- 1). Use the right amount of charcoal. If you buy the big bag of regular charcoal, start off with about a quarter of the bag. Soak your charcoal with lighter fluid and light it after a 10-minute soak in lighter fluid.
- 2). Add hickory or mesquite wood chips. Prepare the wood chips by soaking them in water. Get a big salad bowl, fill it with water, and dump half your bag of wood chips in the water. You will want to soak your wood chips for at least a half-hour.
- 3). Check on the charcoals. When your charcoal starts turning white around the edges and the smell of lighter fluid is gone, the grill is ready for barbecuing. For smoking meat or fish, your Brinkmann Smoke'N Grill comes with a water pan inside of the barbecue underneath the grill. Fill your water pan two-thirds full. You can use either regular water or use your leftover brine water that your meat was marinating in. You can also throw some onions and garlic into the water to give your meat some extra flavor. Check the water every hour and make sure it stays two-thirds full. If you need to add more water, you can pour it directly through the grill into the water pan. If you are using your Brinkmann as a conventional barbecue, proceed to the next step.
- 4). Put your meat on the grill and add wood. Start out with three handfuls placed directly on top of your charcoal through your front-loading door built into your Brinkmann smoker. You will have to keep a constant eye every half-hour to 45 minutes to add handfuls of water-soaked wood as needed.
- 5). Watch your temperature gauge. If you gauge starts dropping below the ideal heat, you will have to add more charcoal. The best and easiest way to add more coal is to gently lift your barbecue up and set aside from the bottom piece of your Brinkmann that holds your charcoal. If your temperature gauge gets too hot, have a spray bottle at the ready and spray your charcoal with water through the front loader of the Brinkmann to cool the heat to the ideal temperature.
- 6). Always make sure your meat is cooked thoroughly. Grab your meat thermometer and check your meat to make sure it is cooked at the safe level, depending on which type of meat you are cooking, to prevent food contamination.
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