R
OUTDOOR BARBECUE GRILL & SMOKER
OWNER’S MANUAL
ASSEMBLY AND OPERATING INSTRUCTIONS
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WARNING
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Do not allow children or pets to come in contact with the grill. Close supervision is necessary when grill is in use.
Use caution when lifting or moving this product to prevent strains and back injuries.
In windy weather, this product should be located in an outdoor area that is protected from the wind.
Do not wear loose clothing or allow hair to hang freely while using this product.
Use caution when reaching into or under the product. Always wear oven mitts/or gloves to protect your hands from burns.
Avoid touching hot surfaces.
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We advise that you have a fire extinguisher 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.
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Use extreme caution and follow instructions for adding charcoal, wood and water.
When grilling, grease from the meat may drip into the charcoal and cause a grease fire. If a grease fire occurs, close and
latch the door to suffocate the flame. DO NOT USE WATER TO EXTINGUISH A GREASE FIRE.
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Never leave coals and ashes in smoker/grill unattended.
Before cooker can be left unattended, 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
ashes and water to remain in metal container 24 hours prior to disposing.
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Extinguished coals and ashes should be placed a safe distance from all structures and combustible materials.
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 SAFETY WARNINGS & ASSEMBLY INSTRUCTIONS CAREFULLY BEFORE
PROCEEDING WITH THE ASSEMBLY OF THIS SMOKER.
Inspect contents of the box to insure all parts are included and undamaged.
We recommend two people work together
when assembling this unit.
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The following tools will be required for assem-
bly of this Smoke’N Pit Smoke King:
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A Flathead Screwdriver
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A / " Wrench
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An Adjustable Wrench
PARTS LIST:
3
3
1
3
3
Cooking chamber
Legs
1
2
Metal brackets for handles
3
4
5
6
7
8
9
6
1
Wooden handle halves
Chrome push-plug
4
1
1
1
3
3
4
6
9
Door latch
Porcelain coated charcoal pan
Porcelain coated water pan
15 2" chrome cooking grills
4-20 x 2 4" Bolts
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4-20 x w" Bolts
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2
4-20 x 2" Bolts
4-20 x 1 w" Bolts
21 4-20" Nuts
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21 4" Lock washers
6
10-24 x 1" Bolts and nuts
(For handle halves)
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5
3
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(Insert bolts here first)
Step 1
Choose a good assembly area and get a friend to help you put your
smoker together. Lay cardboard down to protect smoker finish and
assembly area.
4 x 1w"
Bolt
Step 2
Stand the cooking chamber on its closed end with the door open. Make
sure that another person is holding the cooking chamber steady.
4 x w"
Bolt
Step 3
Working from the top (open end of chamber), insert bolts into three
holes nearest open end of chamber. Attach legs to cooking chamber
using 4 x 1w" bolts, washers and nuts as illustrated. This level will hold
the charcoal pan.
Step 4
Attach end of legs to cooking chamber using 4 x w" bolts, washers and
nuts as illustrated.
Step 5
Insert the three 4 x 24" bolts into the 3 holes directly below and near-
est the legs as illustrated. Insert washer and nut and securely tighten all
three bolts. This level will hold the water pan and a cooking grill.
Step 6
Use 4 x 1w" bolts, washers and nuts for the next two levels of the
cooking chamber. These levels will hold the two remaining cooking
grills.
4 x 24"
Bolt
4 x 1w"
Bolts
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Step 7
Attach wooden handle halves to the metal brackets using 10-24 x 1"
bolts and nuts.
Step 8
Attach the handle to door using 4 x 2" bolts, washers and nuts.
Step 9
Attach the two side handles to cooking chamber using 4 x 2" bolts,
washers and nuts.
Step 10
Attach door latch using 4 x w" bolt and two nuts on inside of chamber.
Thread one nut onto bolt and check to make sure latch can turn freely.
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Thread second nut onto bolt. Holding first nut with / " wrench,
torque second nut into first nut using an adjustable wrench. This will
hold the first nut in place.
Step 11
Close and latch the door. With the help of an assistant, carefully turn the
cooking chamber to its upright position.
Door Latch
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Step 12
Set the charcoal pan (the larger pan) on the lowest bolts (1w" bolts).
Step 13
Set the water pan on the next level (24" bolts) as illustrated.
Step 14
Place a cooking grill directly on top of the water pan.
Cooking Grills
Supports
Cooking Grill
Cooking Grill
Water Pan
Supports
Cooking Grill
Charcoal Pan
Supports
Water Pan
Charcoal Pan
Temperature
Gauge Hole
Step 15
Place the other two cooking grills on the next two levels above the
water pan.
NOTE: Position the charcoal pan, water pan and cooking grills so they
are resting securely on all three bolts of each level.
Step 16
Insert the push-plug into the temperature gauge hole in the door.
Your Smoke King is now completely assembled and ready to use.
NOTE: The 1" holes in the cooking chamber allow proper air draft.
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PREPARATION FOR USE
READ ALL SAFETY WARNINGS AND INSTRUCTIONS
CAREFULLY BEFORE OPERATING YOUR SMOKER.
Prior to initial use of the Smoke King, certain steps should be taken to cure
the cooker. Failure to follow these steps may damage the exterior finish of the
cooker as well as impart unpleasant flavors to the first meal prepared in your
Smoke King. A temperature gauge is recommended for this curing process.
Any high quality oven temperature gauge may be used. We recommend the
Brinkmann temperature gauge which is designed to fit in the door of the
Smoke King.
1. Remove water pan and cooking grills from cooking chamber during the
curing process.
2. Lightly coat the interior surface of cooking chamber with vegetable oil or
pan spray. Do not coat the charcoal pan.
3. Follow the “Lighting Instructions”.
4. If using a temperature gauge, a temperature of approximately 250°F in the
cooking chamber is desired. Maintain this temperature for 1 to 2 hours.
5. Then, increase the temperature by adding more charcoal and/or wood
until the temperature is approximately 350°F to 400°F (follow instructions
in the “Adding Charcoal/Wood During Cooking” section of this manual).
Never exceed a temperature of 450°F in cooking chamber. The cooker is
now ready to use. It is important that the exterior of the cooker is not
scraped or rubbed during this curing process.
LIGHTING INSTRUCTIONS
1. Remove water pan and cooking grill. Make sure the charcoal pan is secure-
ly in place and the door is fully open.
2. If using a Charcoal Chimney Starter, follow all manufacturer’s warnings and
instructions regarding the use of their product. Carefully place 8-10
pounds of charcoal in the charcoal pan. Proceed to "Operating Instruc-
tions".
If using charcoal lighting fluid, use charcoal lighting fluid approved for
lighting charcoal ONLY. Do not use gasoline, kerosene or alcohol for light-
ing charcoal. Place 8-10 pounds of charcoal in charcoal pan. Depending on
the weather a full pan of charcoal will burn for 5-6 hours.
3. Saturate charcoal with lighting fluid and wait 2 to 3 minutes for fluid to
soak in. Store charcoal lighting fluid safely away from the cooker.
4. Carefully light the charcoal and allow to burn with the door open until cov-
ered with a light ash (approximately 20 minutes). This will allow charcoal
lighting fluid to burn off.
WARNING:
If lighting fluid does not completely burn off, fumes could
accumulate in cooker causing an explosion or flash fire
when door is opened.
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OPERATING INSTRUCTIONS
PLACE THE SMOKER OUTDOORS ON A HARD, LEVEL, NONCOMBUSTIBLE SURFACE AWAY FROM ANY COM-
BUSTIBLE MATERIAL. PLACE THE SMOKER AWAY FROM OPEN WINDOWS OR DOORS TO PREVENT
SMOKE FROM ENTERING YOUR HOUSE. IN WINDY WEATHER, THE SMOKER SHOULD BE LOCATED IN
AN OUTDOOR AREA THAT IS PROTECTED FROM THE WIND.
1. Follow the “Lighting Instructions”.
Smoking
2. With the charcoal burning well, refer to “Flavoring Wood” section for recommend-
ed amount of wood to use. To prevent flavoring wood from burning too quickly,
soak
in water for 5 minutes or wrap each piece of wood in foil and tear several (8-10)
small holes in foil. Using long cooking tongs, carefully place flavoring wood on
top of hot charcoal.
3. Place the empty water pan inside the chamber (third level from the top of smoker).
Position water pan so it is resting securely on the three 2 4" bolts.
4. Carefully fill the water pan with warm water or marinade. A full pan holds
4 quarts/1 gallon of water and will last for approximately 3-4 hours when cooking
on low. Do not overfill and allow water to overflow from water pan.
CAUTION:
WARNING:
Use caution when filling water pan to avoid burns to hands and fingers.
Never allow water to completely evaporate from the water pan.
5. Place a cooking grill on the same level, directly above the water pan. Place the
remaining cooking grills on top two levels.
6. Place food on the cooking grills in a single layer with space between each piece.
This will allow smoke and moist heat to circulate evenly around all pieces.
7. Close and latch the door. Allow food to cook. After 3-4 hours of cooking, check
water and charcoal level. Add water and/or charcoal if level is low. Follow instruc-
tions for “Adding Water During Cooking” and “Adding Charcoal/Wood
During Cooking”.
NOTE: During the smoking process, avoid the temptation to open door to check
food. Opening the door will allow heat to escape, making additional cooking
time necessary.
8. Allow smoker to cool completely before handling. Follow instructions in the “After-
Use Safety and Proper Care & Maintenance” sections of this manual.
Grilling
1. Remove all three cooking grills.
2. Follow the “Lighting Instructions”. When grilling, 4-5 pounds of charcoal is suffi-
cient.
3. Place the cooking grill on the third level from top, where the water pan would be
placed if smoking food. NOTE: Do not use the water pan during grilling.
4. Place food on the cooking grill in a single layer with space between each piece. This
will allow heat to circulate evenly around all pieces.
5. Close and latch the door. Allow food to cook. Add more charcoal if level becomes
low or more heat is desired. Follow instructions for “Adding Charcoal/Wood During
Cooking”.
6. Allow grill to cool completely before handling. Follow instructions in the “After-Use
Safety and Proper Care & Maintenance” sections of this manual.
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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 the
wood is still green, soak the wood in water for 5 minutes or wrap each piece in
foil and tear several small holes in the foil to produce more smoke and prevent
the wood from burning too quickly. A lot of wood is not required to obtain a good
smoke flavor. A recommended amount is 3-4 wood chunks or sticks. Experiment
by using more wood for stronger smoke flavor or less wood for mild smoke fla-
vor.
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 instructions and cautions below to avoid injury while adding wood.
Additional charcoal may be required to maintain or increase
cooking temperature.
Adding Charcoal/Wood
During Cooking
NOTE: Dry wood burns hotter than charcoal so you may want to increase the
ratio of wood to charcoal to increase the cooking temperature. Hard-
woods such as oak, hickory, mesquite, fruit and nut wood are an excel-
lent fuel because of their burning rate. When using wood as fuel, make
sure the wood is seasoned and dry. DO NOT use resinous wood such
as pine as it will produce an unpleasant taste.
1. Wearing oven mitts, stand back and carefully open door. Use caution since
flames can flare-up when fresh air suddenly comes in contact with fire.
2. Wearing oven mitts, stand back a safe distance and use long cooking tongs
to lightly brush aside ashes on hot coals. Use long cooking tongs to add
charcoal and/or wood, being careful not to stir-up ashes and sparks.
WARNING: Never add charcoal lighting fluid to hot or even warm coals.
3. When charcoal is burning strong again, close and latch the door.
1. Check the water level in water pan if the complete cooking process takes
longer than 3-4 hours. A low water level can be detected by listening for the
sound of water simmering.
Adding Water
During Cooking
2. Wearing oven mitts, stand back and carefully open door. Use caution since
flames can flare-up when fresh air suddenly comes in contact with fire.
3. If water level is low, add water to water pan. Water may be added to the water
pan by moving food aside on cooking grill and pouring water down through
the cooking grill. Pour slowly to avoid splashing water.
4. Replace food in a single layer on the cooking grill.
5. Close and latch the door. Allow food to continue cooking.
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AFTER-USE SAFETY
WARNING
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Always allow the cooker to cool completely before handling.
Never leave coals and ashes in cooker unattended.
Before cooker can be left unattended, 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
ashes and water to remain in metal container 24 hours prior to disposing.
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Extinguished coals and ashes should be placed a safe distance from all structures and combustible materials.
Wash the charcoal pan, water pan and cooking grills with hot, soapy
water, rinse well and dry. Lightly coat cooking grills with cooking oil or
Proper Care
and Maintenance
pan spray.
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Clean the inside and outside of smoker by wiping off with a damp cloth.
Lightly coat inside of smoker body with cooking oil or pan spray.
When storing, keep the Smoke King covered in a protected area away
from children and pets.
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 high-temperature resistant paint.
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Never apply paint to the interior surface. Rust spots on the interior sur-
face can be buffed, cleaned, then coated with cooking oil or pan spray
to minimize rusting.
ACCESSORIES
The Art of Smoke Cooking
Cookbook
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Contains 40 exciting yet simple recipes using the delicious tech-
nique of smoke cooking.
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Beautifully photographed full-color, sixty-six page hardback cook-
book presents old favorites as well as new recipes such as
smoked meatballs & spaghetti, smoked pizza, smoked tomato
soup and smoked peach cobbler.
Smoker Basket
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The basket weave prevents food from falling through the grill while
allowing smoke, steam and heat to flow through into the food. Great for
fish, shrimp, vegetables and hors d’oeuvres.
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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.
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ACCESSORIES
Electric Converter
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The Electric Converter will convert any Brinkmann or Cook’N
Ca’jun charcoal smoker with an open bottom into an electric
smoker in minutes. Simply replace the charcoal pan with the elec-
tric converter and add wood chunks. The 1500 watt electric ele-
ment provides consistent heat and temperature. The constant
electric heat source is great for long smoking times and smoking
in cold weather. And it’s so easy to use - simply plug it in and
you’re ready to smoke!
LOOK FOR THESE AND OTHER BRINKMANN ACCESSORIES AT YOUR LOCAL RETAILER WHERE
SMOKERS ARE SOLD, OR ORDER DIRECT BY CALLING 1-800-HOT-5252.
ONE YEAR LIMITED WARRANTY
For one year from date of purchase, The Brinkmann Corporation warrants the Smoke 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 cookers that have been altered, or damaged due to: normal wear, abuse, improper mainte-
nance, 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 scratching 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.
To obtain repair or replacement of your Smoke King under the terms of this warranty, please call Customer Service Department
at 214-770-8562 for a Return Authorization Number and further instructions. Proof-of-purchase or UPC bar code will be
required. The Brinkmann Corporation will not be responsible for any cookers 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 DURA-
TION 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
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.
140-2200-0
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