How to Use a Brinkman Charcoal Gourmet Smoker
Brinkman charcoal gourmet smokers are some of the best on the market, but they can be slightly tricky to use since they have so many parts. The right accessories, such as tongs, high-quality wood chips and a good meat thermometer, will make gourmet smoking with a Brinkman charcoal gourmet smoker easier. The proper cooking techniques make the cooking process more straightforward. Eliminate the confusion with high-quality ingredients and a few easy steps for perfectly-smoked food. Does this Spark an idea?
Things You'll Need
- Large piece of sheet metal
- Meat thermometer with a remote unit
- Charcoal
- Wood chips (pecan, maple, or fruit woods are best)
- Lighter fluid
- Meat to smoke
- Sauce to apply to meat, if desired
- Tongs
- Long lighter
Instructions
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1
Place the piece of sheet metal underneath the gourmet smoker to protect the ground.
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2
Soak the wood chips in water for at least an hour. You'll want to soak three or four handfuls or enough to completely cover the charcoals.
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3
Place about 35 to 50 charcoal pieces into the charcoal pan, stacked in a pyramid shape. Oour lighter fluid over it. You'll want to use about 35 pieces if you are cooking food for up to four people; add more pieces if you are cooking for more people.
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Wait for three minutes.
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Light the charcoal and allow it to burn for about twenty minutes.
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Place the wood chips on top of the burning charcoal.
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Fill the water pan with lukewarm water.
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Place the food on the grill.
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Insert the meat thermometer into the center of one of the pieces of meat.
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Close the grill door.
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Cook food for three to four hours, checking the water level hourly.
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Apply sauce to meat, if desired, after about two hours.
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Check the thermometer every half hour. When the internal temperature of the meat reaches the desired temperature according to the Kalamazoo Gourmet food temperature chart, your food is done.
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Resources
- Photo Credit Steve Woods
