Are you using a portable LP cylinder? LP Regulators freeze up when the liquid part is the propane is flowing through the regulator this is caused by an overfilling of the propane tank. If the BTU capacity of the regulator is not high enough to cover the BTUs of your grill, the regulator is working too hard and potentially pulling liquid (not vapor as it should) I would suggest calculating the BTUs of your grill and looking to see what the capacity of the regulator you are using. You can also read this about regulators Answered on Jan 09, 2018. Hi judyyates. To use your Brinkman Smoker or Other Smokers 1.

View and Download Brinkmann Smoker owner's manual online. Charcoal Smoker and Grill. Smoker Grill pdf manual download. View and Download Brinkmann Smoker owner's manual online. Charcoal Smoker and Grill. Smoker Grill pdf manual download.

Marinate or place a rub on the meat you will be smoking, and let it sit for a few hours or overnight in the refrigerator. Download Cs Go Kickass more. 2.Cover your wood chips with water(and if you wish you can add some Jim Beam Whisky or other flavorfull liquids in a bowl with the water, 1 inch above the wood chips and use a flat peice of metal (pie pan,etc.)to weigh the wood chips down underwater.

You will do the wood chips at least 24 hrs before you plan to start smoking this gives the wood time to soak in the flavorfull liquids. 3.Start a fire in the smoker having the fire below the meat, but do not put the meat on yet, wait till the flames die down first. Once they are coated with gray ash, you can place the meat on the racks and add your soaked chips to the smoker. I would place an aluminum drip pan under the center portion of the cooking area on your smoker, to catch the juices from the meat if you are not using a water pan in that position. 4.Place the meat in the smoker on the grilling surface, and place the wood chips over the charcoal and hardwood in the main grilling area Close the lid and do not open it unless you must add wood chips during the cooking process. 5.Continue adding wood chips to the tray as needed during the time you are cooking. If you have a Brinkmann or other smoker with one chamber for placing the wood chips and the meat, add wood chips only once per hour.