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Message
Average temp on a Brinkman electric smoker????
Posted on 12/29/13 at 10:42 am
Posted on 12/29/13 at 10:42 am
For years I had a Brinkman electric smoker that had no temp setting - just plugged it in and let it go. I learned how many hours it took to cook the things I smoked on it.
For Christmas I got a new electric smoker with a temp adjuster and timer. Did some sausage on it based on the recommended time/temp and it came our very well done! Does anyone know what the average temp is on the electric smokers that don't have a temp setting so I can figure out what to set my new one at? I am scared to use it as I don't trust the recommended time/temp chart I have.
TIA
For Christmas I got a new electric smoker with a temp adjuster and timer. Did some sausage on it based on the recommended time/temp and it came our very well done! Does anyone know what the average temp is on the electric smokers that don't have a temp setting so I can figure out what to set my new one at? I am scared to use it as I don't trust the recommended time/temp chart I have.
TIA
3
Posted on 12/29/13 at 10:48 am to lovelsu
Don't have the answer for you, but if you still have the old smoker, fire it up and stick a thermometer in it.
What was the temp you cooked on the new smoker? 225?
What was the temp you cooked on the new smoker? 225?
Posted on 12/29/13 at 12:02 pm to JustSmokin
250!!! That is what the smoking chart recommended and after 2 hours they were pretty charred! I used to do them on my old smoker for 3 hours and they came out perfect everytime.
Still have the old smoker but guess I will have to go and buy a thermometer - never needed one as on the old smoker all I had to do was go by time not temp.
Still have the old smoker but guess I will have to go and buy a thermometer - never needed one as on the old smoker all I had to do was go by time not temp.
Posted on 12/29/13 at 12:04 pm to lovelsu
I like to smoke 200 to 225. Having a thermometer is a must.
Posted on 12/29/13 at 12:13 pm to lovelsu
quote:
250!!! That is what the smoking chart recommended and after 2 hours they were pretty charred! I used to do them on my old smoker for 3 hours and they came out perfect everytime.
What type of set up are you using? Do you smoke with chips, chunks, logs, pellets?
Posted on 12/29/13 at 1:50 pm to Patrick O Rly
The new one is chips the old one was chunks.
Posted on 12/29/13 at 2:15 pm to lovelsu
I started using chunks because they burn slower. The only way I would use chips is if I was doing something like salmon. That may be why your meat is charred after 2 hours. I'm not sure why the chips are so popular. I used chunks once and I never went back.
Posted on 12/29/13 at 8:08 pm to Patrick O Rly
My 10 year old Brinkman operates a @ 250 if it isn't cold and windy.
Posted on 12/29/13 at 8:15 pm to lovelsu
I have 4 of em. I put a pot of crystal light between rocks and meat, piece of pecan or oak on rocks, plug the suckah in and go do something else for 5 or 8 hours, depending how many and how much chunks of meat I load on there.
Posted on 12/30/13 at 7:29 pm to lovelsu
I bought a temp. gauge at Home Depot today for $6. Drilled one hole and had it installed in a Brinkman Electric. Took 5 minutes. Plugged it in and it was at 200 in 30 minutes. Covered it with a cardboard box (I read about this on the interweb) and it went to 250 in 15 minutes.
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