Extra Heavy-Duty Charcoal Grill
OWNER’S MANUAL
ASSEMBLY AND OPERATING INSTRUCTIONS
WARNING
READ AND FOLLOW ALL WARNINGS AND
INSTRUCTIONS IN THIS MANUAL TO AVOID
PERSONAL INJURY OR PROPERTY DAMAGE.
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WARNING
•
•
When grilling, grease from meat may drip into the charcoal and cause a grease fire. If this should happen close lid to suffocate
the flame. Do not use water to extinguish grease fires.
Use caution since flames can flare-up when fresh air suddenly comes in contact with fire. When opening the lid, keep hands, face
and body a safe distance from hot steam and flame flare-ups.
•
•
Never place more than 15 pounds on side tables. Do not lean on the side tables.
Do not exceed a temperature of 400°F. Do not allow charcoal and/or wood to rest on the walls of grill. Doing so will greatly
reduce the life of the metal and finish of your grill.
•
•
Use caution when assembling and operating your grill to avoid scrapes or cuts from sharp edges of metal parts. Use caution
when reaching into or under grill.
When opening lid, make sure it is pushed all the way open. If lid is not fully open, it could fall back to a closed position and cause
bodily injury.
•
•
•
In windy weather, place grill in an outdoor area that is protected from the wind.
Close lid to suffocate flame.
Never leave coals and ashes in grill unattended. Before grill can be left unattended, remaining coals and ashes must be removed
from grill. Use caution to protect yourself and property. Carefully place remaining coals and ashes in a non-combustible metal
container and saturate completely with water. Allow coals and water to remain in metal container 24 hours prior to disposing.
•
•
Extinguished coals and ashes should be placed a safe distance from all structures and combustible materials.
With a garden hose, completely wet the surface beneath and around grill to extinguish any ashes, coals or embers which may
have fallen during the cooking or cleaning process.
•
After each use, clean the grill thoroughly and reapply a light coat of oil to interior to prevent rusting. Cover the grill to protect it
from excessive rusting.
•
•
•
Use caution when lifting or moving grill to prevent strains and back injuries.
We advise that a fire extinguisher be 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.
•
•
Store the grill out of reach of children and in a dry location when not in use.
Do not attempt to service grill other than normal maintenance as explained in “After-Use Safety” and “Proper Care &
Maintenance” sections of this manual. Repairs should be performed by The Brinkmann Corporation only.
•
Properly dispose of all packaging material.
USE CAUTION AND COMMON SENSE WHEN OPERATING YOUR GRILL.
FAILURE TO ADHERE TO SAFETY WARNING 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 ASSEMBLING OR OPERATING YOUR GRILL.
FOR MISSING PARTS, PLEASE CALL CUSTOMER SERVICE AT 1-800-527-0717.
(Proof of purchase will be required.)
Inspect contents of the box to ensure all parts are included and undamaged.
We recommend two people work together
when assembling this unit.
The following tools are required to assemble
this Professional Grill:
1
2
3
•
•
•
Pliers
Phillips & Flathead Screwdrivers
Adjustable Wrench
4
5
PARTS LIST - PROFESSIONAL GRILL:
6
1
1
2
1
1
2
2
1
2
2
1
1
2
2
1
Temperature gauge
Handle
1
7
2
8
Handle stands
Lid
3
4
5
Adjuster arm
Cooking grills
Side shelves
6
9
10
7
11
8
Adjuster arm guide
Right legs
12
9
10
11
12
13
14
15
Left legs with axle holes
Lower grill housing
Bottom shelf
Wheels
13
14
Locking casters
Charcoal ash tray
15
3
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Parts Bag Contents
1
10
11
12
13
14
15
16
17
1
1
1
1
2
2
2
2
2
Adjuster arm lock pin
10 X 8 mm hexagonal nut
Door locking plate
Door handle
4
4
2
6 X 5 mm hexagonal nuts
2
3
4
5
6
7
8
9
6 X 45 mm Phillips head bolts
6 X 15 mm Phillips head bolts
12 6 X 12 mm Phillips head bolts
10 X 8 mm hexagonal nuts
Washers
2
2
8
8
Cotter pins
Hood pivot pins
10 X 85 mm Phillips hex head bolts
Upper hinges
6 X 5 mm hexagonal nuts
6 X 28 mm Phillips head bolts
Lower hinges
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
4
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Choose a good, cleared assembly area and get a
friend to help you put your grill together. Lay
cardboard down to protect grill finish and
assembly area. Turn the grill on its side to begin
assembly.
Step 1
Insert door handle through hole in door with
handle pointing down. Place door locking plate
over door handle pointing up and secure with a
10 X 8 mm hexagonal nut.
Door
Handle
Nut
Legs
Locking
Casters
Door
Locking
Plate
Door
Step 2
Insert casters directly into holes in bottom of
legs without axle holes.
Note: For steps 3, 4, and 5, use the legs with
casters. Do not use legs with axle holes.
Step 3
Align the holes in one leg bracket with the holes
in the body of the grill. Insert two 6 X 12 mm
Phillips head bolts through the leg bracket and
secure to the grill body.
Step 4
Hang a shelf onto the lower stud of the leg that
you have attached to the grill body.
5
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Step 5
Insert the lower stud of the opposite leg
bracket into the opposite side of the shelf.
Align the holes in the leg bracket with the
holes in the grill body. Insert two 6 X 12
mm Phillips head bolts through the leg
bracket and secure to the grill body.
Step 6
With the help of a friend, turn grill onto
opposite side. Try to minimize stress on
the legs and shelf. Repeat steps 3 through
5 with legs with axle holes.
Step 7
Insert 10 X 85 mm hexagonal bolt through
wheel with flat side of the tire facing out.
Place a washer onto the end of the bolt.
Insert bolt through leg axle hole and
secure with 10 X 8 mm hexagonal nut.
Tire
Leg
Nut
Washer
Bolt
Bolts
Step 8
With the help of a friend, set the unit
upright. Try to minimize stress on the legs
of the grill.
Step 9
Have a friend help you align holes in
bottom shelf with screw holes in legs.
Insert four 6 X 45 mm Phillips head bolts
through the legs and secure to the bottom
shelf.
Bottom
Shelf
Step 10
Handle
Attach one handle stand using two
6 X 12 mm Phillips head bolts and two
6 X 5 mm hexagonal nuts. Next insert
hood handle into handle stand. Place the
other handle stand over handle and attach
by using two 6 X 12 mm Phillips head
bolts and two 6 X 5 mm hexagonal nuts.
Handle
Stands
6
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Step 11
Cotter Pin
Attach one half of each hinge to the
outside back of the body using
6 X 28 mm Phillips head bolts and
6 X 5 mm hexagonal nuts. Thread bolts
into nuts but do not tighten. Attach the
other half of each hinge to the outside
back of the lid using 6 X 28 mm Phillips
head bolts and 6 X 5 mm hexagonal nuts.
Thread bolts into nuts but do not tighten.
Hood Pivot Pin
Step 12
Rest lid on the body and align hinges to
insert hood pivot pins. Insert cotter pins
into hood pivot pins and bend ends out
slightly. Tighten all hinge screws on lid
and grill body until secure.
Step 13
Slide charcoal grate adjuster arm onto
control arm. Insert adjuster lock pin and
spring into hole in end of adjuster arm as
illustrated and tighten securely.
Control
Arm
Adjuster Arm
NOTE: With the adjuster arm trigger at its
lowest level, tighten adjuster lock pin
clockwise into the end hole of
adjuster arm.
Adjuster Lock Pin
Step 14
With the charcoal grate at its lowest level,
slide the adjuster lock pin into the first
hole of the adjuster arm guide. Attach
adjuster arm guide onto side of grill and
thread 6 X 15 mm Phillips head bolts into
welded nuts on inside of grill. Tighten
securely.
Adjuster
Arm Guide
7
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Step 15
Remove tightening ring from temparature
gauge. Insert temperture gauge through
the opening on front of lid, re-thread
tightening ring.
Step 16
Place cooking grills on lip of body.
Step 17
Slide charcoal ash tray into guides at
bottom of grill body.
WARNING: DO NOT use grill without
charcoal ash tray in place.
DO NOT attempt to remove
charcoal ash tray while tray
contains hot coals.
Lip
Professional Grill (Assembled)
8
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PREPARATION FOR USE
& LIGHTING INSTRUCTIONS
PLACE THE GRILL OUTDOORS ON A HARD, LEVEL, NON-COMBUSTIBLE SURFACE
AWAY FROM ROOF OVERHANG OR ANY COMBUSTIBLE MATERIAL. NEVER USE ON WOODEN OR OTHER SURFACES THAT
COULD BURN. PLACE THE GRILL AWAY FROM OPEN WINDOWS OR DOORS TO PREVENT SMOKE FROM ENTERING YOUR
HOUSE. IN WINDY WEATHER, PLACE THE GRILL IN AN OUTDOOR AREA THAT IS PROTECTED FROM THE WIND.
READ ALL SAFETY WARNINGS AND INSTRUCTIONS CAREFULLY
BEFORE OPERATING YOUR GRILL.
Prior to your first use of the Brinkmann Professional Grill, follow the
Curing Your Grill
instructions below carefully to cure your grill. Curing your grill will
minimize damage to the exterior finish as well as rid the grill of paint odor
that can impart unnatural flavors to the first meal prepared on your
Brinkmann Professional Grill.
IMPORTANT: To protect your grill from excessive rust, the unit must be
properly cured and covered at all times when not in use. A
cover for your Professional Grill may be ordered directly
from Brinkmann by calling 1-800-468-5252.
Step 1
Lightly coat all interior surfaces of the Professional Grill including
cooking grill with vegetable oil or vegetable oil spray. Do not coat
charcoal grate or charcoal tray.
Step 2
Follow the instructions below carefully to build a fire. You may use
charcoal and/or wood as fuel in the Professional Grill (see “Adding
Charcoal/Wood During Cooking” section of this manual).
WARNING: Never use charcoal that has been pre-treated with lighter
fluid. Use only a high grade plain charcoal or charcoal/wood
mixture.
If using a Charcoal Chimney Starter, follow all manufacturer’s warnings
and instructions regarding the use of their product. Start with 8 to 10
pounds of charcoal. This should be enough charcoal to cook with,
once the curing process has been completed. When charcoal is
burning strong, carefully place hot coals in center of charcoal grate.
WARNING: DO NOT use grill without charcoal ash tray in place. DO NOT
attempt to remove charcoal ash tray while tray contains hot
coals.
NOTE: To extend the life of your grill, make sure that hot coals and
wood do not touch the walls of grill.
IF USING CHARCOAL CHIMNEY STARTER, PROCEED TO STEP 5
If you choose to use charcoal lighting fluid, ONLY use charcoal lighting
fluid approved for lighting charcoal. Do not use gasoline, kerosene,
alcohol or other flammable material for lighting charcoal. Follow all
manufacturer’s warnings and instructions regarding the use of their
product. Start with 8 to 10 pounds of charcoal. This should be enough
charcoal to cook with, once the curing process has been completed.
Place the charcoal in center of charcoal grate.
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Step 3
Saturate charcoal with lighting fluid. With lid open wait 2 to 3 minutes
to allow lighting fluid to soak into charcoal. Store charcoal lighting
fluid safely away from the grill.
Step 4
With grill lid and door open, stand back and carefully light charcoal
through the door. Allow to burn until covered with a light ash
(approximately 20 minutes).
WARNING: Charcoal lighting fluid must be allowed to completely burn off
prior to closing grill lid (approximately 20 minutes). Failure to
do this could trap fumes from charcoal lighting fluid in grill
and may result in a flash-fire or explosion when lid is
opened.
Step 5
With coals burning strong, close the lid and door. Allow the
temperature to reach 225° on the heat indicator. Maintain this
temperature for 2 hours.
Step 6
Increase the temperature to 400° on the heat indicator . This can be
achieved by adding more charcoal and/or wood (see “Adding
Charcoal/Wood During Cooking” section of this manual). Maintain this
temperature for 1 hour then allow unit to cool completely.
NOTE: It is important that the exterior of the grill is not scraped or
rubbed during the curing process.
IMPORTANT: To protect your smoker from excessive rust, the unit must
be cured periodically and covered at all times when not in
use. A smoker cover can be ordered directly from
Brinkmann by calling 1-800-468-5252.
YOUR BRINKMANN PROFESSIONAL GRILL IS NOW CURED
AND READY FOR USE.
10
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OPERATING INSTRUCTIONS
PLACE THE GRILL OUTDOORS ON A HARD, LEVEL, NON-COMBUSTIBLE SURFACE
AWAY FROM ROOF OVERHANG OR ANY COMBUSTIBLE MATERIAL. NEVER USE ON WOODEN OR OTHER
SURFACES THAT COULD BURN. PLACE THE GRILL AWAY FROM OPEN WINDOWS OR DOORS TO PREVENT SMOKE
FROM ENTERING YOUR HOUSE. IN WINDY WEATHER, PLACE THE GRILL IN AN OUTDOOR AREA THAT IS
PROTECTED FROM THE WIND.
READ ALL SAFETY WARNINGS AND INSTRUCTIONS CAREFULLY
BEFORE OPERATING YOUR GRILL.
Step 1
Smoking
Follow instructions below carefully to build a fire. You may use
charcoal and/or wood as fuel in the Professional Grill (see “Adding
Charcoal/Wood During Cooking” section of this manual).
WARNING: Never use charcoal that has been pre-treated with
lighter fluid. Use only a high grade plain charcoal or
charcoal/wood mixture.
If using a Charcoal Chimney Starter, follow all manufacturer’s warnings
and instructions regarding the use of their product. Carefully place 5 to
6 pounds of hot coals on left side of charcoal grate.
WARNING: DO NOT use grill without charcoal ash tray in place. DO NOT
attempt to remove charcoal ash tray while tray contains hot
coals.
NOTE: To extend the life of your grill, make sure that hot coals and
wood do not touch the walls of grill or lay inside of cooking
chamber under charcoal tray.
IF USING CHARCOAL CHIMNEY STARTER, PROCEED TO STEP 5
If you choose to use charcoal lighting fluid, ONLY use charcoal
lighting fluid approved for lighting charcoal. Do not use gasoline,
kerosene, alcohol or other flammable material for lighting charcoal.
Follow all manufacturer’s warnings and instructions regarding the
use of their product. Place 5 to 6 pounds of charcoal on left side of
charcoal grate.
Step 2
Saturate charcoal with lighting fluid. With lid open wait 2 to 3 minutes
to allow lighting fluid to soak into charcoal. Store charcoal lighting fluid
safely away from the grill.
Step 3
With grill lid and door open, stand back and carefully light charcoal
and allow to burn until covered with a light ash (approximately
20 minutes). Charcoal lighting fluid must be allowed to completely
burn off prior to closing grill lid.
WARNING: Failure to do this could trap fumes from charcoal lighting
fluid in grill and may result in a flash-fire or explosion when
lid is opened.
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Step 4
With coals burning well, carefully add wood chunks using long
cooking tongs (see “Flavoring Wood” and “Adding Charcoal/Wood
During Cooking” sections of this manual.)
Charcoal grate
Step 5
Place cooking grills on grill support lips. Use charcoal grate adjuster
arm to position charcoal grate to lowest level.
WARNING: Always wear oven mitts/gloves when adjusting cooking levels
to protect your hands from burns.
Step 6
Place food on right side of cooking grill and close lid.
Lower Charcoal Grate Level
(Smoking)
Step 7
The ideal smoking temperature is between 175°F and 250°F. For large
cuts of meat, allow approximately one hour of cooking time per pound
of meat. Always use a meat thermometer to ensure food is fully
cooked before removing from grill.
Step 8
Allow grill to cool completely, then follow instructions in the
“After-Use Safety” and “Proper Care & Maintenance” sections of this
manual.
During the smoking process, avoid the temptation to open lid to check
food. Opening the lid allows heat and smoke to escape, making
additional cooking time necessary.
Smoke Cooking Tips
Food closest to the charcoal will cook and brown faster. Rotate food
midway through the cooking cycle. If food is excessively browned or
flavored with smoke, wrap food in aluminum foil after the first few
hours of smoking. This will allow food to continue cooking without
further browning or smoke flavoring.
When cooking fish or extra lean cuts of meat, you may want to try
water smoking to keep the food moist. Before starting a fire, place
charcoal tray to lowest level. Use a flat bottom metal pan shallow
enough to fit between charcoal grate and cooking grill as a water pan.
Set the metal pan on charcoal grate under food and cooking grill. Fill
with water or marinade until q full. Build your fire on the opposite
side of water pan.
CAUTION: Always use oven mitts/gloves to protect your hands. Liquid
in water pan will be extremely hot and can scald or burn.
Always allow liquid to cool completely before handling. Do
not allow liquid to completely evaporate from water pan.
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Step 1
Grilling/Searing
Lightly coat all interior surfaces of the Professional Grill including
cooking grill with vegetable oil or vegetable oil spray. Do not coat
charcoal grate or charcoal ash tray.
Step 2
Follow the instructions below carefully to build a fire. You may use
charcoal and/or wood as fuel in the Professional Grill (see “Adding
Charcoal/Wood During Cooking” section of this manual).
WARNING: Never use charcoal that has been pre-treated with lighter
fluid. Use only a high grade plain charcoal or charcoal/wood
mixture.
Charcoal grate
If using a Charcoal Chimney Starter, follow all manufacturer’s warnings
and instructions regarding the use of their product. Start with 8 to 10
pounds of charcoal. This should be enough charcoal to cook with,
once the curing process has been completed. Open the side air vents
halfway. When charcoal is burning strong, carefully place hot coals in
center of charcoal grate.
WARNING: DO NOT use grill without charcoal ash tray in place. DO NOT
attempt to remove charcoal ash tray while tray contains hot
coals.
Middle Low/Middle High Charcoal Tray Level
(Grilling)
NOTE: To extend the life of your grill, make sure that hot coals and
wood do not touch the walls of grill.
IF USING CHARCOAL CHIMNEY STARTER, PROCEED TO STEP 5
Charcoal grate
If you choose to use charcoal lighting fluid, ONLY use charcoal lighting
fluid approved for lighting charcoal. Do not use gasoline, kerosene,
alcohol or other flammable material for lighting charcoal. Follow all
manufacturer’s warnings and instructions regarding the use of their
product. Start with 8 to 10 pounds of charcoal . This should be enough
charcoal to cook with, once the curing process has been completed.
Place the charcoal in center of charcoal grate.
Step 3
Saturate charcoal with lighting fluid. With lid open wait 2 to 3 minutes
to allow lighting fluid to soak into charcoal. Store charcoal lighting fluid
safely away from the grill.
High Charcoal Tray Level
(Searing)
Step 4
With grill lid open, stand back and carefully light charcoal and allow to
burn until covered with a light ash (approximately 20 minutes).
WARNING: Charcoal lighting fluid must be allowed to completely burn off
prior to closing grill lid (approximately 20 minutes). Failure to
do this could trap fumes from charcoal lighting fluid in grill
and may result in a flash-fire or explosion when lid is opened.
13
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Step 5
Place cooking grill on grill support lips. Use charcoal grate adjusters
to position charcoal grate to desired cooking level.
WARNING: Always wear oven mitts/gloves when adjusting cooking
levels to protect your hands from burns.
Step 6
Place food on cooking grill and close grill lid. By closing the side air
vents more, the burning intensity is slowed. Always use a meat
thermometer to ensure food is fully cooked before removing from
grill.
Step 7
Allow grill to cool completely, then follow instructions in the
“After-Use Safety” and “Proper Care & Maintenance” sections
of this manual.
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 wood such as pine as it will
produce an unpleasant taste.
Flavoring Wood
Wood chunks or sticks 3" to 4" long and 1" to 2" thick work best.
Unless the wood is still green, soak the wood in water for 30 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 for the Professional Grill is 5 to 6 wood chunks
or sticks. Experiment by using more wood for stronger smoke flavor
or less wood for milder smoke flavor.
Additional flavoring wood should not have to be added during the
cooking process. However, it may be necessary when cooking very
large pieces of food. Follow instructions and cautions in the “Adding
Charcoal/Wood During Cooking” section of this manual to avoid injury
while adding wood.
14
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To increase heat, more wood and/or charcoal may be needed.
Follow instructions in “Adding Charcoal/Wood During Cooking”
section of this manual.
Regulating Heat
To maintain the temperature, more wood and/or charcoal may need
to be added during the cooking cycle.
NOTE: Dry wood burns hotter than charcoal, so you may want to
increase the ratio of wood to charcoal to increase the cooking
temperature. Hardwood such as oak, hickory, mesquite, fruit
and nut wood are an excellent 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.
Additional charcoal and/or wood may be required to maintain or
increase cooking temperature.
Adding Charcoal/Wood
During Cooking
Step 1
Stand back and carefully open grill lid. Use caution since flames
can flare-up when fresh air suddenly comes in contact with fire.
Step 2
Wearing oven mitts/gloves, use charcoal grate adjuster arm to
place charcoal grate at the lowest level of cooking chamber. Open
door to allow access to charcoal grate.
Step 3
Stand back a safe distance and use long cooking tongs to lightly
brush aside ashes on hot coals. Use cooking tongs to add charcoal
and/or wood to charcoal grate, being careful not to stir-up ashes
and sparks. If necessary, use your Charcoal Chimney Starter to
light additional charcoal and/or wood and add to existing fire.
WARNING: Never add charcoal lighting fluid to hot or even warm
coals as flashback may occur causing severe burns.
Step 4
When charcoal is burning strong again, wear oven mitts/gloves and
carefully return charcoal grate to desired cooking level.
Step 5
Close the grill lid and door. Allow food to continue cooking.
15
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AFTER-USE SAFETY
WARNING
•
•
•
Always allow grill and all components to cool completely before handling.
Never leave coals and ashes in grill unattended. Make sure coals and ashes are completely extinguished before removing.
Before grill can be left unattended, remaining coals and ashes must be removed from grill. Use caution to protect yourself
and property. Place remaining coals and ashes in a non-combustible metal container and completely saturate with water.
Allow coals and water to remain in metal container 24 hours prior to disposing.
•
•
Extinguished coals and ashes should be placed a safe distance from all structures and combustible materials.
With a garden hose, completely wet surface beneath and around the grill to extinguish any ashes, coals or embers which
may have fallen during the cooking or cleaning process.
•
Cover and store grill in a protected area away from children and pets.
•
•
Cure your grill periodically throughout the year to protect
against excessive rust.
Proper Care
& Maintenance
To protect your grill from excessive rust, the unit must be properly
cured and covered at all times when not in use. A smoker cover may
be ordered directly from Brinkmann by calling 1-800-468-5252.
•
•
Wash cooking grill and charcoal grate with hot, soapy water, rinse
well and dry. Lightly coat grill with vegetable oil or vegetable oil spray.
Clean inside and outside of grill by wiping off with a damp cloth. Apply
a light coat of vegetable oil or vegetable oil spray to the interior surface
to prevent rusting. Do not coat charcoal grate or charcoal ash tray.
•
•
If rust appears on the exterior surface of your grill, clean and buff the
affected area with steel wool or fine grit emery cloth. Touch-up with a
good quality high-temperature resistant paint.
Never apply paint to the interior surface. Rust spots on the interior
surface can be buffed, cleaned, then lightly coated with vegetable oil or
vegetable oil spray to minimize rusting.
16
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ACCESSORIES
The Art of Smoke Cooking Cookbook
Contains 40 exciting yet simple recipes using the delicious technique of smoke cooking.
Beautifully photographed full-color, sixty-six page hardback cookbook presents old favorites
as well as new recipes such as smoked meatballs & spaghetti, smoked pizza, smoked
tomato soup and smoked peach cobbler.
Model 812-3327-0
Smoke’N Spice Seasoning
Hickory & Mesquite Smoking Wood
These custom blended spices are a
delicious marinade seasoning for
smoke cooking and grilling.
Contains no MSG. Available in red
and white meat varieties in a
money-saving 2-pack.
Select hickory or mesquite wood chunks greatly
enhance the flavor of meat and vegetables when
smoking or grilling. Can also be used as fuel instead of
charcoal. Packaged in 10 lb. bag, these chunks work
great with either charcoal, electric or LP gas smokers.
Model 812-3450-0 (Hickory)
Model 812-3322-0
Model 812-3440-0 (Mesquite)
BBQ Clip-on Portable Light
This powerful, portable light clips onto your
grill to brighten your evening barbecues.
The built-in reflector provides maximum
illumination for a variety of uses. Features
include long-life soft white fluorescent bulb,
conveniently located ON/OFF switch, heavy-duty
plastic clip that clamps to most surfaces, and
a flexible goose neck with swivel control.
Uses 4AA batteries (not included).
Professional Shish-Kabob Skewers
These heavy-duty, 18" shish-kabob skewers
are extra-long for fabulous restaurant
style kabobs. Made of rust
resistant stainless
steel to last for years.
Ideal for use in our
Smoke’N Pit horizontal
smokers and grills.
812-5060-0
Set of 12
812-2904-0
Deluxe Charcoal Starter
The Brinkmann Deluxe Charcoal
Starter is the fastest and healthiest
way to light charcoal without using
lighter fluid. Just place crumpled
newspaper under the charcoal
starter, fill with charcoal and
light. You’ll have hot,
glowing coals in about
Rib Rack
Chrome-plated
rack can greatly
increase the
15 minutes with no unpleasant
fumes to affect the flavor of your food.
Our unique design allows you to pour
the hot coals from the top or simply
slide the grate out and lift to release hot coals through the
bottom of starter into your smoker or grill.
Model 812-4080-0
cooking capacity
of your smoker. Holds
ribs, chicken halves, potatoes
and corn vertically to triple cooking capacity. Allows
smoke, steam and heat to penetrate food evenly.
Model 600-0062-3
LOOK FOR THESE AND OTHER BRINKMANN ACCESSORIES AT YOUR LOCAL RETAILER WHERE
SMOKERS ARE SOLD, OR ORDER DIRECT BY CALLING 1-800-468-5252.
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ACCESSORIES
Professional Grill Smoker Cover
R
Our heavy-duty, durable vinyl cover with felt backing provides years of protection
for Brinkmann Professional Grill. This top-of-the-line cover comes with closure strips at both
ends to prevent cover from slipping or blowing off. Black.
Model 812-3214-0
Meatloaf Basket
Smoker Basket
The unique basket
weave prevents
The unique basket weave prevents meatloaf from
falling through the grill while allowing smoke,
steam and heat to flow into the food. Also,
food from falling
provides a
through the grill
convenient
while allowing smoke,
method for
lifting your
meatloaf in
and out of the
smoker.
steam and heat to flow into the food. Great for fish,
shrimp, vegetables and hors d’oeuvres. 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.
Model 400-0073-0
Model 400-0074-0
Stainless Steel Wood Chip Smoking Box
Meat Tenderizing Machine
Rugged stainless steel smoking box allows wood chips to burn longer
for richer smoke flavor and provides
easy cleanup of ashes. Ideal for
charcoal, electric, gas smokers
and grills.
The Jaccard Meat Tenderizing Machine’s Stainless
Steel blades penetrate meat in a single stroke. Easy
to use with one hand. This tenderizer makes any cut
of meat
unbelievably
tender and
Model 812-3311-0
allows marinade
and smoke to
penetrate deeply
into meat. Also
reduces cooking
time and helps
retain flavorful
juices. Made
Commercial-Quality Meat Thermometer
An essential tool when cooking all types of meat. Get perfectly smoked
roasts, briskets and turkeys without cutting into the meat.
Commercial-quality thermostat features an
from ABS plastic with stainless steel blades.
Completely dishwasher safe. Protective cover
included.
easy-to-read 2w" dial with a 52" stem. Features
Fahrenheit and Centigrade readings and National
2
0
0
1
8
0
POULTR
Y
85
80
LL
LAMB
Livestock and Meat Board
recommended temperatures.
1
6
0
16 Blade Tenderizer
Model 812-5016-0
BE
PO
VEAL
E
F W
E
R
K
77
140
HAM
BE F ME
Also features the newly recommended 170°F
internal temperature for fresh pork. Stainless steel
construction and dishwasher safe.
D. 70
E
120
BE
COO
E
F RAR
E
48 Blade Tenderizer
Model 812-5048-0
D HAM 60
KE
Model 812-4100-0
LOOK FOR THESE AND OTHER BRINKMANN ACCESSORIES AT YOUR LOCAL RETAILER WHERE
SMOKERS ARE SOLD, OR ORDER DIRECT BY CALLING 1-800-468-5252.
18
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©2001 The Brinkmann Corporation
Dallas, Texas 75244 U.S.A
ONE YEAR LIMITED WARRANTY
For one year from date of purchase, The Brinkmann Corporation warrants the Professional Grill 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 grills that have been altered or damaged due to: normal wear, rust, abuse, improper
maintenance, 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 scratches or heat damage 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.
The Brinkmann Corporation requires reasonable proof of purchase. Therefore, we strongly recommend that you retain your sales
receipt or invoice. To obtain replacement parts for your Professional Grill under the terms of this warranty, please call Customer
Service Department at 1-800-527-0717. A receipt will be required. The Brinkmann Corporation will not be responsible for any
cookers forwarded to us without prior authorization. Professional Grill must be returned to the original place of purchase for
replacement of the unit.
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 DURATION
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
PROFESSIONAL GRILL 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.
Owner’s Manual for Model
810-3214-0
140-3214-0
12/01
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