Brinkmann TRAILMASTER 855-6100-S Manual Del Propietário página 15

Flavoring Wood
Regulating Heat
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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" long and 1" to 2" 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 Trailmaster 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 and air circulation, fully open firebox air shutter and smokestack
damper. If increased air circulation does not raise temperature sufficiently, 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.
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