Brinkmann 5 Burner Gas Grill Owner's Manual page 16

• Use caution to avoid bumping grill, side burner or pot to prevent pot from spilling contents
possibly leading to severe burns.
• DO NOT use side burner to deep fry food in oil to avoid dangers associated with oil igniting
creating a very dangerous situation.
THE SMOKER BOX:
• In manufacturing and preserving the components of your smoker, oil residue may be present on the
burner and cooking surfaces of your smoker.
• Before cooking on your smoker for the first time you should preheat it for 15 minutes on "Hi" to burn off
these residual oils.
ADDING WATER:
Place the wood chip/water pan into the rack at the bottom of the smoker. To add water before cooking,
simply fill the wood chip/water pan with water up to 1/2" (1.25 cm) below the rim. To add water while the
smoker is hot, DO NOT pull the wood chip/water pan pan out beyond the rack.
Cooking Tip:
• To make adding water easier and safer, use a clean watering can with a long spout.
ADDING WOOD CHIPS:
To add wood chips before cooking, simply fill the wood
chip/ w ater pan with your choice of flavoring hardwood chips.
The amount and type of wood you use is entirely up to you. One
full pan is typically enough for several hours of smoking. Once
the pan is filled, set the pan in the smoker and cover with lid.
To add wood chips while cooking, we recommend using tongs or
long handled pliers to remove the pan lid and to place the pieces
into the wood chip pan without removing the pan. It is not
recommended to remove the wood chip/water pan while the
smoker is in operation.
CAUTION: The wood chip/water pan and lid get very hot.
Avoid handling them while in use. Always wear
protective oven mitts when handling hot components.
Cooking Tips – Flavoring wood:
• Small wood chips work best inside the wood chip box.
• Use dry hardwoods such as hickory, pecan, apple, cherry, or mesquite.
• Most fruit or nut tree woods produce excellent smoke flavoring.
• Do not use resinous woods such as pine or plywood. These usually produce unpleasant flavoring.
• Let your taste be your guide – experiment with different types and quantities of wood chunks, chips, or
sticks. You can even mix woods.
• To produce more smoke and to prevent fast burning, pre-soak the wood chips in a separate bowl of
water for at least 20 minutes, or wrap the chips in perforated aluminum foil.
• Most smoke flavoring occurs within the first hour of cooking. Adding wood chips after the first hour is
typically not necessary unless extra smoke flavoring is desired.
15
WARNING
Water
Wood Chips
Wood Chip Pan Lid