Used a liquid fire starter in charcoal smoker. Ruined a brisket with results: brisket tastes like lighter fluid. How do I prevent this in the future?

Did it come with any sort of manual? That is probably the best way to start. If you haven't done it yet, hook up the propane tank to the hoses on the grill. I would say that the rack under the grill is for storing the propane tank and bags of charcoal or wood. Of course, the knobs are for turning the gas on and off. In between the left most knob and the one to it's right, there is an ignition switch type button, you press it when you have the gas turned on and with a lighter, you ignite the propane. Do NOT turn the gas all the way up before it is lit though, that is a sure way to burn some hair off or actually do some serious harm to yourself. In the charcoal section, you put maybe three inches of charcoal in the bottom of the cylinder. Use some paper or dry pine straw as extra fuel to get the charcoal started. Put a bit of lighter fluid on the charcoal then drop a match on it. I'm not too familiar with fire boxes, but from what I see, you need to use wood in the bottom of it. I can't see under the fire box, but you probably can dump the ashes out after you're finished with it. Start a fire with the wood and cook your food. If I may add a suggestion about cooking with wood, don't use nasty old rotten wood to do it. Cut some good smelling wood and let it sit for a while before you burn it. It will imbue the food with a good smell and taste. Other than that, it is up to you to learn to use your new grill. Good Luck.

We've had teenagers put lighter fluid in our Egg. Is there anything that can be done?

Whether you're using charcoal or wood junks, the method for lighting the material is still the same ... Use a Charcoal Chimney Starter. No lighter fluid is needed. Just some old balled up newspaper.
If you're close to a Home Depot, Lowe's or Ace Hardware, all 3 carry them for under $20.00. It's the only way to light charcoal or wood chunks! No left over Charcoal Lighter taste. :-)

Here's a pros tip ... Put a little cooking oil on the newspaper before lighting it. It helps the paper get hotter and last longer.

Hope this helps you to get started on those rib! Please don't forget to rate my response to you. Thanks!

You can print a new manual off of www.chargriller.com. But, the basics are:
1) Take cooking grates off of grill
2) Put enough charcoal on the grill to cover the desired cooking area two coal layers high
3) Pile up desired amount of charcoal (laid out in step 2)
4) Spray lighter fluid all over charcoal pile
5) Light the pile
6) Let the pile burn until the flames die out and most of the coal has turned white
7) Spread the coals back out (use tongs they will be hot). Put any coals that are still black on top of the white ones.
8) Put your cooking grates back on the grill and let the last black coals turn white and the grates heat up.
9) Now cook!

Use approximately 5 lbs of charcoal or a little more that a chimney charcoal starter and let it go grey and get your grill to the temp you are looking for then add the pecan on top of the charcoal in the fire box.

Sure...the smoker top and middle lift off. There is a pan that goes over the charcoal pit. The pan is used to create moist heat. It will produce steam while you cook. I recommend flavoring whatever fluid you put in the pan with fruit, fruit juice, or frozen concentrate, or wine, mixed with water. You can put your initial batch of charcoal in the bottom, (pit) and fire it up just as you would any charcoal grill. once the coals are ready, you can put the pan over them, put the middle section in, (with whatever meat you prefer), then finally the top. During cooking, to produce a smoky flavor, you can put water soaked hickory or misquete chips with the charcoal, it has a door for access. You can also add charcoal as needed to maintain the desired heat level thru the door. Remember, it takes longer to prepare food on the smoker, the key is low heat and longer cooking times. For example, I usually cook a boston **** at about 185 degrees for up to 12 hours. Bon Appetite!

wood chips in the fire box. very low heat. around 200 degree.
maek sure the wood chip is wet and produce smoke. you need to monitor this through out the process.
briskette in the grill side without any heat. depends on the sixe and the thnikness of the meat, you need approximately 12-20 hours before meat become tender.
here are few web site you can get some information
http://www.smoker-cooking.com/howtosmokeabrisket.html
http://bbq.about.com/cs/brisket/a/aa111503a.htm
http://www.wyntk.us/food/smoking-brisket.shtml
http://www.bbq-fyi.com/how-to-smoke-brisket.html

That may be kind of difficult to do but it won't hurt the Egg. I would just put some unlit charcoal in the Egg then get some going in a chimney starter (also using newspaper by the way) and dump it on top of the unlit charcoal. You probably don't want to add lit charcoal directly onto the Egg's ceramic surface since it could crack. At least I wouldn't try it, my Egg cost too much :)

follow manufacturer seasoning instructions

burn charcoal on offset firebox @ 200 degrees for 2 hours with lids closed, both dampers open little less than halfway

Put the briquettes in the bottom pan and put the wood chips around the outside edge. Put water in the top pan. All this must be done before you light the charcoal. Using an electric lighter works best and won't change the flavor of your food like starter fluid will. After coals are lit, place meat on rack and seal everything up. Now you're Smokin'!