Flavoring Wood; Adding Charcoal/Wood During Cooking - Brinkmann ALL IN ONE Owners Manual Assembly And Operating Instructions

Flavoring Wood

Adding Charcoal/Wood
During Cooking
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• 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 resin-
ous woods such as pine as it will produce an unpleasant taste.
• Wood chunks or sticks 3" to 4" long and 2" to 1" 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 is 3-4 wood chunks or sticks.
Experiment by using more wood for stronger smoke flavor or less wood for mild
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 meat.
Follow the instructions and cautions below to avoid injury while adding wood.
Additional charcoal may be required to maintain or increase cooking temperature.
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.
1. Remove dome lid so you can see the water pan. Tilt the dome lid toward you
to allow heat and steam to escape away from your face. Use caution since
flames can flare-up when fresh air suddenly comes in contact with fire.
2. Wearing oven mitts, remove food and cooking grills. Remove the smoker
body from base pan.
WARNING: The water in water pan will be extremely HOT. When lifting smoker
body from base pan, use extreme caution and make sure the water
pan is securely in place on the three lower support brackets. Keep
legs and feet out from under the smoker body to avoid being
scalded by hot liquids spilling from water pan. Be extremely careful
not to tilt or jar smoker so hot water does not spill out of water pan.
3. Set the smoker body with the water pan aside on a hard, level,
noncombustible surface.
4. Stand back a safe distance and use long cooking tongs to lightly brush aside
ashes on hot coals. Use long cooking tongs to add charcoal and/or wood,
being careful not to stir-up ashes and sparks.
WARNING: Never add charcoal lighting fluid to hot or even warm coals!
5. When charcoal is burning strong again, replace smoker body with the water
pan on base pan.
WARNING: The water in water pan will be extremely HOT. When lifting smoker
body from ground, use extreme caution and make sure the water
pan is securely in place on the three lower support brackets. Keep
legs and feet out from under the smoker body to avoid being
scalded by hot liquids spilling from water pan. Be extremely careful
not to tilt or jar smoker so hot water does not spill out of water pan.
6. Replace the cooking grills and food in the smoker body. Place the dome lid
on smoker body and allow food to continue cooking.