Manual BroilKing Smoke Vertical Propane Smoker (page 8 of 36) (English, French, Spanish)

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OPERATION

GETTING STARTED

Before cooking on your gas smoker for the first time, remove the

grates, smoker pan, and water pan; wash thoroughly in warm, soapy

water. Rinse completely and dry with a soft towel - don’t air dry, and

don’t ever put in dishwasher.

Initial Burn-in - Before you start to cook on your Broil King®

Smoke™ Vertical Propane Smoker you have to burn off the

protective residues from manufacturing. Light your smoker, as

outlined on page 7: “lighting your smoker”, and leave the burner on

high for a minimum of 30 minutes. This will burn off any of the

protective coating from manufacturing and begin the process of

smoke-curing the internal components of the smoker. The more you

use your smoker, the better the seasoning will be.

SMOKING TECHNIQUES

Smoking - Less than 275°f

This classic form of barbecue involves cooking of larger cuts of meat

at low temperatures (less than 275°f (135°c) for a relatively long time

(often 4+ hours). Using 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

CONTROLING TEMPERATURE

The Broil King® Smoke™ Vertical Propane Smoker allows you to

control cooking temperature by adjusting the control knob and

exhaust dampers. Use barbecue mitts or hot pads to protect hands

while cooking or adjusting the dampers.

WOOD CHIPS

Pre-soak wood chips for 30 minutes before adding to smoker. Add

wood chips after the main burner is lit, but before adding meat to the

smoker. Do not place wood chips in the grease pan.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.

CONTROLING MOISTURE

Water pan: Your vertical charcoal smoker is equipped with a water

pan to keep food from drying out. Use water, juice, and other herbs

and spices to create another layer of flavor as you use your smoker.

COOKING ACCESSORIES

Adjustable Racks: The rails for holding the cooking grids and trays

are fully adjustable, allowing for most efficient use of your cabinet

smoker.

Rib / Roast Rack: Your smoker includes a rib / roast rack that can be

used in place of the stainless steel cooking grids. Maximize the

space in your smoker by keeping ribs upright.

Stainless Steel Hooks: Leave the upper rack in place, and use the

16 hooks provided to hang sausage, chicken pieces, whole fish, and

other items.

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BroilKing Smoke Vertical Propane Smoker Manual

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