Brinkmann ROADMASTER Manual Del Propietário página 19

4. Saturate charcoal with lighting fluid. With lids open, wait 2 to 3 minutes to allow lighting fluid to soak
into charcoal. Store charcoal lighting fluid safely away from the grill.
5. With grill lids open, stand back and carefully light charcoal and allow to burn until covered with a light
ash (approximately 20 minutes). When charcoal is burning strong, carefully place hot coals in center of
charcoal grates.
WARNING:
Note: To extend the life of your grill, make sure that hot coals and wood do not touch the walls of grill.
If using pre-treated charcoal, follow all manufacturer's warnings and instructions regarding the use of their
product. Start with 3 to 4 pounds (1.4 to 1.8 kg) of charcoal for the cooking chamber and 2 pounds (0.9 kg)
of charcoal for the firebox.
6. With grill lids open, stand back and carefully light charcoal and allow to burn until covered with a light
ash (approximately 20 minutes). When charcoal is burning strong, carefully place hot coals in center of
charcoal grates.
7. With coals burning strong, close the lids and doors. Allow coals to burn for 20 - 30 minutes. Follow
instructions in Smoking or Grilling/Searing sections below.
8. Increase the temperature. This can be achieved by opening the air shutters and adding more charcoal
and/or wood (see "Adding Charcoal/Wood During Cooking" on page 19 of this manual). Maintain this
temperature for 1 hour then allow unit to cool completely.
Note: To extend the life of your grill, make sure that hot coals and wood do not touch the walls of grill.
Note: It is important that the exterior of the smoker is not scraped or rubbed during the curing process.
IMPORTANT:
YOUR BRINKMANN ROADMASTER
SMOKING
1. Follow the instructions above to build a fire in the firebox.
2. With coals burning well, carefully add 1/2 lb. of wood chunks using long cooking tongs (see "Flavoring
Wood" and "Adding Charcoal/Wood During Cooking" on page 19 of this manual.)
3. Place cooking grills on grill support lips in cooking chamber.
WARNING: Wear protective gloves or oven mitts when adjusting ash tray or cooking height.
4. Place food in cooking chamber and close lids.
5. 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.
6. Allow grill to cool, then follow instructions in the "After-Use Safety" and "Proper Care & Maintenance"
on page 20 of this manual.
Charcoal lighting fluid must be allowed to completely burn off prior to closing grill lids
(approximately 20 minutes). Failure to do this could trap fumes from charcoal lighting fluid
in grill and may result in a flash-fire or explosion when lids are opened.
I I F F U U S S I I N N G G C C H H A A R R C C O O A A L L L L I I G G H H T T E E R R F F L L U U I I D D , , P P R R O O C C E E E E D D T T O O S S T T E E P P 7 7
To protect your grill from excessive rust, the unit must be properly covered at all times
when not in use.
® TRAILER SMOKER IS NOW CURED AND READY FOR USE.
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