How to Use a Brinkmann Smoker? (4 Easy-to-Follow Steps)

If you're looking for a way to add flavor to your food when doing some outdoor cooking, consider the Brinkmann Smoke' N Grill charcoal smoker.

I love to smoke meat and have spent time in front of many brands of smokers, including the Brinkmann. Let me use my experience to show you how you should use this smoker.

Quick Summary

4 Steps to Using a Brinkmann Smoker

1. Setting up

Setting up the Brinkmann Smoke ’N Grill is simple, requiring only household tools. Just remove it from the box and set it up according to the instructions.

I recommend you put it together on a level surface so that it doesn't tip over when you're using it.

You will attach the legs, rack supports and handles first. Then, add the hinges and the door. Next, insert the charcoal pan, the water pan, and grill racks. Finally, put the heat indicator and the dome lid handle on.

2. Curing

Before using your smoker grill for the first time, you need to cure it.

This will help remove any manufacturing chemicals and oils that may be on the surface. It also makes the grill less likely to rust.

To do this, first, remove the water pan. Then, coat the entire inside surface of the smoker (except for the charcoal pan) with vegetable oil.

Add charcoal briquettes to the pan and heat the smoker grill to the "ideal" level on the temperature indicator. Leave it at this heat for two hours, then turn it off and allow it to cool completely. You're now ready to use your smoker.

3. Smoking

Now that your smoker is all set up and cured, it's time to smoke. You'll need about 8-10 pounds of charcoal for 5-6 hours of smoking time.

Add coal to the pan and use a charcoal starter or lighter fluid in a chimney starter. They should burn until all the starter is gone and they have a lighter layer of ash on the surface.

Then, add 3-4 wood chunks that have been wrapped in heavy-duty aluminum foil or soaked in water for 20 minutes to the top of the hot coals.

Next, fill the water pan to within an inch of the rim and set it in the smoker. Then, put the food items you're smoking on the cooking grills and close the door.

Dry smokers cook faster than water smokers, so you do not want to let the water pan become empty. Fill it back up when it gets low.

“There’s grilling, and there’s barbecue. Grilling is when people say, ‘We’re going to turn up the heat, make it really hot and sear a steak, sear a burger, cook a chicken.’ Barbecue is going low and slow.”
- Guy Fieri, Chef

Monitor the temperature inside the grill and add more coal or wood chunks as needed to maintain the ideal heat level for smoking.

You should check the status of your wood and coals every 2-3 hours. You may need to add wood chips to the fire for more smoke.

Read More: Water Pan for a Smoker

4. Cleaning

Cleaning up after using your charcoal smoker is essential for maintaining its longevity:

1. With the door open, remove all the food and ashes from the inside.
2. Use a sponge or brush to clean the grilling racks.
3. Empty the water and charcoal pans and wash them with soapy water.
4. Wipe down the entire inside surface of the smoker and lid with a damp cloth.

Be sure to allow the grill to cool completely before attempting any cleaning tasks.

After cleaning the grill, reapply a light coating of vegetable oil to prevent corrosion. The only part of the grill where this does not apply is the charcoal pan.

Read More: How to Clean a Smoker?

FAQs

References:

1. https://www.manualslib.com/manual/456951/Brinkmann-Smoke-N-Grill.html?page=11#manual
2. https://www.lakesidesmokers.com/can-you-smoke-with-pine-wood/