Flavoring Wood - Brinkmann CHARCOAL SMOKER CHARCOAL GRILL Owner's Manual

SMOKING
1. Follow the instructions above to build a fire in the firebox.
2. With coals burning well, carefully add wood chunks using long cooking tongs (see "Flavoring
Wood" and "Adding Charcoal/Wood During Cooking" sections of this manual.)
3. Place cooking grill on grill support lips. Use charcoal grate adjuster crank to position charcoal
grate to lowest level.
WARNING: Wear protective gloves or oven mitts when adjusting door handle, ash tray or cooking
height.
4. Place food in left side of cooking chamber and close lid.
5. 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.
6. Allow grill to cool, then follow instructions in the "After-Use Safety" and "Proper Care &
Maintenance" sections of this manual.
GRILLING/SEARING
1. Follow the instructions above to build a fire in the left side of cooking chamber.
2. Place cooking grill on grill support lips. Use charcoal grate adjuster crank to position charcoal
grate to desired cooking level. Position it low for slow grilling, in the middle for medium grilling or up
high for searing meats. The firebox can also be used for grilling and searing.
WARNING: Always wear oven mitts/gloves when adjusting cooking levels to protect your
hands from burns.
3. Place food on cooking grill and close grill lid. Always use a meat thermometer to ensure food is fully
cooked before removing from grill.
4. Allow grill to cool, then follow instructions in the "After-Use Safety" and "Proper Care &
Maintenance" sections of this manual.

FLAVORING WOOD

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.
Wood chunks or sticks 3" to 4" (7 to 10 cm) long and 1" to 2" (2 to 4 cm) 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 produce 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 Brinkmann Triple Function 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
To increase heat, more wood and/or charcoal 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 temperature. 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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