Heat disperser (tent) on Brinkmann Patio Grill 810-4010-0 needs replacing.

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Click on above link. Then click on parts and order.

Semper Fi,
Z

try cleaning the burners sounds like they are blocked ,yellow and lazy is lack of air to burn

Turn the tank off. Disconnect the grill hose from the tank. Wait 5 minutes and reconnect the hose to the tank. Turn the LP tank valve on VERY, VERY SLOWLY until it's fully open. Now, light each burner one at a time and turn it up to the highest setting. If that didn't solve the problem, repeat the previously listed steps.

If after the second attempt the burners still only maintain a low flame, you will need to replace the grill hose/regulator.

Hope this solved your problem and Happy Grilling!

Whether it is electric or charcoal it really makes no diff. This is a sweet machine!. Your fire is on bottom your water pan is above that. you meat is at the top. This makes the heat be indirect on the meat. You pour in some liquid smoke into your water pan. Rum your meat good. Low and slow is the theme here. Oh yeah you can set it up to grill away. The heat source pan and grill can all be rearranged but this baby is built to smoke! Low and slow.
Smoking Meat- How to Smoke Meat Guide

If you need further help, reach me via phone at https://www.6ya.com/expert/dan_73bbd84fe1d95b61

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You problem could be or probably is with the regulator...not enough gas pressure...

Propane, LP, or Natural Gas Regulator Problems

heatman101

Use one cup of salt and cover your chicken with salty water. Let it soak for 2 or 3 hours. Remove chicken from brine and sprinkle season salt on each piece of chicken. Place chicken on rack with water pan in between fire and chicken for indirect effect. Fill pan with water and a little liquid smoke. Takes about an hour or so. Chicken is done when temp inside bird gets 170f.

If you need further help, reach me via phone at https://www.6ya.com/expert/dan_73bbd84fe1d95b61

if you do not enter with open flame, you will be fine...

propane will disperse when you open the garage doors, remove bottle first and repalce it. check for any leaks on valves, connectors and hose. if there is no leak, all is fine.

I have a Charmglow Patio Heater Model SRPH02, it needed a Thermocouple and searching the net was hard to find an ariginal part, but here it is, call 1-866-814-0585 $3.95 +6.00 shipping the original part.

Sure...the smoker top and middle lift off. There is a pan that goes over the charcoal pit. The pan is used to create moist heat. It will produce steam while you cook. I recommend flavoring whatever fluid you put in the pan with fruit, fruit juice, or frozen concentrate, or wine, mixed with water. You can put your initial batch of charcoal in the bottom, (pit) and fire it up just as you would any charcoal grill. once the coals are ready, you can put the pan over them, put the middle section in, (with whatever meat you prefer), then finally the top. During cooking, to produce a smoky flavor, you can put water soaked hickory or misquete chips with the charcoal, it has a door for access. You can also add charcoal as needed to maintain the desired heat level thru the door. Remember, it takes longer to prepare food on the smoker, the key is low heat and longer cooking times. For example, I usually cook a boston **** at about 185 degrees for up to 12 hours. Bon Appetite!

The plates protect the burners and help disperse the flame more evenly across the grill surface. Make sure the tank is completely open (knob on top of tank) and that when the burner is turned up to high, the flames out of the burners are about 1 1/2 to 2" long, mostly blue in color. If they are smaller, and the tank is open all the way, the regulator hose may be defective.