What is the average temperature inside the brisker?
1888666
I don't know. Warm enough not to burn or toast, but enough to keep crackers, cereals, nuts, chips crisp.
1888667
The temperature is low enough to keep the crackers warm without drying out. This is my second brisker - the first one that I purchased in 1980 still works. The brisker is also a great place to put yeast bread to rise.
1888668
Using a wireless digital thermometer, my brisker's temperature is 92 degrees.
300675
Temp gauge is useless. Get yourself a Maverick ET-733 long range dual probe thermometer. You can keep an eye on your meat temp as well as the temp inside your smoker from inside the house. It's very accurate. My Smoke Vault temp gauge always says it's around 210-225 inside when in fact it's around 240-275.
1263350
I just kept mine in the house, average temperature was about 70-75 degrees. Waited till the herbs were dry enough to crumble.
1903881
Yes, just keep the temperature below 250. I've noticed if the smoker gets over 250 you will start to see all of the pellets smoldering at one.
244711
Hello I cooked ten leg quarters on one rack and it took me two and half hours at 200 to 250 degrees. They came out perfect and had a nice golden look to them but I put aluminum fold on my racks and I sprayed the fold with pam grilling spray. while I was cooking them I also had two slabs of pork ribs on another rack and one slab of baby back ribs on another and 5 pounds of Manda sausage on another and five pounds of thick Hamburger paddies on another. Again I cook it all real slow. Most of the time my temp was around 200 degrees. The sausage, chicken and paddies all was done around the same time. the ribs took aprox. three hours longer, give or take a few minutes. Hello I cooked ten leg quarters on one rack and it took me two and half hours at 200 to 250 degrees. They came out perfect and had a nice golden look to them but I put aluminum fold on my racks and I sprayed the fold with pam grilling spray. while I was cooking them I also had two slabs of pork ribs on another rack and one slab of baby back ribs on another and 5 pounds of Manda sausage on another and five pounds of thick Hamburger paddies on another. Again I cook it all real slow. Most of the time my temp was around 200 degrees. The sausage, chicken and paddies all was done around the same... » Read More Hello I cooked ten leg quarters on one rack and it took me two and half hours at 200 to 250 degrees. They came out perfect and had a nice golden look to them but I put aluminum fold on my racks and I sprayed the fold with pam grilling spray. while I was cooking them I also had two slabs of pork ribs on another rack and one slab of baby back ribs on another and 5 pounds of Manda sausage on another and five pounds of thick Hamburger paddies on another. Again I cook it all real slow. Most of the time my temp was around 200 degrees. The sausage, chicken and paddies all was done around the same time. the ribs took aprox. three hours longer, give or take a few minutes. « Show Less
2239904
From my experience, since the probe is placed into the meat (or whatever you are baking) that it would be the internal temperature of the food in which the probe is inserted.
1374398
No, there is not. I use an aftermarket thermometer that I stick in the meet. This smoker is a "set it and forget it" type and it only cooks at one temp (I think it is around 275 deg. F). It works very well for novice smokers just getting into BBQ, and is also a nice addition for experienced smokers who just want to throw something in and do it quickly with very little mess.
1652554
I have found it to be pretty steady once you get the temp where you want it. Haven't smoked a sausage in it yet though.
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!
935827
Yes..first time using..temp is difficult to get over250, and drops to 150 immediately on opening grill top. Does anyone else notice that the back of the grill is open above the black backing? Heat is escaping, though doesn't feel like much. The food, hamburgers and sausage, seems to be cooking though, and nicely. What's the deal here?
399316
Depending on what temperature you're trying to get to, the Uninsulated trailer would be the problem. We bought the coolbot to cool a 6x8 cooler that we hang meat in to age, we easily keep the temp at 35 F. The coolbot works great!
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.
784497
I have had my brisker almost 30!years $25.00!! Have never kept spices in it but why wouldn't it work?
1323585
Plenty of room! I use a rack for the ribs so that they stand up during the smoking process. Smoke them at 200 degrees or less. Great recipes on Google...
1369681
It's a gas smoker. You just adjust the gas from the knob on the front or adjust the vent on the top back side. I can pretty easily maintain 220-245 in mild weather. It's a little harder to keep it that low when it's really hot out though. Also you need to open the door every few hours to restock the wood chunks/chips.
1369683
It's a gas smoker. You just adjust the gas from the knob on the front or adjust the vent on the top back side.I can pretty easily maintain 220-245 in mild weather. It's a little harder to keep it that low when it's really hot out though.Also you need to open the door every few hours to restock the wood chunks/chips.
1215119
My on the front says 100 to 600 degrees. However it was broken in pieces out of the box. Since it was delivered at 3 the day before Thanksgiving [that is totally another story] I used a hanging oven gauge. The company sent another one but wasn't the one for this unit and the oven gauge works more accurate for temp control. I will say this is my second smoker and this unit is much easier to control the unit, love the lighter and hope after it gets broken in that the results will be great.