Votes - 3, Average rating: 3.7 ( )

Manafacture: Brinkmann File size: 1.74 mb File name: Language of manual:

FOLLOW THESE STEPS BEFORE PLUGGING SMOKER INTO ELECTRIC OUTLET. 1. remove dome lid and smoker body from base pan. 1" (2.5 cm) 2. Place flavoring wood on lava rock near the electric element. Refer to “Flavoring Wood” section for recommended amount of flavoring wood to use. NOTE: Do not place the flavoring wood directly on the electric element. This could cause flame flare-up and failure of the electric element. 3. Place empty water pan inside smoker body on the lower support brackets. Position water pan so rim is resting securely on notched out step of all three support brackets. 6 7085-K_Gour Elec_Eng-SP.qxd 11/1/07 2:28 PM Page 9 CAUTION: Before each use, check handles and support brackets to make sure they are securely fastened. 4. Place the smoker body on base pan, making sure the water pan is still in place. 5. Carefully, fill water pan with warm water or marinade to 1" below the rim. A full pan holds 4 quarts of water and will last for approximately 2-3 hours. Do not overfill or allow water to overflow from water pan. WARNING: Do not spill water or liquid onto electric element. 6. Place a cooking grill on the lower support brackets directly above the water pan. 7. 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. 8. Place the other cooking grill on the upper support brackets. Make sure the rim is resting securely on notched out step of all three support brackets. Place food on the cooking grill. 9. With the dome lid on smoker, plug the smoker into electric outlet. WARNING: Always use a 3-wire grounded outlet wired for 120-volts which is GFCI protected at 15 or 20 amps. If in doubt, contact a qualified electrician. Do not operate this smoker with any other appliance or electrical device on the same circuit. 10. Allow food to cook. After 2-3 hours of cooking, check water level and add water if level is low. Follow instructions in the “Adding Water During Cooking” section of this manual. 11. Always use a meat thermometer to ensure food is fully cooked before removing from smoker. 12. After cooking, always unplug the smoker from electric outlet. Allow smoker to cool completely, then follow instructions in the “After-Use Safety and Proper Care & Maintenance” sections of this manual. POULTRY LAMB BEEF WELL PORK VEAL HAM BEEF MED. BEEF RARE COOKED HAM 200180 160 140 120 85 80 77 70 60 7 7085-K_Gour Elec_Eng-SP.qxd 11/1/07 2:28 PM Page 10 Grilling Flavoring Wood 1. Remove dome lid and smoker body from base pan. 2. Place a cooking grill on the base pan. 3. Place food on the cooking grill in a single layer with space between each piece. 4. Place dome lid on base pan and plug the grill into electric outlet. For best results, the dome lid should be placed on base pan when grilling food. WARNING: Always use a 3-wire grounded outlet wired for 120 volts which is GFCI protected at 15 or 20 amps. If in doubt, contact a qualified electrician. Do not operate this grill with any other appliance or electrical device on the same circuit. 5. Always use a meat thermometer to ensure food is fully cooked before removing from smoker. WARNING: When grilling, drippings from meat may cause flame flare-up. Use extreme caution when removing the dome lid. Lift dome lid by tilting it toward you to allow heat and flame to escape away from your face. If flame flare-ups occur, replace the dome lid and unplug the grill to smother flame. Do not use water to extinguish a grease fire. 6. After cooking, always unplug the grill from electric outlet. Allow grill to cool completely, then follow instructions in the “After-Use Safety and Proper Care & Maintenance” sections of this manual. 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 34 wood chunks or sticks. Experiment by using more wood for stronger smoke flavor or less wood for milder smoke flavor. 8 7085-K_Gour Elec_Eng-SP.qxd 11/1/07 2:28 PM Page 11 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 whileadding wood. 1. Unplug smoker from electric outlet. Remove dome lid by tilting thedome lid toward you to allow heat and steam to escape away from your face. Use caution since flames can flare-up when fresh air suddenly comes in conta...

Download now

Please, enter two numbers from picture: