If you choose to use charcoal lighting fluid
, ONLY use charcoal
lighting fluid approved for lighting charcoal. Do not use gasoline,
kerosene, alcohol or other flammable material for lighting charcoal.
Follow all manufacturer’s warnings and instructions regarding the
use of their product. Place 8 to 10 pounds of charcoal in center of
charcoal grates in horizontal cooking chamber.
WARNING:
Never use charcoal that has been pre-treated with lighter
fluid as a flash may occur. This will cause charcoal to burn
hot enough to damage paint finish. Use only a high grade
plain charcoal or charcoal/wood mixture.
Step 3
Saturate charcoal with lighting fluid. With lid open, wait 2 to 3 minutes
to allow lighting fluid to soak into charcoal. Store charcoal lighting fluid
safely away from the grill.
Step 4
Fully open the firebox air vent and smokestack damper. Stand back
and carefully light charcoal. With firebox and cooking chamber lids open,
allow charcoal to burn until covered with a light ash (approximately 20
minutes). Charcoal lighting fluid must be allowed to completely burn off
prior to closing firebox and horizontal cooking chamber lids.
WARNING:
Failure to do this could trap fumes from charcoal lighting fluid
in grill and may result in a flash-fire or explosion when lids are
opened.
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.
Then light charcoal, if desired, add wood chunks to firebox using long
cooking tongs (see “Flavoring Wood” and “Adding Charcoal/Wood
During Cooking” sections of this manual.)
Step 6
Wearing oven mitts/gloves, place the cooking grills in cooking
chamber. Place food on cooking grills.
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 chamber,
imparting more smoke flavor to food.
Always use a meat thermometer
to ensure food is fully cooked before removing from smoker.
Step 9
Allow smoker to cool completely, then follow instructions in the “After-
Use Safety” and “Proper Care & Maintenance” sections of this manual.
Placement of Charcoal Grates
9
POULTRY
LAMB
BEEF WELL
PORK
VEAL
HAM
BEEF MED.
BEEF RARE
COOKED HAM
200
180
160
140
120
85
80
77
70
60
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.
