King Kooker 2106 User manual

WARNING
®
ASSEMBLY INSTRUCTIONS
AND USE AND CARE
MANUAL FOR MODEL# 2106
PROPANE SMOKER
THE INSTRUCTION MANUAL CONTAINS IMPORTANT INFORMATION
NECESSARY FOR THE PROPER ASSEMBLY AND SAFE USE OF THE APPLIANCE.
READ AND FOLLOW ALL WARNINGS AND INSTRUCTIONS BEFORE
ASSEMBLING AND USING THE APPLIANCE. FOLLOW ALL WARNINGS AND
INSTRUCTIONS WHEN USING THE APPLIANCE.
KEEP THIS MANUAL FOR FUTURE REFERENCE.
METAL FUSION, INC.
712 St. George Avenue.
Jefferson, LA 70121
If you have any problems or questions,
CALL US FIRST TOLL FREE AT
1-800-783-3885
7:30 AM to 3:30 P.M. CST • Monday through Friday
[phone]
www.kingkooker.com
OUTDOOR COOKERS
MODEL/SERIAL # __________
FAILURE TO FOLLOW THESE INSTRUCTIONS
AND WARNINGS COULD RESULT IN FIRE, EXPLOSION, BURN HAZARD OR
CARBON MONOXIDE POISONING WHICH COULD CAUSE PROPERTY
DAMAGE, PERSONAL INJURY OR DEATH.

If you smell gas:
1. Shut off gas to the appliance.
2. Extinguish any open flame.
3. Open front door slowly. Open the door approximately 1-2
inches (2.5-5.0cm) and check for flare-up before opening
door completely. Quick introduction of oxygen to the cooking
chamber could lead to possible flare-up.
4. If odor continues, keep away from the appliance and
immediately call your Fire Department.
FAILURE TO FOLLOW THESE INSTRUCTIONS COULD RESULT IN FIRE OR EXPLOSION
WHICH COULD CAUSE PROPERTY DAMAGE, PERSONAL INJURY OR DEATH.
1. Never operate this appliance unattended.
2. Never operate this appliance within 10 feet (3.05m) of any
structure, combustible material or other gas cylinder. Do not
locate this appliance under ANY overhead construction.
3. Only use propane burning units outdoors. Risks include fire and
carbon monoxide fumes. Lack of ventilation can cause injury or
death.
4. Never operate this appliance within 25 feet (7.5m) of any
flammable liquids or vapors.
5. Heated liquids and equipment remain at scalding temperatures
long after the cooking process. Never touch cooking appliance
until it has cooled to 100˚F (38˚C) or less.
6. If a fire should occur, keep away from the appliance and
immediately call your Fire Department. Do not attempt to
extinguish an oil/grease fire with water. When cooking, have a
Type BC or ABC fire extinguisher readily available. A Type BC or
ABC fire extinguisher may, in some circumstances, contain the
fire.
2
FAILURE TO FOLLOW THESE INSTRUCTIONS
AND WARNINGS COULD RESULT IN FIRE, EXPLOSION, BURN HAZARD OR
CARBON MONOXIDE POISONING WHICH COULD CAUSE PROPERTY DAMAGE,
PERSONAL INJURY OR DEATH.
DANGER
DANGER

3
1) This is an ATTENDED appliance. Do NOT leave this appliance unattended while
in use. Monitor the appliance when hot after use [cooking chamber above 100˚
F (38˚C)]. Heated liquid and equipment can remain at scalding temperatures
long after cooking has ended.
2) Keep children, pets and any unauthorized persons away from the appliance at
all times.
3) The use of alcohol, prescription or non-prescription drugs may impair your
ability to properly assemble or safely operate this appliance. Do NOT assemble
or operate this appliance if using alcohol, prescription or non-prescription
drugs.
4) This appliance is for OUTDOOR use only. Do NOT use in a building, garage, tent
or any other enclosed area. Do NOT use in or on a recreational vehicle or boat.
NEVER use this appliance as a heater.
5) Do not locate this appliance under ANY overhead construction. Keep a
minimum clearance of 10 ft.(3.05m) from the sides, front and back of the
appliance to ANY construction. Keep the area clear of any combustible material.
Do not use on or under any apartment or condo balcony or deck.
6) When cooking, the appliance must be on a level, stable, noncombustible
surface such as brick, concrete or dirt. Not suitable are surfaces such as wood,
asphalt or plastic which may burn, blister or melt.
7) Keep the fuel supply hose away from any heated surfaces. Only the LP
hose/regulator assembly specified by Metal Fusion, Inc. should be used with the
appliance.
8) When cooking, have a Type BC or ABC fire extinguisher readily available. In the
event of an oil/grease fire, do not attempt to extinguish with water. Immediately
call the Fire Department. A Type BC or ABC fire extinguisher may, in some
circumstances, contain the fire.
9) In the event of rain, snow, hail, sleet or other forms of precipitation while cooking,
turn off the appliance burners and gas supply. Do not attempt to move the appliance.
10) This appliance, including doors, racks and pans, gets dangerously hot in use. Use
well insulated pot holders or oven mitts for protection from hot surfaces when
handling.
11) Do NOT move the appliance when in use. Allow the smoker to cool to 100˚F (38˚C)
before moving or storing.
12) Avoid bumping of or impact with the appliance to prevent contact with hot
appliance, spillage or splashing of hot cooking liquid.
13) See Use and Care section for LP Gas Cylinder Information. A 20 pound cylinder
should be used with this cooker. The LP-gas supply cylinder used must have a
protective collar and must be constructed and marked in accordance with the
specifications for LP-gas cylinders of the U. S. Department of Transportation (DOT)
or the National Standard of Canada, CAN/CSA-B339, Cylinders, Spheres and Tubes
for the Transportation of Dangerous Goods. Do not store a spare LP-gas cylinder
under or near this appliance. Never fill the cylinder beyond 80% full. For proper
vapor withdrawal, the 20 lb. cylinder should be used in the proper upright position.
Cylinder must be turned off while not in use. Failure to follow these instructions and
warnings could result in fire or explosion which could cause property damage,
personal injury or death.
14) This appliance is not intended for commercial use.
15) Use King Kooker
®
appliances only in accordance with state and local ordinances,
or in the absence of local codes, with the National Fuel Gas Code, ANSIZ223.1/NFPA
54, Storage and Handling of Liquefied Petroleum Gases, ANSI/NFPA 58 or CSA
B149.1, Natural Gas and Propane Installation Code
.
WARNING
READ AND UNDERSTAND BEFORE USING THIS PRODUCT
(Throughout this manual the words appliance, cooker and smoker will be used interchangeably to refer
to the King Kooker®Outdoor Cooker.)
FAILURE TO FOLLOW THESE INSTRUCTIONS AND WARNINGS COULD RESULT
IN FIRE, EXPLOSION, BURN HAZARD OR CARBON MONOXIDE POISONING
WHICH COULD CAUSE PROPERTY DAMAGE, PERSONAL INJURY OR DEATH.

4
METAL FUSION, INC.
LIMITED ONE-YEAR WARRANTY
WHAT THIS WARRANTY COVERS
This warranty covers all components of this outdoor cooker to be free from defects in materials and
workmanship, with the exceptions stated below.
HOW LONG COVERAGE LASTS
This warranty runs for one year from the date of purchase. Please keep your receipt with this manual
for future reference.
WHAT IS NOT COVERED
This warranty does not cover the following:
Incidental and Consequential Damages. This warranty does not cover incidental and
consequential damages arising in any way out of the use of this outdoor cooker. The liability of
Metal Fusion, Inc. is, in any event, limited to the amount of the original purchase price of this
outdoor cooker, and remains in force only as long as the product remains in its original, as-built
configuration. Some states do not allow the exclusion or limitation of incidental or consequential
damages, so the above limitation or exclusion may not apply to you.
Neglectful Operation. This warranty does not cover any loss or damage arising in any
way due to the negligent operation of this outdoor cooker.
Altered, Repaired or Misused Equipment. This warranty does not cover any loss or
damage arising in any way out of the use of this outdoor cooker when it has been altered, repaired
by persons other than Metal Fusion, Inc., or when it has been abused or misused, or when it has
been used other than in accordance with the manufacturer’s operating instructions, including,
without limitation, any damage to the consumer’s pots because they were placed on a lit cooker
while the pot is empty. When using smoker, use only the porcelain water pan provided.
Other Assumed Responsibilities. Unless otherwise provided by law, this warranty does
not cover any responsibility or liability arising in any way out of the use of this product where that
responsibility or liability was purportedly assumed by any other person or agent.
Paint, Discoloration and Rust. This warranty does not cover the paint on the outdoor
cooker, as in a normal use of the outdoor cooker, the paint will be burned off. Nor does this
warranty cover discoloration or rust as these occurrences are part of the cooker’s normal wear and
tear.
WHAT METAL FUSION, INC. WILL DO
Metal Fusion, Inc. will repair or replace any outdoor cooker that proves to be defective in materials or
workmanship. In the event repair is not possible or economically feasible, Metal Fusion, Inc. will
replace your outdoor cooker with an identical or substantially equivalent outdoor cooker. Metal Fusion,
Inc. will perform this service at no charge to you, except for the actual cost of shipping and handling
the outdoor cooker or replacement parts.
HOW TO GET SERVICE
In the event you have a problem or malfunction with your outdoor cooker, simply call Metal Fusion, Inc.
at [phone].
HOW STATE LAW APPLIES
This warranty gives you specific rights, and you may have other rights which vary from state to state.

5
OWNER’S REGISTRATION
Dear Customer,
Thank you for purchasing a King Kooker®! Please take a moment to fill out
your registration form and return it to us. We are always happy to hear
suggestions and comments from our customers about our products. Completion of
this registration allows us to contact you if the need arises. Please keep your
receipt with your instruction manual. It will be necessary as a proof of purchase for
us to help you if there is a problem with your cooker.
Name: __________________________________________________________
Address: ________________________________________________________
________________________________________________________________
________________________________________________________________
Phone: __________________________________________________________
Email:
Model# __________________________________________________________
Date of Purchase __________________________________________________
Place of Purchase__________________________________________________
Price Paid ________________________________________________________
Was this a gift _____ or did you _____ purchase it yourself?
________________________________________________________________
________________________________________________________________
Comments:
________________________________________________________________
________________________________________________________________
A SATISFIED CUSTOMER IS OUR MAIN GOAL. If you have any questions or
problems, please call us at 1-800-783-3885 before returning the product to the
point of purchase. Please have your receipt available when calling.
THANK YOU,
ENJOY YOUR COOKING EXPERIENCE.
®
 

6
________________________
________________________
________________________
METAL FUSION, INC.
712 St. George Avenue
Jefferson, LA 70121
Place
Stamp
Here
FOLD
FOLD
TAPE HERE

7
TABLE OF CONTENTS
Warnings. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2-3
Warranty. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4
Owners Registration . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-6
Table of Contents . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Section I - King Kooker®Outdoor Cooker Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8-11
Section II - Use and Care. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12-18
LP Gas Cylinder Information. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Connection Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Leak Test Instructions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Placement Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Preparation of Smoker Cabinet. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13-14
Lighting Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Smoking with Propane . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
King Kooker® Smoking Chart. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Turning Off and Storing the Cooker after Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Maintenance Of Outdoor Cookers And Accessories. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17-18
Injecting Techniques for Turkey, Chicken and Roast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Section III - Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19-23
Smoking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Using Wood Chips to Add Flavor . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Using Marinades/Dry Seasonings to Add Flavor . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Recipes for Smoked Foods. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19-23
Smoked Turkey or Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Jalapeno Corn Bread Dressing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Andouille Dressing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Oyster Dressing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Stuffing Directions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Smoked Split Whole Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Smoked Chicken Using Marinade Rack. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Smoked Ribs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Smoked Brisket. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Smoked Leg of Lamb . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Smoked Venison Roast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Smoked Salmon Steaks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Smoked Butterflied Shrimp. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Smoked Baked Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Smoked Corn on the Cob. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Section IV - Frequently Asked Questions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
READ AND UNDERSTAND ALL INSTRUCTIONS BEFORE
USING YOUR KING KOOKER®PRODUCT

2106 ASSEMBLY INSTRUCTIONS
Tools Required:
Phillips Head Screwdriver, Adjustable Wrench, Leak Testing Solution
1. Before assembling, check that all smoker components are included in the shipping carton. Identify
these smoker parts from the parts list below. If any parts are missing, contact Metal Fusion, Inc.
at [phone] between the hours of 7:30am and 3:30pm CST Monday through Friday for
replacements.
8
SECTION I
OUTDOOR COOKER ASSEMBLY
THE USE AND CARE MANUAL MUST BE READ AND UNDERSTOOD
BEFORE USING THE APPLIANCE
(Throughout this manual the words appliance, cooker and smoker will be
used interchangeably to refer to the King Kooker®Outdoor Cooker.)
WARNING
PARTS LIST:
(1) Smoker Cabinet
(4) Appliance Legs
(2) Cool Grip Side Handles
(2) Cool Grip Door Handles
(1) Side Door Latch (Small Bend) and Nut
(1) Front Door Latch (Big Bend) and Nut
(2) Side Dampers
(1) Adjustable Stack with Damper and Red
“HOT” Signal Plate
(1) Face Panel Assembly
Installed Components Include:
(1) Control Knob
(1) Brass Valve with Attached
Hose/Regulator
(1) Red Ignitor Button
(1) Thermometer
(1) Burner Shroud with Steel Burner and
Attached Piezo Line
(1) Wood Chip Pan with Lid (Cast Iron)
(1) Water Pan (Porcelain)
(1) Sliding Marinade Rack
(3) Sliding Racks
(3) Sausage Hanging Racks
(29) Black Bolts
Figure 1

9
2. Read assembly instructions, and understand sequence of assembly, before commencing to
assemble your smoker.
3. Turn the smoker cabinet upside down. Install the four appliance legs using three black bolts on each
leg to the bottom of the smoker cabinet. The two front legs will have holes for connection to the face
panel assembly. After all four legs are connected, install the face panel assembly onto the front
appliance legs using four black bolts. Reference Figure 2 for proper leg and face panel assembly
placement.
4. Locate the hose and regulator. Check that the 3/8” female flare swivel end of the hose is
tightened onto the brass adapter on the bottom of the valve. The hose to valve conection must be
tightened and leak tested (see Leak Test instructions on page 12). See below Figure 2.
Valve End
2 Screws
Front View of Face Panel
Back Side of Front Panel
with Valve Installed
(Hose/Regulator Not Pictured)
Valve Orifice
Figure 2 - Hose Connection Diagram
Face Panel
Assembly

10
5. Install the burner shroud with steel burner onto the bottom of the smoker using three black bolts as
pictured in Figure 3. Make sure the end of the venturi tube of the burner is placed securely over the
end of the valve extending from the backside of the face panel before tightening shroud to base of
smoker. Connect the piezo line (line with white plastic covering) to the red ignitor button’s black
plastic body on the back side of the face panel. Test the connection by pushing the red ignitor button
on the face panel. You should see a spark between the end of the exposed piezo wire and burner. If
not sparking, check connections and make sure wire is not touching burner. There should be a
distance of 3/16” (4.8mm) between the end of the electrode tip and the burner for proper operation.
6. Install adjustable stack on top of smoker using four black bolts. The adjustable stack vent
should be directed towards the back of the smoker (See Figure 1, page 8).
7. Install cool grip side handles on both sides of smoker using four black bolts (2 on each
handle). Bolts should thread towards inside of smoker (See Figure 1, page 8).
8. Install the two side dampers onto smoker cabinet using two black bolts (one bolt on each damper).
Bolts should thread toward inside of smoker (See Figure 1, page 8).
9. Install front smoker door handle using one cool grip door handle, front door latch (big
bend) and nut. Insert handle through front smoker door as shown in Figure 4. Keep cool grip
handle horizontal. Place front door latch (big bend) over threaded end of handle on back side
of front smoker door. The bend on latch should be pointed down (See Figure 5 below).
Tighten with supplied nut. To latch the door shut, close door and turn handle down to latch in place.
Control Knob
Piezo Ignitor Button
Figure 7
Venturi
Tube
Figure 3
Figure 4 Figure 5
Piezo
Line
Valve
Valve
Venturi Tube
Piezo
Line

11
10. Install side smoker access door handle using one cool grip handle, side door latch (small bend) and
nut. Insert handle through side smoker door as shown in Figure 6. Keep cool grip handle horizontal.
Place side door latch (small bend) over threaded end of handle on back side of side smoker door. The
bend on latch should be pointed down (See Figure 7 below). Tighten with supplied nut. Turn side door
handle down and latch in place.
11. Install cabinet thermometer on front smoker door. Remove brass nut from stem of thermometer and
insert stem through the front of the smoker door in hole provided. Reattach nut to thermometer stem on
inside of door to tighten. See below Figure 8 for proper thermometer placement.
12. Go to the Use and Care Section of this manual for further instructions.
Figure 6 Figure 7
Figure 8
Thermometer

CONNECTION INSTRUCTIONS
1. Check that the control knob on your smoker is set to not allow gas flow (in the off position).
2. Attach the regulator to the cylinder valve by turning the Type 1 fitting clockwise. Hand tighten with
the regulator positioned upright. Refer to the hose connection diagram for the appliance, page 9
(FIGURE 2).
3. Perform the Leak Test:
4.Before lighting the cooker, check that the venturi tube is free of obstruction and that the burner’s
venturi tube is properly positioned around the orifice at the end of the brass valve as pictured in
FIGURE 3 on page 10. Both situations must be corrected if necessary before lighting to prevent
flashback. 12
SECTION II
USE AND CARE
(Throughout this manual the words appliance, cooker and smoker will be used interchangeably to
refer to the King Kooker®Outdoor Cooker.)
LP GAS CYLINDER INFORMATION
King Kooker® Outdoor Cookers are manufactured for use with 20lb. LP Gas Cylinders. Important
information to remember about LP Gas cylinders include:
1. Always read and follow the cylinder manufacturer’s instructions.
2. Make sure that the gas cylinder is not overfilled. The maximum weight of a properly filled 20 lb.
LP gas cylinder is approximately 38 lbs. Never fill the cylinder beyond 80% full.
3. Make sure that the cylinder valve has the proper connection for a Type 1 appliance fitting.
4. Do not store a spare LP gas cylinder under or near this appliance.
5. Disconnect the cylinder from the cooker for storage.
6. Store the cylinder out of the reach of children.
7. Do not use or store the cylinder in a building, garage or enclosed area.
8. Always use a 20 lb. cylinder in the proper upright position for the proper vapor withdrawal. It
should also be stored and transported in the upright position.
9. The cylinder must have a protective collar to protect the cylinder valve.
10. Place dust cap on cylinder valve outlet whenever the cylinder is not in use. Only install the type
of dust cap on the cylinder valve outlet that is provided with the cylinder valve. Other types of
caps or plugs may result in leakage of propane.
11. Cylinder must be turned OFF while not in use.
ALWAYS READ AND FOLLOW THESE AND THE CYLINDER MANUFACTURER’S INSTRUCTIONS.
FAILURE TO FOLLOW THESE INSTRUCTIONS AND WARNINGS COULD RESULT IN FIRE, EXPLOSION,
BURN HAZARD OR CARBON MONOXIDE POISONING WHICH COULD CAUSE PROPERTY DAMAGE,
PERSONAL INJURY OR DEATH.
WARNING
LEAK TEST
Before lighting the appliance, a thorough leak test must be satisfactorily completed using a
non-ammonia soapy water solution (50% non-ammonia soap and 50% water). This is to be
applied with a small brush to all gas joints after the cylinder valve is opened (no more than 1/2
turn). If bubbles are seen, indicating a leak, turn off the cylinder and tighten the leaking
connection until a further leak test shows no leaks.
If tightening the connection does not stop the leak, call Metal Fusion, Inc. [phone],
for assistance. NEVER USE HOSE/REGULATOR ASSEMBLY IF LEAKING.

1. Never operate this appliance within 10 feet (3.05m) of any structure, combustible material or other
gas cylinder. Never operate this appliance within 25 feet (7.5m) of any flammable liquids or vapors.
2. There must be no combustibles or roof overhead.
3. Keep 24 inches (.61m) of space between the LP gas cylinder and the appliance.
4. The LP gas cylinder and appliance must be located so that any wind is blowing the
heat of the appliance away from the propane cylinder. This also helps fire prevention by blowing the flames of
a grease fire away from the propane cylinder.
13
WARNING
PLACEMENT INSTRUCTIONS
PREPARATION OF SMOKER CABINET
(3.05m)
(.61m)
(3.05m)
Keep twenty-four inches (.61m) between the
cylinder and the appliance. Placing the
cylinder too close to the appliance could
result in fire or explosion which could cause
property damage, personal injury or death.
The hose connecting the appliance to the tank
poses a trip hazard. Do not step over the hose
or walk between the cylinder and appliance.
Tripping could cause the appliance or cylinder
to tip over, leading to fire or explosion which
could cause property damage, personal injury
or death.
1. Next, prepare the wood chip and water pans for smoking (See below picture for proper pan
placement). The water pan should always be installed into the smoker when cooking. The water pan will
collect drippings from hot food and extend your burner’s life. Only use the water pan provided with this unit.
Wood Chip Pan for Wet or Dry Smoking: If a wood smoked flavor is desired, use the wood chip
pan, placed on the bottom brackets of the smoker body. Do not place the wood chip pan in the smoker
cabinet at the beginning of the smoking process. When only one hour of smoking time is left remove the
lid from the wood chip pan and add the desired amount of wood chips. Place lid back on the wood chip
pan. Open the side door of the smoker. Wearing protective mitts, carefully place the wood chip pan onto
the bottom rack of the smoker cabinet. The smoker will be extremely hot. Close the door and allow the
remaining cooking time to pass. Refer to “Using Wood Chips to Add Flavor” on page 19 for more
information.
Water Pan for Wet Smoking: Fill the water pan to within 1/2 inch (1.27 cm) of the top with water and your
favorite marinade, soft drink or beer. Place the water pan inside the smoker using the receiving brackets
right above the wood chip pan, before lighting your cooker. Check the water pan every hour during
cooking using protective oven mitts. The smoker and water pan will be extremely hot. Use caution when
removing and installing the water pan as hot liquid can splash. Never allow the water to completely
evaporate.
For Dry Smoking: Do not add water or marinade to the water pan.
Tip: Line the water pan with aluminum foil for easy clean up.
Top lip of water pan
slides in and rests on
rack.
Wood chip pan sits
on bottom rack.
Water Pan
Wood Chip Pan
INSERT
AND REMOVE
PANS
THROUGH
SIDE ACCESS
DOOR

2. Preparing the Racks:
Open door to main smoking chamber. Arrange food in smoking chamber as desired using supplied racks.
This smoker is equipped with several racks to allow for smoking a wide variety of foods at once. The eight
pre-installed mounting slides allow for varying rack placement inside the smoker cabinet. Arrange racks
and food before lighting. Use well insulated pot holders or oven mitts for protection from hot
surfaces when handling. Use caution and exercise care when operating the racks. Support the rack
completely with your hands when you slide it forward to check the food or to remove the rack. Do not
extend the rack more than halfway out of the smoker unless supporting it with both hands to prevent
spilling the food as the rack is removed from the smoker. Do not release the rack unless it is fully inserted
into the smoker or completely removed from the smoker and placed on a stable safe surface to check
food.
Sliding Racks (3): Locate three racks without marinade indentions (flat). The racks are equipped with
guide tabs (two on each rack). The guide tabs are designed to help keep the racks centered while
installing or removing from the cabinet. Insert the side of the rack with the two guide tabs into the
mounting slides first. Slide rack completely to rear of the smoker cabinet. To remove the rack, slightly
raise front of rack and carefully pull to front.
Sliding Marinade Rack (1): The marinade rack is designed with three indentions for placement of
marinade vessels. Soft drink or beer cans are the perfect diameter to be used for this purpose. The
cans, filled with marinade of choice, should be placed in the indentions on the rack. Place the large
opening of the cavity of the chicken onto the can so that the chicken rests on the rack. The rack can
then be placed into the mounting slides inside the smoker cabinet at the desired height for cooking.
Please see sliding rack installation instructions above.
Sausage Hanging Racks (3): The three separate sausage hanging racks are designed to hook over
the pre-installed mounting slides. Sausage can then be hooked/draped over the hooks for smoking.
3. Light the smoker according to the “Lighting Instructions” on page 15.
Guide Tab
14

15
LIGHTING INSTRUCTIONS
THE SMOKER MUST NOT BE LIT UNTIL THE PRECEDING
PLACEMENT INSTRUCTIONS HAVE BEEN COMPLETELY FOLLOWED.
1. Check the casting (steel burner) to make sure it is set up as per Figure 3 on page 10. Open the
main smoker door. Never light the burner with the smoker door closed. Never lean into the
smoker chamber while lighting. Locate the red plate embossed with HOT on the stack on top
of the cabinet. Turn the plate until it is fully exposed. This signals that the smoker is HOT while
in use.
2. Make certain that the control knob on the smoker is turned to the OFF position.
3. Open cylinder control valve by turning it counterclockwise as per the diagram (Figure 1).
4. There are multiple ways of lighting your smoker. Choose one of the following methods:
A. Piezo Ignition - Push and turn the control knob towards the “HIGH” position. Immediately
press the red ignitor button next to the control knob repeatedly until ignition occurs (see
Figure 2). When lighting the smoker, if ignition does not occur in 3 to 5 seconds, turn the
control knob and cylinder valve off. Wait 5 minutes for gas to disperse. Repeat procedure.
B. Multi-Purpose Lighter/Paperbook Match - Push and turn the control knob towards the
“HIGH” position. Immediately place a lit multi-purpose lighter or paperbook match through
the hole on the side of the burner shroud as shown in Figure 3. When lighting the smoker, if
ignition does not occur in 3 to 5 seconds, turn the control knob and cylinder valve off. Wait 5
minutes for gas to disperse. Repeat procedure.
5. Check that the flame is blue and that the flames are emitted completely around the burner (see
Figure 4). If there is a yellow flame, or if some ports have no flame, this indicates there may be
an obstruction in the venturi tube or ports. Check the maintenance instructions on page 17 for
more information regarding a yellow flame or blockage.
6. Always monitor the flame throughout the cooking process. If at any point in the cooking process
the flame is accidentally extinguished, immediately turn the control knob and cylinder valve OFF.
Open main smoker door slowly, wait 5 minutes for gas to disperse and relight the smoker
according to the lighting instructions (#1-#5) in this section.
WARNING
Figure 1
Figure 2
Figure 3
Figure 4
Turn triangle tank handle
toward ON (Counterclockwise)

SMOKING WITH PROPANE
1. Once the cooker is lit according to the “Lighting Instructions” on page 15, set the flame intensity to
the desired setting. When smoking with propane, the heat intensity will remain constant.
2. Use the thermometer to monitor the temperature of the smoker. If it falls lower than the desired
temperature, turn up the flame intensity by adjusting the control knob on the face plate. Adjust the
damper(s) more open to increase heat or closed to reduce heat.
3. When checking food for doneness, open the door approximately 1-2 inches (2.5-5.0cm) and
check for flare-up before opening door completely. Quick introduction of oxygen to the cooking
chamber could lead to possible flare-up. Opening the door adds cooking time to the food. When
the outside temperature drops below 60˚ F (16˚ C), we suggest adding more cooking time.
4. Use caution and exercise care when operating the racks. Support the rack completely with your hands
when you slide it forward to check the food or to remove the rack. Do not extend the rack more than
halfway out of the smoker unless supporting it with both hands to prevent spilling the food as the rack is
removed from the smoker.Do not release the rack unless it is fully inserted into the smoker or completely
removed from the smoker and placed on a stable safe surface to check food.
5. See below chart for estimated cooking times. Variations will result depending upon the distance of
the food to the flame, amount of food in the smoker and the number of times the door is opened
during cooking.
16
KING KOOKER SMOKING CHART
FOOD
Fish & Seafood
Whole, Large
Whole, Small
Fillets
Shrimp, Crablegs
Lobsters
Poultry
Chicken, Whole or Split
Chicken, Stuffed
Chicken, Breast Parts
Turkey
Turkey Stuffed
Small Game Bird
Large Game Bird
(Duck, Pheasant, Goose)
Beef
Whole Rump Roast
Brisket
Ribs
Pork Ribs
Chops (3/4”)
Ham (Pre-Cooked)
Lamb
Leg
Wild Game
Venison
QUANTITY
4 to 6 lbs.
FULL RACK
FULL RACK
FULL RACK
1 to 4 Fryers
1 to 4 Fryers
FULL RACK
12 to 20 lbs.
12 to 20 lbs.
FULL RACK
5 to 7 lbs.
4 to 6 lbs.
1 to 6 lbs.
FULL RACK
FULL RACK
FULL RACK
All Sizes
3 to 6 lbs.
1 to 5 lbs.
APPROX. COOKING TIME
300-350˚F(149-177˚C)-MEDIUM HEAT
2 to 3 hrs.
1 to 2 hrs.
3/4 to 1 hr.
1/2 to 1 1/2 hrs.
2 1/2 to 3 hrs.
3 1/2 to 4 1/2 hrs.
2 1/2 to 3 hrs.
4 to 5 hrs.
4 to 5 hrs.
1 1/2 to 2 1/2 hrs.
3 to 4 hrs.
3 to 5 hrs.
5 to 7 hrs.
3 to 3 1/2 hrs.
3 to 3 1/2 hrs.
2 1/2 to 3 1/2 hrs.
2 to 3 hrs.
3 to 5 hrs.
2 to 5 hrs.
FULLY COOKED MEAT/TEMP/DESC.
(Use a meat thermometer)
Flakes Easily With Fork
Flakes Easily With Fork
Flakes Easily With Fork
Pink, Resilient
Meat Pulls Away from Shell
190 ˚F(87˚ C)
Slice Leg Joint to Check for Doneness
190 ˚F(87˚ C)
190 ˚F(87˚ C)
190 ˚F(87˚ C)
190 ˚F(87˚ C)
190 ˚F(87˚ C)
Well Done
140 ˚F(60˚ C) Rare
160˚F(71˚ C) Medium
170 ˚F(77˚ C) Well Done
170 ˚F(77˚ C)
170 ˚F(77˚ C)
130 ˚F(54˚ C)
Well Done Meat
Pulls Away From The Bone
180 ˚F(82˚ C)
170 ˚F (77˚ C)
{
{
ALL COOKING TIMES ARE ESTIMATES
A meat thermometer can determine the proper amount of doneness.
Place the thermometer into the thickest part of the meat for 5 minutes to register the temperature
immediately after removing from smoker. Make sure it is not touching the bone.

17
FAILURE TO FOLLOW THESE INSTRUCTIONS AND WARNINGS COULD RESULT IN FIRE, EXPLOSION,
BURN HAZARD OR CARBON MONOXIDE POISONING WHICH COULD CAUSE PROPERTY DAMAGE,
PERSONAL INJURY OR DEATH.
MAINTENANCE OF OUTDOOR COOKERS AND ACCESSORIES
1. The area where the cooker will be used must be kept clear and free from combustible materials, gasoline
and other flammable vapors and liquids. Before each use of the cooker, inspect and remove any
combustible items.
2. The flow of combustion and ventilation of air must not be obstructed. The cooker must be set in an open
area with 10ft. (3.05m) of space on all sides and no roof or overhang overhead. Check the location and
placement of the cooker before each use.
3. Before each use of the appliance check the burner/venturi tube for insects, insect nests, and other
obstructions. A clogged tube can lead to a fire beneath the appliance.
4. Follow all Lighting Instructions in the Use and Care Manual each time the cooker is used. Check the flame
for proper color and appearance. The flame should burn with a primarily blue color. If a strong yellow flame
is present, this could indicate an obstruction in the burner/venturi tube.
If there is any obstruction or a yellow flame, turn off the cooker and allow time for it to cool. Disconnect
the piezo by pulling the line away from the black plastic housing. Remove burner from flatbar of burner
shroud. Check the venturi tube of burner with a flashlight to see if there is a blockage. If a blockage is
present, use a wire such as a coat hanger to slide into the venturi tube to remove the blockage. Re-
assemble and light the cooker again as per the instruction manual. If this does not resolve the problem,
please call Metal Fusion, Inc. at [phone] between the hours of 7:30am-3:30pm (CST) Monday
through Friday.
5. Always use the LP Hose/Regulator assembly supplied with the appliance. Before each use of the
appliance check the LP Hose for evidence of abrasion, wear, cuts or leaks. If there is any damage to the
hose, the hose/regulator assembly must be replaced prior to using the appliance. Contact Metal Fusion,
Inc. at [phone] for information regarding a replacement hose assembly. Only the LP
Hose/Regulator assembly specified by Metal Fusion, Inc. should be used with the appliance.
6. For purchase of any replacement parts which may have become damaged or lost, please contact Metal
Fusion, Inc. at [phone] between the hours of 7:30am-3:30pm (CST) Monday through Friday.
TURNING OFF AND STORING THE SMOKER AFTER USE
NEVER MOVE THE SMOKER
WHILE IN USE OR STILL HOT{ABOVE 100˚F (38˚C)}.
1. After each use turn OFF the King Kooker®at the control knob first, then at the gas cylinder valve.
Check to make sure there is no flame and all valves are OFF. Do not leave the cooker until it
has cooled completely. When removing food from the smoker wear protective mitts.
2. Disconnect the regulator from the cylinder by turning the Type 1 fitting counterclockwise until the
regulator is separated from the tank.
3. Storage of this cooker indoors is permissable only if the cylinder is disconnected and removed
from the cooker. Do not use or store cylinder in a building, garage or enclosed area. Read and
follow cylinder manufacturer’s instructions. The cylinder must be stored out of the reach of
children at all times. Keep entire unit in area to avoid insects and contamination that can clog the
venturi tube.
WARNING
WARNING

18
7. Cleaning of the appliance:
Hose/Regulator and Burner/Lighting Components: If necessary, remove any oil or liquid which has
spilled onto the unit during cooking with mild soapy water on a rag and towel dry. Do not immerse the
burner unit/components or hose/regulator into water as this will cause rust.
Thermometer: Clean after each use with mild soapy water and towel dry. Do not submerge in liquid or
put in dishwasher.
Smoker Cabinet/Accessories: The grill racks and water pan should be washed with a mild soapy water
solution after each use. Do not use very abrasive cleaners. They may damage the finish of the product.
Wipe out wood chip pan with clean dry rag. The outside of the smoker can be wiped off as needed. Store
the appliance in a protected area. Always disconnect the propane cooker from the tank. Follow storage
instructions for the tank supplied by the tank manufacturer.
INJECTING TECHNIQUES FOR TURKEY, CHICKEN AND ROAST
IMPORTANT:
BEFORE INJECTING, POUR MARINADE INTO A SEPARATE
CONTAINER TO KEEP FROM CONTAMINATING MARINADE.
CHICKEN
1. Remove giblets and rinse chicken with warm water, drain cavity completely.
2. Fill Injector with desired amount of marinade.
3. Inject FULL amounts of marinade (approximately 1 oz.) at the breast, thigh and leg. Inject
marinade slowly while pulling needle out of meat. This gives even distribution of seasoning. (For
best results, insert needle at different angles through the same hole when injecting marinade.)
4. Sprinkle outside of chicken generously with King Kooker® Cajun Seasoning, rubbing in well.
BEEF, PORK & GAME
1. Fill Injector with desired amount of marinade.
2. Inject marinade 1 to 2 inches apart. Inject marinade slowly while pulling needle out of meat. This
gives even distribution of seasoning.
3. Pour marinade generously over the roast.
TURKEY
1. Remove giblets, neck, any wires or packaging materials, and pop up timer. Rinse turkey with
warm water and drain cavity completely.
2. Fill Injector with desired amount of marinade.
3. Inject FULL amounts of marinade (approximately 1 oz.) at the breast, thigh and leg. Inject
marinade slowly while pulling needle out of meat. (For best results, insert needle at different
angles through the same hole when injecting marinade.)
4. Sprinkle outside of turkey generously with King Kooker®Cajun Seasoning, rubbing in well.
CLEANING AND STORAGE
USE SOAP AND WATER TO CLEAN INJECTOR AND ALLOW TO DRY. USE VEGETABLE OIL TO LIGHTLY COAT
PLUNGER OF INJECTOR. THIS ALLOWS PLUNGER TO MOVE FREELY IN THE BARREL OF THE INJECTOR.

19
®
SECTION III
RECIPES
from
The King of Outdoor Cooking™
SMOKING
Congratulations on your purchase of your King Kooker Outdoor Propane Smoker. You will be
delighted with the variety of dishes you can prepare with your smoker. Use your imagination and you
can be a gourmet chef, surprising your friends and family with the wonderful meals you will prepare.
We have provided a few recipes below to get you started. Reference the “King Kooker Smoking
Chart” on page 16 for estimated cooking times and temperatures. We suggest using a King Kooker
Meat Thermometer or any other high quality meat thermometer to accurately test for doneness.
There are a wide variety of seasonings/marinades available to experiment with and enjoy. Cook with
your smoker and EAT LIKE A KING!
REMEMBER: When checking or removing food, the smoker, food and racks will be extremely HOT.
Always wear protective oven mitts when handling and use caution.
Using Wood Chips To Add Flavor
Wood chips of various flavors can be added to the wood chip pan when smoking. Some choices are
hickory, pecan, apple, cherry, and mesquite. Soak the wood chips for at least one hour to prevent a
bitter taste. Wait to add the wood chips until only one hour of smoking time is left. This gives a
pleasant flavor to the smoked food without overpowering it with the smoked flavor.
Using Marinades/Dry Seasonings to Add Flavor
King Kooker marinades and dry seasonings add succulent flavor to all types of cooking. For
maximum flavor and taste, generously rub on dry seasonings and inject marinade the night before
cooking or at least one hour before. Always cover food and refrigerate once seasoning/marinade is
added. Marinade can also be added to the water pan as desired. Garlic Butter and Hot & Spicy
King Kooker marinades do an excellent job. King Kooker Cajun and Sweet & Spicy Dry Rub
seasonings are great examples of dry seasonings you can use.
Recipes for Smoked Foods
Smoked Turkey or Chicken
Ingredients : 12 - 20 lb. Turkey or 4 - 5 lb. whole fryer
King Kooker Cajun Seasoning
King Kooker Marinade (Optional)
Prepare your turkey or chicken for cooking by thawing, removing the giblet pack & neck, rinsing the
bird inside & out. Pat dry with paper towels. Inject with marinade if desired. Sprinkle King Kooker
Cajun Seasoning generously on the bird, inside & out. Check the Smoking Chart on page 16 for
approximate times & temperatures. If you prefer to stuff your turkey or chicken, refer to stuffing
recipes on the following page.
READ AND UNDERSTAND ALL INSTRUCTIONS BEFORE USING THE PRODUCT

Jalapeno Corn Bread Dressing
Ingredients: 2-6 oz. packages of your favorite sweet corn muffin mix & additional ingredients as per the mix instructions.
1 tbsp. chopped canned jalepeno peppers, drained
4 oz. canned chicken broth
4 oz. water
1/2 cup chopped onions
1/4 cup chopped bell pepper
1/4 cup chopped celery
1 tbsp. chopped parsley
1/4 cup cooking oil
4 oz. can sliced mushrooms, drained
1 well beaten egg
Mix the corn bread batter as per the instructions on the package and add the jalepenos. Oven bake the corn bread and
allow to cool. Use a large saucepan and your kitchen stove or an outdoor cooker to prepare the dressing. Place the
cooking oil in the pot. Combine the onion, bell pepper, celery, & parsley in the pot. Saute until the onions are clear, not
browned. Add mushrooms. Crumble the corn bread and stir into the onion mixture. Add the chicken broth and water. Stir
over a low heat for a few minutes. Pour the well beaten egg into the mixture & stir well. This should stuff 1 turkey or 2
chickens. Refer to the stuffing directions on the bottom of this page.
Andouille Dressing
Ingredients: 18 oz. french bread stuffing mix
1/4 cup chopped bell pepper
1/2 cup chopped onion
1/4 cup chopped celery
1 tbsp. parsley
1/2 stick butter
1 lb. andouille chopped into small pieces
1 egg well beaten
1 quart of water
Use a large saucepan and your kitchen stove or outdoor cooker to prepare the dressing. Place the cooking oil in the pan.
Combine the onions, bell pepper,celery & parsley in the pot and saute on low flame until the onions are clear, not
browned. Add the andouille & saute for a few more minutes. Add the stuffing mix & the water. Continue to simmer while
stirring the mixture. Add the egg to the mixture. Stir & remove from the heat. Refer to the stuffing directions on the bottom
of this page.
Oyster Dressing
Ingredients : 1 stick of butter or margarine
3 large yellow onions finely chopped
1 bunch of green onions finely chopped
2 or 3 stalks of celery finely chopped
2 tbsp. chopped parsley
5 or 6 dozen oysters, drained
1 loaf of sliced bread
Large bowl of water
2 eggs well beaten
Salt and Pepper
Use a large saucepan and your kitchen stove or outdoor cooker. Turn on low heat. Place the butter in the pan. Add the
yellow & green onions, celery, and parsley to the pan and saute until the onions are clear. Add the oysters to onion
mixture. Dip a slice of the bread into the bowl of water and then squeeze the excess water out of the bread. Tear the
squeezed bread into pieces & drop into saucepan with onion & oyster mixture. Continue wetting & adding all bread. Stir
the mixture occasionally during the process. When the entire loaf of the bread has been added, stir in the eggs. Salt and
pepper to taste. Sometimes oysters are very salty. Saute for a few minutes longer & remove from heat. Refer to the
stuffing directions on the bottom of this page.
Stuffing Directions
Stuff into the large cavity of the turkey or chicken and sew closed or close the opening with stuffing pins. Each recipe
should adequately stuff 1 turkey or 2 chickens. Refer to the Smoking Chart on page 16 for cooking times. When done,
remove the stuffing & carve the turkey or chicken. 20