Brinkmann Gas Grill 810 5600 0 User Manual

OUTDOOR GAS COOKER  
OWNER’S MANUAL  
ASSEMBLY AND OPERATING INSTRUCTIONS  
WARNING  
READ AND FOLLOW ALL WARNINGS AND  
INSTRUCTIONS IN THIS MANUAL TO AVOID  
PERSONAL INJURY OR PROPERTY DAMAGE.  
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WARNING  
Use a sufficient amount of flavoring wood to avoid having to remove smoker body from base pan during the cooking  
process. This will limit the danger of spilling hot liquid from the water pan which could cause serious bodily injury.  
Accessory attachments not manufactured by The Brinkmann Corporation for this smoker are not recommended and may  
lead to personal injury and/or property damage.  
This outdoor gas smoker is designed for propane gas supply. Only cylinders marked Propane” should be used. The  
cylinder should be marked in accordance with the specifications for LP cylinders of the U.S. Department of  
Transportation (DOT) and incorporate a safety relief device having direct communications with the vapor space of the  
cylinder.  
Always use the gas pressure regulator supplied with the smoker. This regulator is set for an outlet pressure of 11" water  
column. Never connect an outdoor gas cooking appliance to an unregulated LP-gas supply.  
Check all gas connections by following directions in the Gas Leak Testing” section of this manual. Never test for gas  
leaks with a lighted match or open flame.  
When lighting the burner, always use long matches, a spark ignitor, or other means that will keep your hands, face and  
hair a safe distance from the burner.  
Never add charcoal, lighter fluid, fuel or material of any kind, other than flavoring wood to the base pan where the burner  
assembly and lava rocks are housed. Place wood chunks on lava rocks.  
When in use, place the propane tank a safe distance from smoker.  
Always use the propane tank valve to turn the smoker ON” and OFF. Use the burner control knob to adjust flame  
ONLY.  
Do not allow the gas hose to come into contact with any hot surfaces.  
Always disconnect the propane tank from the smoker when not in use.  
Always store propane tank outdoors in a well ventilated, shaded area, away from any gas burning apparatus. Do not  
store indoors or in an enclosed area. A safety plug should be placed in the propane tank valve as an added precaution.  
Do not move smoker when water pan contains hot liquids. Hot liquid could spill from the pan causing severe burns.  
If a flame flare-up occurs while cooking, turn the regulator control knob to low and cover smoker with dome lid to limit  
airflow and extinguish the flare-up. If flare-up does not extinguish, turn the propane tank valve OFF and leave dome lid  
on smoker. Wait at least 5 minutes, remove dome lid and relight the smoker.  
Always allow hot water in water pan to cool completely before handling to avoid being burned or scalded.  
Allow smoker to cool completely before cleaning. Make sure embers are completely extinguished. Dispose of remaining  
embers and ashes in a noncombustible container. Do not allow ashes to build up in smoker.  
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 OPERATING 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.  
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ASSEMBLY INSTRUCTIONS  
READ ALL WARNINGS AND INSTRUCTIONS CAREFULLY BEFORE ASSEMBLING OR OPERATING YOUR COOKER.  
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.  
12  
Tools required to assemble your Smoke’N Grill:  
Flathead screwdriver  
Adjustable wrench  
7/16" Wrench  
11  
1
NOTE: Pliers can be substituted for the  
adjustable wrench.  
PARTS LIST:  
1
1
1
1
1
1
1
1
1
1
1
3
6
3
3
3
3
3
2
1
1
1
1
1
Dome Lid  
2
Smoker Body  
21  
3
Base Pan  
4
Burner Assembly  
Control Panel with Label  
Burner Control Knob  
Ignitor Knob  
18  
5
20  
6
7
8
Rotary Gas Ignitor  
Gas Valve Assembly  
Hose and Regulator with Safety Tag  
Handle Brackets  
17  
11  
12  
9
12  
10  
11  
12  
13  
14  
15  
16  
17  
18  
19  
20  
21  
22  
23  
24  
24  
Handle Halves  
2
19” Legs  
16  
7
Leg Brackets  
6
19  
Plastic Leg Caps  
Lower Support Brackets (V Clip)  
Upper Support Brackets (Single Clip)  
15 2" Chrome Cooking Grills  
15” Lava Rock Grate  
Water Pan  
4
8
5
9
3
14  
Heat Indicator  
Chrome Triangle  
14  
23  
Hitch Pin  
1
2
Bag Lava Rocks  
6-32 Hex Nuts  
10  
13  
32 10-24 Square Nuts  
15  
3
2
6
10-24 x w" Screws  
8-32 x 4" Thread Cutting Screws  
10-24 x 12" Screws  
15  
23 10-24 x s" Screws  
8-32 x w" Screws & Nuts (for Handles)  
15  
6
22  
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STEP 1:  
a. Turn base pan upside down to assemble. Attach leg brackets to base  
pan with 10-24 x s" screws and square nuts.  
Plastic  
Leg Caps  
NOTE: The two screw holes in tube portion of leg bracket must align to  
point to center of base pan.  
Chrome Triangle  
Single  
Hole  
Base Pan  
View from Bottom  
Legs  
Square Nuts  
10-24 x 12"  
b. Insert end of leg with two holes into leg bracket and align holes. Make  
sure the single hole on opposite end of leg is facing center of base  
pan. Fasten with a 10-24 x 12" screw and square nut.  
screw  
10-24 x s"  
screws  
NOTE: Prior to placing another leg into leg bracket, insert hook of  
chrome triangle into single hole of attached leg. Make sure the  
entire hook is inserted into leg.  
Base Pan  
Leg Brackets  
c. Insert hook of the chrome triangle into second leg by turning leg into  
place as illustrated above. Insert leg into leg bracket. Align holes and  
fasten with a 10-24 x 12" screw and square nut. Repeat procedure for  
remaining leg.  
d. Install plastic leg caps on the end of legs.  
STEP 2:  
Control Panel  
a. Set base pan assembly upright.  
Gas Valve  
Stem  
Burner Control  
Knob  
b. Connect regulator hose to gas valve assembly using 7/16" wrench.  
Tighten securely.  
Gas Valve  
Assembly  
NOTE: Use pipe thread compound suited for gas to properly seal  
connection.  
c. Insert gas valve stem through center hole in the control panel. Attach  
gas valve assembly to back of control panel using two 6-32 hex head  
nuts.  
Rotary Gas  
Ignitor Stem  
6-32  
Hex Nuts  
d. Install burner control knob by pressing knob onto the gas valve stem.  
Ignitor  
Knob  
e. Insert rotary gas ignitor stem through the designated hole in the con-  
trol panel. Attach rotary gas ignitor to back of control panel using two  
8-32 x 4" thread cutting screws. Do not over-tighten.  
8-32 x 4"  
Thread  
Cutting Screws  
Rotary Gas  
Ignitor  
f. Install ignitor knob by pressing knob onto the rotary gas ignitor stem.  
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Square  
Nuts  
Control  
Panel  
STEP 3:  
a. Install control panel assembly to front of base  
pan by inserting end of brass extension tube  
through elongated hole in base pan. Attach  
control panel to base pan using two 10-24 x s"  
screws and square nuts.  
10-24 x s"  
screws  
STEP 4:  
a. Check gap between end of ignitor electrode wire  
and gas portholes of burner assembly. Gap  
should be 5/32". Adjust gap if necessary by  
bending electrode wire.  
Brass  
Extension Tube  
NOTE: Bend the electrode wire by holding the  
wire steady with pliers and gently bending  
end of wire with fingers. Use caution to  
avoid damaging the ceramic tube. The end  
of electrode wire should be lined up with a  
gas porthole on burner.  
Base Pan  
Elongated Hole  
b. Thread ignitor lead wire of burner assembly  
through small hole (next to the elongated hole)  
in front of base pan and insert socket end into  
terminal plug of rotary gas ignitor.  
5/32" Gap  
Control  
Panel  
Gas Portholes  
Electrode Wire  
Ignitor  
Lead Wire  
Ceramic  
Tube  
Terminal Plug  
of Rotary Gas  
Ignitor  
Socket  
End  
c. Test ignitor system for electrical spark by laying  
burner upside down in base pan to ground it.  
Spark Area  
d. Turn ignitor knob clockwise several times and  
watch for spark between electric wire and  
burner.  
Ignitor  
Lead Wire  
If there is no spark:  
Check to see that burner is grounded to  
base pan.  
Check connection of ignitor lead wire to  
ignitor terminal plug.  
Burner  
Assembly  
Ignitor  
Knob  
Re-check gap setting between end of  
ignitor electrode wire and gas porthole of  
the burner assembly.  
Gas Control  
Knob  
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STEP 5:  
a. Turn burner assembly over in base pan.  
Insert the end of brass extension tube  
(that extends inside the base pan) into the  
head of burner mixer tube.  
Burner  
Mixer Tube  
b. Position burner assembly in center of  
base pan and push tab on bottom of  
burner bracket through slot in bottom of  
base pan.  
Burner Assembly  
Burner Mixer  
Tube Head  
c. Install the hitch pin through the hole in  
the tab on the underside of base pan. This  
will hold the burner assembly in place.  
IMPORTANT: The burner mixer tube head  
must remain sleeved over the  
brass extension tube. Visually  
inspect the installation by  
Brass  
Extension  
Tube  
Air Opening  
Hitch Pin  
looking into the air opening  
on the side of the burner  
mixer tube head. When  
properly installed, the end of  
the brass extension tube can  
be seen inside the mixer tube.  
NOTE: The air opening in the mixer tube  
head must not be obstructed in any  
manner. Check periodically and  
clean grease and other substances  
from burner mixer tube head to  
allow proper airflow.  
Lava Rocks  
STEP 6:  
a. Insert a 10-24 x 12" screw in each of the  
three lower holes on side of base pan  
directly above each leg. Secure screws  
using square nuts on the inside of base  
pan. These screws will hold the 15" lava  
rock grate.  
15" Lava Rock Grate  
b. Insert a 10-24 x w" screw in each of the  
three holes located near the top edge of  
base pan directly above the screws for the  
lava rock grate. Secure screws using  
square nuts on the inside of base pan.  
Square Nuts  
10-24 x w"  
Screw  
c. Place the 15" lava rock grate inside of  
base pan on the three 10-24 x 12"  
screws (lower level).  
d. Place an even layer of lava rocks over  
entire surface of grate. Position rocks  
closely together so there are no large  
gaps between rocks.  
10-24 x 12"  
Screw  
NOTE: To convert this unit to a gas grill,  
simply place a 152" chrome  
cooking grill on top of the  
10-24 x w" screws.  
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STEP 7:  
a. Attach wooden handle halves to metal brackets using 8-32 x w"  
screws and nuts as illustrated.  
b. Attach two handles to sides of smoker body using 10-24 x s" screws  
and square nuts.  
Single Clip  
V Clips  
c. 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.  
d. Attach the three upper support brackets (single clip) 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 8:  
a. Attach handle to top of dome lid using two 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 4 revolution  
until the word “IDEAL” on the heat indicator is at the top of the dial.  
STEP 9:  
a. Place smoker body on base pan, then place porcelain water pan inside  
smoker body on top of lower support brackets. Position water pan so  
the rim is resting securely on notched out step of all three support  
brackets.  
b. Place a 152" cooking grill on the lower support brackets directly  
above water pan.  
c. Place a 152" cooking grill on the upper support brackets. Position grill  
so the outer rim of cooking grill is resting securely on notched out step  
of all three support brackets.  
d. Place dome lid on upper support brackets.  
NOTE: The dome is not designed to fit snugly in the smoker body. This  
gap along with portholes in dome lid allows proper air draft.  
YOUR SMOKEN GRILL GAS SMOKER IS NOW  
COMPLETELY ASSEMBLED.  
NOTE: Before first use and after cleaning, apply a light coat of vegetable  
oil or 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 base pan.  
PROCEED TO GAS LEAK TESTING” SECTION.  
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GAS LEAK TESTING  
THE GAS LEAK TESTING PROCEDURE MUST BE PERFORMED EVERY TIME THE TANK IS CONNECTED TO SMOKER.  
WARNING  
Gas leak testing must be performed outdoors in a well ventilated area.  
During the gas leak testing procedure, always keep unit away from open flames, sparks or lit cigarettes.  
Never use a flame to check for gas leaks.  
Always remove dome lid and smoker body from base pan before lighting the burner.  
During the gas leak testing procedure, do not leave the gas on for more than 10 seconds. This amount of time is sufficient  
to fill the line with gas and have bubbles form in the event of a leak.  
Always use the propane tank valve to turn the unit ON and OFF. The regulator control valve is used to adjust the flame ONLY.  
Never use a unit that has a gas leak. Contact The Brinkmann Corporation’s Customer Service Department for replacement  
parts at 1-800-527-0717.  
This smoker is designed to operate on propane gas only. It will not operate on natural gas.  
Propane Tank  
1. Remove dome lid and smoker body from base pan.  
Valve  
2. Make sure the propane tank valve and burner control knob on the control  
panel are turned OFF.  
Regulator  
Control Valve  
3. Make sure tank valve outlet and regulator are clean. Screw regulator into  
tank valve by turning to LEFT (counter-clockwise). Tighten securely.  
4. Prepare a soapy water solution (one part dish- washing liquid to three parts  
water) to test for gas leaks in the hose and connections. With all valves in  
the “OFF” position, apply a generous amount of the soapy mixture to hose  
and connections.  
5. Open the propane tank valve two full turns (counter- clockwise) and look for  
bubbles at hose and connections. DO NOT LEAVE GAS ON FOR MORE THAN  
10 SECONDS. If soapy mixture starts bubbling, gas is leaking through the  
connection. Turn the propane tank valve OFF and retighten the connection  
that is leaking gas. Repeat procedure with soapy mixture until gas no longer  
leaks. Turn the propane tank valve OFF.  
WARNING: Never use a flame to check for gas leaks.  
6. Once all gas leaks have been sealed, WAIT AT LEAST 5 MINUTES FOR GAS  
FUMES TO DISSIPATE BEFORE LIGHTING THE BURNER.  
Watch For Bubbles  
CAREFULLY FOLLOW OPERATING INSTRUCTIONS” TO LIGHT THE  
BURNER AND PROPERLY OPERATE THIS UNIT.  
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OPERATING INSTRUCTIONS  
PLACE THE SMOKER OUTDOORS ON A HARD, LEVEL, NON-COMBUSTIBLE SURFACE AWAY FROM ROOF  
OVERHANG OR ANY COMBUSTIBLE MATERIAL. 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.  
GAS LEAK TESTING PROCEDURE MUST BE PERFORMED EVERY TIME THE TANK IS CONNECTED TO SMOKER.  
READ ALL WARNINGS AND INSTRUCTIONS CAREFULLY BEFORE OPERATING YOUR SMOKER.  
Prior to first use, cure your smoker to minimize damage to the exterior  
Curing Your Smoker  
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  
smoker and cooking grill with vegetable oil or vegetable oil spray. Do  
not coat base pan, burner, lava rocks or lava rock grate.  
2. Follow instructions carefully in this owner’s manual for proper lighting  
procedures.  
NOTE: Always use propane tank valve to turn the smoker ON” and  
OFF. Use burner control knob to adjust flame only.  
3. Close dome lid and 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  
Lighting Instructions  
sure they are securely fastened.  
1. Remove dome lid and smoker body from base pan.  
2. Make sure the burner control knob on the control panel is in the OFF”  
Burner  
Control Knob  
position.  
Ignitor Knob  
3. Open the propane tank valve two full turns.  
4. Push in burner control knob and turn counter-clockwise to Light”  
position. Turn ignitor knob clock-wise several times. If burner does not  
light within 5 seconds, turn propane tank valve and burner control  
knob off immediately. Always wait at least 5 minutes for gas fumes to  
dissipate prior to repeating this step.  
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1. Remove dome lid and smoker body from base pan.  
Grilling  
2. Light the burner following Lighting Instructions” section of this manual.  
3. Place a cooking grill on the 10-24 x w" screws in the base pan. Place the  
dome lid on the base pan and preheat grill for 5 minutes on MEDIUM flame.  
For best results, the dome lid should be placed on base pan when grilling  
food.  
4. Place food on cooking grill in a single layer with space between each piece.  
Adjust the flame to obtain the desired cooking temperature. Replace dome  
lid and allow food to cook.  
WARNING: If a flame flare-up occurs while grilling, turn burner control knob to  
LOW” and cover grill with dome lid to limit airflow and extinguish  
the flare-up. If flare-up does not extinguish, turn propane tank valve  
and burner control knob OFF and leave dome lid on grill. Wait at  
least 5 minutes, remove dome lid and relight cooker.  
HEAT SETTINGS:  
MEDIUM-HIGH: For preheating & quick searing of meat, especially steaks  
cooked rare.  
MEDIUM: For grilling most flat” cuts of meat, after they have been seared,  
such as steaks, chops and hamburgers.  
LOW: For cooking fatty” cuts of meat that flame up easily. Thick cuts of  
meat usually require slow cooking with a low flame.  
5. After each use, always turn propane tank valve OFF first, then turn the burner  
control knob OFF. Disconnect the propane tank from smoker.  
6. Allow grill to cool completely, then follow instructions in the After-Use  
Safety and Proper Care & Maintenance” sections of this manual.  
1. Remove dome lid and smoker body from base pan.  
Smoking  
2. Refer to “Flavoring Wood” section of this manual for the recommended  
amount of flavoring wood. Place flavoring wood on top of lava rocks.  
3. Light the burner following Lighting Instructions”section of this manual.  
Place on LOW” setting.  
4. Place empty water pan inside smoker body on lower support brackets.  
Position water pan so rim is resting securely on notched out step of all three  
support brackets.  
1"  
5
Place smoker body on base pan, making sure water pan is still in place.  
6. 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 approximately 2-3  
hours. Do not overfill and allow water to overflow from water pan.  
7. Place a cooking grill on lower support brackets directly above water pan.  
Position cooking grill so the rim is resting securely on notched out step of  
all three support brackets.  
8
Place food on cooking grill in a single layer with space between each piece.  
This will allow smoke and moist heat to circulate evenly around all pieces.  
10  
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9. Place the other cooking grill on upper support brackets, making sure rim is  
resting securely on notched out step of all three support brackets. Place food  
on cooking grill.  
10. Place dome lid on smoker body and 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.  
HEAT VARIATION: The heat setting for water smoking will vary with outdoor  
temperatures and weather conditions. In mild or warm  
weather, set the flame to LOW - MEDIUM. During colder  
(50°F and below) or windy weather, adjust the flame to  
MEDIUM. A good rule to follow is to adjust the flame so  
temperature inside smoker is maintained at the lower end of  
“IDEAL” range on the heat indicator.  
11. After each use, always turn propane tank valve OFF first, then turn the burner  
control knob OFF. Disconnect the propane tank from cooker.  
12. Allow smoker to cool completely, then follow instructions in the After-Use  
Safety and Proper Care & Maintenance” sections of this manual.  
1. Follow instructions in the “Smoking” section of this manual to set up the  
smoker . Light burner following Lighting Instructions” section in this  
manual. Place on LOW” setting.  
Steaming  
2. 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.  
3. Place the smoker body on base pan. Make sure the water pan is still in  
place.  
4. Carefully, fill water pan with warm water or marinade until half full. Do not  
overfill and allow water to overflow from pan.  
5. Place a cooking grill on the lower support brackets directly above the water  
pan. Position the cooking grill so rim is resting securely on notched out step  
of all three support brackets. Place the dome lid on smoker body and set  
burner control knob on HIGH” to preheat water before placing seafood on  
cooking grill to steam.  
6. Remove dome lid. Using long cooking tongs, quickly place shrimp, oyster  
and other shellfish on lower grill in a single layer. Repeat same procedure  
with the upper grill. If only one cooking grill is required, use the lower level  
for steaming.  
7. Replace dome lid and steam until seafood is done.  
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.  
Flavoring Wood  
Wood chunks or sticks 3" to 4" long and 2" to 1" thick work best. Unless wood  
is still green, soak wood in water for 5 minutes or wrap each piece in foil and  
tear several small holes in foil to produce more smoke and prevent 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.  
11  
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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 warnings below to avoid injury while adding wood.  
Adding Wood  
During Cooking  
1. Remove dome lid so you can see the water pan. Tilt dome lid toward you to  
allow heat and steam to escape away from your face.  
2. Wearing oven mitts, remove food and cooking grills. Remove smoker body  
from base pan.  
WARNING: The water in water pan will be extremely HOT. When lifting smoker  
body from ground, use extreme caution and make sure water pan is  
securely in place on three lower support brackets. Keep legs and feet  
out from under smoker body to avoid being scalded by hot liquids  
spilling from water pan. Be extremely careful not to tilt or jar smoker  
so hot water does not spill out of water pan.  
3. Set smoker body and water pan aside on a hard, level, noncombustible surface.  
4. Stand back a safe distance and use long cooking tongs to add wood on top of  
lava rocks.  
5. Replace smoker body with the water pan on base pan.  
WARNING: The water in water pan will be extremely HOT. When lifting smoker  
body from ground, use extreme caution and make sure water pan is  
securely in place on three lower support brackets. Keep legs and feet  
out from under smoker body to avoid being scalded by hot liquids  
spilling from water pan. Be extremely careful not to tilt or jar smoker  
so hot water does not spill out of water pan.  
6. Replace cooking grills and food in smoker body. Place dome lid on smoker  
body and allow food to continue cooking.  
1. Check water level in water pan if the complete cooking process takes longer  
than 3 hours. A low water level can be detected by listening for sounds of water  
simmering.  
Adding Water  
During Cooking  
2. Lift dome lid off smoker body. Tilt dome lid toward you to allow heat and steam  
to escape away from your face.  
3. If water level is low, add water to water pan. If food is on top cooking grill only,  
water may be added to water pan by moving food aside on cooking grill and  
pouring water down through cooking grill. 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 the lower cooking grill and pour water into  
water pan through the lower cooking grill. Pour slowly to avoid splashing or  
over-filling.  
4. Set top cooking grill on upper support brackets and place food back on  
cooking grill.  
5. Place dome lid on smoker body and allow food to continue cooking.  
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 meat that requires least cooking time on top cooking grill so that it  
may be easily removed first. If only one cooking grill is required, use upper grill  
level for best results.  
Cooking Tips  
During smoking process, avoid the temptation to lift dome lid to check food.  
Lifting dome lid allows heat to escape, making additional cooking time necessary.  
12  
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AFTER-USE SAFETY  
WARNING  
Allow liquid in water pan to cool before handling to avoid being burned or scalded.  
Always allow the smoker and all components to cool completely before handling.  
Before smoker can be left unattended, remaining embers and ashes must be removed. Use caution to protect yourself and  
your property. Place remaining embers and ashes in a noncombustible metal container and completely saturate with water.  
Allow ashes and water to remain in metal container for 24 hours prior to disposing.  
Always disconnect the propane tank from smoker when not in use.  
Periodically inspect the burner flame for proper operation, especially when  
the smoker has been stored. Light the burner and set the burner control  
knob on HIGH. Observe the flame.  
a. The flame should burn evenly from all ports on burner.  
b. There should be no lifting, floating or blowing of flame from  
burner portholes.  
Proper Care  
& Maintenance  
c. The flame should be mostly blue with a tinge of yellow at the tip.  
d. If burner flame is not operating properly, burner should be removed  
and cleaned (see Periodic Cleaning” section of this manual).  
Turn the propane tank valve and burner control knob OFF” and allow cooker  
to cool completely. Always disconnect the propane tank from smoker when  
not in use.  
Wash water pan and cooking grills with hot, soapy water. Rinse well and dry.  
DO NOT CLEAN WITH A COMMERCIAL OVEN CLEANER. Lightly coat  
cooking grills and water pan with vegetable oil or vegetable cooking spray.  
Clean inside and outside of smoker by wiping off with a damp cloth. Lightly  
coat inside of smoker body and dome lid with vegetable oil or vegetable  
cooking spray.  
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, clean and lightly coat with vegetable oil or  
vegetable cooking spray.  
Clean lava rocks after 5 or 6 cookouts. Allow lava rocks to cool completely.  
Remove dome lid and smoker body. Using long cooking tongs, turn each  
lava rock over. Light burner following Lighting Instructions” in this manual  
and adjust flame to MEDIUM-HIGH. Allow grease on lava rocks to burn off  
for approximately 10 to 15 minutes.  
WARNING: Do not leave smoker unattended during this procedure as grease  
residue on lava rocks will flare up.  
Before storing smoker, cover air shutter and POL fitting with plastic and  
secure with rubber bands to prevent insects from nesting.  
Cover and store the smoker in a protected area away from children and pets.  
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 coated with vegetable oil or vegetable cooking  
spray to minimize rusting.  
13  
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In some parts of the country, spiders have been found to create flashback  
problems or improper operation of the burner by spinning webs in the  
mixer tube. The webs may block the gas flow which results in a flashback ( a  
fire in the burner mixer tube). To solve this problem, remove burner and  
clean mixer tube with a bottle brush once or twice a month, or before using  
smoker if it has not been used for a long time. If flashback occurs, turn the  
propane tank valve and burner control knob off. Wait until smoker has  
completely cooled, then follow Periodic Cleaning” instructions in this  
manual to remove burner and clean the burner mixer tube.  
Flashback Problems  
Periodic Cleaning  
1. Make sure the smoker is cold. Remove dome lid, smoker body, cooking  
grills and water pan off the base pan.  
2. Remove lava rock grate and lava rocks from base pan. Remove the  
hitch pin from burner bracket on underside of base pan. Remove burner  
from base pan.  
3. Thoroughly clean out the bottom base pan of any grease and ashes.  
4. Clean burner with a wire brush. Inspect portholes of burner and make sure  
the portholes are not clogged. Clean with a soft wire pipe cleaner if portholes  
are clogged.  
5. Inspect burner mixer tube. Clean with bottle brush to remove any  
obstructions.  
6. Clean grate with wire brush.  
7. Re-install all parts inside base pan by carefully following the assembly  
instructions.  
IMPORTANT: Make sure the head of the burner mixer tube is installed properly  
over the gas valve orifice tube.  
14  
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©1998 The Brinkmann® Corporation  
Dallas, Texas 75244  
ONE YEAR LIMITED WARRANTY  
For one year from date of purchase, The Brinkmann Corporation warrants the Smoke’N Grill Gas Smoker 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 repair or replacement of your Smoke’N Grill Gas Smoker under the terms of this warranty,  
please call Customer Service Department at 1-800-527-0717 for a Return Authorization Number and further instructions. A  
receipt will be required. A Return Authorization Number must be clearly marked on the outside of the box. The Brinkmann  
Corporation will not be responsible for any smokers forwarded to us without a Return Authorization Number.  
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  
SMOKEN GRILL GAS SMOKER 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.  
Owner’s Manual for Model  
Smoke’N Grill Gas 810-5600-0  
140-7047-0  
12/98  
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