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Step 4
Open the firebox air vent approximately 1" to 2" and smokestack
damper half way. With firebox lid open, stand back and carefully
light charcoal and allow 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 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 in the cooking chamber.
Step 7
Close firebox and cooking chamber lids. 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. The ideal smoking
temperature is between 175°F and 250°F.
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.
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.
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