Smoke n' Grill lower grate

Discussion in 'ECB Owners Group' started by aztiger98, Jan 5, 2015.

  1. aztiger98

    aztiger98 Newbie

    Just joined the group, haven't been on the forum for more than a few months.  I currently use a Brinkmann electric Smoke N' Grill - the one that looks like the Cookin' Cajun (but it's not the Cookin' Cajun).

    Has anyone had much luck cooking any meat on their lower grate? Mine is sitting right on top of the water pan (as I suspect all are).  Last time I had turkey thighs on it, they never got done all the way - but the top grate turkey thighs were done in the normal amount of time.

    Just wondering if there's something different I should try when using the lower grate for a smoke.
  2. thinblueduke

    thinblueduke Meat Mopper

    Welcome to the group!

    I have a Brinkmann Smoke 'n' Grill (charcoal) that I've modded to use with charcoal, gas or electric.  I've only tried using the lower grate a few times, and wasn't very happy with the results, so I only use the top grate now.

    I'm just speculating, but if you really want/need to use the lower grate, some ideas are:
    • Keep the water level low in the water pan.
    • Don't use the water pan at all.
    • Run at a higher temp and occasionally switch the grates between upper and lower (PITA).
    • Raise the lower grate/lower the water pan by adding your own supports (just takes a power drill and a few bucks at the hardware store).  I think someone started a thread about this one a few months back.
    Just ideas.  Let us know what you've tried, and what works and what doesn't.
  3. aztiger98

    aztiger98 Newbie

    Thanks - next time I wind up cooking enough to have to use the lower grate, I'll be sure to try some of the above and let you know.  I've only had to use the lower grate once as it is, simply because the turkey thighs I had were too big to all fit on the upper grate.  Had the water pan filled with the normal 1 gallon of water, grate was sitting right on top of the pan lip.  Never got above about 140-150 for the internal turkey temps...

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