Not smoking my grill is not smoking it get too hot does not smoke

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Weber Grills Smoking on Your Smoker

If you're cooking when it's hot outside, it's hard to maintain low temperatures. In the heat of summer, I have to tend my grill continually opening and closing the lid to keep the temperature down to my cooking temp of 180. That, of course, lets the smoke escape. If it gets too hot when the temperatures are moderate, i.e. 60s and 70s, the augur may be dumping too many pellets into the fire pot and need realigning. I suggest you contact Traeger customer service at http://www.traegergrills.com and see what they suggest.

For "Hot" smoke: between 93 - 107 C (200 - 225 F)
For "Cold" smoke: below 30 C (85 F)

If you are rting to use the Egg as a grill instead of a smoker. The coals will heat up quickly if you raise the lid and leave it open. The way you were trying to do it is for smoking or baking not grilling. Leave the bottom vent open until the coals are really hot, then damper it down a little.

I hop this helped you and Happy Grilling. Thanks for choosing FixYa.

It depends on whether your trying to smoke the meat or grill the meat. You can't do both at once.
If you want to grill the meat, don't even fool with the smoker part. Put the charcoal in the grill side, light it and allow it to get white hot, before putting the meat on to sear it on both sides first, before moving it to a cooler part of the grill to finish cooking to your likeness.

If you're trying to smoke meat or whatever, you use only the smoker side for heat and smoke. By, usually using some type of hardwood, like Oak, Mesquite , Pecan. etc. However, the meat or whatever you want to smoke, goes on the grill side (No charcoal required under it), because smoking is a low heat (200 - 225 degrees F) slow process. Any where from a couple of hours up top 8 hours, depending on what and how much you're smoking. It's often referred to, as "Low & Slow."

Hope this helped you to better understand how a combination grill-smoker works. Once you do a little receipe research and get the hang of it, you'll really enjoy it.

Your question was rather confusing, but the generic answer for smoking any type of meat. poultry or fish, is 225 - 250 degrees F. Any hotter, you've gone from smoking to grilling. Smoking any type of food is "a low & slow process."

The adjustment for maintaining a certain temperature with a smoker is by opening or closing the air intake damper(s) Closing the damper(s) slows the intake air flow to the fuel and it burns slower and cooler. Opening the dampers does the opposite.

Hope this helped you. Please let me know.

In the side box. And the food to be smoked on the grill. Remember to keep the grill's hood/lid closed while smoking. Smoking is a low heat (225 - 250 Degrees) slow process. I always call it a "Low and slow process with big rewards."

Enjoy!!!

how do I use my brinkmann smoke n grill? lost my instructions

hi there sounds like fan oven element at back, don't worry about smoke from grill is more than likley just grease burnning off element, just leave on for a min or two