Smoke Cooking Tips - Brinkmann 810-3015-S Owner's Manual

Step 5
Open the firebox air shutter approximately 1" to 2" and smokestack damper
half way. With firebox lid open, stand back and carefully light charcoal and
allow to burn until covered with a light ash (ap prox i mate ly 20 minutes).
WARNING: Charcoal lighting fluid must be allowed to com plete ly burn off prior
to closing firebox lid (approximately 20 minutes).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.
NOTE: To extend the life of your grill, make sure that hot coals and wood
do not touch the walls of grill.
IF USING LIGHTER FLUID, PROCEED TO STEP 7
If using pre-treated charcoal, follow all manufacturer's warnings and
instructions regarding the use of their product. Start with 5.5 pounds of
charcoal in cooking chamber and 2.5 pounds of charcoal in firebox. Open
the firebox air shutter approximately 1" to 2" and smokestack damper
halfway.
Step 6
With grill lids open, stand back and carefully light charcoal and allow to burn
until covered with a light ash (ap prox i mate ly 20 minutes). When charcoal is
burning strong, carefully place hot coals in center of charcoal grates.
Step 7
With coals burning well, carefully add wood chunks using long
cook ing tongs (see "Fla vor ing Wood" and "Adding Charcoal/Wood During
Cooking" sections of this man u al.)
Step 8
Place food on cooking grills in cooking chamber and close lids.
Step 9
The ideal smoking temperature is between 175°F and 250°F. 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 grill.
Step 10
Allow grill 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
ad di tion al 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, place charcoal grate
to lowest level. Use a flat bottom metal pan shallow enough to fit between
charcoal grate and cooking grills as a water pan. Set the metal pan on
charcoal grate under food and cooking grills. Fill with water or marinade
until q full.
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Smoke Cooking Tips