How to Use a Brinkman Sportsman Smoker
With a Brinkmann Sportsman Smoker you can prepare up to 50 pounds of meat at a time, enough to feed the whole crew. Shaped like a fireplug, the Brinkmann Sportsman's vertical design burns charcoal efficiently for long-lasting smoke that requires little monitoring. A water pan mounts over the charcoal to keep meat moist during long smoking times while catching fat drippings that can cause flareups. If you don't feel like smoking a 30-pound beef brisket or whole pork shoulder, the Brinkmann doubles as a grill for flipping burgers and turning hot dogs--or any other food you care to cook over a fire. Does this Spark an idea?
Things You'll Need
- Brinkmann Sportsman Smoker
- Charcoal
- Lighter fluid
- Water
- Wood chunks
- Meat for smoking
Instructions
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1
Soak 2 pounds of wood chunks in water for at least an hour before you are ready to start smoking food. Different wood chips impart different flavors and aromas in food. Hickory is a classic for smoking pork and thick beef roasts, for example, while mesquite adds Southwestern zest to poultry. Cedar is a natural for smoking salmon and other fish.
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2
Pour 10 pounds of charcoal into the firepan at the bottom of the Brinkmann smoker and douse with lighter fluid. This will provide enough fuel for two to three hours of smoking time.
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3
Fill the water pan to the level mark on the inside of the pan and set it on the racks above the firepan when the charcoal burns down to white coals.
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4
Insert the two grill racks in the grooves above the water pan.
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5
Remove about half the wood chunks from the water and place on top of the coals to produce aromatic smoke for cooking.
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6
Arrange the food to be smoked on the two metal grills, leaving room around the pieces for the smoke to circulate. Thicker cuts of meat should go on the lower grill, closer to the coals. Fish fillets, vegetables and thin cuts of meat should be placed on the upper grill.
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Close the Brinkmann smoker and adjust the vents to circulate the wood smoke.
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8
Monitor the temperature with the exterior thermometer. Most thick cuts of meat need sustained smoke heat of 200 to 220 degrees until the meat reaches an internal temperature of 165 degrees. You can regulate the temperature by adjusting the vents and briefly opening the Brinkmann cover to dissipate heat.
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9
Check the fire pan every two hours, adding more coals and wood chips as necessary until the smoking is complete.
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Tips & Warnings
Only smoke one type of food at a time. For example, don't try to smoke beef brisket and bluefish fillets at the same time.
