Brinkmann SMOKE'N PIT Owner's Manual page 8

& LIGHTING INSTRUCTIONS
Curing Your Cooker
Temperature Gauge
(Not Included)
300
200
400
100
F
50 500
7
PREPARATION FOR USE
READ ALL SAFETY WARNINGS AND INSTRUCTIONS
CAREFULLY BEFORE OPERATING YOUR COOKER.
Prior to your first use of the Brinkmann Smoke'N Pit Grill King, follow
the instructions below carefully to cure your cooker. Curing your cooker
will minimize damage to the exterior finish as well as rid the cooker of
paint odor that can impart unnatural flavors to the first meal prepared
on your Grill King.
A temperature gauge is recommended during the curing process. Any
high-quality oven temperature gauge may be used. The Brinkmann
Smoke'N Pit Temperature Gauge is specifically designed to fit in the lid
of the Grill King and is an essential tool when grilling or smoke cooking.
The Smoke'N Pit Temperature Gauge may be ordered directly from
Brinkmann by calling 1-800-468-5252.
Step 1
Lightly coat all interior surfaces of the cooker and cooking grill with
vegetable oil or vegetable oil spray.
Step 2
Make sure heat shield and charcoal grate are in place at bottom of
cooking chamber.
Step 3
Follow the instructions below carefully to build a fire. You may use
charcoal and/or wood as fuel in the Smoke'N Pit Grill King (see
"Adding Charcoal/Wood During Cooking" section of this manual).
WARNING: Never use charcoal that has been pre-treated with
lighter fluid. Use only a high grade plain charcoal or
charcoal/wood mixture.
If using a Charcoal Chimney Starter, follow all manufacturers'
warnings and instructions regarding the use of their product. Start
with 6 to 8 pounds of charcoal. This should be enough charcoal to
cook with once the curing process has been completed. Open the
side air vent approximately 1" to 2" and smokestack damper halfway.
When coals are burning strong, carefully place the hot coals in
center of charcoal grate.
WARNING: Keep hot coals away from the side air vent to prevent
coals from falling out.
NOTE: To extend the life of your smoker/grill, make sure that hot
coals and wood do not touch the walls of the cooking
chamber.
IF USING CHARCOAL CHIMNEY STARTER, PROCEED TO STEP 6.