The hood of my stainless steel grill has discolored to a brownish/yellowish tint. What can I do to remove the tint?
You can use stainless steel appliance cleaner and polish to remove the tint from the hood. Also, you should consider cooking at a slightly lower temperature. The brownish/yellowish tint indicates that you may be cooking at high temperatures for extended periods of time.
Can I convert my Pro Series stainless steel grill to natural gas?
No, you cannot convert a propane powered Pro Series grill to natural gas at this time. However, the Pro Series Natural Gas units are now available to consumers. Place your order online or contact Customer Service for more information on this new line of grills.
Can I get the charcoal pan for the All in One in stainless steel?
No, the charcoal pan is not available in stainless steel at this time.
What temperature does turkey, pork, chicken and beef have to be before it is considered safe to eat?
- Turkey - 180°F
- Pork - 160°F
- Chicken - 180°F
- Beef - 145°F
What is the best wood to use for smoking?
For the best smoking results, use fruit or non-producing trees.
Why are wood chunks better than wood chips for smoking?
Wood chunks are more effective for great tasting smoked foods because the chunks last longer and slower than wood chips.
What is the purpose of the water pan in my smoker?
The water pan creates humidity to prevent the meat products from drying out during the cooking process.
How long does it take to smoke a turkey?
Estimate cooking time by the formula of 45 minutes to an hour per one pound of meat at an average cooking temperature of 250°.
How many slabs of ribs can you put on the rib rack?
Although it depends on the actual size of your smoker, most Brinkmann smokers will accommodate 4-6 slabs on the rib rack.
Why do your electric smokers not have a temperature gage?
The Brinkmann smoker is manufactured to heat to a 250° smoking temperature with no adjustments.
Which is better - gas, electric or charcoal?
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.
What is the purpose of the injector?
The injector provides a quick and easy way to marinate the meat.
What is the purpose of curing my smoker?
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.
My smoker has two levels. Can I smoke two different types of meat at the same time? Will the meat smoking on the top grill affect the meat on the bottom grill?
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.
Why does the lid to my smoker fit loosely?
The Brinkmann Smoker is designed with a 1/2" gap to facilitate airflow during the smoking process. I have an older Brinkmann smoker, but a brand new propane tank. Are they compatible? Yes. The older model Brinkmann smokers are still compatible with new propane tanks.
I have an allergy to peanut oil. What kind of oil can I substitute?
A great tasting substitute to use in the Brinkmann fryers is corn oil.
- Do you have an easy to follow recipe for turkey frying?
- 10-12 lb. Turkey, completely thawed
- 4 Tablespoons Fried Turkey Rub`N Spice
- Peanut Oil
- Turkey Fryer Gas Cooker with 42-Qt. or 24-Qt. Boiling Pot
- Brinkmann 10" Deep Fry Thermometer
- Brinkmann Meat Thermometer
Make sure turkey is completely thawed. Determine the amount of peanut oil required for cooking by placing the turkey in the strainer basket and set into the empty boiling pot. Add water to the pot until the turkey is covered by no more than an inch of water. Remove the strainer basket with turkey and measure the amount of water in the pot. This will give you a close approximation of how much peanut oil you will need for cooking. Empty the water from the pot and dry completely.
Add measured amount of oil to the pot and preheat to 350°-375°F. using the Brinkmann deep fry thermometer. Pat turkey dry and rub generously with Brinkmann Fried Turkey Rub`N Spice. Let turkey marinate for 30 minutes.
Using protective gloves and clothing, place the seasoned turkey in a strainer basket. Carefully lower the basket with turkey slowly into hot oil. Using the deep fry thermometer, maintain a temperature between 350°- 375°F. Once oil regains this temperature, regulate the heat source to maintain this temperature throughout cooking. Do not let oil overheat or a fire may result.
Estimate cooking time by the formula of 3 minutes per pound of turkey (example: a 10 lb. turkey should cook at least 30 minutes). Check doneness with a meat thermometer after carefully removing turkey from hot oil.
Can I get any one of the boiling pots/strainer baskets in stainless steel?
Unfortunately, the boiling pots and strainer baskets are not available in stainless steel at this time. Please check back with us soon to see our latest product innovations.
How big of a turkey can I fit in my 24 quart turkey fryer?
Please use the following information to determine the proper size turkey for your fryer.
- 24 qt. fryer - 8-10 lb. turkey
- 30 qt. fryer - 10-12 lb. turkey
- 36 qt. fryer - 12-14 lb. turkey
- 42 qt. fryer - 15-18 lb. turkey
How long do I cook a turkey per pound?
Estimate cooking time by the formula of 3 minutes per pound of turkey (example: a 10 lb. turkey should cook at least 30 minutes).
Can I walk away from the turkey fryer once I start cooking the turkey?
No! Do not leave the turkey fryer unattended when hot or in use. Please read your owner`s manual before using your turkey fryer.
Why is cold smoke so important?
Creating smoke without heat is the best way to control the flavor of any food being smoked. In most food smokers heat is generated by burning wood, as the wood burns from ignition to complete ash the wood generates heat. At the point where wood is self-consuming (burns without any heat source) it produces a lot of heat. At this point there is very little smoke produced and the temperature within the smoker is out of control. A food smoker will produce a far superior tasting food if the temperature and smoke remain at a constant and controlled level.
What is the difference between a cold or hot smoked product?
Most smoked foods that are produced for resale are first cured and then cold smoked. Cold smoking is usually done below 100 degrees F. or below a temperature that burns or liquefies fat. Heat is added at the end of the smoking process for appearance and flavor. A hot smoked food needs very little curing and has the appearance, taste, and texture of fully cooked foods.
What is a meat cure?
A meat cure is a combination of salt and sugar. It can be liquid or coarse granular and can include many other ingredients to enhance the flavor or preserve the meat. You can buy a meat cure from grocery stores, meat supply stores, or some butcher shops specializing in sausages and hams. You can also make your own, however make sure you have a proper recipe and you know the correct proportions for the type of product you are smoking.
Can you cold smoke food without curing it first?
Yes you can. Try taking any meat product fresh out of cold storage and smoking at the coolest temperature possible, do not let your smoker go above 70 degrees F. Season or marinade to taste. Only smoke for 1 to 2 hours and then cook as you would normally. Keep the damper at the top of your Bradley Smoker wide open, this helps in keeping the temperature low. This can be a little tricky in the middle of summer when the air temperature is above 60 degrees. The new flavors you can create on your grill or oven are fantastic.
How much does it cost to smoke with a Bradley Smoker?
The cost to smoke with the Bradley Smoker is about $1.00 per hour. This is about the same as using wood chunks purchased in a store.
How does Bradley make the flavor bisquettes?
That's a secret. However we will tell you that the bisquettes are made with all natural products and the wood we use is clean and has not been used for some other purpose before we made it into a bisquette.
How long has Bradley been making smokers and bisquettes?
We have been making food smokers for the restaurant and hotel industry for over 12 years. Many of the finest hotels and restaurants around the world smoke their own foods using a Bradley Smoker. Some of these chefs we hope will be willing to share their culinary secrets with you on this web site.
What kind of wood goes well with seafood?
Certain types of wood give a better flavor with different food groups. There is no hard and set rule to this, however try using HICKORY or MESQUITE with pork, beef or red game meat. All types of seafood are excellent with ALDER, MAPLE or our own SPECIAL BLEND. Fruit woods work very well with poultry and fresh water fish. Try using CHERRY with wild duck or chicken. (This is making me hungry).