Grilling & Searing - Brinkmann SMOKE’N GRILL Owner's Manual

INSTR_810-5302-S.QXD 11/1/07
13. Place the dome lid on smoker body and allow food to cook.
14. After 2-3 hours of cooking, check water and charcoal levels by
following instructions in the "Adding Water During Cooking and Adding
Charcoal/Wood During Cooking" sections of this manual.
WARNING: Do not allow liquid in water pan to completely evaporate.
Always keep water in water pan even after food is removed
from smoker. Water will evaporate and grease in water pan
can catch on fire.
15. Always use a meat thermometer to ensure food is fully cooked before
removing from smoker.
16. Allow smoker to cool completely, then follow instructions in the
"After-Use Safety and Proper Care & Maintenance" sections of
this manual.
1. Remove dome lid, cooking grills, water and charcoal pans from smoker
body and set aside.
2. Place a drip pan/ash guard or its equivalent under the grill to catch
embers, ashes or drippings.
NOTE: Heavy-duty aluminum foil folded several times can be used as a
drip pan/ash guard. Make the foil sheets large enough so it
extends beyond the legs of the smoker. Fold the edges up to
contain any embers and drippings. Place a thin layer of water in
drip pan/ash guard to help extinguish falling ashes and embers.
3. Open the door on the smoker body. Place a cooking grill on lower
support brackets.
4. If grilling food, place the charcoal pan on top of the cooking grill on
lower support brackets.
If searing food, place the charcoal pan on the upper support brackets.
Make sure charcoal pan is resting securely on notched out step of all
three support brackets.
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Grilling & Searing