®
SMOKE’N GRILL
CHARCOAL SMOKER AND GRILL
IMPORTANT SAFETY WARNINGS
WE WANT YOU TO ASSEMBLE AND USE YOUR SMOKER AS SAFELY AS POSSIBLE.
THE PURPOSE OF THIS SAFETY ALERT SYMBOL
IS TO ATTRACT YOUR ATTENTION TO POSSIBLE HAZARDS AS YOU ASSEMBLE AND USE YOUR SMOKER.
WHEN YOU SEE THE SAFETY ALERT SYMBOL, PAY CLOSE ATTENTION TO THE INFORMATION WHICH FOLLOWS!
READ ALL SAFETY WARNINGS & INSTRUCTIONS CAREFULLY
BEFORE ASSEMBLING AND OPERATING YOUR SMOKER.
WARNING
1
•
Only use this smoker on a hard, level, noncombustible, stable surface (concrete, ground, etc.). Never use on wooden or other
surfaces that could burn.
•
Always use a drip pan/ash guard under smoker to protect surface from heat damage and/or discoloration and to catch ashes,
embers and drippings. Place a thin layer of water in drip pan/ash guard to help extinguish falling ashes and embers. A drip
pan/ash guard is designed for use with a smoker for easy clean up of drippings that can cause discoloration of surface and to
catch falling ashes and embers.
•
Proper clearance of 10 feet between the smoker and combustible material (bushes, trees, wooden decks, fences, buildings,
etc.) or construction should be maintained at all times when smoker is in use. Do not place smoker under a roof overhang or
other enclosed area.
•
For household use only. Do not use this smoker for other than its intended purpose.
•
For outdoor use only. Do not operate smoker indoors or in an enclosed area as it is a fire hazard, and burning charcoal
produces toxic fumes.
•
Do not leave smoker unattended when in use.
•
Water pan should always be used when smoking. Do not allow liquid in water pan to completely evaporate. Check water pan
every 2 hours and add water if level is low (a sizzling sound may indicate a need for water). Follow instructions in “Adding
Water During Cooking” section of this manual.
•
Always keep water in water pan even after food is removed from smoker. Water will evaporate and grease in water pan can
catch on fire.
•
Use extreme caution when adding charcoal/wood. Follow instructions in “Adding Charcoal/Wood During Cooking” section of
this manual.
•
Never move smoker when it is in use or when water pan contains hot liquids.
•
Do not store or use smoker near gasoline or other flammable liquids, gases or where flammable vapors may be present.
•
We recommend the use of a Charcoal Chimney Starter to avoid the dangers associated with charcoal lighting fluid. If you
choose to use charcoal lighting fluid, only use lighting fluid approved for lighting charcoal. Carefully read instructions on the
charcoal lighting fluid and charcoal prior to use.
•
When using charcoal lighting fluid, allow charcoal to burn until covered with a light ash (approximately 20 minutes) prior to
closing door and placing dome lid on smoker. This will allow charcoal lighting fluid to burn off. Failure to do this could trap
fumes from charcoal lighting fluid in smoker and may result in a flash-fire or explosion when door is opened or dome lid is
removed.
•
Never use charcoal that has been pre-treated with lighter fluid. Use only high grade plain charcoal or charcoal/wood mixture.
•
Do not use gasoline, kerosene or alcohol for lighting charcoal. Use of any of these or similar products will cause an explosion
possibly leading to severe bodily injury.
WARNING
•
Never add charcoal lighting fluid to hot or even warm coals as flashback may occur causing severe burns.
•
When grilling, grease from meat may drip into the charcoal and cause a grease fire. If this should happen replace dome lid
to suffocate the flame. Do not use water to extinguish grease fires.
•
Use caution since flames can flare-up when fresh air suddenly comes in contact with fire. When opening the dome lid,
keep hands, face and body safe from hot steam and flame flare-ups. Remove the dome lid by tilting it toward you to allow
heat and steam to escape away from your face.
•
Use caution when assembling and operating your smoker to avoid scrapes or cuts from sharp edges of metal parts.
•
Check support brackets to make sure they are secure and notches are upright before each use.
•
Place smoker in an area where children and pets cannot come into contact with unit. Close supervision is necessary when
smoker is in use.
•
Use caution when lifting or moving smoker to prevent strains and back injuries.
•
In windy weather, place smoker in an outdoor area that is protected from the wind.
•
Do not wear loose clothing or allow hair to hang freely while using smoker.
•
Use caution when reaching into or under smoker. Always wear oven mitts or gloves to protect your hands from burns.
Avoid touching hot surfaces.
•
We advise that a fire extinguisher be on hand. Refer to your local authority to determine proper size and type of fire
extinguisher.
•
Accessory attachments not manufactured by The Brinkmann Corporation for this particular product are not recommended
and may lead to personal injury or property damage.
•
Never leave coals and ashes in smoker unattended.
•
Before smoker can be left unattended, remaining coals and ashes must be removed from smoker and completely
extinguished. Use caution to protect yourself and property. Place remaining coals and ashes in a noncombustible metal
container or leave in charcoal pan and completely saturate with water. Allow coals and water to remain in metal container
24 hours prior to disposing.
•
Extinguished coals and ashes should be placed a safe distance from all structures and combustible materials.
•
With a garden hose, completely wet the surface beneath and around smoker to extinguish any ashes, coals or embers
which may have fallen during the cooking or cleaning process.
•
Store the smoker out of reach of children, indoors in a dry location when not in use.
•
Do not attempt to service smoker other than normal maintenance as explained in “After-Use Safety and Proper Care &
Maintenance” sections of this manual. Repairs should be performed by The Brinkmann Corporation only.
•
Properly dispose of all packaging material.
USE CAUTION AND COMMON SENSE WHEN USING YOUR SMOKER.
FAILURE TO ADHERE TO THE SAFETY WARNINGS AND GUIDELINES IN THIS MANUAL
COULD RESULT IN BODILY INJURY OR PROPERTY DAMAGE.
SAVE THIS MANUAL FOR FUTURE REFERENCE.
2
ASSEMBLY INSTRUCTIONS
READ ALL SAFETY WARNINGS & INSTRUCTIONS CAREFULLY
BEFORE ASSEMBLING AND OPERATING YOUR SMOKER.
FOR MISSING PARTS, PLEASE CALL CUSTOMER SERVICE AT 1-800-527-0717.
(Proof of purchase will be required.)
Inspect contents of the box to ensure all parts are included and undamaged.
Tools required to assemble your Smoker:
10
•
Flathead screwdriver
•
Pliers
9
1
PARTS LIST:
1
1
Dome Lid
2
1
Smoker Body
3
1
132" Water Pan
4
1
152" Charcoal Pan
5
2
152" Chrome Cooking Grills
6
3
Legs
7
1
Door
8
1
Door Hinge
9
3
Metal Brackets for Handles
10 6
Wooden Handle Halves
11 1
Heat Indicator
12 3
Lower Support Brackets (V Clip)
13 3
Upper Support Brackets (Single Clip)
18 10-24 x s" Screws and Square Nuts
6
6-32 x 4" Screws and Nuts (for Door)
6
8-32 x w" Screws and Nuts (for Handles)
1
Recipe Booklet
11
5
3
4
10
9
13
10
12
9
8
2
Wood Chunk (sample)
6
3
7
STEP 1:
a. Attach the three legs to smoker body using 10-24 x s" screws and
square nuts as illustrated.
Lower support bracket
(V-clip) with notched side
facing up.
Upper support bracket
with notched side
facing up.
STEP 2:
a. Attach the three lower support brackets (V clips) to inside of smoker
body through the three 4" holes that are located about halfway down
on sides. Mount each bracket with notched side facing up using
10-24 x s" screws and square nuts. Tighten screws securely.
b. Attach the three upper support brackets (single clips) to inside of
smoker body through the three 4" holes located near the top edge.
Mount each bracket with notched side facing up using 10-24 x s"
screws and square nuts. Tighten screws securely.
STEP 3:
a. Attach wooden handle halves to metal brackets using 8-32 x w"
screws and nuts as illustrated.
b. Attach two handle assemblies to side of smoker body using
10-24 x s" screws and square nuts as illustrated.
4
STEP 4:
a. Attach hinge to inside of smoker body as illustrated. Use the
6-32 x 4" screws and nuts to attach the hinge to smoker body.
NOTE: Attach the hinge so pin is facing out of smoker as illustrated.
b. Attach door to hinge using the remaining 6-32 x 4" screws and nuts.
STEP 5:
a. Place charcoal pan inside smoker body on top of legs. Position
charcoal pan so the rim is resting securely on notched out step of all
three legs.
b. Place water pan on top of lower support brackets. Position water pan
so the rim is resting securely on notched out step of all three support
brackets.
c. Place a cooking grill on the lower support brackets directly on top of
water pan.
d. Place a cooking grill on the upper support brackets so the outer rim is
resting securely on notched out step of all three support brackets.
5
STEP 6:
a. Attach a handle assembly on top of dome lid using 10-24 x s" screws
and square nuts.
b. Install heat indicator in dome lid by aligning tabs on heat indicator with
slots in the opening on front of dome lid. Insert and turn 4 revolution
until the word “IDEAL” on the heat indicator is at the top of the dial.
DALLAS, TX 75244
BRINKMANN
BRINKMANN
DALLAS, TX 75244
c. Place dome lid on upper support brackets of smoker body.
NOTE:
The dome lid is not designed to fit snugly in the smoker body.
The gap between the dome lid and smoker body allows proper
air draft and circulation.
YOUR CHARCOAL SMOKER
IS NOW COMPLETELY ASSEMBLED.
IMPORTANT:
Before first use and after cleaning, apply a light coat of
vegetable oil or vegetable cooking spray to the interior
surface of the dome lid, smoker body, cooking grills and
water pan. This simple process will help reduce interior
rusting. DO NOT apply oil to the charcoal pan.
READ ALL SAFETY WARNINGS AND OPERATING INSTRUCTIONS
PRIOR TO USING YOUR SMOKER.
6
OPERATING INSTRUCTIONS
PLACE THE SMOKER OUTDOORS ON A HARD, LEVEL, NON-COMBUSTIBLE SURFACE AWAY FROM
ROOF OVERHANG OR ANY COMBUSTIBLE MATERIAL. NEVER USE ON WOODEN OR OTHER SURFACES THAT COULD
BURN. PLACE THE SMOKER AWAY FROM OPEN WINDOWS OR DOORS TO PREVENT SMOKE FROM ENTERING YOUR
HOUSE. IN WINDY WEATHER, PLACE THE SMOKER IN AN OUTDOOR AREA THAT IS PROTECTED FROM THE WIND.
READ ALL SAFETY WARNINGS & INSTRUCTIONS CAREFULLY
BEFORE ASSEMBLING AND OPERATING YOUR SMOKER.
Curing Your Smoker
Prior to first use, cure your smoker to minimize damage to the exterior finish
as well as rid the smoker of paint odor that can impart unnatural flavors to
the first meal prepared. Cure your smoker periodically throughout the year to
protect against rust.
1. Remove water pan from smoker. Lightly coat all interior surfaces of the
smoker and cooking grill with vegetable oil or vegetable oil spray. Do not
coat charcoal pan.
2. Follow instructions carefully in the "Smoking" section of this owner’s
manual to light charcoal in charcoal pan.
WARNING:
DALLAS, TX 75244
BRINKMANN
Charcoal lighting fluid must be allowed to completely burn off
prior to closing dome lid (approximately 20 minutes). Failure to
do this could trap fumes from charcoal lighting fluid in smoker
and may result in a flash-fire or explosion when lid is opened.
3. With coals burning strong in charcoal pan, close dome lid.
4. Allow temperature to reach the “Ideal” range on the heat indicator.
Maintain this temperature for two hours, then allow smoker to cool
completely. It is important that the exterior of the smoker is not scraped
or rubbed during the curing process.
IMPORTANT:
Smoking
CAUTION:
To protect your smoker from excessive rust, the unit must be
cured periodically and covered at all times when not in use. A
smoker cover may be ordered directly from Brinkmann by
calling 1-800-468-5252.
Before each use, check handles and support brackets to make
sure they are securely fastened.
1. Remove dome lid, cooking grills and water pan from smoker body and set
aside.
2. Place a drip pan/ash guard or its equivalent under the base pan to catch
any ashes or drippings.
NOTE:
Heavy-duty aluminum foil folded several times can be used as a drip
pan/ash guard. Make the foil sheets large enough so it extends
beyond the legs of the smoker. Fold the edges up to contain any
embers and drippings. Place a thin layer of water in drip pan/ash
guard to help extinguish falling ashes and embers.
3. Open the door on the smoker body. Make sure the charcoal pan is resting
securely on notched out step of all three legs.
WARNING:
7
Never use charcoal that has been pre-treated with lighter fluid.
Use only high grade plain charcoal or charcoal/wood mixture.
4. If using a Charcoal Chimney Starter, follow all manufacturer’s warnings
and instructions regarding the use of their product. Carefully place
8-10 pounds of hot coals in the charcoal pan. Proceed to Step 7.
If using charcoal lighting fluid, follow all manufacturer’s warnings and
instructions regarding the use of their product. Use charcoal lighting
fluid approved for lighting charcoal ONLY. Do not use gasoline,
kerosene or alcohol for lighting charcoal. Place 8-10 pounds of high
quality charcoal in charcoal pan.
5. Saturate charcoal with lighting fluid and wait 2 to 3 minutes for fluid to
soak in. Store charcoal lighting fluid safely away from smoker.
6. Carefully light the charcoal and allow to burn until covered with a light
ash (approximately 20 minutes) prior to closing door and placing
dome lid on smoker. This will allow charcoal lighting fluid to burn off.
WARNING:
Failure to do this could trap fumes from charcoal lighting
fluid in smoker and may result in a flash-fire or explosion
when door is opened or dome lid is removed.
7. Refer to “Flavoring Wood” section of this manual for the recommended
amount of flavoring wood. Use long cooking tongs to carefully place
flavoring wood on top of hot charcoal.
NOTE:
Depending on the weather, a full pan of charcoal will burn for
5-6 hours.
8. Place the water pan on the lower support brackets. Make sure water
pan is resting securely on notched out step of all three support
brackets.
9. Carefully fill water pan with warm water or marinade to 1" below the
rim. A full pan holds 4 quarts/1 gallon of water and will last 2-3 hours.
Do not overfill and allow water to overflow from water pan.
10. Place a cooking grill on the lower support brackets directly on top of
the water pan. Position the cooking grill so the rim is resting securely
on notched out step of all three support brackets.
11. Place food on the cooking grill in a single layer with space between
each piece. This will allow smoke and moist heat to circulate evenly
around all pieces.
12. Place the other cooking grill on the upper support brackets. Position
the cooking grill so the rim is resting securely on notched out step of
all three support brackets. Place food on the cooking grill.
13. Place the dome lid on smoker body and allow food to cook.
1"
14. After 2-3 hours of cooking, check water and charcoal levels by
following instructions in the “Adding Water During Cooking and Adding
Charcoal/Wood During Cooking” sections of this manual.
WARNING:
Do not allow liquid in water pan to completely evaporate.
Always keep water in water pan as long as coals are still
burning. Water will evaporate and grease in water pan can
catch on fire.
15. Always use a meat thermometer to ensure food is fully cooked before
removing from smoker.
16. Allow smoker to cool, then follow instructions in the “After-Use Safety
and Proper Care & Maintenance” sections of this manual.
8
Grilling & Searing
1. Remove dome lid, cooking grills, water and charcoal pans from smoker body
and set aside.
2. Place a drip pan/ash guard or its equivalent under the grill to catch embers,
ashes or drippings.
NOTE:
Grilling
Heavy-duty aluminum foil folded several times can be used as a drip
pan/ash guard. Make the foil sheets large enough so it extends beyond
the legs of the smoker. Fold the edges up to contain any embers and
drippings. Place a thin layer of water in drip pan/ash guard to help
extinguish falling ashes and embers.
3. Open the door on the smoker body. Place a cooking grill on lower support
brackets.
4. If grilling food, place the charcoal pan on top of the cooking grill on lower
support brackets.
If searing food, place the charcoal pan on the upper support brackets. Make
sure charcoal pan is resting securely on notched out step of all three support
brackets.
WARNING:
It is very important that the rim of charcoal pan is securely locked
into the notches of upper support brackets. Doing so will hold the pan
in place on brackets and prevent pan with hot coals from falling.
WARNING:
Never use charcoal that has been pre-treated with lighter fluid. Use
only high grade plain charcoal or charcoal/wood mixture.
5. If using a Charcoal Chimney Starter, follow all manufacturer’s warnings and
instructions regarding the use of their product. Carefully place 4-5 pounds of
hot coals in the charcoal pan. Proceed to Step 7.
If using charcoal lighting fluid, follow all manufacturer’s warnings and
instructions regarding the use of their product. Use charcoal lighting fluid
approved for lighting charcoal ONLY. Do not use gasoline, kerosene or alcohol
for lighting charcoal. Place 4-5 pounds of high quality charcoal in charcoal pan.
6. Saturate charcoal with lighting fluid and wait 2 to 3 minutes for fluid to soak in.
Store charcoal lighting fluid safely away from grill.
7. Leaving the dome lid off and the door open, carefully light the charcoal and
allow to burn until covered with a light ash (approximately 20 minutes). This
will allow charcoal lighting fluid to burn off.
Searing
WARNING:
Failure to do this could trap fumes from charcoal lighting fluid in grill
and may result in a flash-fire or explosion when door is opened or
dome lid is removed.
8. If grilling food, place a cooking grill on upper support brackets.
If searing food, place a cooking grill on top of charcoal pan on upper support
brackets.
CAUTION:
The charcoal grill will be VERY HOT and caution must be used when
working in or around the grill. Use oven mitts/gloves to protect your
hands from burns.
9. Place food on the cooking grill in a single layer with space between each piece
and allow food to cook.
WARNING:
If a flame flare-up occurs while grilling, cover grill with dome lid to
limit airflow and extinguish the flare-up.
10. Always use a meat thermometer to ensure food is fully cooked before
removing from smoker.
11. Allow grill to cool, then follow instructions in the “After-Use Safety and Proper
Care & Maintenance” sections of this manual.
9
To obtain your favorite smoke flavor, experiment 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 woods such as pine as it will produce an
unpleasant taste.
Flavoring Wood
Wood chunks or sticks 3" to 4" long and 2" to 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 flavor. A recommended amount is
3-4 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
meat. Follow the instructions and cautions below to avoid injury while
adding wood and/or charcoal.
Adding
Charcoal/Wood
During Cooking
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. 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.
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. Stand back a safe distance and carefully open door.
CAUTION:
When the smoker is in use, the door will be very hot. Wear
oven mitts and use caution when handling the door.
3. 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.
WARNING:
Never add charcoal lighting fluid to hot or even warm coals
as flashback may occur causing severe burns.
4. When charcoal is burning strong again, close the door and replace the
dome lid.
10
Adding Water
During Cooking
Check the water level in water pan if the complete cooking process takes longer
than 2 hours. A low water level can be detected by listening for the sound of
water sizzling. Water can be added to the water pan through the top of smoker
or through the door. Use caution and follow instructions carefully.
OPTION 1: Adding Water Through Top of Smoker
1"
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. Inspect the water level in pan.
2. If water level is low, add water to water pan. If food is on top cooking
grill only, water may be added to the water pan by moving food aside
on cooking grill and pouring water down through the cooking grill.
Fill water pan to 1" below the rim. Pour slowly to avoid splashing or
over-filling.
If using both cooking grills, wear oven mitts to remove food and the top
cooking grill. Move food aside on lower cooking grill and pour water through
the lower cooking grill into water pan. Pour slowly to avoid splashing or
over-filling.
3. Set the top cooking grill on the upper support brackets and place food back
on the cooking grill.
4. Place dome lid on smoker body and allow food to continue cooking.
OPTION 2: Adding Water Through the Door
1. Stand back and carefully open side door. Use caution since flames can
flare-up when fresh air suddenly comes in contact with fire. Inspect the
water level in pan.
2. If water level is low, add water to water pan. Stand back and carefully add
water using a funnel or a container with a spout. Fill water pan to 1" below
the rim. Pour slowly to avoid splashing or overfilling.
3. Close side door and allow food to continue cooking.
Cooking Tips
11
•
There is very little difference in temperature and cooking time between top
and bottom grill levels. When cooking different types or cuts of meat at the
same time, place the meat that requires the least cooking time on the top
cooking grill so that it may be easily removed first. If only one cooking grill
is required, use the upper grill level for best results.
•
During the smoking process, avoid the temptation to lift dome lid to check
food. Lifting the dome lid allows heat to escape, making additional cooking
time necessary.
•
We strongly recommend using a meat thermometer to determine the proper
degree of doneness. Many variables (outside cooking temperature, amount
of charcoal, the number of times the dome lid is removed, proximity of food
to heat source, etc.) will affect actual cooking times. When using a meat
thermometer, place probe midway into the thickest part of the meat, making
sure that it does not touch any fat or bone. Allow five minutes for the
thermometer to properly register temperature.
AFTER-USE SAFETY
WARNING
•
Always allow smoker and all components to cool completely before handling.
•
Never leave coals and ashes in smoker unattended.
•
Before grill can be left unattended, remaining coals and ashes must be removed from smoker. Use caution to protect
yourself and property. Place remaining coals and ashes in a noncombustible metal container or leave in charcoal pan and
completely saturate with water. Allow coals and water to remain in metal container 24 hours prior to disposing.
•
With a garden hose, completely wet surface beneath and around the smoker to extinguish any ashes, coals or embers
which may have fallen during the cooking or cleaning process.
•
Extinguished coals and ashes should be placed a safe distance from all structures and combustible materials.
•
Cover and store smoker in a protected area, out of reach of children.
•
Wash cooking grills, water and charcoal pans with hot, soapy water,
rinse well and dry. Lightly coat cooking grills with vegetable oil or
vegetable cooking spray.
•
Clean inside and outside of smoker by wiping off with a damp cloth.
After cleaning, apply a light coat of vegetable oil or vegetable cooking
spray to the interior surface of the dome lid, smoker body, cooking
grills and water pan. This simple process will help reduce interior
rusting. DO NOT apply oil to the charcoal pan.
NOTE:
•
Proper Care
& Maintenance
Smoke will accumulate and leave a black residue in the
dome lid of your smoker that may drip onto food during
cooking. To minimize accumulation of residue, wipe off
dome lid after each use.
If rust appears on the exterior surface of your smoker, clean and buff
12
ACCESSORIES
The Art of Smoke Cooking Cookbook
Contains 40 exciting yet simple recipes using the delicious
technique of smoke cooking. Beautifully photographed full-color,
sixty-six page hardback cookbook presents old favorites as well as
new recipes such as smoked meatballs & spaghetti, smoked pizza,
smoked tomato soup and smoked peach cobbler.
Model 812-3327-0
Smoker Basket
The unique basket weave
prevents food from falling
through the grill while allowing
smoke, steam and heat to flow into the food. Great for fish, shrimp, vegetables
and hors d’oeuvres. Also, provides a convenient method for lifting food in and out
of the smoker. Great for large cuts of meat such as turkeys and roasts.
Model 812-3333-0
Commercial-Quality Meat Thermometer
Hickory & Mesquite Smoking Wood
200
Select hickory or mesquite wood chunks greatly
enhance the flavor of meat and vegetables when
smoking or grilling. Can also be used as a fuel
instead of charcoal. Packaged in a 10 lb. bag, these
chunks work great with either charcoal, electric or
LP gas smokers.
Model 812-3440-0 (Hickory)
Model 812-3450-0 (Mesquite)
18
0
160
POULTRY
LAMB
BEEF WELL
PORK
VEAL
140
12
An essential tool when cooking all types of meat. Get perfectly smoked
roasts, briskets and turkeys without cutting into the meat.
Commercial-quality thermostat features an easy-to-read
2w" dial with a 52" stem. Features Fahrenheit and
Centigrade readings and National
85
80
Livestock and Meat Board
77
recommended temperatures. Also
70
features the newly recommended 170°F internal tem60
perature for fresh pork. Stainless steel construction
and dishwasher safe.
Model 812-4100-0
0
HAM
BEEF MED.
BEEF RARE
COOKED HAM
Rib Rack
Chrome-plated
rack can greatly
increase the
cooking capacity of
your smoker. Holds ribs,
chicken halves, potatoes and corn vertically
to triple cooking capacity. Allows smoke,
steam and heat to penetrate food evenly.
Model 812-3310-0
13
Smoker’s Blend Charcoal
This blend of all natural charcoal and smoking
wood briquets burns longer than regular charcoal
and also adds smoke without adding wood chunks.
The result is a deeper, richer, smoked flavor.
Available in hickory or mesquite in a 10 lb. bag.
Model 812-4040-0 (Hickory)
Model 812-4030-0 (Mesquite)
ACCESSORIES
Smoke’N Spice Seasoning
These custom blended spices are a delicious
marinade seasoning for smoke cooking and
grilling. Contains no MSG. Available in red and
white meat varieties in a money-saving 2-pack.
Model 812-3322-0/Twin Pack (Red & White)
Model 812-3324-0/Red Meat
Model 812-3325-0/White Meat
(Wood chunks not included)
Electric Converter for Charcoal Smokers
The Electric Converter will convert most Brinkmann or
Cook’N Ca’jun charcoal smokers with an open bottom into
an electric smoker in minutes (will not work with Cook’N
Carry, Gourmet Charcoal and Cook’N Ca’jun S-80 models).
Simply replace the charcoal pan with the electric converter
and place wood chunks in metal tray provided. The 1500watt electric element provides consistent heat and
temperature. The constant electric heat source is great for
long smoking times and smoking in cold weather. It’s so
easy to use, simply plug it in and you’re ready to smoke!
Model 812-3323-0
Drip Pan/Ash Guard
The drip pan/ash guard catches falling embers,
ashes and drippings when placed under your
smoker or grill. Rust resistant and sized to fit all
Brinkmann and Cook’N Ca’jun vertical smokers.
Model 812-3309-0
Chicken and Turkey Racks
These chromed steel racks hold chicken, corninsh hen, duck or
turkey upright and are ideal for smoking or oven roasting poultry.
The rack allows the meat to cook from the inside as well as from the
outside. This speeds up cooking time, seals in flavorful juices and
promotes even browning of skin. It’s a lower fat
way to cook poultry because excess fat drips off
the meat. When oven roasting, place poultry on
rack in a shallow pan of water to steam baste to
tender perfection. When smoking, simply place
poultry on rack atop the grill. Makes
carving easier, too.
Chicken Racks (set of 2)
Model 885-9015-0
Turkey Rack
Model 885-9025-0
Smoke’N Jacket Vertical
Smoker Cover
R
This durable, weather-resistant vinyl
cover protects your smoker from the
elements all year long. Designed to
fit Brinkmann and Cook’N Ca’jun
double-grill vertical smokers. Black.
Model 812-3321-0
LOOK FOR THESE AND OTHER BRINKMANN ACCESSORIES AT YOUR LOCAL RETAILER WHERE
SMOKERS ARE SOLD, OR ORDER DIRECT BY CALLING 1-800-468-5252.
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