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Smoke Cooking Tips
Flavoring Wood
9
Step 4
Open the air vent and half air exhaust approximately 1" to 2". Stand
back and carefully light charcoal. With lid open, allow charcoal 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 grill and
may result in a flash-fire or explosion when lid is opened.
Step 5
When charcoal is burning well, use long cooking tongs to carefully spread briquets
evenly on the charcoal grate(s), one to two layers
thick. If desired, add wood chunks using long cooking tongs (see "Flavoring Wood"
and "Adding Charcoal/Wood During Cooking" sections of this manual.)
Step 6
Wearing oven mitts/gloves, place the cooking grills in cooking
chamber. Place food on cooking grills.
Step 7
Close lid and adjust the air vent and half air exhaust to regulate cooking temperature.
NOTE:
Do not fully close air vent, half air exhaust and lid unless trying to cool the
grill/smoker down or suffocate a flame.
Step 8
By closing the air vent and half air exhaust more, the burning intensity is slowed and
smoke is contained within the cooking chamber, imparting more smoke flavor to
food. Always use a meat thermometer to ensure food is fully cooked before
removing from grill/smoker. A meat thermometer may be ordered directly from
Brinkmann by calling
1-800-468-5252.
Step 9
Allow grill/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 fire 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, place charcoal grate(s) in cooking cham-
ber. 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(s) 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. Donot allow liquid to completely evaporate
from water pan.
• Always use a meat thermometer to ensure food is fully cooked
before removing from grill/smoker. A meat thermometer may be ordered directly
from Brinkmann by calling 1-800-468-5252.
To obtain your favorite smoke flavor, experiment by using chunks, sticks or chips of
flavor producing wood such as hickory, pecan, apple, cherry, or mesquite. Most fruit or
nut tree wood may be used for smoke flavoring. Do not use resinous wood such as pine
as it will produce an unpleasant taste.
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