Hark HK0537 User manual

HARK HICKORY PIT
OFFSET SMOKER
Owner’s Manual
ASSEMBLY, CARE & SAFETY INSTRUCTIONS
Product Code: HK0527
MODEL: HK0537
FOR OUTDOOR USE ONLY

3
HARK HICKORY PIT OFFSET SMOKER
Warranty Details
The product is guaranteed to be free from defects in workmanship and parts for a period of 12 months from the
date of purchase. Defects that occur within this warranty period, under normal use and care, will be repaired,
replaced or refunded at our discretion.
Exposure of the product to the elements should be minimised. Once the unit has cooled and is cleaned, store the
product under cover. Polyester / vinyl barbecue covers are an optional accessory that are recommended and can
be purchased from www.hark.com.au .
• This warranty does not cover units that have been altered or modied.
• This warranty does not cover unauthorised repairs during the warranty period.
• This warranty does not cover commercial use of the product.
• This warranty does not cover damage due to normal wear and tear, misuse, abuse, accidents or improper
maintenance.
• This warranty does not cover surface scratches, dents, chips, corrosion, discolouring caused by heat or heat
damage or caused by abrasive or chemical cleaners.
• This warranty does not cover corrosion or rust caused by exposure to the elements, grease res, insects,
weather or hail. (Rust can be removed by a scrub pad and then the surface coated with cooking oil or
touched up with high heat resistant paint).
CONDITIONS OF WARRANTY
• The appliance is delivered to the HARK’s service department or authorised service agent and freight charges
both ways are paid by the owner. No liability is accepted for loss or damage during transit.
• The appliance is installed by a qualied person and operated and maintained in accordance with the
instructions supplied. Repairs or service must be carried out by an authorised person.
• Installation must conform to the applicable Gas, Electrical and Building standards laid down by the local
codes for your country or region.
• No alterations or repairs have been carried out without obtaining the distributors prior consent. Such repair or
any replacement does not extend the warranty period.
• Proof of purchase together must be provided to verify purchase date and establish the warranty period. Only
the original purchaser is covered under this warranty.
• The warranty period is calculated from the date of purchase only.
• Parts installed from other manufacturers’ products will void this warranty.
The benets conferred by this warranty are in addition to all rights and remedies in respect of the product that the
consumer has under the Competition and Consumer Act 2010 and similar state and territory laws.
Our goods come with guarantees that cannot be excluded under the Australian Consumer Law. You are entitled
to a replacement or refund for a major failure and for compensation for any other reasonably foreseeable loss or
damage. You are also entitled to have the goods repaired or replaced if the goods fail to be of acceptable quality
and the failure does not amount to a major failure.
After Sales Support
Telephone: [phone]
[phone]
Email: [email protected]
YEAR
WARRANTY

4
READ ALL INSTRUCTIONS, WARNINGS & SAFEGUARDS PRIOR TO ASSEMBLY & OPERATION.
FAILURE TO DO SO MAY RESULT IN PROPERTY DAMAGE OR PERSONAL INJURY.
DANGER DANGER
- The Hark Hickory Pit offset smoker is for
OUTDOOR USE ONLY.
- Never operate the smoker unattended.
- The use of alcohol, prescription or non
prescription drugs may impair your ability to
properly assemble or safely operate the smoker.
- Never operate this smoker within 7.5 metres (25
feet) of any flammable liquids.
- Keep the area clear of all flammable liquids,
combustible material including but not limited
to wood, dry plants and including grass, brush,
paper and canvas.
- Use this smoker only on a level, stable non-
combustible surface like brick, concrete or dirt.
Do not use smoker on or around any surface that
will burn or melt, such as on wooden decks, dry
grass, wood rails, vinyl or plastic.
- Never use inside an enclosed area such as screen
patios, garages, buildings and tents. Keep a
minimum clearance of 3 metres (10 feet) from all
sides of the smoker to all overhead construction
and 1 metre (3 feet) from any walls or rails.
- Never operate this smoker under any overhead
roof covering, awning or overhang.
- Keep your hands, hair and face away from any
naked flame. Do not lean over or into the firebox
or grill when lighting or operating the smoker. This
smoker has an open flame. Be careful of loose
clothing and hair that could catch fire during
operation.
- Use caution since flames can flare-up when fresh
air comes into contact with fire. Take caution
opening doors.
- Use caution when opening doors. Make sure the
door is pushed all the way open and resting on
the back stop. If not fully open it could fall back
to closed position and cause an injury.
- Always wear shoes and protective clothing during
operation of this smoker.
- Never use this smoker as a heater.
- The smoker is HOT while in use and after use.
Always wear protective gloves or mitts when
operating the smoker. Avoid touching hot
surfaces at all times.
- Keep CHILDREN AND PETS away from the
smoker at all times. Do not allow anyone to
conduct activities around the smoker during or
following its use until the unit has cooled.
- Never move the smoker when it is in use. Allow
the smoker to cool before moving or storing it.
- Never leave hot coals or ashes in the smoker
unattended. Always wait for the grill to cool
before removing hot coals or ashes and dispose
of them in a non-combustible metal container
and then dose with water to extinguish fully. Wear
protective gloves to do this.
- Never use in or on recreational vehicles and/or
boats.
- Never use this product for anything other than its
intended purposes. This smoker is not intended
for commercial use.
- Accessories and cookware not supplied by Hark®
are not recommended. Never use glassware,
plastic or ceramic cookware in the smoker.
- Do not modify the Hark Hickory Pit offset smoker.
Any changes to the smoker will void the warranty.
- Do not use in windy conditions or days of a Total
Fire Ban.
- Do not exceed a temperature of 260 ºC (500 ºF).
Do not allow charcoal and or wood to rest on the
walls of the firebox or cooking chamber. Doing so
will greatly reduce the life of the metal finish.
- Only build the fire on top of the wire charcoal
grates.
- The smoker is extremely heavy. Use caution when
moving or lifting to prevent strains or injuries.
- Always ensure the bucket is in place under the
grease hole. Empty it regularly.
OUTDOOR USE ONLY
SAVE AND FILE THESE INSTRUCTIONS FOR FUTURE REFERENCE

5
A. PARTS LIST
NO. Name
1 Cooking Grills (3)
2 Charcoal Grates (3)
3Temperature Gauge
4 Door
5 Cooking Chamber
6 Firebox Bracket
7 Front Shelf
8 Firebox Cooking Grills (2)
9 Firebox Charcoal Grate
10 Firebox Door Handle
11 Firebox Door Stop
12 Firebox Door
NO. Name
13 Firebox Top
14 Firebox Base
15 Ash Tray
16 Air Damper Handle
17 Ash Tray Handle
18 Air Damper
19 Wheel Axle
20 Wheel Legs Short (2)
21 Wheels (2)
22 Bottom Wire Rack
23 Long Legs (2)
24 Front Shelf Bracket Right
NO. Name
25 Front Shelf Bracket Left
26 Grease Bucket Holder
27 Beer Bottle Opener
28 Side Handle
29 S Hooks
30 Smoke Stack
31 Smoke Stack Damper
32 Sealing Gasket
33 Grease Bucket
34 Large Bafe
35 Small Bafe (4)
1
8
9
10
11
12
13
14
15
16
171819
20
212223
24
25
26
27
28
29
30
31
32
2
3
4
5
6
7
33
35
34

6
B. HARDWARE PACK
TOOLS REQUIRED
Hardware # Description
M6 x 12 Bolt 46AA
Picture Qty
M5 x 12 Bolt 4 BB
2CC
M6 Nut 32DD
1EE
4
FF
M12 Nut
16GG
M5 Nut
Flat Washer
M6 Lock Nut (Silver)
Phillips Head Screwdriver
(Not included)
Adjustable Wrench
(Not included)

7
C. ASSEMBLY INSTRUCTIONS
STEP 1
STEP 2
STEP
g. 1
g. 2
—Remove the lid from the smoking
chamber by removing bolt and
washer and sliding the hinge pins
on the lid out of the hinge holes on
the cooking chamber. Set bolts and
washers aside for step 18.
—Place the grill body assembly on its
end. Make sure that another person
is holding the grill body assembly
steady.
—Attach one long leg to the grill body
assembly left side (smoke stack
side) with M6 x 12 bolts (AA), M6
nuts (DD) and flat washers (GG).
—Attach one short leg to grill body
assembly right side (firebox side)
with M6 x 12 botls (AA), M6 nuts
(DD) and flat washers (GG).
Note: Keep the bolts and nuts
loose.They can be tightened after
the wheels and bottom shelf are
assembled.
—Insert the bottom shelf into mounted
legs.
—Attach remaining two legs by
inserting the hooks of the wire
rack through the holes in the legs,
and then attaching to the cooking
chamber with M6 x 12 bolts (AA), M6
nuts (DD) and flat washers (GG).
Make sure that the wheel legs (short
legs) is on the side of the off-set
firebox with the firebox hole (right
side). Tighten all leg bolts.
g. 3
Short leg
Long leg
AA
DD
GG
AA
DD
GG
M6*12 8PCS
M6 Nut 8PCS
Flat Washer 8PCS
M6*12 8PCS
M6 Nut 8PCS
Flat Washer 8PCS
Smoking chamber
Bolt
Washer
Long leg
S
Short leg
S

8
STEP 4
STEP 5
STEP 6
—Attach wheels to short legs with
wheel axle and M12 nuts (CC).
—Turn the grill body to be horizontal.
Attach firebox support to short legs
with M6 x 12 bolts (AA).
—Attach firebox lid stop to firebox top
with M6 x 12 bolt (AA) and M6 nut
(DD).
g. 4
g. 5
g. 6
M12 2PCS
M6*12 1PC
M6 Nut 1PC
M6*12 2PCS
Wheel axle
CC
M12 Nut
AA
AA
Firebox support
Firebox lid stop
AA
DD

9
STEP 7
STEP 8
STEP 9
g. 7
g. 8
g. 9
—Attach firebox base to firebox top
with M6 x 12 bolts (AA).
—Insert two M6 X 12 bolts half way
into the firebox elliptical cut outs as
shown.
—Attach firebox assembly to smoking
chamber by aligning the slots on
the smoking chamber to the two M6
x 12 bolts and slide into place as
shown.
M6*12 2PCS
M6*12 6PCS
AA
5.0MM Approx
AA
M6 x 12 Bolt

10
STEP 10
STEP 11
STEP 12
—Attach firebox to cooking chamber
with M6 x 12 bolts (AA).
—Tighten all firebox bolts securely.
—Attach firebox to firebox support
with M6 x 12 bolts (AA) and M6 nuts
(DD).
—Attach side handle to the smoking
chamber with M6 x 12 botls (AA) and
M6 nuts (DD).
M6*12 4PCS
M6*12 2PCS
M6 Nut 2PCS
M6*12 4PCS
M6 Nut 4PCS
g. 10
g. 11
g. 12
AA
AA DD
AA
DD

11
STEP 13
STEP 14
STEP 15
M6*12 4PCS
M6 Nut 4PCS
g. 13
g. 14
M5*12 2PCS
M5*Nut 2PCS
—Insert grease bucket holder through
the hole inside the smoking chamber
on the left side to hang under the
smoking chamber.
—Attach bottle opener to smoking
chamber with M5 x 12 bolts (BB)
and M5 nuts (FF).
—Attach smoke stack and smoke
stack gasket to the smoking
chamber with M6 x 12 bolts (AA) and
M6 nuts (DD).
—Insure that the gasket is in between
the smoke stack and smoking
chamber.
—Remove cap nut and spring from
smoke stack.
—Place smoke stack damper over the
bolt at the top of the smoke stack.
Then place the smoke stack damper
spring over the bolt and tighten with
cap nut.
Smoke stack damper
Cap nut Spring
Smoke stack
DD
AA
FF
BB
g. 15

12
STEP 16
STEP 17
STEP 18
M6*12 4PCS
M6 Nut 4PCS
g. 16
g. 17
—Attach the front shelf left bracket to
the smoking chamber with M6 x 12
bolts (AA) and M6 nuts (DD).
—Attach front shelf and the right
bracket by inserting the hooks of
front shelf ends through the slots on
front shelf brackets as shown, and
then attaching to smoking chamber
with M6 x 12 bolts (AA) and M6 nuts
(DD).
—Screw temperature gauge fully into
lid. Slightly unscrew gauge until
gauge is in an upright position. Use
pre-attached nut to lock into place.
—Attach smoking chamber lid by
sliding the hinge pins into the lid
hinge holes on the smoking chamber
as shown.
—Secure with one hinge bolt and one
washer.
g. 18
AA DD AA
DD
Temperature gauge
Washer
Bolt

13
STEP 19
STEP 20
STEP 21
—Remove pre-attached bolts and nuts
from firebox lid handle
—Then attach firebox lid handle to the
firebox lid with two bolts, nuts and
washers.
M6*12 1PC
M6 Nut 1PC
M6 Lock Nut 1PC
—Attach air damper to ash drawer
with M6 x 12 bolt (AA) and silver M6
locking nut (EE).
—Insert air damper handle onto the
damper and secure with M6 nut
(DD).
Note: While making the above
installations, insure the air damper handle
passes through the bottom opening with
the curved slot. This will make sure you
can completely open and close the air
damper.
g. 20
—Remove pre-attached hinge bolt and
washer from firebox lid hinge pins.
Then attach firebox lid by sliding the
hinge pins into the lid hinge holes on
the firebox chamber as shown.
—Secure with one hinge bolt and one
washer.
g. 19
g. 21
Nut Washer Bolt
Washer
Bolt
AA
EE
DD
Air vent handle
Curve slot on ash drawer
bottom opening

14
STEP 22
STEP 23
STEP 24
M5*12 2PCS
M5 Nut 2PCS g. 22
g. 23
—Insert ash drawer assembly into
firebox assembly as shown.
—Attach four “S” hooks to side
handle.
—Attach ash drawer handle to ash
drawer with M5 x 12 bolts (BB) and
M5 nuts (FF).
g. 24
BB
FF

15
STEP 25
—Place three charcoal grates into the bottom of the smoking chamber
—Fit baffle plates above the charcoal grates in the cooking chamber.
—Place three cooking grates over the baffle plates in the cooking chamber.
—Place firebox charcoal grate into the bottom of the firebox.
—Place two firebox cooking grates over the charcoal grate.
g. 25

16
Assembly of your Hark Hickory Pit oset smoker is now complete.
g. 26 shows how the assembled unit should look.
g. 26

17
D. PREPARING HARK HICKORY PIT OFFSET
SMOKER FOR USE
Before cooking, the following steps should be followed to both cure the finish and season the
interior steel. Failure to follow these steps may damage the finish.
Coat all the interior of the firebox and cooking chamber with vegetable oil (do not coat the
cooking grills). The oil may be any vegetable type and can be applied with a towel, rag or basting
brush. An aerosol spray can is ideal and will be the easiest and fastest way to coat the interior.
NOTE: DO NOT APPLY OIL TO THE PAINTED SURFACE OUTSIDE THE SMOKER.
—Build a small fire in the fire box (refer to our Lighting Your Fire section). The Smoke Stack
Damper (31) and Firebox Damper (18) should be ½ open. Allow the temperature to gradually
rise to no more than 150ºC.
—Close all doors and burn for at least two hours. The longer and the more gradually heat rises,
the better.
—Care should be taken not to scrape or rub any surface during the curing process.
—After you have burned your fire for 2 hours or more, you will notice a shiny black coating
developing on the inside of your smoker. This is a protective resin that comes from the
burning wood. This resin will help seal the inside of the smoker for many fantastic cooks
ahead.
—It is advisable to repeat this process on a yearly basis to help prolong the life of your smoker.
—Ensure that you hang the Grease Bucket (33) from the Grease Bucket Holder (26) under the
Cooking Chamber (5). The bucket must be placed under the grease hole at all times and will
need to be checked regularly to ensure it is not full. Always wait until the smoker has fully
cooled before emptying the grease.
—Your Hark Hickory Pit offset smoker is now ready for use.
WARNING
DO NOT APPLY OIL TO THE EXTERNAL PAINTED SURFACE OF THE SMOKER.
DO NOT APPLY OIL TO THE CHARCOAL GRATES, COOKING GRILLS OR ASH
TRAY.

18
ECARE OF YOUR HARK HICKORY PIT
OFFSET SMOKER
ASH AND RUSTING
The Hark Hickory Pit offset smoker’s heavy duty steel construction will help extend the smoker’s
life span.
The inside of the smoker should be treated like a cast iron skillet by applying cooking oil to any
rust should it appear (remembering not to coat the cooking grills). Remove ash after each use
and oil interior as required by the frequency of use.
Most rusting is caused after cooking with a fire that’s too hot. Inadequate maintenance and
protection from the weather also causes unnecessary rusting. What some people describe as
burnt out damage is really rust-out. The primary cause of rust damage is the failure to remove
ash after each use. Letting ash sit on the lower charcoal grates and in the bottom of the Hark
Hickory Pit offset smoker, will eventually cause rust as it will get wet and hold moisture over time.
Ash contains corrosive elements that will rust through any thickness of steel.
It is advised that you clean out any ash or coal remains after every cook. Always allow the smoker
and the ash to thoroughly cool before cleaning and never dispose of hot ashes in a rubbish bin.
Use a protective grill cover to prolong life and store your Hark Hickory Pit offset smoker in a
covered area.
GENERAL CLEANING
Only when fully cooled should you commence cleaning the smoker. Clean the porcelain coated
steel cooking grills after each use by removing them from the smoker and cleaning them with
warm, soapy water and a non-abrasive scourer.
To prevent rusting from developing inside the smoker, re-season with vegetable oil on a regular
basis (excluding the cooking grill).
It is also important to regularly check the bucket under the grease hole to check if it needs to be
emptied.
WARNING
NEVER USE THE SMOKER WITHOUT THE BUCKET POSITIONED UNDER
THE GREASE HOLE.
WARNING
NEVER HOSE OUT THE SMOKER WITH WATER.

19
F. LIGHTING YOUR FIRE
Lighting your re directly on the charcoal grates
—Remember, patience is a virtue! Cooking with charcoal and wood is more complicated than
using gas but you will get a much better result. Always allow plenty of time to prepare the fire
prior to cooking.
—Allow 30-45 minutes for the fire to start properly before cooking. To start a charcoal fire using
lump charcoal or briquettes, place two or three firelighters on the charcoal grates where you
plan to build your fire. Then pile the charcoal on top in a pyramid formation.
—Light the firelighters and let the charcoal burn. Once the coals have a light coating of grey
ash, you are ready to cook. Do not disturb the coals in this initial lighting process. They will
not look like they are lighting but you need to wait at least 45 minutes for this to occur.
—Have the Firebox or Cooking Chamber door open when you are lighting the fire to allow as
much air in as possible.
—If using wood to start your fire, start off with small pieces that are no longer than 30cm in
length. Make sure they are dry and able to burn. Light using firelighters or paper and as the
fire burns add larger pieces of wood to increase the fire.
—Always wear protective BBQ mitts when lighting your fire.
Lighting your re using a charcoal starter
—Fill the charcoal starter with charcoal or briquettes.
—Place three firelighters on your charcoal grate where you plan to build your fire.
—Light the firelighters and then place the charcoal starter over the fire.
—Have the Firebox or Cooking Chamber door open when you are lighting the fire to allow as
much air in as possible.
—Once the coals have a light coating of grey ash you are ready to cook. Do not disturb the coals
in this initial lighting process.
—Always wear protective BBQ mitts when lighting your fire.
WARNING
DO NOT USE SMOKER WITHOUT THE ASH TRAY IN PLACE.
DO NOT REMOVE THE ASH TRAY WHILE IT CONTAINS HOT COALS OR HOT ASH.
PLEASE NOTE: One common mistake when using an oset smoker is to build the re too
big. The Hark Hickory Pit oset smoker is very ecient and only requires a small re to
maintain adequate smoking temperatures. The unit only needs a few handfuls of charcoal
to achieve a consistent smoking temperature. You are better to start the re small and
then gradually add fuel as you need it.

20
G. DIFFERENT TYPES OF COOKING METHODS
Direct Grilling
—Direct cooking is a high heat method and is best used for searing steaks, hamburgers,
sausages, chicken fillets, fish and vegetables.
—You may use either the Firebox or the Cooking Chamber to grill your food. Both of these areas
have charcoal grates and cooking grills. This will give you great capacity if you need to cater
for large crowds of people.
—To set your Hark Hickory Pit offset smoker for direct grilling, spread the charcoal across the
bottom of the charcoal grate, then place the cooking grills on top so that you are able to place
the food directly above the coals.
—Make sure the baffles are removed from cooking chamber.
—To spread the coals you will need a small shovel or some long handled tongs and should use a
BBQ mitt to avoid any burns. Be careful, the coals will be extremely hot.
—You can get better heat control if you spread your coals into three temperature zones on the
charcoal grate.
a. Hot Zone – Double layer of coals. Used for initially searing the food to seal in all the juices.
b. Medium Zone – Single layer of coals. Used for cooking the food.
c. Cool Zone – No Coals. Used for warming or resting the food if it starts to burn.
Smoking or Slow Cooking
For smoking or slow cooking the fire is built in the Firebox and the food is cooked slowly in the
Cooking Chamber. The smoke and heat will pass indirectly through the opening between the
Firebox and the Cooking Chamber and will smoke-cook the food. This process adds great flavour
to food and although takes longer, is well worth the wait.
Temperatures for smoke-cooking range between 100ºC – 125ºC.
When smoking foods, always build the fire in the Firebox on top of the charcoal grate. When using
wood, seasoned hardwoods are recommended, such as Mesquite, Pecan, Hickory, Oak and any
of the fruit woods. Almost any wood can be used but never use pine or use treated, painted or
stained wood in your smoker. These woods will give off toxic fumes and taint your food. Any bark
should be removed or burned off prior to adding food as it contains a high acid content and can
impart an acrid flavour. Avoid burning pine cones too as they are highly flammable.
Hark recommends the use of “Western” brand of 100% natural wood chips and wood chunks.
WARNING
REMOVE ALL FAT FROM THE BOTTOM OF THE COOKING CHAMBER BEFORE
DIRECT GRILLING.