How much charcoal must I use to reach 220/250F? How do I control/maintain the temperature?
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.
1598240
Use the top vent to control temperature. I wouldn't full the charcoal more than 3/4 for smoking.
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.
295306
You have to specify whether in degrees C or degrees F. To get to 1500C you have to use a very different thermocouple; these won't work and the meter can't handle it. If you want to get to 1500F then this setup will be fine.
1234526
I cook roasts at about 225 with broth - just so it boils. Use a good meat thermometer. i know it sound low, but it cooks real hot.
1383828
No temp control, regulates at 225 degrees and you can adjust heat from 200 to 250 with vents or door ajar on the Brinkman Smoker
755969
I had a hard time in colder temps getting hthe unit to an acceptable cooking temperture. I added charcol brickets in the bottom underneath the element. When it gets colder than say 40, I also have found it beneficial to utilize an insulating blanket around the unit. These two proceedures enable me to control the temp to my satisfaction.
931446
Lump charcoal burns very hot. I would STRONGLY suggest the old standbye, Kingsford. Works for me and should for you too! :)
1541084
About 700 to 800F using lumpwood charcoal. The temperature gauge isn't particularly accurate, so I'd recommend a supplemental electronic high temperature probe if you really want to know what the temperature is. The grill makes great high temperature grilled steaks.
1215869
I have not cooked anything over 300 degrees but I think it will go up to 350 or 400. I try to keep the temperature at 250 most of the time.
442767
This is a smoker and portable electric grill! Max temperature will be 250 degrees.
339644
We haven't smoked with it yet. However, there are two moon-shaped metal containers that fit under the grill surface used for holding charcoal. Once these are lit, you can move them to the sides for indirect heat. If you're using the attached igniter, it lights from the center so the two containers have to sit there until the coals are hot. You can control the temperature by using fewer coals and moving the coals away from what you are grilling, which we have done successfully. I don't know of any other ways. There is a thermometer on the lid.
2128636
To season it i just did acouple of cooks with some fatty foods. Bacon or meat that you do not wish to eat just to seal up all the holes. To start the charcoal I use a chimney starter with some newspaper under it which lights it up real quick!
188294
This unit will do it. It's very accurate and you will be very happy with it. You can even set a hi-low alarm for both the grill temp and the food temp. So if you want to stay between 300 and 350 it will alarm if temps go outside of that range. Food also can be set to any temp and an alarm will alert you when it's done. It's the best grilling/smoking gadget I own.
1710355
It's very difficult in my experience. First, the temp gauge is very inaccurate, as I'm sure everyone would attest. I've used a separate temp probe in the box to keep track. The valve control knob is very sensitive, and just touching it can cause the temperature to creep up or down by 25 degrees or more. The burner's proximity to the tray where the wood chips go makes it so if you do get the burner down to where it will maintain about 225F in the box, the chips don't get hot enough to smoke. I've mostly given up on 225F, and try to maintain 250F to 270F for most meats.
1593694
Make sure that you add your woodchips over the burner section being used. I typically slow cook with only one burner at a temperature between 225 - 275. I usually use the 1st burner which is the burner closest to the front of the grill. I add woodchips only to the section of the smoker box where the flame is. You should see a lot of smoke. Hope this helps.
1710357
Unlike Stephen, I have no problem keeping a temp. of 225 degrees after you get the burners adjusted just right. You'll need to keep an eye on it for a little while until the temp. moderates to what you desire. Nor any problem getting wood to smoke at 225 degrees (I don't get that one at all). As noted, cold and windy conditions make keeping the smoker at 225 kinda tough to do. I'm not sure that any smoker could do better in those conditions. Also as noted, the temp. gauge is inaccurate as they all are (20-30 degrees off). You MUST invest in a separate thermometer if you want a successful smoke. Mine has dual probes...one for the meat and one to monitor the temp. of the smoker. I'm quite pleased with this smoker!
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.