Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .
FAQ Subject: Trouble with the Brinkman Grill King
Recently I purchased one of the largest size Broilking by Brinkman. On New Year's Day I tried doing a 23lb. Turkey. I had trouble maintaining 325°F; it kept going up to 400°F and then down to 250°F. Needless to say the meat was done(burnt) on the outside and was drying out on the inside in less than three hours. (normal cooking time is 5-6 hrs.) I did not get a manuel with the grill and would like to know where I can get one. And can you give me some advice on cooking large chunks of meat with this grill.
I doubt that there is a manual. If the Rinkydinkybrinky folk knew anything about grilling they would improve their designs and quality. "The Great American Barbecue & Grilling Manual" does have chapters on how to select, operate and maintain gas grills. You can check it out in The Barbecue Store at www.barbecuen.com
Personally, I would never try to cook a 23 lb. turkey in a gas grill that did not have a thermostat and, for all practical purposes, cooking a turkey in a gas grill is no different from cooking one in a gas oven.
Once it is adjusted. the grill should hold at any given temperature except when wind or water is having a variable influence. What I would do is put a gallon of water (8.33 lbs) in the grill, turn it on and adjust to 350°F and allow it to become stable. Then record the temperature at 10 minute intervals. If there is fluctuation of more than 10°F I would consider the valve faulty and return it for a refund.
Click into "According to Smoky" and read "Choosing a Gas Grill."