Smoke Cooking Tips - Brinkmann Charcoal Smoker Owner's Manual

Step 5
With coals burning well, carefully add wood chunks using long cooking
tongs (see "Flavoring Wood" and "Adding Charcoal/Wood During
Cooking" sections of this manual).
Step 6
Place food on cooking grills in the cooking chamber.
Step 7
Close firebox and cooking chamber lids. Adjust the firebox air vent and
smokestack damper to regulate cooking temperature.
NOTE: Do not fully close air vent, damper and lids unless trying to cool
the smoker down or suffocate a flame.
Step 8
For large cuts of meat, allow approximately one hour of cooking time per
pound of meat. Always use a meat thermometer to ensure food is fully
cooked before removing from smoker.
Step 9
Allow smoker to cool completely, then follow instructions in the "After-
Use Safety" and "Proper Care & Maintenance" sections of this manual.
• During the smoking process, avoid the temptation to open lid to check
food. Opening the lid allows heat and smoke to escape, making additional
cooking time necessary.
• Food closest to the firebox will cook and brown faster. Rotate food
midway through the cooking cycle. If food is excessively browned or
flavored with smoke, wrap food in aluminum foil after the first few hours
of smoking. This will allow food to continue cooking without further
browning or smoke flavoring.
• When cooking fish or extra lean cuts of meat, you may want to try water
smoking to keep the food moist. Before starting a fire in firebox, place
charcoal grate in cooking chamber. Use a flat bottom metal pan that is
shallow enough to fit between the charcoal grate and cooking grill as a
water pan. Set the metal pan on charcoal grate under food and cooking
grill and fill with water or marinade until q full.
CAUTION: Always use oven mitts/gloves to protect your hands. Liquid in
water pan will be extremely hot and can scald or burn. Always
allow liquid to cool completely before handling. Do not allow
liquid to completely evaporate from water pan.
• Always use a meat thermometer to ensure food is fully cooked before
removing from smoker. A meat thermometer may be ordered directly
from Brinkmann by calling 1-800-468-5252.
14
Placement of Charcoal Grate

Smoke Cooking Tips

*Water pan sold separately.