Brinkmann Vertical Smoker Tips

by Yjuania
(Arvada, CO, USA)

I have a Brinkmann vertical smoker and I cannot get the charcoal to stay lit long enough to cook the meat. I find myself adding more charcoal every two or so hours. I used Kingsford charcoal (not the quickstart kind) and wrap my small packet of wood chips on top. Last time I left them all night and the next morning the meat was not done and the charcoal was cold and ashed over. Please advise.

Answer:-

Well there's nothing wrong with your choice of charcoal.

I've never used the Brinkmann model that you have so I thought that for the ultimate Brinkmann vertical smoker tips I'd best talk to my contact at Brinkmann and here's what he had to say:-

"In regards to that smoker it is best to use a wood/charcoal combination, as this will add much more heat as well as keep the charcoal better lit in the pan. You need to make sure to be using the air vent dampers as stated in the owner's manual to ensure they are cooking how the smoker is designed for this too may cause the issue you've been having. I hope this has been helpful to you, and please don't hesitate if you have any further questions."

So that's it, straight from the horse's mouth. Please let us all know how you get on.

See Also:-
Brinkmann Vertical Smokers
Brinkmann All In One
Brinkmann Smoke "n" Grill