Brinkmann SMOKE'N PIT Owner's Manual page 12

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Step 3
Saturate charcoal with lighting fluid and wait 2 to 3 minutes to allow
lighting fluid to soak into charcoal. Store charcoal lighting fluid safely
away from cooker.
Step 4
Open side air vent approximately 1" to 2" and smokestack damper half
way. With lid open, stand back and carefully light charcoal and allow to
burn until covered with a light ash (approximately 20 minutes).
Charcoal lighting fluid must be allowed to completely burn off prior to
closing lid.
WARNING: Failure to do this could trap fumes from charcoal lighting
fluid in smoker and may result in a flash-fire or explosion
when lid is opened.
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). Place wood chunks on top of coals.
Step 6
Wearing oven mitts/gloves, carefully place cooking grill on grill support
brackets and bolts in cooking chamber.
Step 7
Place food on the right side of the cooking grill. Close cooking
chamber lid. Adjust the side air vent and smokestack damper to
regulate cooking temperature.
NOTE: Do not fully close air vent, damper and lid unless trying to cool
the smoker down or suffocate a flame.
Step 8
By closing the air vent and smokestack damper more, the burning
intensity is slowed and smoke is contained within the cooking
chamber, imparting more smoke flavor to food. The ideal smoking
temperature is between 175°F and 250°F.
Step 9
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 10
Allow smoker to cool completely, then follow instructions in the "After
Use Safety" and "Proper Care & Maintenance" sections of this manual.