Brinkmann TRAILMASTER 855-6304-S Manual Del Propietário página 16

Step 5
Open the firebox air shutter approximately 1" to 2" and smokestack damper half
way. With firebox lid and cooking chamber door open, stand back and carefully light
charcoal and allow to burn until covered with a light ash (ap prox i mate ly 20 minutes).
WARNING: Charcoal lighting fluid must be allowed to com plete ly burn off prior to
closing firebox lid and cooking chamber door (approximately 20 minutes).
Failure to do this could trap fumes from charcoal lighting fluid in smoker
and may result in a flash-fire or explosion when lid or door is opened.
NOTE: To extend the life of your grill, make sure that hot coals and wood do not
touch the walls of smoker.
IF USING LIGHTER FLUID, PROCEED TO STEP 7
If using pre-treated charcoal, follow all manufacturer's warnings and instructions
regarding the use of their product. Start with 3.5 pounds of charcoal in firebox. Open
the firebox air shutter approximately 1" to 2" and smokestack damper halfway.
Step 6
With firebox lid and cooking chamber door open, stand back and carefully light
charcoal and allow to burn until covered with a light ash (ap prox i mate ly 20 minutes).
When charcoal is burning strong, carefully place hot coals in center of charcoal
grates.
Step 7
With coals burning well, carefully add wood chunks using long cook ing tongs (see
"Fla vor ing Wood" and "Adding Charcoal/Wood During Cooking" sections of this
man u al.)
Step 8
Place food on cooking grills in cooking chamber and close lid and door.
Step 9
The ideal smoking temperature is between 175°F and 250°F. 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 grill.
Step 10
Allow grill 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 ad di tion al 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. Fill water pan in cooking chamber with water or marinade until
2/3 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 evap o rate
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.
15
Smoke Cooking Tips