Highest possible temperature? I would rather not buy a grill and a smoker for my small condo patio where open flames are forbidden. I would like to smoke pork bbq at low temps which is covered nicely in the reviews, but also I would like for the grill to sear a steak at a minimum of 500 degrees. What is the highest possible temperature when you configure this electric smoker as a grill? Highest possible temperature? I would rather not buy a grill and a smoker for my small condo patio where open flames are forbidden. I would like to smoke pork bbq at low temps which is covered... » Read More Highest possible temperature? I would rather not buy a grill and a smoker for my small condo patio where open flames are forbidden. I would like to smoke pork bbq at low temps which is covered nicely in the reviews, but also I would like for the grill to sear a steak at a minimum of 500 degrees. What is the highest possible temperature when you configure this electric smoker as a grill? « Show Less
442765
Yes, if you use charcoal and the temp outside is around 70 degrees. I would refer you to there Aussie grill website. This link will outline how it is built and many temp/cooking options. http://www.aussiegrills.com/products_h2ocharsmkr_5030.php. You will have to click on the manual and use a PDF to read said manual. It is quality information that should help.
442766
So on the highest temperature setting, you put a grill thermometer directly on the element and it reads 250 F?
442767
This is a smoker and portable electric grill! Max temperature will be 250 degrees.
1663949
Most apartments have restrictions on charcoal or open flame propane. Most of the time on the Elec Weber there is no flame up except if you don't clean the pan under the coils, which is easy to do. I would prefer charcoal to bbq but not allowed. Propane is to hot for me. I love my electric weber. Once you cook something the timing is always the same.
1582766
I try to keep the temperature low enough to avoid burning but high enough to get a good "crust". I spray the pan with Pam for the grill. Being a widow, I make one hamburger or piece of steak at a time. I haven't had a smoke problem but do have a spatter issue with meat that is too fatty. I think you get that regardless of the pan used. I love this grill pan.
229202
your math is correct!!this grill does heat up to 500+ degrees if the lid stays closed!!works for hot dogs,hamburgers etc not for proper grilling of a steak unless you want it baked!!
1723620
My unit will peak out at about 300 to 325 degrees. Of course you can go as low as ambient. I really would like the smoker to go a little higher so that I can do hot and fast smoking as shown on Smokingmeat.com. I plan to tweak the regulator and vents to get the temp up a little more.
1710356
That's where I like to cook and it does an excellent job. Just know that you will need to check it every few hours. Changes in outside temperature and the level of water in the pan and even the increasing meat temperature can affect the actual cooking temperature. This is the easiest smoker I've ever used.
1723621
We do our smoking at temps between 225-275. Low and slow makes everything from ribs to chicken tender without drying the meat out! �
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!
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
1737173
I did not keep this but I would say that those guides don't help much anyway because they usually will just say something like Pork - 165. Well that temperature might work OK for a lean pork chop but if you are smoking ribs or a Boston butt you want to bring the temperature much higher to like 185 to get the tough parts to break down. I would suggest to follow a recipe for whatever you are trying to cook.
1884738
I have used this grill up to 450 degrees with no problem. If I needed to, I probably could go to at least 500 degrees. Maybe you are not using enough charcoal.
1598239
Don't use any charcoal. This smoker uses a propane burner with lava rock above on a vented pan. To produce smoke, place wood chips/chunks on the burner pan. Fill the water pan also for moist smoke. Then meat or fish on the 2 racks. You control heat with the propane burner. The vent on the top of the cover control the amount of smoke. You can easily maintain 220-250F measured with the thermometer on the cover. Good instructions and recipes are included. This is a very good smoker and grill.
445152
Haven't had my smoker up any higher than 300, but I use the Weber 22.5 silver for grilling and the smoker for smoking. I'd bet it will be fine though.
2163577
I don't know what the highest temperature it can stand, we have only used it in the kitchen oven for pizza and usually have the oven set for 400 degrees. My guess is that even thought your grill showed 550 if the stone was sitting over the direct heat of the burners that temperature would have been higher. I would also suggest that the stone be pre-heated.
2189209
With both burners on high, I see temperatures around 500 F. High temp is easier to control than the low temp for this grill. For typical barbequing, it is an awesome grill for the price.
906096
never had a dedicated smoker but this thing works wonders. Use it every week. Love the fact that I can burn off a grill at 500F+ which can't do with smoker. Not easy to clean after a while I hear. I use the high-end pellets (like BBQ Delight) and I have Hickory, Apple and Pecan. Bags will last forever! Go for it
115377
Cook at low temp (200-235) with good pellets (they should smell strongly of wood in the bag - if not they are too old). You should have all the smokey flavor you want....