Brinkmann Smoke 'N Pit OUTDOOR BARBECUE GRILL & SMO User Manual download pdf (Page 4)

ASSEMBLY INSTRUCTIONS

READ ALL SAFETY WARNINGS & ASSEMBLY INSTRUCTIONS CAREFULLY BEFORE

PROCEEDING WITH THE ASSEMBLY OF THIS SMOKER.

Inspect contents of the box to insure all parts are included and undamaged.

We recommend two people work together

when assembling this unit.

The following tools will be required for assem-

bly of this Smoke’N Pit Smoke King:

• A Flathead Screwdriver

•A

" Wrench

• An Adjustable Wrench

OPERATING INSTRUCTIONS

PLACE THE SMOKER OUTDOORS ON A HARD, LEVEL, NONCOMBUSTIBLE SURFACE AWAY FROM ANY COM-

BUSTIBLE MATERIAL. PLACE THE SMOKER AWAY FROM OPEN WINDOWS OR DOORS TO PREVENT

SMOKE FROM ENTERING YOUR HOUSE. IN WINDY WEATHER, THE SMOKER SHOULD BE LOCATED IN

AN OUTDOOR AREA THAT IS PROTECTED FROM THE WIND.

1. Remove all three cooking grills.

2. Follow the “Lighting Instructions”. When grilling, 4-5 pounds of charcoal is suffi-

cient.

3. Place the cooking grill on the third level from top, where the water pan would be

placed if smoking food. NOTE: Do not use the water pan during grilling.

4. Place food on the cooking grill in a single layer with space between each piece. This

will allow heat to circulate evenly around all pieces.

5. Close and latch the door. Allow food to cook. Add more charcoal if level becomes

low or more heat is desired. Follow instructions for “Adding Charcoal/Wood During

Cooking”.

6. Allow grill to cool completely before handling. Follow instructions in the “After-Use

Safety and Proper Care & Maintenance” sections of this manual.

1. Follow the “Lighting Instructions”.

2. With the charcoal burning well, refer to “Flavoring Wood” section for recommend-

ed amount of wood to use. To prevent flavoring wood from burning too quickly,

soak

in water for 5 minutes or wrap each piece of wood in foil and tear several (8-10)

small holes in foil. Using long cooking tongs, carefully place flavoring wood on

top of hot charcoal.

3. Place the empty water pan inside the chamber (third level from the top of smoker).

Position water pan so it is resting securely on the three 2 4" bolts.

4. Carefully fill the water pan with warm water or marinade. A full pan holds

4 quarts/1 gallon of water and will last for approximately 3-4 hours when cooking

on low. Do not overfill and allow water to overflow from water pan.

CAUTION: Use caution when filling water pan to avoid burns to hands and fingers.

WARNING: Never allow water to completely evaporate from the water pan.

5. Place a cooking grill on the same level, directly above the water pan. Place the

remaining cooking grills on top two levels.

6. Place food on the cooking grills in a single layer with space between each piece.

This will allow smoke and moist heat to circulate evenly around all pieces.

7. Close and latch the door. Allow food to cook. After 3-4 hours of cooking, check

water and charcoal level. Add water and/or charcoal if level is low. Follow instruc-

tions for “Adding Water During Cooking” and “Adding Charcoal/Wood

During Cooking”.

NOTE: During the smoking process, avoid the temptation to open door to check

food. Opening the door will allow heat to escape, making additional cooking

time necessary.

8. Allow smoker to cool completely before handling. Follow instructions in the “After-

Use Safety and Proper Care & Maintenance” sections of this manual.

PARTS LIST:

1 Cooking chamber

3 Legs

3 Metal brackets for handles

6 Wooden handle halves

1 Chrome push-plug

1 Door latch

1 Porcelain coated charcoal pan

1 Porcelain coated water pan

3 15 2" chrome cooking grills

3 4-20 x 2 4" Bolts

4 4-20 x w" Bolts

6 4-20 x 2" Bolts

9 4-20 x 1 w" Bolts

21 4-20" Nuts

21 4" Lock washers

6 10-24 x 1" Bolts and nuts

(For handle halves)

Smoking

Grilling

1 2 3 4 5 6 7 8 9 10 11 12

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Brinkmann Smoke 'N Pit OUTDOOR BARBECUE GRILL & SMO User Manual Page 4

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