™
STILLWATER
Heavy-Duty Outdoor Charcoal/Wood Smoker & Grill
™
STILLWATER
Heavy-Duty Outdoor Charcoal/Wood Smoker & Grill
OWNER’S MANUAL
ASSEMBLY & OPERATING INSTRUCTIONS
WARNING
READ AND FOLLOW ALL SAFETY 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, 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 lid, 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 lid 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 12 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.
PARTS LIST:
1
2
3
4
5
6
7
8
9
Cooking chamber with attached Firebox
Air vent butterfly damper
Smokestack with damper
2 Cooking grills
Temperature gauge
Firebox rake
10
11
Grease drain
End handle
1 Charcoal grate
Front shelf & Storage shelf
Firebox door latch
4
3
5
8
1
11
2
7
9
10
6
3
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Temperature Gauge
Installation
Step 1
Remove plug from temperature gauge
hole in cooking chamber lid.
Temperature
Gauge
Step 2
Temperature
Gauge Plug
Screw temperature gauge into
temperature gauge hole in cooking
chamber lid.
DO NOT OVER TIGHTEN!
Proper Grease Bucket
Placement
Place metal bucket on hook 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.
Grease
Drain
Metal Bucket
(not included)
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.
4
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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 Stillwater, 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 Stillwater.
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 Stillwater (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
Grease
Drain
to prevent coals from falling out.
Metal Bucket
(not included)
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
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
as a flash may occur. This will cause charcoal to burn hot
enough to damage paint finish. Use only a high grade plain
charcoal or charcoal/wood mixture.
5
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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.
Open firebox air vent 1" to 2" and
smokestack damper half way.
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 STILLWATER IS NOW CURED
AND READY FOR USE.
6
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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
Smoking
all 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 chamber.
Grease
Drain
Step 2
Metal Bucket
(not included)
Follow instructions below carefully to build a fire in the firebox.
You may use charcoal and/or wood as fuel in the Stillwater (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 may occur. This will cause charcoal to
burn hot enough to damage paint finish. 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.
Proper placement of grills and grates in
firebox and cooking chamber
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.
7
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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, cooking chamber lid. 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 in cooking chamber is between 175°F and 250°F.
Step 9
200
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.
1
8
0
P
O
ULT
R
Y
85
80
LL
LAMB
1
6
0
B
E
E
F W
E
P
VE
O
A
R
L
K
77
140
HA
M
D. 70
F ME
B
E
E
120
NOTE: A meat thermometer may be ordered directly from Brinkmann
B
CO
E
O
E
F R
A
R
E
M 60
K
E
D HA
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 grates in bottom of cooking chamber.
NOTE: When grilling in cooking chamber, another charcoal grate
may be necessary for this procedure. A charcoal grate may be
ordered directly from Brinkmann by calling 1-800-468-5252.
Grease
Drain
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 Stillwater.
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.
IF USING CHARCOAL CHIMNEY STARTER, PROCEED TO STEP 5.
8
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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 grates in cooking chamber.
WARNING: Never use charcoal that has been pre-treated with lighter
fluid as a flash may occur. This will cause charcoal to burn
hot enough to damage paint finish. Use only a high grade
plain charcoal or charcoal/wood mixture.
Placement of Charcoal Grates
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 lid 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.
NOTE: When grilling in cooking chamber,
another charcoal grate may be
necessary for this procedure. A
charcoal grate may be ordered
directly from Brinkmann by
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.
calling 1-800-468-5252.
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.
Then light charcoal, if desired, add wood chunks to firebox 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 lid. 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.
200
1
8
0
P
O
ULT
R
Y
85
80
LL
LAMB
1
6
0
B
E
E
F W
E
P
VE
O
A
R
L
K
77
140
HAM
D. 70
F ME
B
E
E
120
B
CO
E
O
E
F R
A
R
E
M 60
K
E
D HA
Step 9
Allow smoker to cool completely, then follow instructions in the “After-
Use Safety” and “Proper Care & Maintenance” sections of this manual.
9
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•
•
During the smoking process, avoid the temptation to open lids to
check food. Opening the lids 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.
*Water pan sold separately.
Always allow liquid to cool completely before handling. Do
not allow liquid to completely evaporate from water pan.
•
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
Regulating Heat
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 Stillwater 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.
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.
10
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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 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 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.
11
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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.
12
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ACCESSORIES
Metal Grease Bucket
Stillwater Cooking Grill
Heavy-duty steel 14" x 154" cooking grill.
For use with Stillwater Smoker & Grills.
Model 115-1514-0
This metal bucket conveniently hangs
from the L-bracket on your
Stillwater, Professional or
Pitmaster horizontal smoker
to catch falling grease and
ash. Made of aluminum.
Model 812-3105-0
Stillwater Charcoal Grate
Heavy-duty steel grate 9" x 14"
allows airflow around charcoal.
For use with Stillwater
Smoker & Grills.
Model 115-0914-0
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.
Set of 12
Model 812-2904-0
Hickory & Mesquite Smoking Wood
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 812-3440-0 (Mesquite)
Chicken and Turkey Racks
These chromed steel racks hold chicken, cornish hen,
duck or turkey upright and are ideal for smoking or oven
roasting poultry. The rack allows the meat to cook from
the inside as well as from the outside. This
speeds up cooking time, seals in flavorful
juices and promotes even browning of skin.
It’s a lower fat way to cook poultry because
excess fat drips off the meat. When oven
roasting, place poultry on rack in a
shallow pan of water to steam
baste to tender perfection. When
Smoker’s Blend Charcoal
This blend of all natural hardwood charcoal and
smoking wood briquets burn longer than regular
charcoal and also adds smoke without adding wood
chunks. The result is a deeper, richer smoked flavor.
Available in hickory or mesquite in a 10 lb. bag.
Model 812-4040-0 (Hickory)
smoking, simply place poultry on
rack atop the grill. Makes carving
easier, too.
Chicken Racks (set of 2)
Model 885-9015-0
Turkey Rack
Model 885-9025-0
Model 812-4030-0 (Mesquite)
13
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ACCESSORIES
Professional Series Temperature Gauge
The Art of Smoke Cooking Cookbook
This temperature gauge is designed to
fit our Backroads or Backroads Deluxe,
Longhorn, Stillwater, Southfork and Cimarron
outdoor smoker models. This commercial
quality gauge allows you to
accurately monitor the internal
temperature of the cooking
chamber. An accurate gauge
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
eliminates the need to check
your food constantly. If you’re
serious about smoke cooking,
you’ll want this gauge for your .
Model 812-3301-1
Rib Rack
Chrome-plated rack can
greatly increase the cooking
capacity of your smoker. Hold
ribs, chicken halves, potatoes
vertically to triple cooking capacity. Allows
smoke, steam and heat to penetrate food evenly.
Model 600-0062-3
Smoke’N Spice
Seasoning
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.
Model 812-3322-0
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.
Model 400-0073-0
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
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
2
easy-to-read 2w" dial with a 52" stem. Features
0
0
1
8
0
Fahrenheit and Centigrade readings and National
POULTR
Y
85
80
LL
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
LAMB
1
6
0
Livestock and Meat Board
recommended temperatures.
Also features the newly recommended 170°F
internal temperature for fresh pork. Stainless steel
construction and dishwasher safe.
BE
PO
VEAL
E
F W
E
R
K
77
140
HAM
BE F ME
D. 70
E
120
BE
CO
E
O
F RAR
KE
E
D HAM 60
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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75 YEAR LIMITED WARRANTY
For 75 years from date of purchase, The Brinkmann Corporation warrants the Stillwater 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 Stillwater 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. Stillwater 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
STILLWATER 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.
140-6306-1
01/01, 01/02
Owner’s Manual for Models
855-6306-0
855-6306-1
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