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 chambers.
Step 7
Close firebox, cooking chamber lid and vertical cooking chamber door.
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
chambers, imparting more smoke flavor to food. The ideal smoking
temperature in horizontal cooking chamber is between 175°F and
250°F. The vertical cooking chamber will be approximately 75°F
below horizontal cooking chamber temperature.
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.
NOTE:
A meat thermometer may be ordered directly from Brinkmann
by calling 1-800-468-5252.
Step 10
Allow smoker to cool completely, then follow instructions in the
“After-Use Safety” and “Proper Care & Maintenance” sections
of this manual.
8
POULTRY
LAMB
BEEF WELL
PORK
VEAL
HAM
BEEF MED.
BEEF RARE
COOKED HAM
200
180
160
140
120
85
80
77
70
60
Metal Bucket
(not included)
Grease
Hole
WARNING:
A metal bucket must be placed under the grease hole at all
times to catch grease and/or ashes. Check grease level in
bucket often. Empty or change grease bucket when
w
full.
Use extreme caution as bottom of cooking chambers,
container and contents will be hot.
Step 1
Remove cooking grills from horizontal cooking chamber and set aside.
Place charcoal grates in bottom of horizontal cooking chamber.
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.
Step 2
Follow instructions below carefully to build a fire in the horizontal
cooking chamber. You may use charcoal and/or wood as fuel in the
Southfork.
If using a Charcoal Chimney Starter
, follow all manufacturer’s
warnings and instructions regarding the use of their product. Open
the firebox air vent approximately 1" to 2" and smokestack damper
halfway. Carefully place 8 to 10 pounds of hot coals in center of
charcoal grates in horizontal cooking chamber.
IF USING CHARCOAL CHIMNEY STARTER, PROCEED TO STEP 5.
Grilling In Horizontal
Cooking Chamber
