Things You'll Need
Wood chunks or sticks
The Brinkmann Sportsman charcoal smoker uses smoke, heat and steaming liquid to slow-cook foods. The Sportsman's two grills can hold a total of 50 lbs. of meat, and the large charcoal and water pans allow it to cook untended for hours. The result is tender, juicy meat with a flavor only real smoke can impart.
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Add 8 to 10 lbs. of briquettes or lump charcoal to the Sportsman's charcoal pan. Apply lighter fluid and allow the coals to burn with the smoker's lid open until white ash appears on the surface and all traces of the fluid are burned off. If you're using a chimney starter, add 8 to 10 lbs. of hot coals.
Use long tongs to place flavoring wood chunks or sticks on the hot coals. Use green wood, or pre-soak seasoned wood in water for about 20 minutes.
Place the Brinkmann smoker's water pan on the middle support brackets and carefully fill the pan to within an inch of the top with warm water or marinade (about a gallon).
Arrange the meat on the grills with space between the pieces to allow good smoke circulation. Set the grills into position on the middle and top brackets, and put the dome lid in place.
Keep the Sportsman's cooking temperature in the thermometer's "ideal" heat zone. Regulate the temperature by opening or closing the smoker's vents.
Replenish the charcoal, wood and water every 2 to 3 hours, as needed. Don't allow all the liquid to evaporate from the water pan.
Use a meat thermometer to check that the meat is fully cooked. Some meats turn pink during smoking and may appear under cooked.
Lightly oil the grills to keep food from sticking. The top grill will be about 20 degrees F hotter than the bottom grill. Different meats will each have their own flavor. Flavors won't mix.
Add water carefully, either by pouring it through the grills or through a funnel with the door open.