Flavoring Wood - Brinkmann 810-6340-S 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 cook ing tongs (see "Fla vor ing
Wood" and "Adding Charcoal/Wood During Cooking" sections of this man u al.)
3. Place cooking grills on grill support lips.
4. Lower charcoal grate to lowest level.
WARNING: Wear protective gloves or oven mitts when adjusting ash tray or cooking height.
5. Place food in cooking chamber and close lid.
6. 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.
7. Allow grill to cool, then follow instructions in the "After-Use Safety" and "Proper Care &
Maintenance" sections of this manual.
GRILLING/SEARING:
1. Place cooking grill on grill support lips. 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.
WARNING: Always wear oven mitts/gloves when adjusting cooking levels to protect your
hands from burns.
2. Place food on cooking grill and close grill lid. Always use a meat thermometer to ensure food is fully
cooked before removing from grill.
3. 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, 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" (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 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 Brinkmann Dual
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 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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