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Turkey - 180°F
Pork - 160°F
Chicken - 180°F
Beef - 145°F
For the best smoking results, use fruit or non-producing trees.
Wood chunks are more effective for great tasting smoked foods because the chunks last longer and slower than wood chips.
The water pan creates humidity to prevent the meat products from drying out during the cooking process.
Estimate cooking time by the formula of 45 minutes to an hour per one pound of meat at an average cooking temperature of 250°.
Although it depends on the actual size of your smoker, most Brinkmann smokers will accommodate 4-6 slabs on the rib rack.
The Brinkmann smoker is manufactured to heat to a 250° smoking temperature with no adjustments.
The electric smoker is made to be the most convenient and easiest to use smoker; however, the electric smoker has limited adjustability in regards to cooking temperature. The gas smoker is convenient and portable, but a gas tank is required for use. The gas smoker offers a greater range in cooking temperatures. The charcoal smoker has an adjustable temperature range and charcoal chips or nuggets are required to operate.
The injector provides a quick and easy way to marinate the meat on the inside, adding to the amount of juices which will be absorbed from the exterior of the meat.
Curing your smoker before the first use will remove any machine oils, paints or odors in a new Brinkmann smoker. Long term, curing the smoker will minimize any rust damage.
Yes, you can cook two different meats at the same time on the two levels of your Brinkmann smoker. The tastes and odors of the two different meats will remain independent for the most part.
The Brinkmann Smoker is designed with a 1/2" gap to facilitate airflow during the smoking process.
Yes. The older model Brinkmann smokers are still compatible with new propane tanks.