Brinkmann 810-3246-0 Manual Del Propietário página 17

INS_810-3246-0_BI.qxd
WARNING: Always wear oven mitts/gloves when adjusting cooking
levels to protect your hands from burns.
Step 6
Place food on cooking grills and close grill lid. Always use a meat
thermometer to ensure food is fully cooked before removing from
grill.
Step 7
Allow grill to cool completely, then follow instructions in the
"After-Use Safety" and "Proper Care & Maintenance" sections
of this manual.
To obtain your favorite smoke flavor, experiment by using chunks,
sticks or 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 wood such as pine as it will
produce an unpleasant taste.
Wood chunks or sticks 3" to 4" (7 to 10 cm) long and 1" to 2" (2 to 4
cm) thick work best. Unless the wood is still green, soak the wood in
water for 30 minutes or wrap each piece in foil and tear several small
holes in the foil to produce more smoke and prevent the wood from
burning too quickly. A lot of wood is not required to obtain a good
smoke flavor. A recommended amount for the Professional Dual Zone
Grill is 5 to 6 wood chunks or sticks. Experiment by using more wood
for stronger smoke flavor or less wood for milder smoke flavor.
Additional flavoring wood should not have to be added during the
cooking process. However, it may be necessary when cooking very
large pieces of food. Follow instructions and cautions in the "Adding
Charcoal/Wood During Cooking" section of this manual to avoid injury
while adding wood.
To maintain or increase temperature, fully open air vent dampers on
sides of lid. If increased air circulation does not raise the temperature
sufficiently, more wood and/or charcoal may need to be added during
the cooking cycle. Follow instructions in "Adding Charcoal/Wood
During Cooking" section of this manual.
Note: Dry wood burns hotter than charcoal, so you may want to
increase the ratio of wood to charcoal to increase the cooking
temperature. Hardwood such as oak, hickory, mesquite, fruit and
nut wood are an excellent fuel because of their burning rate.
When using wood as fuel, make sure the wood is seasoned and
dry. DO NOT use resinous wood such as pine as it will produce
an unpleasant taste.
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Flavoring Wood
Regulating Heat
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