6
MODEL
:
958050 SMOKE
Natural Lump Charcoal
Natural Lump Charcoal - Your Broil King® Smoke™ Offset Smoker will
run on many types of fuel including traditional 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® Hardwood Lump Charcoal (# TCF5506) is recommended.
Cooking with wood chunks
Wood chunks are a great fuel source for your offset smoker, they
provide a powerful burst of heat and flavor. Using a combination of
charcoal and wood chunks, you can build a substantial fire in the fire
box. Using soaked wood chips or chunks will provide smoke over a
longer time period. It is recommended to check the fire every hour
during the cooking process. Add charcoal and wood as required to
maintain the desired cook temperature.
Fire Starter Sticks
Fire Starters - Starter sticks / cubes made from natural products work
best. Charcoal chimney starters or electric charcoal starters also work
well. Avoid using lighter fluid, as it imparts an unnatural flavor into
the cooking area.
Getting Started
Remove the grates, diffuser trays and ash trays; 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.
Seasoning your Cast Iron
Cooking Grids:
Coat your cast iron cooking grids with olive oil or grapeseed oil. Use
a paper towel or cloth to coat cover all edges. In your smoker or
oven, bake the cooking grids at 400°F (205°C) for up to 1 hour. Cool
and place in smoker for use.
Initial ‘Burn-In’
Before you start to cook on your Broil King® Smoke™ Offset Smoker
you have to burn off the protective residues from manufacturing.
Light your smoker, as outlined on page 5: lighting your smoker,
and maintain a fire with both intake and exhaust vents wide open
for a minimum of one hour. 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.
WARNING
Always use caution when opening the fire box access door.
Carefully open the door a crack, allow 5 seconds before
opening all the way. This allows some of the heat around the
charcoal tray to escape and limits chances of flare-up.
WHAT YOU’LL NEED
S M O K E
™
