Manual BroilKing Smoke Vertical Charcoal Smoker (page 7 of 28) (English, French, Spanish)

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OPPERATION MAINTENANCE

SMOKING TIPS:

Add wood chips after charcoal is lit, but before adding meat

to the smoker. Smoke flavor accumulates best on cool items

that have moisture on the outside. Once the exterior of the

item dries out, it will no longer take on smoke flavor.

For best results, try to maintain a temperature of 200°f to

300°f for most smoked meats. Always cook to the specified

internal temperature for a given meat. That is the only way

to ensure food safety.

TECHNIQUES:

Smoking - Less than 275°f

This classic form of barbecue involves indirect cooking of

larger cuts of meat at low temperatures (less than 275°f

(135°c) for a relatively long time (often 4+ hours). Using

charcoal and wood chips infuses slow cooked meats and

other items with smoky barbecue flavor and yields incredibly

tender results.

Smoke roasting – 275°f – 400°f

Also known as indirect grilling, this is similar setup to

smoking; smoke roasting is an accelerated version of the

same principles. It works well for more conventional roasts,

chickens and items that are frequently oven roasted. The

combination of smoke and cooking time creates great flavor

in a shorter time than true smoking.

SHUTTING DOWN:

When you’re ready to shut down the Broil King® Smoke™

Vertical Charcoal Smoker, close the dampers to snuff the fire

out completely.

After each cook, it will be necessary to empty the charcoal

tray. Once cool, open the bottom door and carefully remove

the charcoal tray. Empty into a bucket or other container for

disposal.

The Broil King® Smoke™ Vertical Charcoal Smoker will give

you many years of great service with minimal care. The

seasoning process will help preserve the internal steel

components. Use a stainless steel brush to clean cooking

grids and components that are soiled.

Clean the exterior using warm, soapy water.

To clean the interior, use a wire-bristle grill brush to remove

any debris from the cook box. The layer of oils that

accumulates inside the smoker – the seasoning – is

protective and does not need to be scrubbed clean with any

frequency.

Always keep your Broil King® Smoke™ Vertical Charcoal

Smoker covered when not in use - use Broil King® Cover #

67240

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BroilKing Smoke Vertical Charcoal Smoker Manual

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