Important - Brinkmann 810-5530-S Manual Del Propietário

S S H H U U T T T T I I N N G G T T H H E E S S M M O O K K E E R R O O F F F F
CAUTION: The smoker can become very hot while in use. Do not touch any portion of
the smoker except for the door handle and burner control knob. It may be
necessary to use protective gloves.
• Turn the burner control knob off by pushing in and rotating clockwise. The burner flame
should then
go out.
• Turn off the LP cylinder valve by turning the knob clockwise until it stops.
• Follow all warnings and safety precautions before removing meat from smoker or
preparing the unit for storage. Please see page 15 for proper storage procedures and
the important warnings and safeguards on pages 3 through 5.
IMPORTANT: Before each use, clean and inspect the hose and the connection to the LP
cylinder. If there is evidence of abrasion, wear, cuts or leaks, the hose must be replaced
before the smoker is used. Refer to the "leak test" instructions in the LP Tank connection
portion of this manual.
• Fill the wood chip pan with flavoring wood chips and place the pan above the burner.
Refer to the section that explains flavoring wood for recommended use of flavoring
wood.
• Place the water pan inside the smoker in the lowest rack position as explained in the
assembly section of this manual. Carefully fill the water pan with water or marinade up
to 1 inch below the rim. A full pan will last for approximately 2-3 hours. Do not overfill
or allow water to overflow from the water pan.
• Insert or adjust the cooking grills in to the desired rack positions. For better access to
the food with tongs or spatulas, make sure the grill wires run front to back as explained
in the assembly section of this manual.
• You are now ready to light the burner. Refer to the Lighting Procedure on the previous pages
of this manual. The heat from the burner will allow the wood chips to burn, causing the
flavoring smoke to accumulate.
• Place the food on the cooking grills in a single layer with space between each piece.
This will allow smoke and hot moisture to circulate evenly around all the food pieces.
• Smoking for 2 to 3 hours at the ideal constant cooking temperature of 225° to 250° F
(110° to 120° C) will get the best results. This temperature is according to the
temperature gauge mounted on the front of the smoker. For more tender and heavily
smoked meat, a lower temperature may be preferred. If time is critical, a higher
temperature range is recommended.
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C C O O O O K K I I N N G G I I N N S S T T R R U U C C T T I I O O N N S S