Flavoring Wood; Regulating Heat - Brinkmann 810-3015-S Owner's Manual

IF USING LIGHTER FLUID, PROCEED TO STEP 8
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. Open the firebox air shutter approximately
1" to 2" and smokestack damper halfway.
Step 7
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 grate.
Step 8
Wearing oven mitts/gloves, place the cooking grills on support frame of
cooking chamber.
WARNING: Always wear oven mitts/gloves when adjusting cooking levels to
protect your hands from burns.
Step 9
Place food on cooking grills and close grill lid. 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.
To obtain your favorite smoke flavor, ex per i ment 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.
Wood chunks or sticks 3" to 4" long and 1" to 2" thick work best. Unless
the wood is still green, soak the wood in water for 30 minutes or wrap each
piece in foil and tear several small holes in the foil to pro duce more smoke
and prevent the wood from burning too quickly. A lot of wood is not required
to obtain a good smoke flavor. A recommended amount for the Mini Offset
Smoker and Grill is 5 to 6 wood chunks or sticks. Experiment by using more
wood for stronger smoke flavor or less wood for milder smoke flavor.
Additional flavoring wood should not have to be added during the cooking
process. However, it may be necessary when cooking very large pieces of
food. Follow instructions and cautions in the "Adding Charcoal/Wood During
Cooking" section of this manual to avoid injury while adding wood.
To increase heat and air circulation, fully open firebox air shutter and
smokestack damper. If increased air circulation does not raise temperature
sufficiently, more wood and/or char coal may be needed. Follow instructions in
"Adding Charcoal/Wood During Cooking" section of this manual.
To maintain the temperature, more wood and/or charcoal may need to be
added during the cooking cycle.
NOTE: Dry wood burns hotter than charcoal, so you may want to increase
the ratio of wood to charcoal to increase the cooking tem per a ture.
Hardwood such as oak, hickory, mesquite, fruit and nut wood are
an excellent fuel because of their burning rate. When using wood as
fuel, make sure the wood is seasoned and dry. DO NOT use resinous
wood such as pine as it will produce an unpleasant taste.
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Flavoring Wood

Regulating Heat