Brinkmann OUTDOOR BARBECUE GRILL & SMOKER owner manual Flavoring Wood

Flavoring Wood

Adding Charcoal/Wood During Cooking

Adding Water

During Cooking

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 woods such as pine as it will produce an unpleasant taste.

Wood chunks or sticks 3" to 4" long and 2" to 1" thick work best. Unless the wood is still green, soak the wood in water for 5 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 is 3-4 wood chunks or sticks. Experiment by using more wood for stronger smoke flavor or less wood for mild smoke fla- vor.

Additional flavoring wood should not have to be added during the cooking process. However, it may be necessary when cooking very large pieces of meat. Follow instructions and cautions below to avoid injury while adding wood.

Additional charcoal may be required to maintain or increase cooking temperature.

NOTE: Dry wood burns hotter than charcoal so you may want to increase the ratio of wood to charcoal to increase the cooking temperature. Hard- woods such as oak, hickory, mesquite, fruit and nut wood are an excel- lent 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.

1.Wearing oven mitts, stand back and carefully open door. Use caution since flames can flare-up when fresh air suddenly comes in contact with fire.

2.Wearing oven mitts, stand back a safe distance and use long cooking tongs to lightly brush aside ashes on hot coals. Use long cooking tongs to add charcoal and/or wood, being careful not to stir-up ashes and sparks.

WARNING: Never add charcoal lighting fluid to hot or even warm coals.

3. When charcoal is burning strong again, close and latch the door.

1.Check the water level in water pan if the complete cooking process takes longer than 3-4 hours. A low water level can be detected by listening for the sound of water simmering.

2.Wearing oven mitts, stand back and carefully open door. Use caution since flames can flare-up when fresh air suddenly comes in contact with fire.

3.If water level is low, add water to water pan. Water may be added to the water pan by moving food aside on cooking grill and pouring water down through the cooking grill. Pour slowly to avoid splashing water.

4.Replace food in a single layer on the cooking grill.

5.Close and latch the door. Allow food to continue cooking.

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