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Resumen del manual
CAUTION: A metal bucket must be placed under the grease hole at Smoking all times to catch grease and/or ashes. Check grease level in bucket often and empty or change when w full. Use extreme caution as bottom of cooking chamber, container and contents will be hot. Metal Bucket (not included) Grease Drain Step 1 Place a charcoal grate in firebox. Place cooking grills in cooking chamber. Step 2 Follow instructions below carefully to build a fire in the firebox. You may use charcoal and/or wood as fuel in the Stillwater (see “Adding Charcoal/Wood During Cooking” section of this manual). If using a Charcoal Chimney Starter, follow all manufacturer’s warnings and instructions regarding the use of their product. Open the firebox air vent approximately 1" to 2" and smokestack damper halfway. Carefully place 8 to 10 pounds of hot coals in center of charcoal grate in firebox. WARNING: Keep hot coals away from the firebox air vent to prevent coals from falling out. IF USING CHARCOAL CHIMNEY STARTER, PROCEED TO STEP 5. If you choose to use charcoal lighting fluid, ONLY use charcoal lighting fluid approved for lighting charcoal. Do not use gasoline, kerosene, alcohol or other flammable material for lighting charcoal. Follow all manufacturer’s warnings and instructions regarding the use of their product. Place 8 to 10 pounds of charcoal in center of charcoal grate in firebox. WARNING: Never use charcoal that has been pre-treated with lighter fluid as a flash may occur. This will cause charcoal to burn hot enough to damage paint finish. Use only a high grade plain charcoal or charcoal/wood mixture. Step 3 Saturate charcoal with lighting fluid. With lid open, wait 2 to 3 minutes to allow lighting fluid to soak into charcoal. Store charcoal lighting fluid safely away from the smoker. Step 4 Open the firebox air vent approximately 1" to 2" and smokestack damper half way. With firebox lid open, stand back and carefully light charcoal and allow to burn until covered with a light ash (approximately 20 minutes). Charcoal lighting fluid must be allowed to completely burn off prior to closing firebox lid. WARNING: Failure to do this could trap fumes from charcoal lighting fluid in smoker and may result in a flash-fire or explosion when lid is opened. Proper placement of grills and grates in firebox and cooking chamber Step 5 With coals burning well, carefully add wood chunks using long cooking tongs (see “Flavoring Wood” and “Adding Charcoal/Wood During Cooking” sections of this manual.) Step 6 Place food on cooking grills in the cooking chamber. Step 7 Close firebox, cooking chamber lid. Adjust the firebox air vent and smokestack damper to regulate cooking temperature. NOTE: Do not fully close air vent, damper and lids unless trying to cool the smoker down or suffocate a flame. Step 8 By closing the air vent and smokestack damper more, the burning intensity is slowed and smoke is contained within the cooking chamber, imparting more smoke flavor to food. The ideal smoking temperature in cooking chamber is between 175°F and 250°F. Step 9 For large cuts of meat, allow approximately one hour of cooking time per pound of meat. Always use a meat thermometer to ensure food is fully cooked before removing from smoker. NOTE: A meat thermometer may be ordered directly from Brinkmann by calling 1-800-468-5252. Step 10 Allow smoker to cool completely, then follow instructions in the “After-Use Safety” and “Proper Care & Maintenance” sections of this manual. WARNING: A metal bucket must be placed under the grease hole at all times to catch grease and/or ashes. Check grease level in bucket often. Empty or change grease bucket when w full. Use extreme caution as bottom of cooking chamber, container and contents will be hot. Step 1 Remove cooking grills from cooking chamber and set aside. Place charcoal grates in bottom of cooking chamber. NOTE: When grilling in cooking chamber, another charcoal grate may be necessary for this procedure. A charcoal grate may be ordered directly from Brinkmann by calling 1-800-468-5252. Step 2 Follow instructions below carefully to build a fire in the cooking chamber. You may use charcoal and/or wood as fuel in the Stillwater. If using a Charcoal Chimney Starter, follow all manufacturer’s warnings and instructions regarding the use of their product. Open the firebox air vent approximately 1" to 2" and smokestack damper halfway. Carefully place 8 to 10 pounds of hot coals in center of charcoal grates in cooking chamber. IF USING CHARCOAL CHIMNEY STARTER, PROCEED TO STEP 5. POULTRY LAMB BEEF WELL PORK VEAL HAM BEEF MED. BEEF RARE COOKED HAM 200180 160 140 120 85 80 77 70 60 Grilling InCooking Chamber Metal Bucket (not included) Grease Drain NOTE:When grilling in cooking chamber, another charcoal grate may be necessary for this procedure. A charcoal grate may be ordered directly from Brinkmann by calling 1-800-468-5252. Placement of Charcoal Grates POULTRY LAMB BEEF WELL PORK VEAL HAM BEEF MED. BEEF RARE COOKED HA...