Brinkmann ES-90 - Manual (Page 9)

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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.
1. Unplug smoker from electric outlet. Remove dome lid by tilting the
dome lid 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 grease fire.
2. Wearing oven mitts, remove food from cooking grills, then smoker body
from base pan.
WARNING: The water in water pan will be extremely HOT. When lifting
smoker body from base pan, use extreme caution and make
sure the water pan is securely in place on the three lower
support brackets. Keep legs and feet out from under the
smoker body to avoid being scalded by hot liquids spilling
from water pan. Be extremely careful not to tilt or jar smoker
so hot water does not spill out of water pan.
3. Set the smoker body with the water pan aside on a hard, level,
noncombustible surface.
4. Stand back a safe distance and use long cooking tongs to place
flavoring wood on the lava rock. Do not allow flavoring wood to come in
contact with the electric element.
5. Replace smoker body with the water pan on base pan.
WARNING: The water in water pan will be extremely HOT. When lifting
smoker body from ground, use extreme caution and make sure
the water pan is securely in place on the three lower support
brackets. Keep legs and feet out from under the smoker body
to avoid being scalded by hot liquids spilling from water pan.
Be extremely careful not to tilt or jar smoker so hot water does
not spill out of water pan.
6. Replace food on cooking grills then place the dome lid on smoker body.
7. Plug the smoker back into electric outlet and allow food to
continue cooking.
Adding Wood
During Cooking
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
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.
Flavoring Wood