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IF USING CHARCOAL CHIMNEY STARTER, PROCEED TO STEP 9
If using lighter fluid, follow all manufacturer's warnings and
instructions regarding the use of their product. Start with 5.5 pounds
of charcoal in cooking chamber and 2.5 pounds of charcoal in firebox.
This should be enough charcoal to cook with once the curing process
has been completed. Open the firebox air shutter approximately 1" to
2" and smokestack damper halfway.
Step 6
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.
Step 7
With grill lids open, stand back and carefully light charcoal and allow to
burn until covered with a light ash (ap prox i mate ly 20 minutes).
WARNING: Charcoal light ing fluid must be allowed to com plete ly burn off
prior to closing grill lid (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 lid is opened.
WARNING: Keep hot coals away from the firebox air shutter to prevent
coals from falling out.
NOTE: To extend the life of your grill, make sure that hot coals and
wood do not touch the walls of grill.
IF USING LIGHTER FLUID, PROCEED TO STEP 9
If using pre-treated charcoal, follow all manufacturer's warnings and
instructions regarding the use of their product. Start with 5.5 pounds
of charcoal in cooking chamber and 2.5 pounds of charcoal in firebox.
This should be enough charcoal to cook with once the curing process
has been completed. Open the firebox air shutter approximately 1" to
2" and smokestack damper halfway.
Step 8
With grill lids open, stand back and carefully light charcoal and allow
to burn until covered with a light ash (ap prox i mate ly 20 minutes).
When charcoal is burning strong, carefully place hot coals in center of
charcoal grates.
Step 9
With coals burning strong, close the lids. Allow the temperature to
reach 250°F on heat indicator. Maintain this temperature for 2 hours.
Step 10
Increase the temperature to approximately to 400°F. This can be
achieved by opening the smokestack damper and adding more charcoal
and/or wood (see "Adding Charcoal/Wood During Cooking" section of
this manual). Maintain this temperature for 1 hour then allow unit to
cool completely.
NOTE:
Never exceed a temperature of 450°F in cooking chamber. It
is important that the exterior of the smoker is not scraped or
rubbed during the curing process.
YOUR BRINKMANN MINI OFFSET SMOKER AND GRILL
IS NOW CURED AND READY FOR USE.
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