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OPERATION
8
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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