Brinkmann Smoke N Grill

Brinkmann smoke 'n grill manual Brinkmann smoke and grill manual. Brinkmann smoker manual. Brinkmann smoke and grill instructions. Brinkmann grill manual. Brinkmann smoke n grill electric manual. Brinkmann smoke n grill how to use. Important Safety Precautions for Charcoal Smoker & Grill Warning: Always read and follow instructions in this manual to avoid personal injury or property damage. 1. Smoker Placement: Only use on a hard, level, non-combustible surface (concrete, ground, etc.). Never on wooden surfaces that could burn. 2. Drip Pan/Ash Guard: Use under smoker to protect surface from heat damage and discoloration, and catch ashes, embers, and drippings. Add water to help extinguish falling ashes and embers. 3. Proper Clearance: Maintain a clearance of 10 feet between the smoker and combustible material (bushes, trees, wooden decks, fences, buildings, etc.) or construction when in use. 4. Household Use Only: Do not use this smoker for other than its intended purpose. 5. Outdoor Use Only: Never operate indoors or in an enclosed area as it is a fire hazard and burning charcoal produces toxic fumes. 6. Water Pan: Always use water pan when smoking. Check every 2 hours and add water if level is low (sizzling sound may indicate need for water). 7. Charcoal/Wood Addition: Use extreme caution when adding charcoal/wood. Follow instructions in "Adding Charcoal/Wood During Cooking" section. 8. No Moving While In Use: Never move smoker while it is in use or when water pan contains hot liquids. 9. Flammable Liquids Avoidance: Do not store or use smoker near gasoline, flammable liquids, gases, or where flammable vapors may be present. 10. Charcoal Chimney Starter: We recommend using a Charcoal Chimney Starter to avoid dangers associated with charcoal lighting fluid. 11. Lighting Fluid Use: Only use lighting fluid approved for lighting charcoal and carefully read instructions on the lighting fluid and charcoal prior to use. 12. Trapping Fumes Avoidance: When using charcoal lighting fluid, allow charcoal to burn until covered with a light ash (approximately 20 minutes) before closing door and placing dome lid on smoker. 13. Never Add Pre-Treated Charcoal: Never add pre-treated charcoal that has been treated with lighter fluid. Use only high-grade plain charcoal or charcoal/wood mixture. 14. Flammable Products Avoidance: Do not use gasoline, kerosene, or alcohol for lighting charcoal. Use of any of these or similar products will cause an explosion possibly leading to severe bodily injury. Remember: Always prioritize safety when using your charcoal smoker and grill. When using your smoker, safety precautions should be taken to avoid accidents. The dome lid should never be used to suffocate a flame, as this can cause the fire to flare up. Instead, water should not be used to extinguish grease fires, and caution should be exercised when handling hot steam and flames that may escape from the dome lid. To assemble the charcoal smoker, start by attaching the three legs to the body using 10-24 x s" screws and square nuts as shown on page 54a. Next, attach the lower support brackets (V-clips) inside the smoker body through the 4" holes located halfway down the sides. Each bracket should be mounted with its notched side facing up using 10-24 x s" screws and square nuts. Then, move to the upper support brackets (single clips), which should also be attached inside the smoker body through the 4" holes near the top edge. Again, each bracket should have its notched side facing up when mounted using 10-24 x s" screws and square nuts. Following this, attach the wooden handle halves to the metal brackets using 8-32 x w" screws and nuts as illustrated on page 65a. After that, connect two handle assemblies to the side of the smoker body using 10-24 x s" screws and square nuts. The next steps involve attaching a hinge to the inside of the smoker body, using 6-32 x 4" screws and nuts for this purpose. The hinge should be positioned so its pin is facing outwards as shown in the illustrations. After securing the hinge, attach the door to it using the remaining 6-32 x 4" screws and nuts. Place the charcoal pan inside the smoker body on top of the legs, making sure the rim rests securely on the notched out step of all three legs. The water pan should then be placed on top of the lower support brackets, again with its rim resting securely on the notched out step. A cooking grill can be placed directly on top of the water pan or on the upper support brackets, ensuring that the outer rim rests securely on the notched out step. To finalize the assembly and prepare for use, attach a handle to the dome lid using 10-24 x s" screws and square nuts. Install a heat indicator in the dome lid by aligning its tabs with slots in the opening and turning it until the word “IDEAL” is at the top of the dial. Place the dome lid on the upper support brackets, ensuring there's a gap between it and the smoker body for proper air draft and circulation. Before first use and after cleaning, apply a light coat of vegetable oil or cooking spray to the interior surfaces of the dome lid, smoker body, cooking grills, and water pan. Before each use, check that all handles and support brackets are securely fastened. This includes removing the dome lid, cooking grills, and water pan from the smoker body and placing a drip pan/ash guard under the base pan to catch any ashes or drippings. A thin layer of water in the drip pan/ashguard can help. Falling ashes and embers, it's time to get started. First, open the door on the smoker body, ensuring the charcoal pan is securely resting on the notched step of all three legs. A crucial warning: never use pre-treated charcoal with lighter fluid; instead, opt for high- grade plain charcoal or a charcoal/wood mixture. Before your first use, cure your smoker to minimize damage to the exterior finish and eliminate paint odor that can impart unnatural flavors to the first meal prepared. Cure your smoker periodically throughout the year to protect against rust. To begin, remove the water pan from the smoker. Lightly coat all interior surfaces with vegetable oil or spray, but avoid coating the charcoal pan. Next, follow the instructions carefully in the "Smoking" section of this owner's manual to light the charcoal. A critical warning: allow the charcoal lighting fluid to completely burn off (approximately 20 minutes) before closing the dome lid; failure to do so could trap fumes and result in a flash-fire or explosion when the lid is opened. With the coals burning strong, close the dome lid and allow the temperature to reach the "Ideal" range on the heat indicator. Maintain this temperature for two hours, then allow the smoker to cool completely. It's essential that you do not scrape or rub the exterior of the smoker during the curing process. To protect your smoker from excessive rust, it must be cured periodically and covered at all times when not in use. You can order a smoker cover directly from Brinkmann by calling 1-800-468-5252. If using a Charcoal Chimney Starter, follow the manufacturer's warnings and instructions regarding its use. Carefully place 8- 10 pounds of hot coals in the charcoal pan and proceed to Step 7. If using charcoal lighting fluid, follow the manufacturer's warnings and instructions regarding its use; only approved charcoal lighting fluids are suitable for lighting charcoal. Never use gasoline, kerosene, or alcohol for lighting charcoal. To light the charcoal, saturate it with lighting fluid and wait 2-3 minutes for the fluid to soak in. Store the charcoal lighting fluid safely away from the smoker. Then, carefully light the charcoal and allow it to burn until covered with a light ash (approximately 20 minutes) prior to closing the door and placing the dome lid on the smoker. This will allow the charcoal lighting fluid to burn off; failure to do so could trap fumes in the smoker and result in a flash-fire or explosion when the door is opened or the dome lid is removed. Finally, refer to the "Flavoring Wood" section of this manual for the recommended amount of flavoring wood. Use long cooking tongs to carefully place the flavoring wood on top of the hot charcoal. Note that depending on the weather, a full pan of charcoal will burn for 5-6 hours. Next, place the water pan on the lower support brackets, ensuring it rests securely on the notched step of all three support brackets. Fill the water pan with warm water or marinade to 1" below the rim; a full pan holds 4 quarts/1 gallon of water and will last 2-3 hours. Place water pan under smoker body and allow some to overflow.10.Add cooking grill on lower support brackets directly above water pan.Position grill so rim fits snugly on notched step of all three brackets.11.Place food on grill in a single layer with space between pieces, letting smoke circulate evenly around each item.12.Put upper cooking grill on top support brackets and position it securely on notched steps.Place food on this grill as well.13.Close the dome lid and let food cook.14.After 2-3 hours, check water and charcoal levels by following other instructions in manual.WARNING: Don't let all water evaporate, keep some in pan while coals are burning.Water will disappear and grease can catch fire.15.Use a meat thermometer to ensure food is fully cooked before removing from smoker.16.Let the smoker cool down, then follow safety and maintenance guidelines.Page 1091. Remove dome lid, cooking grills, water, and charcoal pans from smoker body and set aside.2. Place a drip pan under the grill to catch embers and drippings.NOTE: Use heavy-duty aluminum foil or its equivalent as a drip pan. Make it big enough to extend beyond smoker legs.Fold edges up to contain any hot coals or drips. Add some water in the pan to help put out any falling ashes or embers.3. Open the door on the smoker body. Put a cooking grill on lower support brackets.4. If grilling, place charcoal pan on top of cooking grill on lower support brackets.If searing food, put charcoal pan on upper support brackets.MAke sure it's securely locked in to prevent the hot coals from falling.WARNING: Never use charcoal with lighter fluid, only use high-grade plain charcoal or charcoal/wood mix.5. If using a Charcoal Chimney Starter, follow its instructions carefully.Place 4-5 pounds of hot coals in the pan. Proceed to Step 7.If using charcoal lighting fluid, place 4-5 pounds of high-quality charcoal in the pan.Saturate with lighting fluid and wait 2-3 minutes for it to soak in.Store this liquid safely away from grill.6. Wait 2-3 minutes for charcoal to absorb lighting fluid before proceeding.7.Leaving the dome lid off and door open, carefully light the coals while the door is still open. andallow to burn until covered with a light ash (approximately 20 minutes). Thiswill allow charcoal lighting fluid to burn offWARNING: Failure to do this could trap fumes from charcoal lighting fluid in grilland may result in a flash-fire or explosion when door is opened ordome lid is removed.8. If grilling food, place a cooking grill on upper support brackets.If searing food, place a cooking grill on top of charcoal pan on upper supportbrackets.CAUTION: The charcoal grill will be VERY HOT and caution must be used whenworking in or around the grill. Use oven mitts/gloves to protect yourhands from burns.9. Place food on the cooking grill in a single layer with space between each pieceand allow food to cook. WARNING: If a flame flare-up occurs while grilling, cover grill with dome lid tolimit airflow and extinguish the flare-up.10.Always use a meat thermometer to ensure food is fully cooked beforeremoving from smoker.11.Allow grill to cool, then follow instructions in the “After-Use Safety and ProperCare & Maintenance” sections of this manual.Page 1110To obtain your favorite smoke flavor, experiment by using chunks, sticksor chips of flavor producing wood such as hickory, pecan, apple, cherry,or mesquite. Most fruit or nut tree wood may be used for smoke flavoring. Do not use resinous woods such as pine as it will produce anunpleasant taste.Wood chunks or sticks 3" to 4" long and 2" to 1" thick work best. Unlessthe wood is still green, soak the wood in water for 20 minutes or wrapeach piece in foil and tear several small holes in the foil to produce moresmoke and prevent the wood from burning too quickly. A lot of wood isnot required to obtain a good smoke flavor. A recommended amount is 3-4 wood chunks or sticks. Experiment by using more wood for strongersmoke flavor or less wood for milder smoke flavor.Additional flavoring wood should not have to be added during the cookingprocess, however, it may be necessary when cooking very large pieces ofmeat. Follow the instructions and cautions below to avoid injury whileadding wood and/or charcoal.Additional charcoal may be required to maintain or increase cookingtemperature.NOTE: Dry wood burns hotter than charcoal so you may want toincrease the ratio of wood to charcoal to increase the cookingtemperature. Hardwood such as oak, hickory, mesquite, fruit andnut wood are an excellent fuel because of their burning rate.When using wood as fuel, make sure the wood is seasoned anddry. DO NOT use resinous wood such as pine as it will producean unpleasant taste.1. Remove dome lid by tilting it toward you to allow heat and steam toescape away from your face. Use caution since flames can flare-upwhen fresh air suddenly comes in contact with fire.2. Stand back a safe distance and carefully open door.CAUTION: When the smoker is in use, the door will be very hot. Wearoven mitts and use caution when handling the door.3. Use long cooking tongs to lightly brush off ashes on hot coals. Usetongs to add charcoal and/or wood, being careful not to stir-up ashesand sparks.WARNING: Never add charcoal lighting fluid to hot or even warm coalsas flashback may occur causing severe burns.4. When charcoal is When the cooking process takes longer than 2 hours, check the water level in the pan by listening for sizzling sounds. Add water through the top or door, but be cautious and follow instructions carefully. To remove the dome lid, tilt it towards you to let heat and steam escape. Be careful of flaring flames when fresh air meets fire. Inspect the water level in the pan. If low, add water. If food is on the top grill only, move it aside, pour water down through the grill, and fill the pan 1 inch below the rim. When using both grills, wear oven mitts to remove food and the top grill. Move food aside on the lower grill and pour water into the pan. Place the top grill back on, put food on it, and cover with the dome lid. To add water when the side door is open, stand back, be cautious of flaring flames, and inspect the water level in the pan. If low, add water using a funnel or container with a spout, fill the pan 1 inch below the rim, and close the door to continue cooking. There's little difference in temperature and cooking time between top and bottom grill levels. When cooking different types of meat at the same time, place the one that requires the least cooking time on the top grill so it can be removed first. Avoid lifting the dome lid during smoking, as this allows heat to escape and makes additional cooking time necessary. We recommend using a meat thermometer to determine proper doneness. Place the probe midway into the thickest part of the meat, avoiding fat or bone, and allow five minutes for temperature registration. After use, always allow the smoker and all components to cool completely before handling. Never leave coals and ashes unattended. Before leaving the grill unattended, remove remaining coals and ashes from the smoker. Place them in a non-combustible metal container, saturate with water, and let them remain for 24 hours. Dispose of ashes and coals properly by wetting down the smoker area with a garden hose. Then, cover and store the smoker safely out of reach of children. Clean the cooking grills, water pan, and charcoal pan with hot soapy water and dry them afterwards. Lightly coat the grills with vegetable oil to prevent rusting. Also, apply oil to the interior surface of the dome lid, smoker body, and cooking grills after cleaning, but not the charcoal pan. To minimize residue buildup in the dome lid, wipe it clean after each use. If rust appears on the exterior, use steel wool or fine grit emery cloth to buff and clean the area, then touch up with high-temperature resistant paint. For interior rust spots, lightly coat with vegetable oil or cooking spray after cleaning. Regularly cure your smoker to protect it from excessive rust, and cover it when not in use. Consider ordering a smoker cover from Brinkmann by calling their number. charcoal smokers available in hickory and mesquite flavors, offering a longer burn time and smoke flavor without wood chunks. Available for purchase online or at local retailers. Brinkmann offers custom blended spices suitable for smoke cooking and grilling, free of MSG. A variety pack is also available. A durable vinyl cover protects the smoker from weather conditions, designed to fit Brinkmann double-grill vertical smokers. Chromed steel racks hold poultry upright, ideal for smoking or oven roasting, promoting even browning and sealing flavorful juices. The Electric Converter converts most Brinkmann charcoal smokers into electric smokers, providing consistent heat and temperature for long smoking times and cold weather use. A drip pan/ash guard catches falling embers, ashes, and drippings when placed under the smoker or grill. The warranty for this product is governed by the following rules: • It doesn't cover smokers that have been changed or damaged due to normal wear, rust, misuse, poor maintenance, improper use, taking apart parts and/or trying to fix them with anyone other than a certified Brinkmann Corporation employee. • It also doesn't cover surface scratches or heat damage to the finish, which is considered normal wear. • The Brinkmann Corporation can decide to repair or replace damaged units covered by this warranty. • This warranty only applies to the original buyer and cannot be transferred or assigned to subsequent buyers. • The Brinkmann Corporation needs reasonable proof of purchase, so it's recommended that you keep your sales receipt or invoice safe. • To get a refund or replacement for your charcoal smoker under this warranty, please call 1-800-527-0717 to get a Return Authorization Number and further instructions. A sales receipt will be required. • The Brinkmann Corporation is not responsible for smokers sent back without a valid Return Authorization Number. • Except for what's stated above, the Brinkmann Corporation makes no other explicit warranty. • The implied warranties of merchantability and fitness for a particular purpose are limited to one year from the date of purchase. Some states may have different rules about how long an implied warranty lasts. • Any liability for indirect, incidental, or consequential damages resulting from this charcoal smoker's failure to comply with this warranty or any implied warranty is excluded.