy a nice brand of lump charcoal and build a small pyramid by hand on the grate big chunks at the bottom so the small pieces don't fall through. Then I bought some sawdust / candle wax mixture firestarters and I use of couple of those to get my coals. Once I have a nice bed of coals going I add the body and the lid to make sure I have temp. Then I put in the water and the meat and it does the rest of the work. I make sure to not use anything that has any chemicals in it. My coals are lump charcoal and then I throw a few cherry chunks on there.
2072711
Before you put any meat in the smoker set it to max temp. Let it get up to 300 degrees and set it there until you see the smoke rolling. Then put your meat in and drop your temps to the set point you want. I mostly only put more wood in every 3 hours or so, but once you have it smoking at the start then you get good smoke throughout. Another thing I have found is that if you have it heavily loaded with meat then you have to also add more water when you add the wood. Mostly, I have it lightly loaded and I don't have to mess with my water. Another tip is to make a aluminum foil tent over the wood. Good luck Before you put any meat in the smoker set it to max temp. Let it get up to 300 degrees and set it there until you see the smoke rolling. Then put your meat in and drop your temps to the set point you want. I mostly only put more wood in every 3 hours or so, but once you have it smoking at the start then you get good smoke throughout. Another thing I have found is that if you have it heavily loaded with meat then you have to also add more water when you add the wood. Mostly, I have it lightly loaded and I don't have to mess with my water. Another tip is to make a aluminum foil tent over the... » Read More Before you put any meat in the smoker set it to max temp. Let it get up to 300 degrees and set it there until you see the smoke rolling. Then put your meat in and drop your temps to the set point you want. I mostly only put more wood in every 3 hours or so, but once you have it smoking at the start then you get good smoke throughout. Another thing I have found is that if you have it heavily loaded with meat then you have to also add more water when you add the wood. Mostly, I have it lightly loaded and I don't have to mess with my water. Another tip is to make a aluminum foil tent over the wood. Good luck « Show Less
2128093
I agree w stan the mailman. and you can use throw away foil pans to smoke in. their really no mess besides emptying the wood smoker pan . I like to be able to set my temp and walk away. I bought a remote probe but haven't really need it. just set your temp low and I usually keep wood chucks in a old coffee can full of water so their ready to go. have fun. also you can modify the vents to close it down more. helps w the heat and smoke
1030516
The Amaz-n smoker is designed to supply smoke for a long period of time, not for supplying heat (or very little heat). Use it to supply smoke for two to four hours, then crank up the heat. Ribs do best at 225 degrees for 6 or 8 hours so it's perfect for them. I use two of the pellet smokers and light both ends on both boxes.
795628
This is how I do it I add about 6 smoke chips 3 on each side of the drip pan. I use apple and I add a little beer to the drip pan. Add charcoal close it let me cook. Best of luck Geary
1744974
The heat comes from your bbq. Just keep it on low. I love my smoke meister Check YouTube. You will find videos there