Brinkmann Charcoal Smoker Manuel d'utilisateur Page 15
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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
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.
Step 9
Allow smoker to cool completely, then follow instructions in the “After-
Use Safety” and “Proper Care & Maintenance” sections of this manual.
• During the smoking process, avoid the temptation to open lid to check
food. Opening the lid allows heat and smoke to escape, making additional
cooking time necessary.
• Food closest to the firebox will cook and brown faster. Rotate food
midway through the cooking cycle. If food is excessively browned or
flavored with smoke, wrap food in aluminum foil after the first few hours
of smoking. This will allow food to continue cooking without further
browning or smoke flavoring.
• When cooking fish or extra lean cuts of meat, you may want to try water
smoking to keep the food moist. Before starting a fire in firebox, place
charcoal grate in cooking chamber. Use a flat bottom metal pan that is
shallow enough to fit between the charcoal grate and cooking grill as a
water pan. Set the metal pan on charcoal grate under food and cooking
grill and fill with water or marinade until q full.
CAUTION: Always use oven mitts/gloves to protect your hands. Liquid in
water pan will be extremely hot and can scald or burn. Always
allow liquid to cool completely before handling. Do not allow
liquid to completely evaporate from water pan.
• 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.
F
r
y
e
r
Fryer
Attachment
Front Shelf
Receivers
7
Step 10
Attach front shelf to smoker.
F
RYER
A
SSEMBLY
I
NSTRUCTIONS
:
Step 11
In the bottom of the smoker box, you will
find a complete, assembled fryer
attachment.
The fryer attachment installs in the
receivers on the end of the smoker. Make
sure the fryer attachment is secure in the
receivers.
Step 12
On the underside of the smoker, install the
propane bottle hooks. The hooks should
be facing each other. Slide the hooks
through the receivers and hammer the
push caps on the end of the hook to
secure hooks in receivers.
Step 13
Hang propane bottle from hooks.
PROPANE BOTTLE NOT INCLUDED.
I
NSTALLING THE
LP L
OG
-
LIGHTER
Step 14
Take the LP log-lighter bar and hose, and
slide LP log-lighter into receptacle near
bottom of firebox. The small holes on the
LP log-lighter should be placed facing
down. Make sure LP log-lighter is fully
installed. Tighten set screw.
Insert LP log-lighter bar
14
Placement of Charcoal Grate
Smoke Cooking Tips
*Water pan sold separately.
INSTR-Cimarron Deluxe 5/6/02 9:31 AM Page 17
- OWNER’S MANUAL 1
- IMPORTANT SAFEGUARDS 2
- SMOKER OPERATING INSTRUCTIONS 11
- PREPARATION FOR SMOKER USE 14
- & LIGHTING INSTRUCTIONS 14
- Smoke Cooking Tips 15
- Regulating Heat 16
- Flavoring Wood 16
- Adding Charcoal/Wood 17
- During Cooking 17
- FRYER OPERATING INSTRUCTIONS 18
- ASSEMBLY INSTRUCTIONS 18
- AFTER-USE SAFETY 19
- ACCESSORIES 20
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