Chamber

Grilling In Cooking

Metal Bucket (not included)

Grease

Hole

Step 5

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 6

Place food on cooking grills in the cooking chamber.

Step 7

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 8

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.

Step 9

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 smoker.

A meat thermometer may be ordered directly from Brinkmann by calling 1-800-468-5252.

Step 10

Allow smoker to cool completely, then follow instructions in the

“After-Use Safety” and “Proper Care & Maintenance” sections of this manual.

WARNING: A metal bucket must be placed under the grease hole at all times to catch grease and/or ashes. Check grease level in bucket often. Empty or change grease bucket when w full. Use extreme caution as bottom of cooking chamber, container and contents will be hot.

Step 1

Remove cooking grills from cooking chamber and set aside. Place charcoal grate in bottom of cooking chamber.

Step 2

Follow instructions below carefully to build a fire in the cooking chamber. You may use charcoal and/or wood as fuel in the Cimarron (see “Adding Charcoal/Wood During Cooking” section of this manual).

If using a Charcoal Chimney Starter, follow all manufacturer’s warnings and instructions regarding the use of their product. Open the firebox air vent approximately 1" to 2" and smokestack damper halfway. Carefully place 8 to 10 pounds of hot coals in center of charcoal grates in cooking chamber. Using long cooking tongs, carefully spread briquets evenly on the charcoal grates, one to two layers thick.