Brinkmann SMOKE 'N PIT User manual

OWNER’S MANUAL
ASSEMBLY & OPERATING INSTRUCTIONS
Deluxe Outdoor Charcoal/Wood Smoker & Grill
™
WARNING
READ AND FOLLOW ALL WARNINGS AND
INSTRUCTIONS IN THIS MANUAL TO AVOID
PERSONAL INJURY OR PROPERTY DAMAGE.

IMPORTANT SAFEGUARDS
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 AND INSTRUCTIONS CAREFULLY
BEFORE ASSEMBLING AND OPERATING YOUR SMOKER.
1
WARNING
•Only use this smoker on a hard, level, noncombustible, stable surface (concrete, ground, etc.) capable of supporting the weight of
the smoker. Never use on wooden or other surfaces that could burn.
• Proper clearance of 10 feet 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 other
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.
• Use caution when assembling and operating your smoker to avoid scrapes or cuts from sharp edges of metal parts.
• 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 manufacturer’s warnings and
instructions on the charcoal lighting fluid and charcoal prior to the use of their product. Store charcoal lighting fluid safely away
from smoker.
• When using charcoal lighting fluid, allow charcoal to burn with smoker lids and dampers open until covered with a light ash
(approximately 20 minutes). 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 lid is opened.
• Never use charcoal that has been pre-treated with lighter fluid. Use only a 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.
• Never add charcoal lighting fluid to hot or even warm coals as flashback may occur causing severe burns.
• Never add charcoal and/or wood through firebox side door or firebox air vent.
• Do not place glass, plastic or other containers that will break or melt on hot warming tray. Only use metal or oven-safe cookware
on warming tray.
• The warming tray and firebox lid will be extremely hot during use. Use caution and always wear oven mitts/gloves to protect your
hands from burns when handling cookware on warming tray.
• Place smoker in an area where children and pets cannot come into contact with unit. Close supervision is necessary when smoker
is in use.
• Do not leave smoker unattended when in use.
• When adding charcoal and/or wood, use extreme caution and follow instructions in “Adding Charcoal/Wood During Cooking”
section of this manual.
• Never move smoker when it is in use or when it contains hot coals or ashes.
• Do not store or use smoker near gasoline or other flammable liquids, gases or where flammable vapors may
be present.
• When grilling in the large cooking chamber, grease hole should be closed with the ash-guard shield to contain ashes and embers.
When smoking, grease hole should be open to allow grease to drip into a metal bucket or tin can. Whether smoking or grilling, a
metal bucket or tin can must be kept under the grease hole at all times to catch grease drippings and or hot embers.

2
WARNING
•Check grease and/or ash level in metal bucket or tin can often and empty or change when wfull. Use extreme caution as the
smoker, metal bucket or tin can and its contents will be hot.
• When grilling, grease from meat may drip into the charcoal and cause a grease fire. If this should happen close lid, air vent and
damper 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 lids, keep hands,
face and body a safe distance from hot steam and flame flare-ups.
• Do not exceed a temperature of 400°F in cooking chamber. Do not allow charcoal and/or wood to rest on the walls of the firebox
and cooking chamber. Doing so will greatly reduce the life of the metal and finish of your smoker.
• 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.
• When opening lid, make sure it is pushed all the way back so it rests against the lid support bracket. If lid is not resting against
the bracket, it could fall back to a closed position and cause bodily injury.
• In windy weather, place smoker in an outdoor area that is protected from the wind.
• Close lids and all dampers to suffocate flame.
• 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. Carefully place remaining coals and ashes in a
noncombustible metal container and saturate completely 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.
• After each use, clean the smoker thoroughly and reapply a light coat of oil to interior to prevent rusting. Cover the smoker to
protect it from the weather.
• Use caution when lifting or moving smoker to prevent strains and back injuries.
• 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.
• Store the smoker out of reach of children and 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 on page 16 of this manual. Repairs should be performed by The Brinkmann Corporation only.
• Properly dispose of all packaging material.
USE CAUTION AND COMMON SENSE WHEN OPERATING YOUR SMOKER.
FAILURE TO ADHERE TO SAFETY WARNINGS AND GUIDELINES IN THIS MANUAL COULD RESULT
IN BODILY INJURY OR PROPERTY DAMAGE.
SAVE THIS MANUAL FOR FUTURE REFERENCE.

ASSEMBLY INSTRUCTIONS
READ ALL SAFETY WARNINGS & ASSEMBLY INSTRUCTIONS CAREFULLY
BEFORE ASSEMBLING OR OPERATING YOUR SMOKER.
FOR MISSING PARTS, PLEASE CALL CUSTOMER SERVICE AT 1-800-527-0717.
(Proof of purchase will be required.)
3
We recommend two people work together
when assembling this unit.
The following tools are required to assemble
the Smoke’N Pit Professional:
• Hammer
• Pliers
• Phillips & Flathead Screwdriver
•7⁄16" Wrench or Adjustable Wrench
• Small Block of Wood
Inspect contents of the box to ensure all parts are included and undamaged.
Parts Bag Contains:
1Chrome push plug
(Not furnished if temp. gauge is included)
1 Zinc push nut (Smokestack damper)
2 Plastic wheel push caps
2 Plastic leg end caps
4 10-24 Screws & nuts
(bolts handle halves to brackets)
64" x 12" Rear grill support bolts
32 4" Hex nuts
19 4" x w" Bolts
28 4" Flat washers
64" Lock washers
(4 for handles, 1 for door latch,
1 for butterfly damper)
82" Self tapping screws
27⁄16" Flat washers (wheels)
14" Indented lock nut
(for ash-guard shield)
12 3⁄16" x 12" Carriage bolts & nuts
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
9
10
17
PARTS LIST:
1Cooking chamber
1 Firebox w/warming tray
1 Air vent butterfly damper
1 Smokestack
1 Smokestack damper
1 Ash-guard shield
3 Cooking grills (2 larger grills for cooking
chamber; 1 smaller grill for firebox)
3 Charcoal grates
2 Metal brackets for handles
4 Wooden handle halves
1 Wire rack (for wood)
4 Metal shelf brackets
6Front grill support brackets
3 Wooden shelf slats
1 Leg brace with L-bracket
1 Leg brace
2 Legs
2 Legs w/wheel axle
2 Wheels
1 Firebox door latch
1 Heat shield for firebox
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21

4
Ash-Guard
Shield
Grease Hole
Leg w/o Axle
Wire Rack
Cooking
Chamber
4" Flat Washer
4" Hex Nut
Top View
Clear an assembly area and get a friend to help
you put your smoker together. Lay cardboard
down to protect smoker finish and assembly
area.
Step 1
Place the large cooking chamber on its
closed end with the door open. Make sure
that another person is holding the cooking
chamber steady. The opening to the firebox
should be facing up as illustrated.
Step 2
To install the ash-guard shield, start from
the inside of smoker and insert a 4" x w"
bolt into the small hole next to the grease
hole. Place the shield with the tab pointing
away from the cooking chamber and secure
with the 4" indented lock nut.
NOTE: The 4" indented lock nut will require
pliers and wrench to thread it onto
the bolt. Do not overtighten as this
will make the ash-guard shield
difficult to open and close.
Step 3
Install the plastic end caps into the two legs
without the wheel axle. Using a block of
wood and hammer, tap the cap into place.
Step 4
With the chamber still standing on its
closed end, attach the first two legs
(without axles) to the end closest to firebox
opening. Align the bolts of one leg with the
pre-drilled holes in the smoker chamber as
illustrated. Insert bolts and place a washer,
then a hex nut over the leg bolts and hand
tighten only. Do not attach a second leg yet.
Step 5
Insert the wire rack (curved end pointed
down) into the mounted leg. Insert wire
rack into other leg. Attach second leg onto
cooking chamber using the same technique
described in Step 4. Do not overtighten.
Firebox
Opening
Indented
Lock Nut

5
Step 6
Install the leg brace (without the L-bracket)
to the mounted legs using four self tapping
screws. Securely tighten the screws and leg
hex nuts. Do not overtighten.
Step 7
Attach the other two legs (with wheel axles)
to the smoker. First, insert the wire rack into
the leg, then move bolted end of leg until
bolts align with holes in the cooking
chamber. Insert bolts and place a flat washer
and hex nut over each bolt and hand tighten
only. Repeat this step on last leg.
NOTE: Leg brace with L-bracket is not
attached until Step 12, after the firebox
has been attached and the smoker is in
an upright position.
Step 8
Attach the door latch to the outside of the
firebox door as illustrated. Do not
overtighten hex nut.
Step 9
To install air vent damper, open the firebox
door and attach damper to inside of firebox
door as illustrated. Do not overtighten as this
will make the air vent difficult to open and
close.
Step 10
Close firebox lid and door. Carefully place the
firebox on top of the large chamber. Open
firebox lid and align the holes of both
chambers and secure with 4" x w" bolts.
Use two flat washers per bolt as illustrated
(one in the firebox and one in the cooking
chamber).
Step 11
Keeping lids closed and with the help of an
assistant, carefully turn the smoker to its
upright position. Try to minimize the stress
placed on the legs.
CAUTION: Keep lids closed when setting unit
upright to prevent bodily injury.
Step 12
Attach leg brace with L-bracket to the legs
with wheel axles using self tapping screws.
When attaching leg brace, it may be
necessary to slightly loosen leg nuts to align
the holes.
Cooking
Chamber
Begin
Bolting
Here
Firebox
4" Hex Nut
4" Flat Washer
Door Latch
Air Vent
Butterfly Damper
4" Lock Washer
Leg Brace without
L-Bracket
Smoker
Chamber
Wire Rack
Legs with Axles
Top View Bottom View
Inside of
Firebox Door
Flat
Washer
4" Hex Nut
4" Flat Washer

6
Smokestack
Damper
Smokestack
Zinc
Push Nut
Smokestack Pilot
(to tighten the fit, spread slit
with large screwdriver).
Make sure the L-bracket faces the grease hole
under cooking chamber. The bracket will hold a
metal bucket or tin can for catching grease
and/or ashes when smoker is in use.
WARNING: A metal bucket or 44" tall, 20 oz. tin
can must be kept under grease hole at
all times. Empty or replace bucket or
tin can when wfull to prevent spills
during removal. Making sure metal
bucket handle is flush with the back of
L-bracket. Use caution when removing
to avoid spilling hot grease.
NOTE: When grilling, close the ash-guard shield,
then set metal bucket or tin can in place.
It may be necessary to bend the base of
the L-bracket up slightly to ensure that
metal bucket or tin can is properly
secured.
Step 13
After mounting leg brace, open lid and securely
tighten all leg nuts. Do not overtighten.
Step 14
Attach wheels to outside of legs as illustrated.
Step 15
Install smokestack over smokestack pilot as
illustrated.
Step 16
Install smokestack damper as illustrated.
Step 17
Attach wooden handle halves to metal bracket
as shown. Fasten one handle to firebox lid and
the other handle to cooking chamber lid.
7⁄16" Washer
Wheel
Wheel
Cap
Leg Brace with
L-Bracket
Leg with Axle
Leg with
Axle
Tin Can
(not included)
Metal Bucket
(not included)
L-Bracket
4" Lock
Washer
10-24 Screws

7
Step 18
Fasten the four shelf brackets to the
outside front of the cooking chamber and
four grill support brackets to the inside
using 4" x w" bolts, washers and nuts as
illustrated.
Step 19
Attach the two grill support brackets to
inside front of firebox using 4" x w"
bolts, washers and nuts.
Step 20
Insert the four 4" x 12" grill support
bolts into the pre-drilled holes in the back
of the cooking chamber and secure with
nuts.
Step 21
Insert the two 4" x 12" grill support bolts
into the pre-drilled holes in the back of
firebox and secure with nuts.
Step 22
Take one wooden shelf slat and align
holes with shelf bracket holes and attach
with 3⁄16" x 12" carriage bolts and nuts.
Repeat this procedure with the other two
wooden shelf slats.
Step 23
Place heat shield in bottom of firebox.
Place a charcoal grate (smaller than the
cooking grills) above the heat shield
allowing it to rest on the sides of the
firebox. Place the other charcoal grates in
cooking chamber to use as another level
for food when smoking.
Step 24
Place cooking grills on top of grill support
bolts and brackets in cooking chamber
and firebox.
Step 25
If you have purchased a smoker without a
temperature gauge, insert chrome push
plug into hole in lid of cooking chamber. If
the temperature gauge is included,
remove tightening ring from gauge. Drop
probe through hole and re-thread
tightening ring.
Cooking
Chamber
Cooking
Chamber
Chrome
Push Plug Temperature
Gauge
Cooking Chamber
Grill Support
Bracket
Grill Support
Bolt
Wooden
Shelf Slat
3⁄16" x 12"
Carriage Bolt
Shelf
Bracket Inside of Cooking
Chamber
Firebox
Charcoal
Grate
Heat Shield
Warming Tray

8
PREPARATION FOR USE
& LIGHTING 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 AND INSTRUCTIONS CAREFULLY
BEFORE OPERATING YOUR SMOKER.
TIN CAN
Prior to your first use of the Brinkmann Smoke’N Pit Professional, follow the
instructions below carefully to cure smoker. Curing your smoker will minimize
rust and damage to the exterior finish as well as rid smoker of paint odor that
can impart unnatural flavors to the first meal prepared on your Professional.
A temperature gauge is recommended during the curing process. Any
high-quality oven temperature gauge may be used. The Brinkmann Smoke’N Pit
Temperature Gauge is specifically designed to fit in the lid of the Professional
and is an essential tool when smoke cooking or grilling. The Smoke’N Pit
Temperature Gauge may be ordered directly from Brinkmann by calling
1-800-468-5252.
IMPORTANT: To protect your smoker from excessive rust, the unit must be
properly cured and covered at all times when not in use. A
Smoke’N Pit Professional cover may be ordered directly from
Brinkmann by calling 1-800-468-5252.
Step 1
Lightly coat all interior surfaces of the smoker including cooking grills and
charcoal grates with vegetable oil or vegetable oil spray.
Step 2
Make sure heat shield is in place at the bottom of firebox. Place a charcoal
grate in firebox. Place the other charcoal grates in cooking chamber. Place
cooking grills in cooking chamber.
Step 3
Close the ash-guard shield (damper at the bottom of cooking chamber) and
place a tin can or metal bucket on the L-bracket. A tin can or metal bucket
must be placed under the grease hole at all times, even when the ash-guard
shield is closed.
Step 4
Follow the instructions below carefully to build a fire in the firebox. You may
use charcoal and/or wood as fuel in the Smoke’N Pit Professional (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. Start with 8 to 10 pounds of
charcoal. This should be enough charcoal to cook with once the curing
process has been completed. Open the firebox air vent approximately 1" to 2"
and smokestack damper halfway. When charcoal is burning strong, carefully
place the 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.
Curing Your Smoker
METAL BUCKET
Ash Guard
Shield L-Bracket
Metal Bucket
(not included)
Ash Guard
Shield
L-Bracket
Tin Can
(not included)

9
NOTE: To extend the life of your smoker, make sure that hot coals and
wood do not touch the walls of the firebox.
IF USING CHARCOAL CHIMNEY STARTER, PROCEED TO STEP 7.
If you choose to use charcoal lighting fluid, ONLY use charcoal light-
ing 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. Start with 8 to 10 pounds of charcoal. This should
be enough charcoal to cook with, once the curing process has been
completed. Place the charcoal in center of charcoal grate in firebox.
WARNING: Never use charcoal that has been pre-treated with
lighter fluid. Use only a high grade plain charcoal or
charcoal/wood mixture.
Step 5
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 6
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.
Step 7
With coals burning strong in the firebox, close the lid. Use a
temperature gauge to monitor temperature. A temperature of
approximately 250°F in the cooking chamber is desired. Maintain this
temperature for 1 to 2 hours.
Step 8
Increase the temperature to approximately 350°F to 400°F. This can
be achieved by opening the firebox air vent and smokestack damper
and adding more charcoal and/or wood (see “Adding Charcoal/Wood
During Cooking” section of this manual). Maintain this temperature
for 1 hour then allow unit to cool completely.
NOTE: Never exceed a temperature of 400°F in cooking chamber. It is
important that the exterior of the smoker is not scraped or
rubbed during the curing process.
IMPORTANT: Cure your smoker periodically throughout the year to
protect against excessive rust.
YOUR SMOKE’N PIT PROFESSIONAL IS NOW CURED
AND READY FOR USE.

10
When smoking, open the ash-guard shield to allow grease to drain.
WARNING: A metal bucket or tin can must be placed under the grease
hole at all times to catch grease and/or ashes. Check grease
level in bucket or tin can often and empty or change when
wfull. Use extreme caution as bottom of cooking chamber,
container and contents will be hot.
Step 1
Make sure heat shield is in place at the bottom of firebox. Place a
charcoal grate in firebox. Store the other charcoal grates or place in
cooking chamber for food if desired. Place cooking grills in cooking
chamber on low or middle cooking level.
Step 2
Follow instructions below carefully to build a fire in the firebox. You
may use charcoal and/or wood as fuel in the Smoke’N Pit Professional
(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.
NOTE: To extend the life of your smoker, make sure that hot charcoal
and wood do not touch the walls of the firebox.
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. 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.
Smoking
Low Cooking Level
Top Cooking Level
Middle Cooking Level
Rotate the cooking grills 90° and place in
cooking chamber for middle cooking level.
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 AND INSTRUCTIONS CAREFULLY
BEFORE OPERATING YOUR 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.
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 and cooking chamber lids. 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 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.
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.
11

When grilling in cooking chamber, close the ash-guard shield to contain
ashes and embers.
WARNING: A metal bucket or tin can must be placed under the grease
hole at all times to catch grease and/or ashes. Check grease
level in bucket or tin can often and empty or change 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 two
charcoal grates in bottom of cooking chamber.
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 Smoke’N
Pit Professional (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 grates
in cooking chamber. Using long cooking tongs, carefully spread
briquets evenly on the charcoal grates, one to two layers thick.
NOTE: To extend the life of your smoker, make sure that hot charcoal
and wood do not touch the walls of the firebox.
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
cooking chamber.
WARNING: Never use charcoal that has been pre-treated with
lighter fluid. 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 grill.
Step 4
Open the firebox air vent approximately 1" to 2" and smokestack
damper half way. Stand back and carefully light charcoal. With firebox
and cooking chamber lids open, allow charcoal 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 and
cooking chamber lid.
WARNING: Failure to do this could trap fumes from charcoal lighting
fluid in grill and may result in a flash-fire or explosion when
lids are opened.
Grilling In Cooking
Chamber
Placement of Charcoal Grates
12
TIN CAN
METAL BUCKET
Ash Guard
Shield
L-Bracket
Metal Bucket
(not included)
Ash Guard
Shield
L-Bracket
Tin Can
(not included)

Step 5
When charcoal is burning well, use long cooking tongs to carefully spread
briquets evenly on the charcoal grates, one to two layers thick. If desired,
add wood chunks using long cooking tongs (see “Flavoring Wood” and
“Adding Charcoal/Wood During Cooking” sections of this manual.)
Step 6
Wearing oven mitts/gloves, place the two larger cooking grills on the top
level in cooking chamber. Place food on cooking grills.
Step 7
Close firebox and cooking chamber lids. 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. Always use a meat thermometer to ensure food
is fully cooked before removing from smoker.
Step 9
Allow smoker to cool completely, then follow instructions in the “After-Use
Safety” and “Proper Care & Maintenance” sections of this manual.
Top Cooking Level
Grill food in the firebox while smoking food in the cooking chamber.
Step 1
Follow the same procedure for building a fire in the firebox as outlined in the
“SMOKING” section of this manual.
Step 2
Wearing oven mitts/gloves, carefully place the smaller cooking grill in the
firebox above the hot coals. Place food on cooking grill.
Combination
Grilling & Smoking
Grilling In Firebox
Step 1
Follow the same procedure for building a fire in the firebox as outlined in the
“SMOKING” section of this manual.
NOTE: Use 5 to 7 pounds of charcoal when grilling only in the firebox, about
one to two layers of charcoal.
Step 2
Wearing oven mitts/gloves, carefully place the smaller cooking grill in the
firebox above the hot coals. Place food on cooking grill.
13
Warming Tray The warming tray on top of firebox provides extra work area, warms rolls and
side dishes, and keeps food hot until ready to serve.
WARNING: Do not place glass, plastic or other containers that will break or
melt on hot warming tray. Only use metal or oven-safe cookware
on warming tray.
WARNING: The warming tray and firebox lid will be extremely hot during use.
Use caution and always wear oven mitts/gloves to protect your
hands from burns when handling cookware on warming tray.

•During the smoking process, avoid the temptation to open lid to check food.
Opening the lid allows heat and smoke to escape, making additional cooking
time necessary.
• Food closest to the firebox will cook and brown faster. Rotate food midway
through the cooking cycle. If food is excessively browned or flavored with
smoke, wrap food in aluminum foil after the first few hours of smoking. This
will allow food to continue cooking without further browning or smoke
flavoring.
• When cooking fish or extra lean cuts of meat, you may want to try water
smoking to keep the food moist. Before starting a fire in firebox, place the
other charcoal grate on low cooking level in cooking chamber. Use a flat
bottom metal pan that is shallow enough to fit between the charcoal grate
and cooking grill as a water pan. Set the metal pan on charcoal grate under
food and cooking grill and fill with water or marinade until q full.
CAUTION: Always use oven mitts/gloves to protect your hands. Liquid in
water pan will be extremely hot and can scald or burn. Always
allow liquid to cool completely before handling. Do not allow liquid
to completely evaporate from water pan.
•Always use a meat thermometer to ensure food is fully cooked before
removing from smoker. A meat thermometer may be ordered directly from
Brinkmann by calling 1-800-468-5252.
Smoke Cooking Tips
Regulating Heat
To increase heat and air circulation, fully open firebox air vent and smokestack
damper. If increased air circulation does not raise temperature sufficiently, more
wood and/or charcoal may be needed. Follow instructions in “Adding
Charcoal/Wood During Cooking” section of this manual.
To maintain the temperature, more wood and/or charcoal may need to be added
during the cooking cycle.
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.
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 wood such as pine as it will produce an unpleasant taste.
Wood chunks or sticks 3" to 4" long and 1" to 2" thick work best. Unless the
wood is still green, soak the wood in water for 30 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 for the Smoke’N Pit Professional is
5 to 6 wood chunks or sticks. Experiment by using more wood for stronger
smoke flavor or less wood for milder smoke flavor.
Additional flavoring wood should not have to be added during the cooking
process. However, it may be necessary when cooking very large pieces of food.
Follow instructions and cautions in the “Adding Charcoal/Wood During Cooking”
section of this manual to avoid injury while adding wood.
Flavoring Wood
14

Additional charcoal and/or wood may be required to maintain or
increase cooking temperature.
Adding Charcoal/Wood in Firebox
Step 1
Stand back and carefully open firebox lid. Use caution since flames
can flare-up when fresh air suddenly comes in contact with fire.
Step 2
Wearing oven mitts/gloves, stand back a safe distance and use long
cooking tongs to lightly brush aside ashes on hot coals. Use cooking
tongs to add charcoal and/or wood, being careful not to stir-up
ashes and sparks. If necessary, use your Charcoal Chimney Starter
to light additional charcoal and/or wood and add to existing fire.
WARNING: Never add charcoal lighting fluid to hot or even warm coals
as flashback may occur causing severe burns.
Step 3
When charcoal is burning strong again, close the firebox lid.
Adding Charcoal/Wood in Cooking Chamber
Step 1
Stand back and carefully open cooking chamber lid. Use caution
since flames can flare-up when fresh air suddenly comes in contact
with fire.
Step 2
Wearing oven mitts/gloves, remove food and cooking grills.
Step 3
Stand back a safe distance and use long cooking tongs to lightly
brush aside ashes on hot coals. Use cooking tongs to add charcoal
and/or wood, being careful not to stir-up ashes and sparks. If
necessary, use your Charcoal Chimney Starter to light additional
charcoal and/or wood and add to existing fire.
WARNING: Never add charcoal lighting fluid to hot or even warm coals
as flashback may occur causing severe burns.
Step 4
When charcoal is burning strong again, wear oven mitts/gloves and
carefully replace cooking grill and food.
Step 5
Close the cooking chamber lid and allow food to continue cooking.
Adding Charcoal/Wood
During Cooking
15

•Always allow smoker and all components to cool completely before handling.
• Never leave coals and ashes in smoker unattended. Make sure coals and ashes are completely extinguished before
removing.
• 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 surface beneath and around the smoker to extinguish any ashes, coals or embers
which may have fallen during the cooking or cleaning process.
• Allow metal bucket or tin can and its contents to cool completely before removing. Dispose of contents properly.
• Cover and store smoker in a protected area away from children and pets.
• Cure your smoker periodically throughout the year to protect
against excessive rust.
• To protect your smoker from excessive rust, the unit must be properly
cured and covered at all times when not in use. A Smoke’N Pit
Professional cover may be ordered directly from Brinkmann by calling
1-800-468-5252.
• Wash cooking grills and charcoal grates with hot, soapy water, rinse
well and dry. Lightly coat grills and grates with vegetable oil or
vegetable oil spray.
• Clean inside and outside of smoker by wiping off with a damp cloth.
Apply a light coat of vegetable oil or vegetable oil spray to the interior
surface to prevent rusting.
• 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 quality 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 oil spray to minimize rusting.
AFTER-USE SAFETY
WARNING
Proper Care
& Maintenance
16

17
LOOK FOR THESE AND OTHER BRINKMANN ACCESSORIES AT YOUR LOCAL RETAILER WHERE
SMOKERS ARE SOLD, OR ORDER DIRECT BY CALLING 1-800-468-5252.
ACCESSORIES
Rib Rack
Chrome-plated
rack can greatly
increase the cooking capacity
of your smoker. Holds ribs,
chicken halves, potatoes and corn vertically to
triple cooking capacity. Allows smoke, steam and
heat to penetrate food evenly.
Model 812-3310-0
Smoke’N Spice Seasoning
These custom blended spices are a
delicious marinade seasoning for
smoke cooking and grilling.
Contains no MSG. Available in red
and white meat varieties in a
money-saving 2-pack.
Model 812-3322-0
The Art of Smoke Cooking Cookbook
Contains 40 exciting yet simple recipes using the delicious
technique of smoke cooking. Beautifully photographed full-color,
sixty-six page hardback cookbook presents old favorites as well as
new recipes such as smoked meatballs & spaghetti, smoked pizza,
smoked tomato soup and smoked peach cobbler.
Model 812-3327-0
Deluxe Charcoal Starter
The Brinkmann Deluxe Charcoal Starter is the fastest
and healthiest way to light charcoal without using
lighter fluid. Just place crumpled newspaper under the
charcoal starter, fill with charcoal and light. You’ll have
hot, glowing coals in about 15 minutes with no
unpleasant fumes to affect the
flavor of your food. Our
unique design allows you to
pour the hot coals from the
top or simply slide the grate
out and lift to release
hot coals through the
bottom of starter into
your smoker or grill.
Model 812-4080-0
Smoke’N Pit Cooking Grill
Heavy-duty steel 164"x154" cooking grill. For use with
Smoke’N Pit Professional and Pitmaster models.
Model 115-7019-0
Heavy-duty 154"x154" cooking grill. For use with
Smoke’N Pit Grill King and Weekender models. Also for
use in firebox of Smoke’N Pit Professional.
Model 115-7030-0
Smoke’N Pit Horizontal Charcoal Grate
Heavy-duty steel 16"x102"grate allows airflow around
charcoal. For use with Smoke’N Pit Professional, Pitmaster,
Grill King and
Weekender models.
Model 115-7020-0
Smoke’N Pit Porcelain-Coated Cooking Grill
Heavy-duty 164"x154" porcelain-coated steel cooking
grill is rust resistant and makes clean-up easy. For use
with Smoke’N Pit Professional and Pitmaster models.
Model 115-7035-0
Heavy-duty 154"x154" porcelain-coated steel cooking
grill is rust resistant and makes clean-up easy. For use
with Smoke’N Pit Grill King and Weekender models. Also
for use in firebox of Smoke’N Pit Professional.
Model 115-7037-0

18
LOOK FOR THESE AND OTHER BRINKMANN ACCESSORIES AT YOUR LOCAL RETAILER WHERE
SMOKERS ARE SOLD, OR ORDER DIRECT BY CALLING 1-800-468-5252.
R
ACCESSORIES
Smoke’N Pit Horizontal Smoker Cover
Our heavy-duty, durable vinyl cover with
felt backing provides years of protection
for Brinkmann Smoke’N Pit Professional
and Pitmaster models. This top-of-the-line
cover comes with closure strips at both
ends to prevent cover from slipping or
blowing off. Black.
Model 812-2100-0
Smoke’N Pit Heat Shield
Heat shields will add years to the life of your Smoke’N Pit Professional, Pitmaster
and Weekender horizontal smokers and grills. Made of heavy gauge steel, these shields
fit inside the bottom of the firebox and cooking chamber to give added heat protection
to your smoker.
Model 603-8064-0
Meatloaf Basket
The unique basket weave prevents meatloaf from
falling through the grill while allowing smoke,
steam and heat to flow into the food. Also, provides
a convenient method for lifting your meatloaf in and
out of the smoker.
Model 400-0073-0
Smoke’N Pit Temperature Gauge
This temperature gauge is designed to fit
our Professional, Pitmaster and Smoke
King outdoor smoker models. This
commercial quality gauge allows you to
accurately monitor the
internal temperature of
the cooking chamber. An
accurate gauge eliminates
the need to check your food
constantly. If you’re serious
about smoke cooking, you’ll
want this gauge for your
Smoke’N Pit.
Model 812-3301-0
Heat Shield placement
Commercial-Quality Meat Thermometer
An essential tool when cooking all types of meat. Get perfectly smoked
roasts, briskets and turkeys without cutting into the meat. Commercial-
quality thermostat features an easy-to-read 2w" dial with a
52" stem. Features Fahrenheit and Centigrade readings
and National Livestock and Meat Board recommended
temperatures. Also features the newly recommended
170°F internal temperature
for fresh pork. Stainless
steel construction and dishwasher safe.
Model 812-4100-0
Metal Grease Bucket
This metal bucket conveniently
hangs from the L-bracket on
your Smoke’N Pit Professional
or Pitmaster horizontal smoker
to catch falling grease and ash.
Made of aluminum.
Model 812-3105-0
Smoker Basket
The unique basket weave
prevents food from falling
through the grill while allowing
smoke, steam and heat to flow into the food. Great for fish, shrimp, vegetables
and hors d’oeuvres. Also, provides a convenient method for lifting food in and out
of the smoker. Great for large cuts of meat such as turkeys and roasts.
Model 812-3333-0

Owner’s Manual for Model
805-2101-P
140-2102-0
12/98
For one year from date of purchase, The Brinkmann Corporation warrants the Smoke’N Pit Professional against defects due to
workmanship or materials to the original purchaser. The Brinkmann Corporation’s obligations under this warranty are limited to
the following guidelines:
• This warranty does not cover smokers that have been altered, or damaged due to: normal wear, rust, abuse, improper
maintenance, improper use, disassembly of parts and/or attempted repair by anyone other than an authorized employee of
The Brinkmann Corporation.
• This warranty does not cover surface scratches or heat damage to the finish, which is considered normal wear.
• The Brinkmann Corporation may elect to repair or replace damaged parts covered by the terms of this warranty.
• This warranty extends to the original purchaser only and is not transferable or assignable to subsequent purchasers.
The Brinkmann Corporation requires reasonable proof of purchase. Therefore, we strongly recommend that you retain your sales
receipt or invoice. To obtain replacement parts for your Smoke’N Pit Professional under the terms of this warranty, please call
Customer Service Department at 800-527-0717. A receipt will be required. The Brinkmann Corporation will not be responsible
for any cookers forwarded to us without authorization. Smoke’N Pit Professional must be returned to the original place of
purchase for replacement of the unit.
EXCEPT AS ABOVE STATED, THE BRINKMANN CORPORATION MAKES NO OTHER EXPRESS WARRANTY.
THE IMPLIED WARRANTIES OF MERCHANTABILITY AND FITNESS FOR A PARTICULAR PURPOSE ARE LIMITED IN DURATION
TO ONE YEAR FROM THE DATE OF PURCHASE. SOME STATES DO NOT ALLOW LIMITATIONS ON HOW LONG AN IMPLIED
WARRANTY LASTS, SO THE ABOVE LIMITATION MAY NOT APPLY TO YOU.
ANY LIABILITY FOR INDIRECT, INCIDENTAL OR CONSEQUENTIAL DAMAGES ARISING FROM THE FAILURE OF THE SMOKE’N
PIT PROFESSIONAL TO COMPLY WITH THIS WARRANTY OR ANY IMPLIED WARRANTY IS EXCLUDED. CUSTOMER
ACKNOWLEDGES THAT THE PURCHASE PRICE CHARGED IS BASED UPON THE LIMITATIONS CONTAINED IN THE WARRANTY
SET OUT ABOVE. SOME STATES DO NOT ALLOW THE EXCLUSION OR LIMITATION OF INCIDENTAL OR CONSEQUENTIAL
DAMAGES, SO THE ABOVE LIMITATION OR EXCLUSION MAY NOT APPLY TO YOU. THIS WARRANTY GIVES YOU SPECIFIC
LEGAL RIGHTS, AND YOU MAY ALSO HAVE OTHER RIGHTS WHICH VARY FROM STATE TO STATE.
ONE YEAR LIMITED WARRANTY