Brinkmann OUTDOOR GAS COOKER - Manual (Page 12)

1. Follow instructions in the “Smoking” section of this manual to set up the
smoker . Light burner following “Lighting Instructions” section in this
manual. Place on “LOW” setting.
2. Place empty water pan inside smoker body on the lower support brackets.
Position water pan so rim is resting securely on notched out step of all three
support brackets.
3. Place the smoker body on base pan. Make sure the water pan is still in
place.
4. Carefully, fill water pan with warm water or marinade until half full. Do not
overfill and allow water to overflow from pan.
5. Place a cooking grill on the lower support brackets directly above the water
pan. Position the cooking grill so rim is resting securely on notched out step
of all three support brackets. Place the dome lid on smoker body and set
burner control knob on “HIGH” to preheat water before placing seafood on
cooking grill to steam.
6. Remove dome lid. Using long cooking tongs, quickly place shrimp, oyster
and other shellfish on lower grill in a single layer. Repeat same procedure
with the upper grill. If only one cooking grill is required, use the lower level
for steaming.
7. Replace dome lid and steam until seafood is done.
Steaming
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.
Wood chunks or sticks 3" to 4" long and 2" to 1" thick work best. Unless wood
is still green, soak wood in water for 5 minutes or wrap each piece in foil and
tear several small holes in foil to produce more smoke and prevent 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.
9. Place the other cooking grill on upper support brackets, making sure rim is
resting securely on notched out step of all three support brackets. Place food
on cooking grill.
10. Place dome lid on smoker body and allow food to cook. After 2-3 hours of
cooking, check water level and add water if level is low. Follow instructions
in the “Adding Water During Cooking” section of this manual.
HEAT VARIATION: The heat setting for water smoking will vary with outdoor
temperatures and weather conditions. In mild or warm
weather, set the flame to LOW - MEDIUM. During colder
(50°F and below) or windy weather, adjust the flame to
MEDIUM. A good rule to follow is to adjust the flame so
temperature inside smoker is maintained at the lower end of
“IDEAL” range on the heat indicator.
11. After each use, always turn propane tank valve OFF first, then turn the burner
control knob OFF. Disconnect the propane tank from cooker.
12. Allow smoker to cool completely, then follow instructions in the “After-Use
Safety and Proper Care & Maintenance” sections of this manual.
Flavoring Wood
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