16
GRILLING/SEARING
1.
Follow the instructions above to build a fire.
2.
Place cooking grills on grill support lips. Use charcoal grate adjuster cranks 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.
WARNING:
Always wear oven mitts/gloves when adjusting cooking levels to protect your
hands from burns.
3.
Place food on cooking grills 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.
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 Professional Dual Zone 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, 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.
FLAVORING WOOD
Additional charcoal and/or wood may be required to maintain or increase cooking temperature.
1.
Stand back and carefully open grill lid. Use caution since flames can flare-up when fresh air suddenly
comes in contact with fire.
2.
Wearing oven mitts/gloves, use charcoal grate adjuster crank to place charcoal grate at the lowest
level of cooking chamber. Open door to allow access to charcoal grate.
3.
Stand back a safe distance and use long cooking tongs to lightly brush aside ashes on hot coals. Use
cooking tongs to add charcoal and/or wood to charcoal grate, being careful not to stir-up ashes and
sparks. If necessary, use your Charcoal Chimney Starter to light additional charcoal and/or wood and
add to existing fire.
WARNING:
Never add charcoal lighting fluid to hot or even warm coals as flashback may occur causing
severe burns.
4.
When charcoal is burning strong again, wear oven mitts/gloves and carefully return charcoal grate to
desired cooking level. Ensure that no ashes, coals or embers have fallen to the ground as a fire may
start. As a precaution, completely wet beneath and around grill with water to extinguish any fallen
ashes, coals or embers.
5.
Close the grill lid and door. Allow food to continue cooking.
ADDING CHARCOAL/WOOD DURING COOKING
TO INCREASE HEAT
Summary of Contents for 810-3248-0
Page 34: ...Brinkmann 3248 Assembled 33 ...
Page 67: ...Brinkmann 3248 Armada 66 ...
