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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.
9
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 chamber, container
and contents will be hot.
Step 1
Remove cooking grills from cooking chamber and set aside. Place
charcoal grate in bottom of cooking chamber.
Step 2
Follow instructions below carefully to build a fire in the cooking
chamber. You may use charcoal and/or wood as fuel in the Cimarron
(see “Adding Charcoal/Wood During Cooking” section of this manual).
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
cooking chamber. Using long cooking tongs, carefully spread briquets
evenly on the charcoal grates, one to two layers thick.
Grilling In Cooking
Chamber