Brinkmann Smoker 810-7080-K User Manual

4.3

Out of 17 Ratings

Owner's of the Brinkmann Smoker 810-7080-K gave it a score of 4.3 out of 5. Here's how the scores stacked up:

  • Reliability

    4.24 out of 5

  • Durability

    4.59 out of 5

  • Maintenance

    4.0 out of 5

  • Performance

    4.44 out of 5

  • Ease of Use

    4.47 out of 5
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1. Remove dome lid and smoker body from base pan.
2. Place a cooking grill on the base pan.
3. Place food on the cooking grill in a single layer with space between
each piece.
4. Place dome lid on base pan and plug the grill into electric outlet.
For best results, the dome lid should be placed on base pan when
grilling food.
WARNING: Always use a 3-wire grounded outlet wired for 120 volts
which is GFCI protected at 15 or 20 amps. If in doubt, contact
a qualified electrician. Do not operate this grill with any other
appliance or electrical device on the same circuit.
5. Always use a meat thermometer to ensure food is fully cooked before
removing from smoker.
WARNING: When grilling, drippings from meat may cause flame flare-up.
Use extreme caution when removing the dome lid. Lift dome
lid by tilting it toward you to allow heat and flame to escape
away from your face. If flame flare-ups occur, replace the
dome lid and unplug the grill to smother flame. Do not use
water to extinguish a grease fire.
6. After cooking, always unplug the grill from electric outlet. Allow grill to
cool completely, then follow instructions in the “After-Use Safety and
Proper Care & Maintenance” sections of this manual.
Grilling
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 woods such as pine as it will produce an
unpleasant taste.
Wood chunks or sticks 3" to 4" long and 2" to 1" thick work best. Unless
the wood is still green, soak the wood in water for 20 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 is 3-
4 wood chunks or sticks. Experiment by using more wood for stronger
smoke flavor or less wood for milder smoke flavor.
Flavoring Wood
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