
11
Step 4
Open the side air vent approximately 1" to 2" and smokestack
damper half way. With smoker lid open, stand back and carefully
light charcoal and allow to burn until covered with a light ash (ap-
proximately 20 minutes). Charcoal lighting fluid must be allowed
to completely burn off prior to closing smoker lid.
WARNING:
Failure to do this could trap fumes from charcoal lighting
fluid in smoker and may result in a flash-fire or
explosion when lid is opened.
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 and close lid. Adjust the side air vent
and smokestack damper to regulate cooking temperature.
NOTE:
Do not fully close side air vent, smokestack damper and lid
unless trying to cool the smoker down or suffocate a flame.
Step 7
By closing the side air vent and smokestack damper more, the
burning intensity is slowed and smoke is contained within the
smoker, imparting more smoke flavor to food. The ideal smoking
temperature is between 175°F and 250°F.
Step 8
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 1-800-468-5252.
Step 9
Allow smoker to cool completely, then follow instructions in the
“After-Use Safety” and “Proper Care & Maintenance” sections of
this manual.
POULTRY
LAMB
BEEF WELL
PORK
VEAL
HAM
BEEF MED.
BEEF RARE
COOKED HAM
20
0
18
0
160
140
12
0
85
80
77
70
60