Brinkmann 810-3050-S Manual Del Propietário página 9

GRILLING/SEARING
1. Place cooking grill on grill support lips. Position charcoal grate to desired cooking level. Position it low
for slow grilling, in the middle for medium grilling or up high for searing meats.
WARNING: Always wear oven mitts/gloves when adjusting cooking levels to protect your
hands from burns.
2. Place food on cooking grill and close grill lid. Always use a meat thermometer to ensure food is fully
cooked before removing from grill.
3. Allow grill to cool, then follow instructions in the "After-Use Safety" and "Proper Care &
Maintenance" sections of this manual.
FLAVORING WOOD
To obtain your favorite smoke flavor, ex per i ment 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 pro duce 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 Brinkmann Portico Collection
Charcoal 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 INCREASE HEAT
To increase heat, more wood and/or char coal may be needed. Follow instructions in "Adding Charcoal/Wood
During Cooking" section of this manual.To maintain the temperature, more wood and/or charcoal may need
to be added during the cooking cycle.
Note: Dry wood burns hotter than charcoal, so you may want to increase the ratio of wood to charcoal to
increase the cooking tem per a ture. 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.
ADDING CHARCOAL/WOOD DURING COOKING
Additional charcoal and/or wood may be re quired to maintain or increase cooking tem per a ture.
1. Stand back and carefully open grill lid. Use caution since flames can flare-up when fresh air suddenly comes in
contact with fire.
2. Wearing oven mitts/gloves, remove food and cooking grates to access charcoal grate.
WARNING: Never add charcoal lighting fluid to hot or even warm coals as flashback may occur causing
severe burns.
3. When charcoal is burning strong again, wear oven mitts/gloves and carefully return charcoal grate to desired
cooking level. Replace food and cooking grates. Ensure that no ashes, coals or embers have fallen to the ground
as a fire may start. As a precaution, completely wet beneath and around grill with water to extinguish any fallen
ashes, coals or embers.
4. Close the grill lid. Allow food to continue cooking.
8