BRINKMAN DS-30 User manual

®
SMOKER & GRILL
®
DS-30 CHARCOAL SMOKER & GRILL
PARRILLERA Y AHUMADOR DE CARBÓN DS-30
SMOKE ’N GRILL®
CHARCOAL SMOKER & GRILL
PARRILLERA Y AHUMADOR DE CARBÓN
WARNING/ADVERTENCIA
HAZARDOUS EXPLOSION MAY RESULT IF THESE WARNINGS AND INSTRUCTIONS ARE IGNORED. READ AND
FOLLOW ALL WARNINGS AND INSTRUCTIONS IN THIS MANUAL TO AVOID PERSONAL INJURY, INCLUDING
DEATH OR PROPERTY DAMAGE.
SE PUEDE PRODUCIR UNA EXPLOSIÓN PELIGROSA SI SE HACE CASO OMISO A ESTAS ADVERTENCIAS E
INSTRUCCIONES. LEA Y SIGA TODAS LAS ADVERTENCIAS E INSTRUCCIONES EN ESTE MANUAL PARA
EVITAR LESIONES PERSONALES, INCLUSO LA MUERTE, O LOS DAÑOS MATERIALES.
ASSEMBLY AND OPERATING INSTRUCTIONS
INSTRUCCIONES DE ARMADO Y OPERACIÓN
SAVE THIS MANUAL FOR FUTURE REFERENCE
GUARDE ESTE MANUAL PARA REFERENCIA FUTURA
OWNER’S MANUAL / MANUAL DEL PROPIETARIO
NOTICE TO INSTALLER:
LEAVE THESE INSTRUCTIONS WITH THE
GRILL OWNER FOR FUTURE REFERENCE.
AVISO PARA EL
INSTALADOR:
ENTREGUE ESTAS INSTRUCCIONES AL
PROPIETARIO DE LA PARRILLA PARA
REFERENCIA FUTURA.
INSTR_810-5302-S.QXD 11/1/07 11:42 AM Page 1

• Only use this smoker on a hard, level, noncombustible, stable surface (concrete, ground, etc.). Never use on wooden or
other surfaces that could burn.
• Always use a drip pan/ash guard under smoker to protect surface from heat damage and/or discoloration and to catch
ashes, embers and drippings. Place a thin layer of water in drip pan/ash guard to help extinguish falling ashes and embers.
A drip pan/ash guard is designed for use with a smoker for easy clean up of drippings that can cause discoloration of
surface and to catch falling ashes and embers.
• Proper clearance of 10 feet (3m) between the smoker and combustible material (bushes, trees, wooden decks, fences,
buildings, etc.) or construction should be maintained at all times when smoker is in use. Do not place smoker under a roof
overhang or enclosed area.
• For household use only. Do not use this smoker for other than its intended purpose.
• For outdoor use only. Do not operate smoker indoors or in an enclosed area.Do not use on balconies.
• Do not leave smoker unattended when in use.
• Do not move smoker when water pan contains hot liquids.
• Water pan should always be used when smoking. Do not allow liquid in water pan to completely evaporate. Check water
pan every 2 hours and add water if level is low (a sizzling sound may indicate a need for water). Follow instructions in
“Adding Water During Cooking” section of this manual.
• Always keep water in water pan even after food is removed from smoker. Water will evaporate and grease in water pan can
catch on fire.
• Use extreme caution when adding charcoal/wood. Follow instructions in “Adding Charcoal/Wood During Cooking” section
of this manual.
• Never move smoker when it is in use or when water pans contain hot liquids.
• Do not store or use smoker near gasoline or other flammable liquids, gases or where flammable vapors may be present.
• We recommend the use of a Charcoal Chimney Starter to avoid the dangers associated with charcoal lighting fluid. If you
choose to use charcoal lighting fluid, only use lighting fluid approved for lighting charcoal. Carefully read instructions on
the charcoal lighting fluid and charcoal prior to use.
• When using charcoal lighting fluid, allow charcoal to burn until covered with a light ash (approximately 20 minutes) prior
to closing door and placing dome lid on smoker. This will allow charcoal lighting fluid to burn off. Failure to do this could
trap fumes from charcoal lighting fluid in smoker and may result in a flash-fire or explosion when door is opened or dome
lid is removed.
• Never use charcoal that has been pre-treated with lighter fluid. Use only high grade plain charcoal or charcoal/wood
mixture.
• Do not use gasoline, kerosene or alcohol for lighting charcoal. Use of any of these or similar products will cause an
explosion possibly leading to severe bodily injury.
1
WARNING
IMPORTANT SAFETY WARNINGS
WE WANT YOU TO ASSEMBLE AND USE YOUR SMOKER AS SAFELY AS POSSIBLE.
THE PURPOSE OF THIS SAFETY ALERT SYMBOL
IS TO ATTRACT YOUR ATTENTION TO POSSIBLE HAZARDS AS YOU ASSEMBLE AND USE YOUR SMOKER.
WHEN YOU SEE THE SAFETY ALERT SYMBOL, PAY CLOSE ATTENTION TO THE INFORMATION WHICH FOLLOWS!
READ ALL SAFETY WARNINGS & INSTRUCTIONS CAREFULLY
BEFORE ASSEMBLING AND OPERATING YOUR SMOKER.
INSTR_810-5302-S.QXD 11/1/07 11:42 AM Page 2

2
• Never add charcoal lighting fluid to hot or even warm coals as flashback may occur causing severe burns.
• When grilling, grease from meat may drip into the charcoal and cause a grease fire. If this should happen replace dome lid
to suffocate the flame. Do not use water to extinguish grease fires.
• Use caution since flames can flare-up when fresh air suddenly comes in contact with fire. When opening the dome lid,
keep hands, face and body a safe distance from hot steam and flame flare-ups. Remove the dome lid by tilting it toward
you to allow heat and steam to escape away from your face.
• Use caution when assembling and operating your smoker to avoid scrapes or cuts from sharp edges of metal parts.
• Check support brackets to make sure they are secure and notches are upright before each use.
• Place smoker in an area where children and pets cannot come into contact with unit. Close supervision is necessary when
smoker is in use.
• Use caution when lifting or moving smoker to prevent strains and back injuries.
• In windy weather, place smoker in an outdoor area that is protected from the wind.
• Do not wear loose clothing or allow hair to hang freely while using smoker.
• Use caution when reaching into or under smoker. Always wear oven mitts or gloves to protect your hands from burns.
Avoid touching hot surfaces.
• We advise that a fire extinguisher be on hand. Refer to your local authority to determine proper size and type of fire
extinguisher.
• Accessory attachments not manufactured by The Brinkmann Corporation for this particular product are not recommended
and may lead to personal injury or property damage.
• Never leave coals and ashes in smoker unattended.
• Before smoker can be left unattended, remaining coals and ashes must be removed from smoker. Use caution to protect
yourself and property. Place remaining coals and ashes in a noncombustible metal container and completely saturate with
water. Allow coals and water to remain in metal container 24 hours prior to disposing.
• Extinguished coals and ashes should be placed a safe distance from all structures and combustible materials.
• With a garden hose, completely wet the surface beneath and around smoker to extinguish any ashes, coals or embers
which may have fallen during the cooking or cleaning process.
• Store the smoker out of reach of children, indoors in a dry location when not in use.
• Do not attempt to service smoker other than normal maintenance as explained in “After-Use Safety and Proper Care &
Maintenance” sections of this manual. Repairs should be performed by The Brinkmann Corporation only.
• Properly dispose of all packaging material.
USE CAUTION AND COMMON SENSE WHEN USING YOUR SMOKER.
FAILURE TO ADHERE TO THE SAFETY WARNINGS AND GUIDELINES IN THIS MANUAL
COULD RESULT IN BODILY INJURY OR PROPERTY DAMAGE.
SAVE THIS MANUAL FOR FUTURE REFERENCE.
WARNING
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3
ASSEMBLY INSTRUCTIONS
READ ALL SAFETY WARNINGS & INSTRUCTIONS CAREFULLY
BEFORE ASSEMBLING AND OPERATING YOUR SMOKER.
FOR COVERS, ACCESSORIES AND OTHER PRODUCTS, PLEASE VISIT US ONLINE AT:
www.brinkmann.net
FOR GRILL WARRANTY REPLACEMENT PARTS, PLEASE VISIT US AT:
www.grillpartsonline.com
Inspect contents of the box to ensure all parts are included and undamaged.
Tools required to assemble
your Smoker:
• Screwdriver
• Pliers
PARTS LIST:
1 Dome Lid
1 Smoker Body
1132" Water Pan
1152" Charcoal Pan
2152" Chrome Cooking Grills
3 Legs
1 Door
1 Door Hinge
3 Metal Brackets for Handles
6 Wooden Handle Halves
1 Heat Indicator
3 Lower Support Brackets (V Clip)
3 Upper Support Brackets (Single Clip)
18 10-24 x s" Screws and Square Nuts
6 6-32 x 4" Screws and Nuts (for Door)
6 8-32 x w" Screws and Nuts (for Handles)
1 Recipe Booklet
Wood Chunk (sample)
1
2
3
4
5
6
7
8
9
10
11
12
13
1
2
3
4
5
67
8
9
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INSTR_810-5302-S.QXD 11/1/07 11:42 AM Page 4

STEP 1
Attach the three legs to smoker body using 10-24 x s" screws and
square nuts as illustrated.
4
STEP 2
a. Attach the three lower support brackets (V clips) to inside of smoker
body through the three 4" holes that are located about halfway down
on sides. Mount each bracket with notched side facing up using
10-24 x s" screws and square nuts. Tighten screws securely.
b. Attach the three upper support brackets (single clips) to inside of
smoker body through the three 4" holes located near the top edge.
Mount each bracket with notched side facing up using 10-24 x s"
screws and square nuts. Tighten screws securely.
STEP 3
a. Attach wooden handle halves to metal brackets using 8-32 x w"
screws and nuts as illustrated.
b. Attach two handle assemblies to side of smoker body using
10-24 x s" screws and square nuts as illustrated.
Lower support bracket
(V-clip) with notched side
facing up.
Upper support bracket
with notched side
facing up.
INSTR_810-5302-S.QXD 11/1/07 11:42 AM Page 5

5
STEP 4
a. Attach hinge to inside of smoker body as illustrated. Use the
6-32 x 4" screws and nuts to attach the hinge to smoker body.
NOTE: Attach the hinge so pin is facing out of smoker as illustrated.
b. Attach door to hinge using the remaining 6-32 x 4" screws and nuts.
STEP 5
a. Place charcoal pan inside smoker body on top of legs. Position
charcoal pan so the rim is resting securely on notched out step of
all three legs.
b. Place water pan on top of lower support brackets. Position water
pan so the rim is resting securely on notched out step of all three
support brackets.
c. Place a cooking grill on the lower support brackets directly on top
of water pan.
d. Place a cooking grill on the upper support brackets so the outer
rim is resting securely on notched out step of all three support
brackets.
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6
BRINKMANN
DALLAS,TX 75244
BRINKMANN
DALLAS,TX 75244
STEP 6
a. Attach a handle assembly on top of dome lid using 10-24 x s" screws
and square nuts.
b. Install heat indicator in dome lid by aligning tabs on heat indicator with
slots in the opening on front of dome lid. Insert and turn 4revolution
until the word “IDEAL” on the heat indicator is at the top of the dial.
c. Place dome lid on upper support brackets of smoker body.
NOTE: The dome lid is not designed to fit snugly in the smoker body.
The gap between the dome lid and smoker body allows proper
air draft and circulation.
YOUR CHARCOAL SMOKER
IS NOW COMPLETELY ASSEMBLED.
IMPORTANT: Before first use and after cleaning, apply a light coat of
vegetable oil or vegetable cooking spray to the interior
surface of the dome lid, smoker body, cooking grills and
water pan. This simple process will help reduce interior
rusting. DO NOT apply oil to the charcoal pan.
READ ALL SAFETY WARNINGS AND OPERATING INSTRUCTIONS
PRIOR TO USING YOUR SMOKER.
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7
OPERATING INSTRUCTIONS
PLACE THE SMOKER OUTDOORS ON A HARD, LEVEL, NON-COMBUSTIBLE SURFACE AWAY FROM
ROOF OVERHANG OR ANY COMBUSTIBLE MATERIAL. NEVER USE ON WOODEN OR OTHER SURFACES THAT COULD
BURN. PLACE THE SMOKER AWAY FROM OPEN WINDOWS OR DOORS TO PREVENT SMOKE FROM ENTERING YOUR
HOUSE. IN WINDY WEATHER, PLACE THE SMOKER IN AN OUTDOOR AREA THAT IS PROTECTED FROM THE WIND.
READ ALL SAFETY WARNINGS & INSTRUCTIONS CAREFULLY
BEFORE ASSEMBLING AND OPERATING YOUR SMOKER.
Smoking
Curing Your Smoker
Prior to first use, cure your smoker to minimize damage to the exterior finish
as well as rid the smoker of paint odor that can impart unnatural flavors to
the first meal prepared. Cure your smoker periodically throughout the year to
protect against rust.
1. Remove water pan from smoker. Lightly coat all interior surfaces of the
smoker and cooking grill with vegetable oil or vegetable oil spray. Do not
coat charcoal pan.
2. Follow instructions carefully in the "Smoking" section of this owner’s
manual to light charcoal in charcoal pan.
WARNING: Charcoal lighting fluid must be allowed to completely burn off
prior to closing dome lid (approximately 20 minutes). 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.
3. With coals burning strong in charcoal pan, close dome lid.
4. Allow temperature to reach the “Ideal” range on the heat indicator.
Maintain this temperature for two hours, then allow smoker to cool
completely. It is important that the exterior of the smoker is not scraped
or rubbed during the curing process.
IMPORTANT: To protect your smoker from excessive rust, the unit must be
cured periodically and covered at all times when not in use. A
smoker cover may be ordered directly from Brinkmann by
calling 1-800-468-5252.
CAUTION: Before each use, check handles and support brackets to make
sure they are securely fastened.
1. Remove dome lid, cooking grills and water pan from smoker body and set
aside.
2. Place a drip pan/ash guard or its equivalent under the base pan to catch
any ashes or drippings.
NOTE: Heavy-duty aluminum foil folded several times can be used as a drip
pan/ash guard. Make the foil sheets large enough so it extends
beyond the legs of the smoker. Fold the edges up to contain any
embers and drippings. Place a thin layer of water in drip pan/ash
guard to help extinguish falling ashes and embers.
3. Open the door on the smoker body. Make sure the charcoal pan is resting
securely on notched out step of all three legs.
BRINKMANN
DALLAS, TX 75244
INSTR_810-5302-S.QXD 11/1/07 11:42 AM Page 8

8
1" (2.5 cm)
WARNING: Never use charcoal that has been pre-treated with
lighter fluid. Use only high grade plain charcoal or
charcoal/wood mixture.
4. If using a Charcoal Chimney Starter, follow all manufacturer’s
warnings and instructions regarding the use of their product.
Carefully place 8-10 pounds of hot coals in the charcoal pan.
Proceed to Step 7.
If using charcoal lighting fluid, follow all manufacturer’s warnings
and instructions regarding the use of their product. Use charcoal
lighting fluid approved for lighting charcoal ONLY. Do not use
gasoline, kerosene or alcohol for lighting charcoal. Place 8-10
pounds of high quality charcoal in charcoal pan.
5. Saturate charcoal with lighting fluid and wait 2 to 3 minutes for
fluid to soak in. Store charcoal lighting fluid safely away from
smoker.
6. Carefully light the charcoal and allow to burn until covered with a
light ash (approximately 20 minutes) prior to closing door and
placing dome lid on smoker. This will allow charcoal lighting fluid
to burn off.
WARNING: Failure to do this could trap fumes from charcoal
lighting fluid in smoker and may result in a flash-fire or
explosion when door is opened or dome lid is removed.
7. Refer to “Flavoring Wood” section of this manual for the
recommended amount of flavoring wood. Use long cooking
tongs to carefully place flavoring wood on top of hot charcoal.
NOTE: Depending on the weather, a full pan of charcoal will burn
for
5-6 hours.
8. Place the water pan on the lower support brackets. Make sure
water pan is resting securely on notched out step of all three
support brackets.
9. Carefully fill water pan with warm water or marinade to 1" below
the rim. A full pan holds 4 quarts/1 gallon of water and will last
2-3 hours. Do not overfill and allow water to overflow from water
pan.
10. Place a cooking grill on the lower support brackets directly on
top of the water pan. Position the cooking grill so the rim is
resting securely on notched out step of all three support
brackets.
11. Place food on the cooking grill in a single layer with space
between each piece. This will allow smoke and moist heat to
circulate evenly around all pieces.
12. Place the other cooking grill on the upper support brackets.
Position the cooking grill so the rim is resting securely on
notched out step of all three support brackets. Place food on the
cooking grill.
INSTR_810-5302-S.QXD 11/1/07 11:42 AM Page 9

13. Place the dome lid on smoker body and allow food to cook.
14. After 2-3 hours of cooking, check water and charcoal levels by
following instructions in the “Adding Water During Cooking and Adding
Charcoal/Wood During Cooking” sections of this manual.
WARNING: Do not allow liquid in water pan to completely evaporate.
Always keep water in water pan even after food is removed
from smoker. Water will evaporate and grease in water pan
can catch on fire.
15. Always use a meat thermometer to ensure food is fully cooked before
removing from smoker.
16. Allow smoker to cool completely, then follow instructions in the
“After-Use Safety and Proper Care & Maintenance” sections of
this manual.
Grilling & Searing
1. Remove dome lid, cooking grills, water and charcoal pans from smoker
body and set aside.
2. Place a drip pan/ash guard or its equivalent under the grill to catch
embers, ashes or drippings.
NOTE: Heavy-duty aluminum foil folded several times can be used as a
drip pan/ash guard. Make the foil sheets large enough so it
extends beyond the legs of the smoker. Fold the edges up to
contain any embers and drippings. Place a thin layer of water in
drip pan/ash guard to help extinguish falling ashes and embers.
3. Open the door on the smoker body. Place a cooking grill on lower
support brackets.
4. If grilling food, place the charcoal pan on top of the cooking grill on
lower support brackets.
If searing food, place the charcoal pan on the upper support brackets.
Make sure charcoal pan is resting securely on notched out step of all
three support brackets.
9
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WARNING: It is very important that the rim of charcoal pan is
securely locked into the notches of upper support
brackets. Doing so will hold the pan in place on
brackets and prevent pan with hot coals from falling.
WARNING: Never use charcoal that has been pre-treated with
lighter fluid. Use only high grade plain charcoal or
charcoal/wood mixture.
5. If using a Charcoal Chimney Starter, follow all manufacturer’s
warnings and instructions regarding the use of their product.
Carefully place 4-5 pounds of hot coals in the charcoal pan.
Proceed to Step 7.
If using charcoal lighting fluid, follow all manufacturer’s warnings
and instructions regarding the use of their product. Use charcoal
lighting fluid approved for lighting charcoal ONLY. Do not use
gasoline, kerosene or alcohol for lighting charcoal. Place 4-5
pounds of high quality charcoal in charcoal pan.
6. Saturate charcoal with lighting fluid and wait 2 to 3 minutes for
fluid to soak in. Store charcoal lighting fluid safely away from
grill.
7. With the door open, carefully light the charcoal and allow to burn
until covered with a light ash (approximately 20 minutes). This
will allow charcoal lighting fluid to burn off.
WARNING: Failure to do this could trap fumes from charcoal
lighting fluid in grill and may result in a flash-fire or
explosion when door is opened or dome lid is removed.
8. If grilling food, place a cooking grill on upper support brackets.
If searing food, place a cooking grill on top of charcoal pan on
upper support brackets.
CAUTION: The charcoal grill will be VERY HOT and caution must
be used when working in or around the grill. Use oven
mitts/gloves to protect your hands from burns.
9. Place food on the cooking grill in a single layer with space
between each piece and allow food to cook.
WARNING: If a flame flare-up occurs while grilling, cover grill with
dome lid to limit airflow and extinguish the flare-up.
10. Always use a meat thermometer to ensure food is fully cooked
before removing from smoker.
11. Allow grill to cool completely, then follow instructions in the
“After-Use Safety and Proper Care & Maintenance” sections of
this manual.
Grilling
Searing
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11
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
Adding
Charcoal/Wood
During Cooking
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 and/or charcoal.
Additional charcoal may be required to maintain or increase cooking
temperature.
NOTE: Dry wood burns hotter than charcoal so you may want to
increase the ratio of wood to charcoal to increase the cooking
temperature. Hardwood such as oak, hickory, mesquite, fruit and
nut wood are an excellent fuel because of their burning rate.
When using wood as fuel, make sure the wood is seasoned and
dry. DO NOT use resinous wood such as pine as it will produce
an unpleasant taste.
1. Remove dome lid by tilting it 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 fire.
2. Stand back a safe distance and carefully open door.
CAUTION: When the smoker is in use, the door will be very hot. Wear
oven mitts and use caution when handling the door.
3. Use long cooking tongs to lightly brush off ashes on hot coals. Use
tongs to add charcoal and/or wood, being careful not to stir-up ashes
and sparks.
WARNING: Never add charcoal lighting fluid to hot or even warm coals
Never add charcoal lighting fluid to hot or even warm coals
as flashback may occur causing severe burns
4. When charcoal is burning strong again, close the door and replace the
dome lid.
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Adding Water
During Cooking
Check the water level in water pan if the complete cooking process takes longer
than 2 hours. A low water level can be detected by listening for the sound of
water sizzling. Water can be added to the water pan through the top of smoker
or side of door. Use caution and follow instructions carefully.
OPTION 1: Adding Water Through Top of Smoker
1. Remove dome lid by tilting it 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 fire. Inspect the water level in pan.
2. If water level is low, add water to water pan. If food is on top cooking
grill only, water may be added to the water pan by moving food aside
on cooking grill and pouring water down through the cooking grill.
Fill water pan to 1" below the rim. Pour slowly to avoid splashing or
over-filling.
If using both cooking grills, wear oven mitts to remove food and the top
cooking grill. Move food aside on lower cooking grill and pour water through
the lower cooking grill into water pan. Pour slowly to avoid splashing or
over-filling.
3. Set the top cooking grill on the upper support brackets and place food back
on the cooking grill.
4. Place dome lid on smoker body and allow food to continue cooking.
OPTION 2: Adding Water Through the Side Door
1. Stand back and carefully open side door. Use caution since flames can
flare-up when fresh air suddenly comes in contact with fire. Inspect the
water level in pan.
2. If water level is low, add water to water pan. Stand back and carefully add
water using a funnel or a container with a spout. Fill water pan to 1" below
the rim. Pour slowly to avoid splashing or overfilling.
3. Close side door and allow food to continue cooking.
Cooking Tips
• There is very little difference in temperature and cooking time between top
and bottom grill levels. When cooking different types or cuts of meat at the
same time, place the meat that requires the least cooking time on the top
cooking grill so that it may be easily removed first. If only one cooking grill
is required, use the upper grill level for best results.
• During the smoking process, avoid the temptation to lift dome lid to check
food. Lifting the dome lid allows heat to escape, making additional cooking
time necessary.
• We strongly recommend using a meat thermometer to determine the proper
degree of doneness. Many variables (outside cooking temperature, amount
of charcoal, the number of times the dome lid is removed, proximity of food
to heat source, etc.) will affect actual cooking times. When using a meat
thermometer, place probe midway into the thickest part of the meat, making
sure that it does not touch any fat or bone. Allow five minutes for the
thermometer to properly regulate temperature.
1" (2.5 cm)
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WARNING
13
AFTER-USE SAFETY
• Always allow smoker and all components to cool completely before handling.
• Never leave coals and ashes in smoker unattended.
• Before grill can be left unattended, remaining coals and ashes must be removed from smoker. Use caution to protect
yourself and property. Place remaining coals and ashes in a noncombustible metal container and completely saturate with
water. Allow coals and water to remain in metal container 24 hours prior to disposing.
• With a garden hose, completely wet surface beneath and around the smoker to extinguish any ashes, coals or embers
which may have fallen during the cooking or cleaning process.
• Extinguished coals and ashes should be placed a safe distance from all structures and combustible materials.
• Cover and store smoker in a protected area, out of reach of children.
Proper Care
& Maintenance
• Wash cooking grills, water and charcoal pans with hot, soapy water,
rinse well and dry. Lightly coat cooking grills with vegetable oil or
vegetable cooking spray.
• Clean inside and outside of smoker by wiping off with a damp cloth.
After cleaning, apply a light coat of vegetable oil or vegetable cooking
spray to the interior surface of the dome lid, smoker body, cooking
grills and water pan. This simple process will help reduce interior
rusting. DO NOT apply oil to the charcoal pan.
NOTE: Smoke will accumulate and leave a residue in the dome lid of
your smoker that may drip onto food during cooking. To
minimize accumulation of residue, wipe off dome lid after each
use.
• If rust appears on the exterior surface of your smoker, clean and buff
the affected area with steel wool or fine grit emery cloth. Touch-up
with a good high-temperature resistant paint.
• Never apply paint to the interior surface. Rust spots on the interior
surface can be buffed, cleaned, then lightly coated with vegetable oil or
vegetable cooking spray to minimize rusting.
• Always keep your smoker covered when not in use to protect against
excessive rusting. The Smoke’N Grill cover may be ordered directly
from Brinkmann by calling 800-468-5252.
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• Use este ahumador únicamente sobre una superficie sólida, plana, no combustible y estable (concreto, suelo, etc.). Jamás
coloque el ahumador sobre una superficie de madera o sobre otra superficie combustible.
• Coloque siempre una bandeja recolectora de gotas y cenizas debajo del ahumador para proteger la superficie contra el calor y/o
la descoloración y para recoger las cenizas, los residuos de brasas y los goteos. Coloque una capa delgada de agua en la
bandeja recolectora de gotas y cenizas para extinguir las cenizas y brasas que caigan. La función de la bandeja recolectora es
limpiar fácilmente las cenizas que pueden descolorar las superficies y recoger las cenizas y residuos de brasas que caigan.
• Cuando use el ahumador, deje una distancia mínima de 10 pies (3 metros) entre el ahumador y cualquier material combustible
(arbustos, árboles, plataformas de madera, cercas, edificios). No coloque el ahumador debajo de un techo o dentro de un área
cerrada.
• Sólo para uso doméstico. No use este ahumador para otros usos que no sean los indicados.
• Sólo para uso al exterior. No utilice el ahumador en interiores o en areas cerradas.
• Mantenga el ahumador siempre a la vista cuando esté encendido.
• No mueva el ahumador si la bandeja recolectora contiene líquido caliente.
• Use siempre la bandeja recolectora cuando encienda el ahumador. No permita que el líquido de la bandeja se evapore
completamente. Revise la bandeja de agua cada 2 horas y añada agua si el nivel se encuentra muy bajo (si escucha un silbido
puede indicar la falta de agua). Siga las instrucciones de la sección “Para añadir agua cuando esté cocinando” que se encuentra
más adelante en este manual.
• Mantenga siempre agua en la bandeja después de retirar los alimentos del ahumador. El agua de la bandeja recolectora puede
evaporarse provocando que la grasa se encienda.
• Tenga mucho cuidado cuando añada carbón o madera. Siga las instrucciones de la sección “Para añadir carbón o madera
cuando esté cocinando” que se encuentran más adelante en este manual.
• Jamás mueva el ahumador cuando esté encendido.
• No guarde el ahumador cerca de gasolina u otros líquidos inflamables, gases o lugares en donde hayan vapores inflamables.
• Le recomendamos usar una chimenea de encendido de carbón para evitar los riesgos asociados con el uso de liquidos
inflamables para encender el carbón. Si decide usar un liquido inflamable, use solamente un liquido especialmente para encender
carbón. Antes de encender el carbón, lea cuidadosamente las instrucciones incluidas con el carbón y el liquido inflamable.
• Cuando use un liquido inflamable para encender el carbón, permita que el carbón se queme hasta que se cubra con una capa de
ceniza gris (unos 20 minutos) antes de cerrar la puerta y colocar la tapa sobre el ahumador. Esto permitirá que se consuma el
liquido inflamable. Si no hace lo anterior, el ahumador podría acumular vapores emitidos por el liquido inflamable y ocasionar
una llamarada o explosión al abrir la puerta o al levantar la tapa.
• No use carbón de combustión automática. Use únicamente carbón puro o una mezcla de carbón y madera.
• No use gasolina, kerosina o alcohol para encender el carbón. El uso de cualquiera de estos productos, o productos similares,
podría resultar en una posible explosión y severas lesiones.
PRECAUCIÓN
IMPORTANTES PRECAUCIONES DE SEGURIDAD
¡NUESTRO DESEO ES QUE USTED ARME Y USE SU AHUMADOR DE LA FORMA MÁS
SEGURA POSIBLE. ESTE SÍMBOLO DE PRECAUCIÓN
SE USA PARA AVISARLE SOBRE POSIBLES PELIGROS QUE PUEDEN SURGIR AL ARMAR EL AHUMADOR.
¡CUANDO VEA EL SÍMBOLO DE PRECAUCIÓN, PONGA ESPECIAL ATENCIÓN A LA INFORMACIÓN QUE LE SIGUE!
LEA TODAS LAS INSTRUCCIONES Y AVISOS DE PRECAUCIÓN
ANTES DE ARMAR Y USAR SU AHUMADOR
INSTR_810-5302-S.QXD 11/1/07 11:42 AM Page 15

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• ¡Jamás vierta liquido inflamable sobre los carbones calientes o tibios!
• Al asar carnes, la grasa de las mismas podría caer sobre el carbón y hacer que estos se enciendan. Si esto sucede,
coloque la tapa sobre el ahumador para sofocar las llamas. No intente usar agua para apagar las llamas producidas por
grasa.
• Tenga cuidado ya que las llamas pueden agrandarse si hay aire. Tenga cuidado al abrir la tapa, aleje el rostro y las manos
del vapor y de las llamas. Para abrir la tapa, inclínela hacia usted para permitir que las llamas y el vapor escapen en
dirección contraria a su rostro.
• Tenga cuidado al ensamblar u operar el ahumador para evitar cortarse o rasguñarse con bordes afilados o piezas
metálicas.
• Antes de cada uso, revise los soportes metálicos y verifique que las ranuras estén en posición vertical.
• Coloque el ahumador lejos del alcance de los niños y animales domésticos. Supervise constantemente el ahumador
cuando esté encendido.
• Tenga cuidado al levantar o mover el ahumador para evitar torcer y lesionar su espalda.
• Si va a encender el ahumador en un lugar ventilado, colóquelo en el exterior y en un sitio protegido del viento.
• No use ropa holgada o el cabello suelto al utilizar el ahumador.
• Tenga cuidado al poner las manos dentro o debajo del ahumador. Use siempre guantes aislantes para proteger sus manos
de quemaduras. Evite tocar superficies calientes.
• Le recomendamos tener siempre a mano un extinguidor. Solicite a sus autoridades locales información sobre el tipo y
tamaño de un extinguidor adecuado.
• No se recomienda el uso de accesorios que no hayan sido fabricados especificamente por The Brinkmann Corporation
para este producto ya que podría resultar en lesiones personales o en daños a la propiedad.
• Jamás deje carbones o cenizas en el ahumador sin la debida supervisión.
• Antes de alejarse del ahumador, deben retirarse los restos de carbones y cenizas. Tome precauciones en cuanto a su
seguridad personal y de la propiedad. Coloque los restos de carbones y cenizas dentro de un recipiente incombustible
metálico y cubralos completamente con agua. Antes de desechar los restos de carbones y cenizas, déjelos dentro del
recipiente incombustible metálico durante 24 horas.
• Los carbones y cenizas apagados deben colocarse en un sitio alejado de estructuras y materiales combustibles.
• Use una manguera para mojar completamente las superficies que estén debajo y alrededor del ahumador y extinguir
completamente los residuos de cenizas, carbones o brasas que puedan haber caído al cocinar o al limpiar el ahumador.
• Cuando no use el ahumador, guárdelo bajo techo y manténgalo lejos del alcance de los niños.
• No intente dar servicio al ahumador a menos que se especifique en las secciones “Cuidado y mantenimiento adecuados
después de usar el ahumador” que se encuentra más adelante en este manual. Cualquier reparación debe ser efectuada
únicamente por The Brinkmann Corporation.
• Deseche en forma adecuada todo el material de empaque.
TENGA CUIDADO Y USE SENTIDO COMÚN AL USAR EL AHUMADOR.
EL NO OBSERVAR LAS ADVERTENCIAS Y PAUTAS DE SEGURIDAD INDICADAS EN ESTE MANUAL PODRÍA
RESULTAR EN LESIONES PERSONALES O EN DAÑOS A LA PROPIEDAD.
CONSERVE ESTE MANUAL PARA FUTURAS REFERENCIAS.
PRECAUCIÓN
INSTR_810-5302-S.QXD 11/1/07 11:42 AM Page 16

INSTRUCCIONES DE ENSAMBLAJE
LEA TODAS LAS INSTRUCCIONES Y LOS AVISOS DE PRECAUCIÓN
ANTES DE ARMAR Y USAR SU AHUMADOR.
PARA CUBIERTAS, ACCESORIOS Y OTROS PRODUCTOS, FAVOR DE VISITARNOS POR LA RED MUNDIAL EN:
www.brinkmann.net
PARA PARTES DE REEMPLAZO DE PARRILLA BAJO GARANTIA, FAVOR DE VISITARNOS POR LA RED MUNDIAL EN:
www.grillpartsonline.com
Revise el contenido de la caja para verificar que todas las piezas se hayan incluido y estén en buenas condiciones.
16
Herramientas que necesitará para
armar su ahumador:
• Un destornillador
• Alicates
LISTA DE PIEZAS:
1 Tapa en forma de domo
1 Cuerpo del ahumador
1 Bandeja recolectora de
132" pulgadas (34,3 cm)
1 Bandeja de carbón de
152" pulgadas (39,4 cm)
2 Parillas cromadas de
152" pulgadas (39,4 cm)
3 Patas
1 Puerta
1 Bisagra
3 Soportes de las asas
6 Mitades de asas de madera
1 Termómetro
3 Soportes metálicos inferiores
(grapas en “V”)
3 Soportes metálicos superiores (sencillos)
18 Tornillos y tuercas cuadrados (10-24 x s")
6 Tornillos y tuercas para la puerta
(6-32 x 4")
6 Tornillos y tuercas para las asas (8-32 x w")
1 Libro de recetas
Trocitos de madera
1
2
3
4
5
6
7
8
9
10
11
12
13
1
2
3
4
5
67
8
9
10
11
12
13
9
10
9
10
INSTR_810-5302-S.QXD 11/1/07 11:42 AM Page 17

17
PASO 1
Instale las tres patas en el cuerpo del ahumador usando los tornillos
10-24 x s" y las tuercas cuadradas, según indica la ilustración.
PASO 2
a. Instale los tres soportes metálicos inferiores (grapas en “V”) a la parte
interior del ahumador a través de las tres perforaciones de 4" (6 mm)
de pulgada ubicadas aproximadamente a la mitad del cuerpo. Use los
tornillos 10-24 x s" y las tuercas cuadradas para montar cada fijador
de modo que las ranuras queden en la parte superior. Apriete bien los
tornillos.
b. Instale los tres soportes metálicos inferiores (sencillos) a través de las
tres perforaciones de 4" (6 mm) de pulgada ubicadas cerca del borde
superior del cuerpo. Use los tornillos 10-24 x s" y las tuercas
cuadradas para montar cada fijador de modo que la ranura quede en la
parte superior. Apriete bien los tornillos.
PASO 3
a. Instale las mitades de las asas a los soportes metálicos usando los
tornillos 8-32 x w" y las tuercas cuadradas, según indica la ilustración.
b. Instale dos juegos de asas en la parte lateral del ahumador usando los
tornillos 10-24 x w" y las tuercas cuadradas, según indica la
ilustración.
Soportes metálicos inferiores
(grapas en “V”) con las
ranuras hacia arriba.
Soportes metálicos inferiores
(sencillos) con la ranura
hacia arriba.
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PASO 4
a. Instale la bisagra en el costado del ahumador, según indica la
ilustración. Use los tornillos 6-32 x 4" y las tuercas para instalar la
bisagra al ahumador. NOTA: instale el pasador de modo que la clavija
se oriente hacia el exterior del ahumador, según indica la ilustración.
b. Instale la puerta con la bisagra usando el resto de los tornillos
6-32 x 4" y de las tuercas.
PASO 5
a. Coloque la bandeja de carbón dentro del ahumador y sobre las
patas. Coloque la bandeja de modo que el borde descanse sobre
las ranuras de las tres patas.
b. Coloque la bandeja de agua sobre los soportes metálicos inferiores.
Coloque la bandeja de modo que el borde descanse sobre las
ranuras de los tres soportes.
c. Coloque una de las rejillas sobre los soportes metálicos inferiores,
por encima de la bandeja de agua.
d. Coloque la otra rejilla sobre los soportes metálicos superiores de
modo que el borde descanse sobre las ranuras de los tres
soportes.
INSTR_810-5302-S.QXD 11/1/07 11:42 AM Page 19

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BRINKMANN
DALLAS,TX 75244
BRINKMANN
DALLAS,TX 75244
PASO 6
a. Instale un juego de asas en la parte superior de la tapa usando los
tornillos 10-24 x s” y las tuercas cuadradas.
b. Instale el termómetro, alineando las lengüetas del mismo con las
ranuras de la abertura que están en la tapa. Coloque el termómetro y
gírelo un cuarto de vuelta hasta que la palabra “IDEAL” quede en la
parte superior del termómetro.
c. Coloque la tapa sobre los soportes metálicos superiores del ahumador.
NOTA: La tapa ha sido diseñada para no caber en forma ajustada sobre
el cuerpo del ahumador. El espacio que queda entre la tapa y el
cuerpo permite una circulación adecuada de aire.
SU AHUMADOR YA ESTÁ TOTALMENTE ENSAMBLADO
IMPORTANTE: Antes de usar el ahumador por primera vez y después
de limpiarlo, aplique una ligera capa de aceite vegetal
o rocíe aceite vegetal sobre la superficie interior de la
tapa, el cuerpo del ahumador, las rejillas y la bandeja
de agua. Este sencillo proceso ayuda a reducir la
corrosión de la parte interior del ahumador. NO aplique
aceite vegetal a la bandeja de carbón.
LEA TODAS LAS INSTRUCCIONES Y LOS AVISOS DE PRECAUCIÓN
ANTES DE ARMAR Y USAR SU AHUMADOR
INSTR_810-5302-S.QXD 11/1/07 11:42 AM Page 20