SMOKING

1.Follow the instructions above to build a fire in the firebox.

2.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.)

3.Place cooking grill on grill support lips. Use charcoal grate adjuster crank to position charcoal grate to lowest level.

WARNING: Wear protective gloves or oven mitts when adjusting door handle, ash tray or cooking height.

4.Place food in left side of cooking chamber and close lid.

5.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.

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

GRILLING/SEARING

1.Follow the instructions above to build a fire in the left side of cooking chamber.

2.Place cooking grill on grill support lips. Use charcoal grate adjuster crank to 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. The firebox can also be used for grilling and searing.

WARNING: Always wear oven mitts/gloves when adjusting cooking levels to protect your hands from burns.

3.Place food on cooking grill and close grill lid. Always use a meat thermometer to ensure food is fully cooked before removing from grill.

4.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, experiment 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 produce 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 Triple 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 charcoal 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 temperature. 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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Brinkmann CHARCOAL SMOKER CHARCOAL GRILL owner manual Smoking, Grilling/Searing, Flavoring Wood, To Increase Heat
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CHARCOAL SMOKER CHARCOAL GRILL specifications

The Brinkmann Charcoal Smoker Charcoal Grill serves as a versatile cooking solution for both outdoor grilling and smoking enthusiasts. Combining the traditional methods of charcoal cooking with modern design, this grill promises a rich flavor and tender results that only charcoal can deliver.

One of the standout features of the Brinkmann Charcoal Smoker Grill is its dual functionality. It employs a unique horizontal smoker design that allows users to smoke meat on one side while grilling on the other. This is perfect for those who want to serve a variety of dishes at their gatherings without the need for multiple cooking devices.

The grill is equipped with a heavy-duty, durable steel construction that ensures long-lasting performance. This robust build is complemented by a corrosion-resistant finish, providing durability against the elements. For optimal heat retention and even cooking, the grill also features a firebox made from extra-thick materials.

Temperature regulation is a critical aspect of smoking and grilling. The Brinkmann grill features adjustable air vents that allow users to control the airflow, thus regulating the temperature inside the smoker. This provides the flexibility needed to achieve precise cooking temperatures, vital for low-and-slow smoking processes.

Another significant feature is its large cooking surface. The grill provides ample space for different types of food, from ribs and briskets to vegetables and seafood. This makes it suitable for family barbecues or larger gatherings. Additional features include chrome-plated cooking grates, which not only provide superior heat retention but are also easy to clean.

Moreover, the Brinkmann Charcoal Smoker Grill comes with a built-in temperature gauge, allowing users to monitor cooking conditions without opening the lid, helping to maintain a consistent cooking environment. The easy-access side door offers convenient access to the charcoal, making it effortless to replenish fuel without disturbing the cooking process.

Cleanup is simplified by the removable ash pan, which captures leftover ashes for easy disposal, allowing for hassle-free maintenance after your grilling session.

In summary, the Brinkmann Charcoal Smoker Charcoal Grill stands out for its rugged construction, versatile cooking options, efficient temperature control, and user-friendly features. Whether you are a seasoned pitmaster or a weekend enthusiast, this grill can elevate your outdoor cooking experience to new heights.
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