Brinkmann Gourmet Manual Del Propietário página 8

2.5 cm (1")
POULTRY 85
LAMB
80
BEEF WELL
PORK 77
VEAL
HAM
70
BEEF MED.
BEEF RARE
60
COOKED HAM
Grilling and Searing
7
NOTE: Depending on the weather, a full pan of charcoal will burn for 5-6 hours.
6. Place empty water pan inside smoker body on the lower support brackets. Position water pan so rim is resting securely on
notched out step of all three support brackets.
7. Place the smoker body on base pan, making sure the water pan is still in place.
8. Carefully fill water pan with warm water or marinade to 2.5 cm (1 in.) below the rim. A full pan holds 4 liters
(4.2 quarts) of water and will last for approximately 2-3 hours. Do not overfill or allow water to overflow from
water pan.
9. Place a cooking grill on the lower support brackets directly above the water pan.
10. Place food on the cooking grill in a single layer with space between each piece. This will allow smoke and moist heat to circulate
evenly around all pieces.
11. Place the other cooking grill on the upper support brackets. Make sure the rim is resting securely on notched out step of all three
support brackets. Place food on the cooking grill.
12. Allow food to cook. After 2-3 hours of cooking, check water level and add water if level is low. Follow instructions in the "Adding
Water During Cook ing" section of this manual.
13. Always use a meat thermometer to ensure food is fully cooked before removing from smoker.
14. After cooking, allow smoker to cool completely then follow instructions in the "After-Use Safety and Proper Care and Main te nance"
sections of this manual.
1. Remove dome lid and smoker body from base pan.
2. Always use high-quality charcoal. If using a Charcoal Chimney Starter, follow all manufacturer's warnings and instructions
regarding the use of their product. Carefully place 2.2 to 2.7 kg (5 to 6 lb.) of hot coals in the charcoal pan. Proceed to Step 5.
If using charcoal lighting fluid, follow all manufacturer's warnings and instructions regarding the use of their product. Use charcoal
lighting fluid approved for lighting charcoal ONLY. Do not use gasoline, kerosene or alcohol for lighting charcoal. Place 2.2 to 2.7
kg (5 to 6 lb.) of high quality charcoal in charcoal pan.
3. Saturate charcoal with lighting fluid and wait 2 to 3 minutes for fluid to soak in. Store charcoal lighting fluid safely away from
smoker.
4. Carefully light the charcoal and allow to burn until covered with a light ash (approximately 20 minutes) prior to placing dome lid on
base pan. This will allow charcoal lighting fluid to burn off.
WARNING: Failure to do this could trap fumes from charcoal lighting fluid in grill and may result in a flash-fire or explosion when
dome lid is removed.
5. Place a cooking grill on the base pan.
6. Place food on the cooking grill in a single layer with space between each piece.
7. For best results, the dome lid should be placed on base pan when grilling food.
8. Always use a meat thermometer to ensure food is fully cooked before removing from smoker.
9. After cooking, allow grill to cool completely then follow instructions in the "After-Use Safety and Proper Care
and Maintenance" sections of this manual.
WARNING: When grilling, drippings from meat may cause flame flare-up. Use extreme caution when removing the dome lid.
Lift dome lid by tilting it toward you to allow heat and flame to escape away from your face. If flame flare-ups occur,
replace the dome lid to smother flame. Do not use water to extinguish a grease fire.