How to Smoke With the Brinkmann Pit

1. Prepare the smoker. Remove the cooking grate from the smoker. If you have an optional charcoal pan (not included with all models), place it in the bottom of the smoker. Fill the pan with lit charcoal briquettes. Replace the cooking grate. Then, position the wood chunks on top of the charcoal briquettes.

2. Prepare your food. Prepare the meat or other foods you want to smoke according to your desired recipe. Season with your favorite spices or rubs before cooking.

3. Start smoking. Light the charcoal briquettes and let them burn until they are hot and glowing. Close the lid of the smoker and allow the food to smoke for the amount of time specified in your recipe.

4. Monitor the temperature. Use a thermometer to monitor the internal temperature of the smoker. The ideal temperature for smoking meat is between 225 and 250 degrees Fahrenheit. If the temperature gets too high, open the lid of the smoker for a few minutes to let some of the heat escape. If the temperature gets too low, add more charcoal briquettes to the smoker.

5. Keep the smoker closed. To maintain a consistent temperature, keep the lid of the smoker closed as much as possible. Only open it when you need to add more charcoal briquettes or check the food.

6. Cook until done. Continue to smoke the food until it reaches the desired doneness. The cooking time will vary depending on the type of food you are smoking.

7. Let the food rest. Once the food is done, remove it from the smoker and let it rest for a few minutes before serving. This will allow the juices to redistribute throughout the meat, making it more tender.