Brinkmann Gourmet Manual Del Propietário página 9

To obtain your favourite smoke flavour, ex per i ment by using chunks, sticks or chips of flavour-producing wood such as hickory,
pecan, apple, cherry, or mesquite. Most fruit or nut tree wood may be used for smoke flavouring. Do not use resinous woods such as
pine as they will produce an unpleasant taste.
Wood chunks or sticks 7.6 to 10.1 cm (3" - 4") long and 1.3 to 2.5 cm (2" - 1") thick work best. Unless the wood is still green, soak
the wood in water for 20 minutes or wrap each piece in foil and tear several small holes in the foil to produce more smoke and prevent
the wood from burning too quickly. A lot of wood is not required to obtain a good smoke flavour. A recommended amount is 3-4
wood chunks or sticks. Experiment by using more wood for stronger smoke flavour or less wood for milder smoke flavour.
Additional flavouring wood should not have to be added during the cooking process but may be necessary when cooking very large
pieces of meat. Follow the instructions and cautions below to avoid injury while adding wood and/or charcoal.
Additional charcoal may be required to maintain or increase cooking temperature.
NOTE: Dry wood burns hotter than charcoal so you may want to increase the ratio of wood to charcoal to
increase the cooking temperature. Hardwoods 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.
1. Remove dome lid by tilting it toward you to allow heat and steam to escape away from your face. Use caution since flames can
flare up when fresh air suddenly comes in contact with fire.
2. Wearing oven mitts, remove food from cooking grills, then smoker body from base pan.
WARNING: The water in water pan will be extremely HOT. When lifting smoker body from base pan, use extreme caution and
make sure the water pan is securely in place on the three lower support brackets. Keep legs and feet out from under
the smoker body to avoid being scalded by hot liquids spilling from water pan. Be extremely careful not to tilt or jar
smoker so hot water does not spill out of water pan.
3. Set the smoker body with the water pan aside on a hard, level, non com bus ti ble surface.
4. Stand back a safe distance and use long cooking tongs to lightly brush off ashes on hot coals. Use tongs to add charcoal and/or
wood, being careful not to stir up ashes and sparks.
Flavouring Wood
Adding Charcoal/Wood
During Cooking
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