Brinkmann makes a line of charcoal and gas smokers. After assembling your new smoker, according to the manufacturer's instructions, it needs to be seasoned, or cured, prior to using it. This helps protect the exterior finish of the smoker and remove unpleasant paint odors that might get into your food. Seasoning methods vary according to the smoker style. The following method is appropriate for the Brinkmann Barrel Smoker, while other models will require a much shorter and less intense curing.
Things You'll Need
- Clean cloth
- Vegetable oil
- Lighter fluid
- Lighter or match
Insert the ash tray into the smoker, according to the manufacturer's instructions.
Dampen a clean rag with vegetable oil.
Wipe down the interior surface of the cooker, including the cooking grills. Do not wipe down the charcoal grates or charcoal trays. Rewet the cloth when necessary, so that the interior surface and cooking grills get a light, even coat of oil.
Light a fire in your smoker, according to the manufacturer's instructions for your smoker model. If using lighter fluid, allow the fluid to completely burn off before closing the smoker.
Close the lid of the smoker when the coals are burning strongly, and maintain a heat of 250 degrees Fahrenheit for two hours.
Raise the heat to 400 degrees during the third hour, but to not exceeding 400 degrees.
Allow the unit to cool. Do not touch the exterior of the smoker during the curing process.
Tips & Warnings
- Refer to your smoker's owner's manual for the correct curing procedure for your model. PDF owner's manuals are available for current models at the Brinkmann website.
- Photo Credit Hot Coals image by ACD from Fotolia.com
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