Brinkmann Charcoal/Wood Smoker & Grill owner manual Placement of Charcoal Grates

Placement of Charcoal Grates

NOTE: When grilling in cooking chamber, another charcoal grate may be necessary for this procedure. A charcoal grate may be ordered directly from Brinkmann by calling 1-800-468-5252.

200
1
8		85
0	POULTRY
160	LAMB	80
	BEEF WELL
	PORK	77
140	VEAL
	HAM
	BEEF MED. 70
120	BEEF RARE	60
	COOKED HAM

If you choose to use charcoal lighting fluid, ONLY use charcoal lighting 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. Place 8 to 10 pounds of charcoal in center of charcoal grates in cooking chamber.

WARNING: Never use charcoal that has been pre-treated with lighter fluid as a flash may occur. This will cause charcoal to burn hot enough to damage paint finish. Use only a high grade plain charcoal or charcoal/wood mixture.

Step 3

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 grill.

Step 4

Fully open the firebox air vent and smokestack damper. Stand back

and carefully light charcoal. With firebox and cooking chamber lid open, allow charcoal 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 and cooking chamber lid.

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

Step 5

When charcoal is burning well, use long cooking tongs to carefully spread briquets evenly on the charcoal grates, one to two layers thick. Then light charcoal, if desired, add wood chunks to firebox using long cooking tongs (see “Flavoring Wood” and “Adding Charcoal/Wood During Cooking” sections of this manual.)

Step 6

Wearing oven mitts/gloves, place the cooking grills in cooking chamber. Place food on cooking grills.

Step 7

Close firebox and cooking chamber lid. 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. Always use a meat thermometer to ensure food is fully cooked before removing from smoker.

Step 9

Allow smoker to cool completely, then follow instructions in the “After- Use Safety” and “Proper Care & Maintenance” sections of this manual.

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