Broil King 958050 Smoke User manual

OPERATION HANDBOOK P.3
GUIDE DE L’OPÉRATEUR P.13
MANUAL DE OPERACIÓN P.23
SMOKE
™

OPERATION HANDBOOK
958050
SMOKE
™

4
MODEL: 958050 SMOKE
DANGER
- Thisgrillisdesignedforoutdooruseonly. Ifusedindoors,
toxicfumeswillaccumulateandcauseseriousbodilyinjury
ordeath.
- Do not add charcoal starter fluid or charcoal impregnated
withstarterfluidtohotorwarmcharcoal.
- Donotleavechildrenorpetsunattendednearahotgrill.
- Donotattempttomoveahotgrill.
- Donotusegrillwithinfivefeetofanycombustiblematerial.
- Donotuseunlessgrillisfullyassembledandallpartsarein
place.
- Donotremoveashesuntilallcharcoaliscompletelyburned
outandfullyextinguished
- Donotusegrillinhighwinds
WARNING
- Keepthegrillinalevelpositionatalltimes.
- Alwaysusecharcoaltraysandgrates.
- Nevertouchthecharcoaltrayorgratetoseeiftheyarehot.
- Use barbecue mitts or hot pads to protect hands while
cookingoradjustingthedampers.
- Use proper barbecuing tools with long, heat-resistant
handles.
- To extinguish the coals, close the doors and dampers
completely. Donot usewater,it maydamage thesmoker’s
finish.
Failure to heed these danger and warning statements may
cause serious injury or death; or fire or explosion resulting in
damage to property.
MULTIPLE PATENTS PENDING
WARNING
DO NOT OPERATE OVER 650ºF / 325ºC
Broil King® Smoke™ Offset Smoker
The Broil King® Smoke™ Offset Smoker is designed to create
mouth-watering,authenticsmokeflavoredfoods. Everydetail
ofthissmokerhasbeenpreciselyengineered;thisattentionto
detail is evident throughout the offset smoker. From durable
construction and stylish accents to exceptional cooking
versatility, Broil King® brings it altogether. Great food, great
flavor,greatbarbecueseverytime.
Your Broil King® Smoke™ Offset smoker is equipped with
Roto-Draft™ Intake and Exhaust dampers to give you precise
temperature control. It also includes an internal damper
betweenthelargeand smallcookbox. Thisfeatureallowsyou
toadjustthesizeoftheopeningbetweenchambers,providing
maximum control in a variety of cooking conditions and helps
reducepre-heatandcool-downtime.
INTRODUCTION
SMOKE
™

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MODEL: 958050 SMOKE
ABOUT YOUR BROIL KING® SMOKE™ OFFSET SMOKER
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1. MainChamber
2. FireboxChamber
3. RotoDraft™ExhaustDamper
4. RotoDraft™IntakeDamper
5. CleanOutDoor
6. ReversibleCastGrids-LargeCookBox
7. SmokeDiffuserTrays
8. AshTray-LargeCookBox
9. ReversibleCastGrids-SmallCookBox
10. CharcoalGrates
11. AshTray-SmallCookBox
12. WorkShelf
13. LowerShelf
14. WarmingShelf
15. InternalDamper

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MODEL: 958050 SMOKE
Natural Lump Charcoal
NaturalLumpCharcoal-YourBroilKing®Smoke™OffsetSmokerwill
runon many typesof fuel includingtraditional charcoal briquettes
and even wood chunks; however, it works best with Broil King®
Hardwood Lump Charcoal. Good natural lump charcoal contains no
chemicals, additives, or fillers. This means your fire burns hotter,
cleaner, and creates less ash than with charcoal briquettes. Broil
King®HardwoodLumpCharcoal(#TCF5506)isrecommended.
Cooking with wood chunks
Wood chunks are a great fuel source for your offset smoker, they
provideapowerfulburstofheatandflavor. Usingacombinationof
charcoalandwoodchunks,youcanbuildasubstantialfireinthefire
box. Usingsoaked woodchips orchunks willprovidesmoke overa
longertimeperiod. Itisrecommendedtocheckthefireeveryhour
during the cooking process. Add charcoal and wood as required to
maintainthedesiredcooktemperature.
Fire Starter Sticks
FireStarters-Startersticks/cubesmadefromnaturalproductswork
best. Charcoalchimneystartersorelectriccharcoalstartersalsowork
well. Avoid using lighter fluid, as it imparts an unnatural flavor into
thecookingarea.
Getting Started
Removethegrates,diffusertraysandashtrays;washthoroughly
inwarm,soapywater. Rinsecompletelyanddrywithasofttowel
-don’tairdry,anddon’teverputindishwasher.
Seasoning your Cast Iron
Cooking Grids:
Coatyourcastironcookinggridswitholiveoilorgrapeseedoil. Use
a paper towel or cloth to coat cover all edges. In your smoker or
oven,bakethecookinggridsat400°F(205°C)forupto1hour. Cool
andplaceinsmokerforuse.
Initial ‘Burn-In’
BeforeyoustarttocookonyourBroilKing®Smoke™OffsetSmoker
youhaveto burnofftheprotectiveresidues frommanufacturing.
Light your smoker, as outlined on page 5: lighting your smoker,
andmaintain afirewith bothintake andexhaust ventswide open
foraminimumofonehour. Thiswillburnoffanyoftheprotective
coating from manufacturing and begin the process of smoke-
curingthe internalcomponents of thesmoker. The moreyou use
yoursmoker,thebettertheseasoningwillbe.
WARNING
Always use caution when opening the fire box access door.
Carefully open the door a crack, allow 5 seconds before
openingallthe way. Thisallows someofthe heataroundthe
charcoaltraytoescapeandlimitschancesofflare-up.
WHAT YOU’LL NEED
SMOKE
™

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MODEL: 958050 SMOKE
Lighting
For smoking / indirect cooking (using small chamber as fire box)
Step 1:
Set the Roto Draft™ intake and exhaust dampers to position 5
(wideopen)toletthemaximumamountofairintofuelthefire.
When preheating your smoker, open the internal damper
completelyusingtheincludedmulti-tool (Item#KA5527). As you
approachyourtargettemperaturelowertheinternaldamperusing
multi-tooltojust belowthelevel ofthesmoke diffusers. Thiswill
pushthemajorityofthehotairandsmokebelowthediffusertrays
forevensmoking.
Step 2:
Open the lid on the small cook box, remove the cooking grids
usingthegridlifterprovided(Item#60750),and fillthetraywith
roughly4lbs.ofhardwoodlumpcharcoal.
As you become more familiar with the Broil King® Smoke™ Offset
Smoker, you will get a feel for how much charcoal you need for
variouscooktimesandtemperatures.
Step 3: Lighting
Ifusingstartersticks,lightthemandplaceintothetopofthecharcoal
bedattwoorthreelocations.
Ifusingastainlesssteelchimneystarter,filltheBroilKing®Charcoal
Chimney Starter (Item # 63980) with charcoal. Fill the bottom of
the chimney starter with one or two pieces of newspaper. Place the
chimneystarteronthecharcoalgrateinthefirebox. Oncecharcoalis
lit,addcarefullytothecharcoaltrayontopofunlitcharcoal. Placing
burningcharcoalclosertotheintakedamperwillencouragethefire
toburnevenlythroughtheburnchamber.
Step 4:
Allow the charcoalto ignite with
thefiredooropenuntilcharcoal
isaflame.
Step 5:
Adjust dampers to achieve
desired temperature - Start
closing dampers 50 degrees
beforetargettemperature
LIGHTING
CHARCOAL
PAPER /
CARDBOARD
UNLIT CHARCOAL LIT CHARCOAL

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MODEL: 958050 SMOKE
For Direct Grilling
(Using main chamber as charcoal grill)
Follow lighting instructions above, but fill diffuser trays in the large
cook box with lit charcoal, arrange to an even depth, and control
temperature using intake dampers and exhaust. The best option is
usingachimneystarterforlightinglargervolumesofcharcoal.Once
lit, arrange charcoal in the trays, and replace cooking grids using
gridlifterprovided. Note:Charcoalburnshotterwithmoreaccessto
airflow–havingthelidopenwhengrillingwillproducemoreintense
heat.
Whengrilling,leavingtheinternaldamperwideopenallowsmaximum
airflowintothecookbox.
Operation
Controlling Temperature:
TheBroilKing®Smoke™OffsetSmokerallowsyoutocontrolcooking
temperatureby regulating airflow throughthe intake dampers and
exhaustdamper. Themoreyouopenthedampers,themoreairwill
flowthroughtothecharcoal. Themoreairthatgetstothecharcoal
the hotter the temperature will get. Small adjustments to the
damperswillmakesignificantchangestothecookingtemperature.
AdjustRotoDraft™dampersusingtheincludedmulti-tool.
OPERATION
INTAKE
DAMPERS
EXHAUST
DAMPERS
543210
SMOKE
™
CHARCOAL
PAPER /
CARDBOARD

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MODEL: 958050 SMOKE
Water pan:
Given the amount of airflow for cook times exceeding 3 hours,
adding a water pan to the main chamber may be warranted – this
will keep food from drying out. Using disposable foil drip trays
(Item#50420)isaconvenientwaytodoso.
Shutting Down:
When you’re ready to shut down
the Broil King® Smoke™ Offset
Smoker, close the internal and
external dampers to snuff the fire
outcompletely.
Clean out
Aftereachcook,itwillbenecessarytoemptytheashtrays. Once
cool, open the firebox access doors and carefully remove the ash
tray. Emptyintoabucketorothercontainerfordisposal.
TheBroilKing® Smoke™OffsetSmokerwillgiveyoumany 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.
It may be necessary to clean and re-season your cooking grids.
Brushthemthoroughlywithastainlesssteelgrillbrushtoremove
anydebrisandapplyathinlayerofoliveorgrapeseedoil. Then,
place the cooking grids into your smoker, and cook at 400°F
(205°C) for 1 hour. Repeat as desired. This coating of oil will
protectyourcookinggridsandprovideyearsoftroublefreeuse.
Cleantheexteriorusingwarm,soapywater.
To clean the interior, use a wire-bristle grill brush to remove
anydebrisfrom thecook box. Thelayerof oilsthataccumulates
inside the smoker – the seasoning – is protective and does not
needtobescrubbedcleanwithanyfrequency.
Always keep your Broil King® Smoke™ Offset Smoker covered
whennotinuse-useBroilKing®Cover#67050
50420
ALUMINUM FOIL PAN
CARE AND MAINTENANCE
SMOKE
™

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MODEL: 958050 SMOKE
Techniques
Smoking - Less than 275°F (135°C)
Thisclassicformofbarbecueinvolvesindirectcookingoflargercuts
ofmeatatlowtemperatures(lessthan275°f(135°c)forarelatively
longtime(often4+hours). Usingcharcoalandwoodchipsinfuses
slowcookedmeatsandotheritemswithsmokybarbecueflavorand
yieldsincrediblytenderresults.
Smoke™roasting–275°F–400°F(135°C–205°C)
Also known as indirect grilling, this is similar setup to smoking;
smokeroastingisanacceleratedversionofthesameprinciples. It
workswellformoreconventionalroasts,chickensanditemsthatare
frequently oven roasted. The combination of smoke and cooking
timecreatesgreatflavorinashortertimethantruesmoking.
Tips & Tricks for Smoking and Smoke-roasting:
Due to the construction of offset smokers, the side of the cook
chamber closest to the fire (right side) may be hotter than the
oppositeend (leftside) –building asmall sacrificialfire mayhelp
topreheat youroffsetsmokerandpromotemoreevencooking
Direct grilling – 400°F or more (205°C)
Direct – as in directly above the burning charcoal and wood chips.
Thismethodisthetraditionalbackyardcook-outorbarbecue. Ideal
for smaller items – steaks, chops, burgers, vegetables. The high
heatsearstheexteriorwhilecookingtheinterior.
Formoreinformation,visitwww.broilkingbbq.com.
The Perfect Steak Grilling Guide
Ingredients
4steaks(preferablyNewYorkStrip),1”thick
2clovesgarlicmincedorpressed
2tbspworcestershiresauce
2tbspbalsamicvinegar
freshlygroundpepper
2tspdijonmustard
2tbspsoysauce
2tbspoliveoil
Preparing The Steaks
Trim excess fat from the steaks. In a heavy, resealable plastic bag
combine the remaining ingredients. Marinate the steaks for 1
hour at room temperature or up to 24 hours in the refrigerator. If
refrigerating,bringsteaksclosetoroomtemperature1hourbefore
grillingformoreevencooking.
PERFECT GRILLING TIPS
A.Brushgrids withvegetableor oliveoiland preheatthebarbecue
to450oF/275oC.Placefoodonthebarbecueata45angleandcook
accordingtothetimingonthecookingchartsbelow.
B.Turnthesteakovergrillingonthesame45angle.
C.Turnthesteakoverandgrillontheopposite45angle.
D.Finally,turnthesteakoverandgrillonthesame45angle.