Deluxe Outdoor Charcoal/Wood Smoker & Grill
Deluxe Outdoor Charcoal/Wood Smoker & Grill
OWNER’S MANUAL
ASSEMBLY & OPERATING INSTRUCTIONS
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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, air vent and
damper 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 lids, keep hands,
face and body a safe distance from hot steam and flame flare-ups.
•
•
•
To avoid catching fire, do not wear loose clothing or allow hair to hang freely while using smoker.
Close lids and all dampers to suffocate flame/charcoal when finished cooking.
Never leave coals and ashes in smoker unattended. Before smoker can be left unattended, remaining coals and ashes must be
removed from smoker. Use caution to protect yourself and property. Carefully place remaining coals and ashes in a
noncombustible metal container and saturate completely with water. Allow coals and water to remain in metal container 24 hours
prior to disposing.
•
Do not exceed a temperature of 400°F in cooking chamber. Do not allow charcoal and/or wood to rest on the walls of the firebox
and cooking chamber. Doing so will greatly reduce the life of the metal and finish of your smoker. 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 smoker to extinguish any ashes, coals or embers which may
have fallen during the cooking or cleaning process.
After each use, clean the smoker thoroughly and reapply a light coat of oil to interior to prevent rusting. Cover the smoker to
protect it from the weather.
Use caution when lifting or moving smoker to prevent strains and back injuries. Moving smoker may require the help of an
additional person.
•
•
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 smoker out of reach of children and in a dry location when not in use.
Do not attempt to service smoker other than normal maintenance as explained in “After-Use Safety” and “Proper Care &
Maintenance” sections on page 13 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 SMOKER.
FAILURE TO ADHERE TO SAFETY WARNINGS AND GUIDELINES IN THIS MANUAL COULD RESULT
IN BODILY INJURY OR PROPERTY DAMAGE.
SAVE THIS MANUAL FOR FUTURE REFERENCE.
2
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ASSEMBLY INSTRUCTIONS
READ ALL SAFETY WARNINGS & ASSEMBLY INSTRUCTIONS CAREFULLY
BEFORE ASSEMBLING OR OPERATING YOUR SMOKER.
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 Cimarron:
•
•
Hammer
9
16
⁄ " Wrench or Adjustable Wrench
PARTS LIST:
1
1
1
1
1
1
1
1
2
2
2
Cooking chamber with attached Firebox
2
Air vent butterfly damper
3
Smokestack with damper
1
7
13
4
4
16
Cooking grill (15 ⁄ " x 12 ⁄ ")
3
1
5
4
4
5
Cooking grill (15 ⁄ " x 15")
6
Charcoal grate (9" x 14')
Front shelf
7
6
8
Legs with endcaps
Legs with axle receivers
1
9
10
52" wagon wheels
(with Cimarron) OR
2
16" wagon wheels
(with Cimarron Limited)
2
11
12
13
14
15
14
1
1
1
1
1
Firebox door latch
Firebox rake
Temperature gauge
End handle
7
Axle rod
11
Parts Bag Contains:
9
8
4
2
w" Washers
d" Axle caps
9
10
12
15
3
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Clear an assembly area and get a friend to help
you put your smoker together. Lay cardboard
down to protect smoker finish and assembly
area.
Rear Leg Receiver
CAUTION: Remember, your new smoker
weighs more than 250 lbs. so be
extremely careful during the
assembly process.
Step 1
With leg screws facing inward, insert axle
rod through both rear leg receivers. Place a
w" washer on either side of a either 52" or
16" wagon wheel and insert on one end of
axle. Repeat on other side. Place axle caps
on each end of axle and hammer into
place.
Axle Rod
w" Washer
Step 2
Place cooker on firebox end with the doors
closed as illustrated. Make sure that
another person is holding the cooker
steady.
Axle Cap
Front Legs
Step 3
Install assembled legs onto the leg
receivers closest to firebox. Using a ⁄ "
9
16
wrench tighten screws securely.
Step 4
Install front legs onto leg receivers with
9
16
screws facing in. Using a ⁄ " wrench
tighten screws securely.
Assembled
Rear Legs
Step 5
Keeping lids closed and with the help of an
assistant, carefully turn the smoker to its
upright position. Try to minimize the stress
placed on the legs.
CAUTION: Keep lids closed when setting
unit upright to prevent bodily
injury.
NOTE: Your smoker has been built with a 2"
tilt towards the smokestack end. To
ensure proper grease drainage
always keep your smoker on a level
surface.
Firebox End
4
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Step 6
Install smokestack inside smokestack pilot
as illustrated. Tighten smokestack screw
with ⁄ " wrench.
9
16
Smokestack
Step 7
To install air vent damper, open the firebox
door and attach damper to inside of firebox
door as illustrated. Do not overtighten as this
will make the air vent difficult to open and
close.
Smokestack
Pilot
NOTE: Make sure air vent damper handle
faces outside of the firebox door.
Step 8
Attach the door latch to the outside of the
firebox door as illustrated. Do not
overtighten hex nut.
Smokestack
Screw
Step 9
Attach front shelf and side handle to smoker.
CAUTION: A metal bucket must be kept under
grease hole at all times. Empty or
replace bucket when w full to
prevent spills during removal. Use
caution when removing to avoid
spilling hot grease.
Butterfly
Damper
Metal Bucket
(not included)
Grease
Hole
Step 10
Remove nut from temperature gauge hole in
smoker. Remove tightening ring from gauge.
Screw probe into temperature gauge hole in
smoker. DO NOT OVERTIGHTEN!
Front Shelf
Side
Handle
Temperature
Gauge
Temperature
Gauge Hole
5
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PREPARATION FOR USE
& LIGHTING INSTRUCTIONS
PLACE THE SMOKER 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 SMOKER AWAY FROM OPEN WINDOWS OR DOORS TO PREVENT SMOKE FROM ENTERING YOUR
HOUSE. IN WINDY WEATHER, PLACE THE SMOKER IN AN OUTDOOR AREA THAT IS PROTECTED FROM THE WIND.
READ ALL SAFETY WARNINGS AND INSTRUCTIONS CAREFULLY
BEFORE OPERATING YOUR SMOKER.
Prior to your first use of the Brinkmann Cimarron, follow the instructions
Curing Your Smoker
below carefully to cure smoker. Curing your smoker will minimize rust and
damage to the exterior finish as well as rid smoker of paint odor that can
impart unnatural flavors to the first meal prepared on your Cimarron.
Step 1
Lightly coat all interior surfaces of the smoker including cooking grills
and charcoal grates with vegetable oil or vegetable oil spray.
Step 2
Place a charcoal grate in firebox. Place cooking grills in cooking
chamber.
Step 3
Place a metal bucket on bracket under grease hole. A metal bucket
must be placed under grease hole at all times.
Step 4
Follow the instructions below carefully to build a fire in the firebox. You
may use charcoal and/or wood as fuel in the Cimarron (see “Adding
Charcoal/Wood During Cooking” section of this manual).
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 firebox air vent
approximately 1" to 2" and smokestack damper halfway. When charcoal
is burning strong, carefully place the hot coals in center of firebox.
WARNING: Keep hot coals away from the firebox air vent to prevent coals
from falling out.
IF USING CHARCOAL CHIMNEY STARTER, PROCEED TO STEP 7.
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
Grease
Hole
Metal Bucket
(not included)
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 firebox.
WARNING: Never use charcoal that has been pre-treated with
lighter fluid. Use only a high grade plain charcoal or
charcoal/wood mixture.
6
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Step 5
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 smoker.
Step 6
Open the firebox air vent approximately 1" to 2" and smokestack
damper half way. With firebox lid 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 firebox lid.
WARNING: Failure to do this could trap fumes from charcoal lighting
fluid in smoker and may result in a flash-fire or explosion
when lid is opened.
Step 7
With coals burning strong in the firebox, close the lid. Use a
temperature gauge to monitor temperature. A temperature of
approximately 250°F in the cooking chamber is desired. Maintain this
temperature for 1 to 2 hours.
Step 8
Increase the temperature to approximately 350°F to 400°F. This can
be achieved by opening the firebox air vent and smokestack damper
and 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: Never exceed a temperature of 400°F in cooking chamber. It is
important that the exterior of the smoker is not scraped or
rubbed during the curing process.
IMPORTANT: Cure your smoker periodically throughout the year to
protect against excessive rust.
YOUR CIMARRON IS NOW CURED
AND READY FOR USE.
7
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OPERATING INSTRUCTIONS
PLACE THE SMOKER 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 SMOKER AWAY FROM OPEN WINDOWS OR DOORS TO PREVENT
SMOKE FROM ENTERING YOUR HOUSE. IN WINDY WEATHER, PLACE THE SMOKER IN AN OUTDOOR AREA THAT
IS PROTECTED FROM THE WIND.
READ ALL SAFETY WARNINGS AND INSTRUCTIONS CAREFULLY BEFORE OPERATING YOUR SMOKER.
CAUTION: A metal bucket must be placed under the grease hole at all
Smoking
times to catch grease and/or ashes. Check grease level in
bucket often and empty or change when w full. Use extreme
caution as bottom of cooking chamber, container and
contents will be hot.
Step 1
Place a charcoal grate in firebox. Place cooking grills in cooking.
Step 2
Follow instructions below carefully to build a fire in the firebox. You
may use charcoal and/or wood as fuel in the Cimarron (see “Adding
Charcoal/Wood During Cooking” section of this manual).
If using a Charcoal Chimney Starter, follow all manufacturer’s warnings
and instructions regarding the use of their product. Open the firebox
air vent approximately 1" to 2" and smokestack damper halfway.
Carefully place 8 to 10 pounds of hot coals in center of charcoal grate
in firebox.
WARNING: Keep hot coals away from the firebox air vent to prevent
coals from falling out.
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 8 to 10 pounds of charcoal in center of
charcoal grate in firebox.
WARNING: Never use charcoal that has been pre-treated with
lighter fluid as a flash fire may occur. Use only a high grade
plain charcoal or charcoal/wood mixture.
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 smoker.
Step 4
Open the firebox air vent approximately 1" to 2" and smokestack
damper half way. With firebox lid 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 firebox lid.
WARNING: Failure to do this could trap fumes from charcoal lighting
fluid in smoker and may result in a flash-fire or explosion
when lid is opened.
8
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Step 5
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.)
Step 6
Place food on cooking grills in the cooking chamber.
Step 7
Close firebox and cooking chamber lids. Adjust the firebox air vent and
smokestack damper to regulate cooking temperature.
NOTE:
Do not fully close air vent, damper and lids unless trying to cool
the smoker down or suffocate a flame.
Step 8
By closing the air vent and smokestack damper more, the burning
intensity is slowed and smoke is contained within the cooking chamber,
imparting more smoke flavor to food. The ideal smoking temperature is
between 175°F and 250°F.
Step 9
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 smoker.
A meat thermometer may be ordered directly from Brinkmann by calling
1-800-468-5252.
Step 10
Allow smoker to cool completely, then follow instructions in the
“After-Use Safety” and “Proper Care & Maintenance” sections of this
manual.
WARNING: A metal bucket must be placed under the grease hole at all
times to catch grease and/or ashes. Check grease level in
bucket often. Empty or change grease bucket when w full.
Use extreme caution as bottom of cooking chamber, container
and contents will be hot.
Grilling In Cooking
Chamber
Step 1
Remove cooking grills from cooking chamber and set aside. Place
charcoal grate in bottom of cooking chamber.
Step 2
Metal Bucket
(not included)
Follow instructions below carefully to build a fire in the cooking
chamber. You may use charcoal and/or wood as fuel in the Cimarron
(see “Adding Charcoal/Wood During Cooking” section of this manual).
If using a Charcoal Chimney Starter, follow all manufacturer’s warnings
and instructions regarding the use of their product. Open the firebox air
vent approximately 1" to 2" and smokestack damper halfway. Carefully
place 8 to 10 pounds of hot coals in center of charcoal grates in
cooking chamber. Using long cooking tongs, carefully spread briquets
evenly on the charcoal grates, one to two layers thick.
Grease
Hole
9
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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 8 to 10 pounds of charcoal in center of charcoal grate in
cooking chamber.
WARNING: Never use charcoal that has been pre-treated with
lighter fluid as a flash fire may occur. Use only a high grade
plain charcoal or charcoal/wood mixture.
Placement 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.
Step 4
Fully open the firebox air vent and smokestack damper. Stand back and
carefully light charcoal. With firebox and cooking chamber lids open,
allow charcoal to burn until covered with a light ash (approximately 20
minutes). Charcoal lighting fluid must be allowed to completely burn
off prior to closing firebox and cooking chamber 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
lids are opened.
Step 5
When charcoal is burning well, use long cooking tongs to carefully
spread briquets evenly on the charcoal grates, one to two layers thick.
If desired, add wood chunks using long cooking tongs (see “Flavoring
Wood” and “Adding Charcoal/Wood During Cooking” sections of this
manual.)
Step 6
Wearing oven mitts/gloves, place the cooking grills in cooking
chamber. Place food on cooking grills.
Step 7
Close firebox and cooking chamber lids. Adjust the firebox air vent and
smokestack damper to regulate cooking temperature.
NOTE: Do not fully close air vent, damper and lids unless trying to cool
the smoker down or suffocate a flame.
Step 8
By closing the air vent and smokestack damper more, the burning
intensity is slowed and smoke is contained within the cooking
chamber, imparting more smoke flavor to food. Always use a meat
thermometer to ensure food is fully cooked before removing from
smoker.
Step 9
Allow smoker to cool completely, then follow instructions in the “After-
Use Safety” and “Proper Care & Maintenance” sections of this manual.
10
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•
•
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 firebox 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 in firebox, place
charcoal grate in cooking chamber. Use a flat bottom metal pan that is
shallow enough to fit between the charcoal grate and cooking grill as a
water pan. Set the metal pan on charcoal grate under food and cooking
grill and fill with water or marinade until q full.
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.
*Water pan sold separately.
•
Always use a meat thermometer to ensure food is fully cooked before
removing from smoker. A meat thermometer may be ordered directly
from Brinkmann by calling 1-800-468-5252.
Flavoring Wood
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.
Sticks of wood 8" to 12” long and 2" to 3" thick work best. A lot of wood is
not required to obtain a good smoke flavor. A recommended amount for the
Cimarron is 5 to 6 sticks of wood. 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.
To increase heat and air circulation, fully open firebox air vent and
smokestack damper. If increased air circulation does not raise temperature
sufficiently, 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.
11
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Adding Charcoal/Wood in Firebox
Adding Charcoal/Wood
During Cooking
Step 1
Stand back and carefully open firebox lid. Use caution since flames can flare-
up when fresh air suddenly comes in contact with fire.
Step 2
Wearing oven mitts/gloves, 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, being careful not to stir-up ashes and sparks. If nec-
essary, 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 3
When charcoal is burning strong again, close the firebox lid.
Adding Charcoal/Wood in Cooking Chamber
Step 1
Stand back and carefully open cooking chamber lid. Use caution since
flames can flare-up when fresh air suddenly comes in contact with fire.
Step 2
Wearing oven mitts/gloves, remove food and cooking grills.
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, 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
replace cooking grills and food.
Step 5
Close the cooking chamber lid and allow food to continue cooking.
12
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AFTER-USE SAFETY
WARNING
•
•
Always allow smoker and all components to cool completely before handling.
Never leave coals and ashes in smoker unattended. Make sure coals and ashes are completely extinguished before
removing.
•
Before smoker can be left unattended, remaining coals and ashes must be removed from smoker. Use caution to protect
yourself and property. Place remaining coals and ashes in a noncombustible 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 smoker to extinguish any ashes, coals or embers
which may have fallen during the cooking or cleaning process.
•
•
Allow metal bucket and its contents to cool completely before removing. Dispose of contents properly.
Cover and store smoker in a protected area away from children and pets.
•
•
Cure your smoker periodically throughout the year to protect
against excessive rust.
Proper Care
& Maintenance
Wash cooking grills and charcoal grate with hot, soapy water, rinse
well and dry. Lightly coat grills and grate with vegetable oil or
vegetable oil spray.
•
•
•
•
Clean inside and outside of smoker 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.
If rust appears on the exterior surface of your smoker, 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.
A quality smoker cover will minimize rusting and can be ordered from
Brinkmann at 1-800-468-5252.
13
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ACCESSORIES
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
Temperature Gauge
The Art of Smoke Cooking Cookbook
This temperature gauge is designed to fit
our Cimarron, Professional, Pitmaster
and Smoke King outdoor smoker models.
This commercial quality gauge allows you
to accurately monitor the
internal temperature of
the cooking chamber. An
accurate gauge eliminates
the need to check your food
constantly. If you’re serious
about smoke cooking, you’ll want
this gauge for your .
Rib Rack
Chrome-plated rack can
Model 072-0010-0
greatly increase the 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
Smoker Basket
The unique basket weave
prevents food from falling
through the grill while allowing
smoke, 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 400-0074-0
Meatloaf Basket
The unique basket weave prevents meatloaf from
falling through the grill while allowing smoke,
steam and heat to flow into the food. Also, provides
a convenient method for lifting your meatloaf in and
out of the smoker.
Smoke’N Spice
Seasoning
Metal Grease
Bucket
Model 400-0073-0
These custom blended
spices are a delicious
marinade seasoning for
smoke cooking and
This metal
bucket
conveniently
grilling. Contains no
MSG. Available in red and
white meat varieties in a
money-saving 2-pack.
Model 812-3322-0
hangs from the
L-bracket on your
Cimarron, Professional or
Pitmaster horizontal smoker to
catch falling grease and ash.
Made of aluminum.
Model 812-3105-0
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 15 minutes with no
unpleasant fumes to affect the
flavor of your food. Our unique
design allows you to pour the
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 easy-to-read
2w" dial with a 52" stem. Features Fahrenheit and
Centigrade readings and National Livestock and Meat
Board recommended
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
temperatures. Also features
the newly recommended 170°F internal temperature
for fresh pork. Stainless steel construction and
dishwasher safe.
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.
14
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ACCESSORIES
Cimarron Cooking Grill
1
4
7
16
Heavy-duty steel 15 ⁄ " x 12 ⁄ "
cooking grill. For use with
Cimarron and Cimarron Limited
Smoker & Grills.
Model 115-1215-0
Cimarron Cooking Grill
1
4
Heavy-duty steel 15 ⁄ " x 15" cooking grill. For
use with Cimarron and Cimarron Limited
Smoker & Grills.
Smoke’N Pit Horizontal Charcoal Grate
Heavy-duty steel grate 9" x 14 allows
airflow around charcoal. For
use with Cimarron and
Cimarron Limited Smoker
& Grills.
Model 115-1515-0
Model 115-0914-0
75 YEAR LIMITED WARRANTY
For 75 years from date of purchase, The Brinkmann Corporation warrants the Cimarron or Cimarron Limited 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 smokers 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 parts 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 Cimarron or Cimarron Limited under the terms of this warranty, please
call Customer Service Department at 800-527-0717. A receipt will be required. The Brinkmann Corporation will not be
responsible for any cookers forwarded to us without authorization. Cimarron or Cimarron Limited 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 75 YEARS 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
CIMARRON OR CIMARRON LIMITED 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 Models
855-6306-5 & 855-6306-6
140-6306-0
1/99
Download from Www.Somanuals.com. All Manuals Search And Download.
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