Broil King REGAL 400 Manual Del Usuario página 4

CHARCOAL
NATURAL LUMP CHARCOAL
Natural Lump Charcoal - Your Broil King
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
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.
Smoke Charcoal grill
® ™
® Hardwood Lump Charcoal (#
GETTING STARTED
SEASONING CAST IRON COOKING GRIDS
The first time you season the cast iron cooking grids start by
washing them thoroughly in warm, soapy water. Rinse completely
and dry with a soft paper towel, don't air dry, and never put
cooking grids into the dishwasher. 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.
PREPERATION AND INITIAL 'BURN-IN'
Before you start to cook on your Broil King® Smoke™ Offset
Smoker you must clean and burn off the protective residues from
manufacturing.
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 never put any part of your smoker into the
dishwasher. Once all components are dry reinstall them in the
smoker. See the assembly instructions for help,
Complete a "BURN-IN" before cooking for the first time. Build a
fire inside the small chamber and the main chamber of your
smoker. Follow the steps outlined on page 5 "LIGHTING".
Maintain a hot 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
4