Step 5
When charcoal is burning well, use long cooking tongs to carefully
spread briquets evenly on the charcoal grates, one to two layers
thick. If desired, add wood chunks using long cooking tongs (see
“Flavoring Wood” and “Adding Charcoal/Wood During Cooking”
sections of this manual.)
Step 6
Wearing oven mitts/gloves, place cooking grills on the top level in
cooking chamber. Place food on cooking grills.
Step 7
Close smoker 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 8
By closing the side air vent and smokestack damper more, the
burning intensity is slowed and smoke is contained within the
cooking chamber, imparting more smoke flavor to food.
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.
Top Cooking Level
13
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
