Step 4
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
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
Step 10
Allow smoker to cool completely, then follow instructions in the
11
