Brinkmann Smoker Manual Instructions

The Brinkmann Smoker uses electricity to heat the flavor woods causing them to smoke and sizzle. As the woods smolder smoke is released and wafts over meats or fish, the combination of the heat and smoke seal in the meat or fish flavor. In addition, smoking cooks in any brines used to marinate the fish or meats prior to smoking. Brinkmann designs the smoker to be easy to use.

Things You'll Need

  • Meat or fish
  • Flavor wood
  • Water
  • Measuring cup
  • 120v wall socket
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Instructions

    • 1

      Take the lid off and remove the bottom water pan. Fill the bottom of the smoker, around the heating coils, with the flavor woods. Keep the woods less than 4 inches in size. Experiment using slivers or chunks to get the smoke to your desired levels. Splinters burn faster with more smoke, while chunks burn slower with less smoke.

    • 2

      Fill the water pan to one inch below the pan's rim. Use cold to warm water. Place the pan back into the Brinkmann Smoker, so the rim is on the three edges of the support brackets. Put the smoker body on the base pan. Check that the water pan is still in place.

    • 3

      Arrange your meats or fish on the smoking grills. Place them on the inside of the smoker so they rest on the support lips on the sides of the smoker body. Push the thermometer into the hole on the outer edge of the smoker. Keep the temperature gauge facing out.

    • 4

      Place the lid back onto the Brinkmann Smoker. Close the door latch. Plug the smoker in and set the temperature to your desired setting.

    • 5

      Check the smoker every two to three hours, making sure the water pan is at least 2/3s full. Add water when necessary to keep the levels. Remove the meats or fish when fully smoked, unplug the smoker and wash the grills. Pour the remaining water out before placing the Brinkmann into storage.