Broil King 923610 Manuel Du Propriétaire page 7

OPERATION
SMOKING TIPS:
Pre-soak wood chips for 30 minutes before adding to
smoker. 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.
MAINTENANCE
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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