The Brinkmann charcoal smoker works just like any other charcoal smoker, using indirect heat at low, controlled temperatures to cook food. When using any smoker, it's important to use it in a safe zone away from your house, any trees or wood to help prevent any possible accidents. Almost anyone can use a Brinkmann charcoal smoker, even those who have no experience smoking food.
- Skill level:
- Moderately Easy
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Things you need
- Lighter fluid
- Flavoured wood chips
- Long tongs
Remove the lid and charcoal pan from the smoker.
Soak a few handfuls of flavoured wood chips in water for 30 minutes. Wood chips come in flavours such as oak, hickory and mesquite.
Add 6.8kg. of charcoal to the charcoal pan and saturate with lighter fluid. Wait approximately three minutes for the lighter fluid to be completely absorbed by the charcoal. Insert the charcoal pan back into the smoker body.
Ignite the charcoal with a match. Let the charcoal burn until hot and the flame has died down, roughly 20 minutes.
Place the soaked flavoured wood chips on top of the hot coals, using long tongs. Add more wood chips at least every hour throughout the smoking process.
Remove the water pan from the smoker and fill it halfway with water. Insert the water pan back into the smoker. A full pan holds about six qt. of water and will last throughout the smoking process.
Arrange the food on the cooking grate. Cover with the lid.
Smoke the food for approximately three to six hours, until cooked through and tender.
Tips and warnings
- Never move the smoker when it's in use.
- Always keep water in the water pan even after the food has been cooked through and removed. The water will evaporate and the grease in water pan can catch fire. Keeping the water pan full of water will prevent this.
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