Brinkmann SMOKE 'N PIT owner manual Your SMOKE’N PIT Professional is NOW Cured Ready for USE

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NOTE: To extend the life of your smoker, make sure that hot coals and wood do not touch the walls of the firebox.

IF USING CHARCOAL CHIMNEY STARTER, PROCEED TO STEP 7.

If you choose to use charcoal lighting fluid, ONLY use charcoal light- ing fluid approved for lighting charcoal. Do not use gasoline, kerosene, alcohol or other flammable material for lighting charcoal. Follow all manufacturer’s warnings and instructions regarding the use of their product. Start with 8 to 10 pounds of charcoal. This should be enough charcoal to cook with, once the curing process has been completed. Place the charcoal in center of charcoal grate in firebox.

WARNING: Never use charcoal that has been pre-treated with lighter fluid. Use only a high grade plain charcoal or charcoal/wood mixture.

Step 5

Saturate charcoal with lighting fluid. With lid open, wait 2 to 3 minutes to allow lighting fluid to soak into charcoal. Store charcoal lighting fluid safely away from the smoker.

Step 6

Open the firebox air vent approximately 1" to 2" and smokestack damper half way. With firebox lid open, stand back and carefully light charcoal and allow to burn until covered with a light ash (approximately 20 minutes). Charcoal lighting fluid must be allowed to completely burn off prior to closing firebox lid.

WARNING: Failure to do this could trap fumes from charcoal lighting fluid in smoker and may result in a flash-fire or explosion when lid is opened.

Step 7

With coals burning strong in the firebox, close the lid. Use a temperature gauge to monitor temperature. A temperature of approximately 250°F in the cooking chamber is desired. Maintain this temperature for 1 to 2 hours.

Step 8

Increase the temperature to approximately 350°F to 400°F. This can be achieved by opening the firebox air vent and smokestack damper and adding more charcoal and/or wood (see “Adding Charcoal/Wood During Cooking” section of this manual). Maintain this temperature for 1 hour then allow unit to cool completely.

NOTE: Never exceed a temperature of 400°F in cooking chamber. It is important that the exterior of the smoker is not scraped or rubbed during the curing process.

IMPORTANT: Cure your smoker periodically throughout the year to protect against excessive rust.

YOUR SMOKE’N PIT PROFESSIONAL IS NOW CURED

AND READY FOR USE.

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Contents Assembly & Operating Instructions Important Safeguards Properly dispose of all packaging material Assembly Instructions Parts Bag ContainsTop View StepStep Top View Bottom ViewAttach wheels to outside of legs as illustrated ⁄16 x Preparation for USE Lighting Instructions Curing Your SmokerYour SMOKE’N PIT Professional is NOW Cured Ready for USE Step Low Cooking Level Operating InstructionsSmoking Middle Cooking LevelPlace food on cooking grills in the cooking chamber Grilling In Cooking Placement of Charcoal GratesChamber Combination Warming TraySmoke Cooking Tips Flavoring Wood Regulating Heat Adding Charcoal/Wood in Firebox Step Adding Charcoal/Wood in Cooking Chamber StepAFTER-USE Safety Proper Care MaintenanceAccessories Metal Grease Bucket Smoke’N Pit Temperature GaugeSmoke’N Pit Horizontal Smoker Cover Smoker BasketONE Year Limited Warranty
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