Brinkmann Smoke'n Pit User manual

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

IMPORTANT SAFETY WARNINGS
WE WANT YOU TO ASSEMBLE AND USE YOUR GRILL 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 GRILL.
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 GRILL.
1
WARNING
•Only use this grill on a hard, level, noncombustible, stable surface (concrete, ground, etc.) capable of supporting the weight
of the grill. Never use on wooden or other surfaces that could burn.
• Proper clearance of 10 feet between the grill and combustible material (bushes, trees, wooden decks, fences, buildings, etc.)
or construction should be maintained at all times when grill is in use. Do not place grill under a roof overhang or other
enclosed area.
• For household use only. Do not use this grill for other than its intended purpose.
• For outdoor use only. Do not operate grill indoors or in an enclosed area.
• Use caution when assembling and operating your grill 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 grill.
• When using charcoal lighting fluid, allow charcoal to burn with grill lid 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 grill 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 could 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 air vent.
• Place grill in an area where children and pets cannot come into contact with unit. Close supervision is necessary when
grill is in use.
• Do not leave grill 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 grill when it is in use or when it contains hot coals or ashes.
• Do not store or use grill near gasoline or other flammable liquids, gases or where flammable vapors may be present.
• When grilling, grease from meat may drip into the charcoal and cause a grease fire. If this should happen close lid, side air
vent and smokestack 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 lid, keep hands,
face and body safe from hot steam and flame flare-ups.

WARNING
2
•Do not exceed a temperature of 400°F. Do not allow charcoal and/or wood to rest on the walls of grill. Doing so will greatly
reduce the life of the metal and finish of your grill.
• Do not wear loose clothing or allow hair to hang freely while using grill.
• Use caution when reaching into or under grill. 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 support bracket, it could fall back to a closed position and cause bodily injury.
• In windy weather, place grill in an outdoor area that is protected from the wind.
• Close lid and all dampers to suffocate flame.
• Never leave coals and ashes in grill unattended. Before grill can be left unattended, remaining coals and ashes must be
removed from grill. 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 grill to extinguish any ashes, coals or embers which
may have fallen during the cooking or cleaning process.
• After each use, clean the grill thoroughly and reapply a light coat of oil to interior to prevent rusting. Cover the grill to
protect it from excessive rusting.
• Use caution when lifting or moving grill 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 grill out of reach of children and in a dry location when not in use.
• Do not attempt to service grill 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 OPERATING YOUR GRILL.
FAILURE TO ADHERE TO SAFETY WARNING 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
PROCEEDING WITH THE ASSEMBLY OF THIS SMOKER.
FOR MISSING PARTS, PLEASE CALL CUSTOMER SERVICE AT 1-800-527-0717.
(Proof of purchase will be required.)
Inspect contents of the box to ensure all parts are included and undamaged.
3
The following tools are required to
assemble this Smoke’N Pit Grill King:
• Hammer
• Pliers
• Flathead Screwdriver
•7/16" Wrench or Adjustable Wrench
• Small Block of Wood
PARTS LIST:
1Cooking chamber
1 Air vent butterfly damper
1 Smokestack
1 Smokestack damper
1 154" x 152" cooking grill
1 11" x 16" charcoal grate
3 Metal brackets for handles
6 Wooden handle halves
1 Wire rack (for wood)
2 Grill support brackets
4 Legs
1 Heat shield
Parts Bag Contains:
1Chrome push plug
4 Plastic leg end caps
6 10-24 Screws & nuts
(bolts handle halves to brackets)
94" x w" Bolts
24" x 12" Bolts
19 4" Hex nuts
74" Lock washers
10 4" Flat washers
1 Zinc push nut
(Smokestack damper)
1
2
3
4
5
6
7
8
9
10
11
12
1
2
3
4
5
6
7
8
9
10
11
12
8
7
7
8
11
10

Choose a good, cleared assembly area. Lay
cardboard down to protect cooker finish and
assembly area.
Step 1
Place the cooking chamber on its closed
end with the door open. The opening of the
side air vent should be facing up as
illustrated.
Step 2
Install the plastic end caps into the legs
using a block of wood and hammer. Tap the
cap into place.
Step 3
Attach a leg to end of smoker near the side
air vent. As illustrated, align the bolts of
one leg though the pre-drilled holes in the
cooking chamber. Place a flat washer, then
a hex nut over the leg bolts and hand
tighten only. Do not attach second leg yet.
Step 4
Insert the wire rack (curved end pointed
down) into the mounted leg. Insert wire
rack into another leg. Attach the second leg
to the cooking chamber using the same
technique described in Step 3.
Step 5
Attach the other two legs to the cooking
chamber. First, insert the wire rack into the
leg, then move bolted end of leg until bolts
align with holes in the cooking chamber.
Place a flat washer and hex nut over the
bolts and hand tighten only. Repeat this
step on last leg. Securely tighten all the leg
nuts. Do not overtighten.
Air Vent
Opening
4
TOP VIEW
Cooking
Chamber
Leg
4" Flat Washer
4" Hex Nut
Wire Rack

Step 6
Attach wooden handle halves to metal
bracket as shown. Fasten a handle on side
of cooking chamber above the side air
vent and another handle to outside of
smoker lid.
Step 7
Close lid and carefully turn the smoker to
its upright position. Try to minimize the
stress placed on the legs.
CAUTION: Keep lid closed when setting
smoker upright to prevent
bodily injury.
Step 8
Attach the third handle to other side of the
cooking chamber.
Step 9
Open the smoker lid and attach air vent
butterfly damper as illustrated. Do not
overtighten, as this will make the damper
hard to open and close.
Step 10
Attach the grill support brackets to inside
(front of cooking chamber) using 4" x w"
bolts and nuts as illustrated.
Step 11
Insert the two 4" x 12" grill support
bolts into the pre-drilled holes provided in
the back of the cooking chamber and
secure with nuts.
5
Handle
Handle Half
4" x 12" Bolts
4" Lock
Washer
4" x 12" Bolt
10-24 Screws
4" Hex Nut
4" Flat Washer
4" Lock Washer
Air Vent
Butterfly Damper
Grill Support
Bracket
Inside of Cooking
Chamber
Grill Support
Bolt

°F
50 500
100
200 300
400
6
Step 12
Install smokestack damper as illustrated.
Step 13
Install smokestack over smokestack pilot as
illustrated.
Step 14
Place heat shield in bottom of cooking
chamber. Place charcoal grate (smaller than
the cooking grill) into cooking chamber
allowing it to rest on the heat shield.
Step 15
Place the cooking grill on grill support
brackets and bolts in cooking chamber.
Step 16
Insert the chrome push plug into hole in lid of
cooking chamber.
If you have purchased a Smoke’N Pit
temperature gauge, remove tightening ring
from gauge. Drop probe through hole and re-
thread tightening ring. A Smoke’N Pit
temperature gauge may be ordered directly
from Brinkmann by calling
1-800-468-5252.
Zinc
Push Nut
Damper
Smokestack
Smokestack
Smokestack Pilot
(to tighten the fit, spread slit
with large screwdriver).
Temperature
Gauge
Chrome
Push Plug
Cooking
Chamber Cooking Chamber
Grill Support
Bolts
Heat Shield
Charcoal
Grate Cooking
Chamber

7
PREPARATION FOR USE
& LIGHTING INSTRUCTIONS
READ ALL SAFETY WARNINGS AND INSTRUCTIONS
CAREFULLY BEFORE OPERATING YOUR COOKER.
Prior to your first use of the Brinkmann Smoke’N Pit Grill King, follow
the instructions below carefully to cure your cooker. Curing your cooker
will minimize damage to the exterior finish as well as rid the cooker of
paint odor that can impart unnatural flavors to the first meal prepared
on your Grill King.
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 Grill King and is an essential tool when grilling or smoke cooking.
The Smoke’N Pit Temperature Gauge may be ordered directly from
Brinkmann by calling 1-800-468-5252.
Step 1
Lightly coat all interior surfaces of the cooker and cooking grill with
vegetable oil or vegetable oil spray.
Step 2
Make sure heat shield and charcoal grate are in place at bottom of
cooking chamber.
Step 3
Follow the instructions below carefully to build a fire. You may use
charcoal and/or wood as fuel in the Smoke’N Pit Grill King (see
“Adding Charcoal/Wood During Cooking” section of this manual).
WARNING: Never use charcoal that has been pre-treated with
lighter fluid. Use only a high grade plain charcoal or
charcoal/wood mixture.
If using a Charcoal Chimney Starter, follow all manufacturers’
warnings and instructions regarding the use of their product. Start
with 6 to 8 pounds of charcoal. This should be enough charcoal to
cook with once the curing process has been completed. Open the
side air vent approximately 1" to 2" and smokestack damper halfway.
When coals are burning strong, carefully place the hot coals in
center of charcoal grate.
WARNING: Keep hot coals away from the side air vent to prevent
coals from falling out.
NOTE: To extend the life of your smoker/grill, make sure that hot
coals and wood do not touch the walls of the cooking
chamber.
IF USING CHARCOAL CHIMNEY STARTER, PROCEED TO STEP 6.
°F
50 500
100
200 300
400
Temperature Gauge
(Not Included)
Curing Your Cooker

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
manufacturers’ warnings and instructions regarding the use of their
product. Start with 6 to 8 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 cooking chamber.
Step 4
Saturate charcoal with lighting fluid and wait 2 to 3 minutes to allow
lighting fluid to soak into charcoal. Store charcoal lighting fluid safely
away from cooker.
Step 5
Open side air vent approximately 1" to 2" and smokestack damper
halfway. With 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 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
lid is opened.
Step 6
When coals are burning strong, 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 7
Increase the temperature to approximately 350°F to 400°F. This can be
achieved by opening the side air vent and smokestack damper and
adding more charcoal and/or wood (see “Adding Charcoal/Wood
During Cooking” section of this manual).
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/grill periodically throughout the year to
protect against excessive rust.
YOUR SMOKE’N PIT GRILL KING IS NOW CURED
AND READY FOR USE.
8

OPERATING INSTRUCTIONS
PLACE THE COOKER 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 COOKER AWAY FROM
OPEN WINDOWS OR DOORS TO PREVENT SMOKE FROM ENTERING YOUR HOUSE. IN WINDY WEATHER,
PLACE COOKER IN AN OUTDOOR AREA THAT IS PROTECTED FROM THE WIND.
9
Step 1
Make sure heat shield and charcoal grate are in place at bottom of
cooking chamber.
Step 2
Follow the instructions below carefully to build a fire. You may use
charcoal and/or wood as fuel in the Smoke’N Pit Grill King (see
“Adding Charcoal/Wood During Cooking” section of this manual).
WARNING: Never use charcoal that has been pre-treated with
lighter fluid. Use only a high grade plain charcoal or
charcoal/wood mixture.
If using a Charcoal Chimney Starter, follow all manufacturers’ warnings
and instructions regarding the use of their product. Start with 5 to 6
pounds of charcoal. Open the side air vent approximately 1" to 2" and
smokestack damper halfway. When coals are burning strong, carefully
place hot coals in center of charcoal grate. Using long cooking tongs,
carefully spread the hot coals evenly over the charcoal grate.
WARNING: Keep hot coals away from the side air vent to prevent coals
from falling out.
NOTE: To extend the life of your cooker, make sure that hot coals and
wood do not touch the walls of the cooking chamber.
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
manufacturers’ warnings and instructions regarding the use of their
product. Start with 5 to 6 pounds of charcoal. Place the charcoal in
center of charcoal grate.
Step 3
Saturate charcoal with lighting fluid and wait 2 to 3 minutes to allow
lighting fluid to soak into charcoal. Store charcoal lighting fluid safely
away from cooker.
Step 4
Fully open side air vent and smokestack damper. With 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 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
lid is opened.
Grilling

10
Step 5
Using long cooking tongs, carefully spread the hot coals evenly over
the charcoal grate.
Step 6
Wearing oven mitts/gloves, carefully place cooking grill on grill support
brackets and bolts in cooking chamber.
Step 7
Place food on cooking grill. Close cooking chamber lid. Adjust the side
air vent and smokestack damper to regulate cooking temperature.
NOTE: Do not fully close air vent, damper and lid unless trying to cool
the smoker down or suffocate a flame.
Step 8
The burning intensity can be slowed by closing the air vent and
smokestack damper more. Always use a meat thermometer to ensure
food is fully cooked before removing from grill.
Step 9
Allow grill to cool completely, then follow instructions in the “After Use
Safety” and “Proper Care & Maintenance” sections of this manual.
Step 1
Make sure heat shield and charcoal grate are in place at bottom of
cooking chamber.
Step 2
Follow the instructions below carefully to build a fire. You may use
charcoal and/or wood as fuel in the Smoke’N Pit Grill King (see “Adding
Charcoal/Wood During Cooking” section of this manual).
WARNING: Never use charcoal that has been pre-treated with
lighter fluid. Use only a high grade plain charcoal or
charcoal/wood mixture.
If using a Charcoal Chimney Starter, follow all manufacturers’ warnings
and instructions regarding the use of their product. Start with
approximately 3 to 4 pounds of charcoal. Open the side air vent
approximately 1" to 2" and smokestack damper halfway. When coals are
burning strong, carefully pile hot coals on the left side of charcoal grate.
WARNING: Keep hot coals away from the side air vent to prevent coals
from falling out.
NOTE: To extend the life of your cooker, make sure that hot coals and
wood do not touch the walls of the cooking chamber.
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
manufacturers’ warnings and instructions regarding the use of their
product. Start with 3 to 4 pounds of charcoal. Place the charcoal in a
pile on the left side of the charcoal grate in cooking chamber.
Smoking

11
Step 3
Saturate charcoal with lighting fluid and wait 2 to 3 minutes to allow
lighting fluid to soak into charcoal. Store charcoal lighting fluid safely
away from cooker.
Step 4
Open side air vent approximately 1" to 2" and smokestack damper half
way. With 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 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). Place wood chunks on top of coals.
Step 6
Wearing oven mitts/gloves, carefully place cooking grill on grill support
brackets and bolts in cooking chamber.
Step 7
Place food on the right side of the cooking grill. Close cooking
chamber lid. Adjust the side air vent and smokestack damper to
regulate cooking temperature.
NOTE: Do not fully close air vent, damper and lid 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.
Step 10
Allow smoker to cool completely, then follow instructions in the “After
Use Safety” and “Proper Care & Maintenance” sections of this manual.

12
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 hot coals 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. 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 the right side of charcoal grate, directly under the food. 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 during and after cooking.
To increase heat and air circulation, fully open side 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 Grill King 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.
Smoke Cooking Tips
Flavoring Wood
Regulating Heat

13
Additional charcoal and/or wood may be required to maintain or increase
cooking temperature.
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 grill.
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 coals are 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.
•Cure your cooker periodically throughout the year to protect against
excessive rust.
• To protect your cooker from excessive rust, the unit must be properly cured
and covered at all times when not in use.
• Wash cooking grill and charcoal grate with hot, soapy water, rinse
well and dry. Lightly coat grill with vegetable oil or vegetable oil spray.
• Clean inside and outside of cooker 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. Do not coat charcoal grate or charcoal tray.
• If rust appears on the exterior surface of your cooker, 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
•Close lid and all dampers to extinguish fire.
• Always allow cooker and all components to cool completely before handling.
• Never leave coals and ashes in cooker unattended. Make sure coals and ashes are completely extinguished before removing.
• Before cooker can be left unattended, remaining coals and ashes must be removed from cooker. 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.
• Cover and store smoker in a protected area away from children and pets.
Adding Charcoal/Wood
During Cooking
Proper Care
& Maintenance

14
ACCESSORIES
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
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
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
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
POULTRY
LAMB
BEEF WELL
PORK
VEAL
HAM
BEEF MED.
BEEF RARE
COOKED HAM
200
180
160
140
120
85
80
77
70
60
°F
50 500
100
200 300
400
LOOK FOR THESE AND OTHER BRINKMANN ACCESSORIES AT YOUR LOCAL RETAILER WHERE
SMOKERS ARE SOLD, OR ORDER DIRECT BY CALLING 1-800-468-5252.
Chicken and Turkey Racks
These chromed steel racks hold chicken, corninsh
hen, duck or turkey upright and are ideal for
smoking or oven roasting poultry. The rack allows
the meat to cook from the inside as well as from
the outside. This speeds up cooking time, seals in
flavorful juices and promotes even browning of
skin. It’s a lower fat way to cook poultry because
excess fat drips off the meat. When oven roasting,
place poultry on rack in a shallow pan of water to
steam baste to tender perfection.
When smoking, simply place
poultry on rack atop the grill.
Makes carving easier, too.
Chicken Racks (set of 2)
Model 885-9015-0
Turkey Rack
Model 885-9025-0
Stainless Steel Wood Chip Smoking Box
Rugged stainless steel smoking box allows wood
chips to burn longer for richer smoke flavor and
provides easy cleanup of ashes. Ideal for charcoal,
electric, gas smokers and grills.
Model 812-3311-0
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

For one year from date of purchase, The Brinkmann Corporation warrants the Smoke’N Pit Grill King 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 grills 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 units 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 Grill King under the terms of this warranty, please
call Customer Service Department at 1-800-527-0717. A receipt will be required. The Brinkmann Corporation will not be
responsible for any cookers forwarded to us without prior authorization. Brinkmann Grill King 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 GRILL KING 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
Owner's Manual for Model
805-2101-7
©1997 The Brinkmann®Corporation
Dallas, Texas 75244
www.thebrinkmanncorp.com
140-2101-7
12/98