Brinkmann Charcoal Smoker Owner's Manual page 13

IF USING CHARCOAL CHIMNEY STARTER OR CHARCOAL LIGHTER FLUID,
PROCEED TO STEP 11
Step 5
Open the firebox door. It should remain open while LP log-lighter is in use.
Step 6
Open the propane tank valve two full turns. Make sure your LP log-
lighter control knob is in the OFF position.
Step 7
Place your wood and/or charcoal on the center of charcoal grate above
the LP log-lighter.
Step 8
With log lighter installed properly, small holes facing down, light a paper
towel and drop inside the firebox. Then turn the LP log-lighter control
knob up SLOWLY until the LP log-lighter ignites.
WARNING: If the LP log-lighter does not ignite in 5 seconds, turn the
propane tank and the control knob OFF immediately. Wait at
least 5 minutes until the gas fumes have dissipated before
attempting to light the burner again.
Step 9
Once lit, adjust control knob until flame is at appropriate height to catch
the charcoal and wood on fire.
WARNING: LP log-lighter is not to be used as a heat source for cooking.
It is only an aid in getting your fire started.
Step 10
Once your charcoal/wood has caught fire and there is steady heat, turn
OFF propane tank valve and then turn OFF control panel knob.
ALWAYS refer to warnings involved with using any gas appliance. Keep
this owner's manual for safety, and as a reference. When you are
finished using your LP log-lighter and your fryer, be sure to turn off the
propane tank valve and the control panel knobs.
Step 11
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).
Step 12
Place food on cooking grills in the cooking chamber.
Step 13
Close firebox and cooking chamber lids. Adjust the firebox air vent and
smokestack damper to regulate cooking temperature.
NOTE: Do not fully close air vent, damper and lids unless trying to cool
the smoker down or suffocate a flame.
Step 14
By closing the air vent and smokestack damper more, the burning
intensity is slowed and smoke is contained within the cooking chamber,
imparting more smoke flavor to food. The ideal smoking temperature is
between 175°F and 250°F.
12
A meat thermometer may be ordered directly
from Brinkmann by calling 1-800-468-5252.