Operation - Broil King Smoke Vertical Gas Manual Del Usuario

OPERATION

GETTING STARTED
Before cooking on your gas smoker for the first time,
remove the grates, smoker pan, and water pan; 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.
Initial Burn-in - Before you start to cook on your Broil King®
Smoke™ Vertical Propane Smoker you have to burn off the
protective residues from manufacturing. Light your smoker,
as outlined on page 7: "lighting your smoker", and leave the
burner on high for a minimum of 30 minutes. 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.
SMOKING TECHNIQUES
Smoking - Less than 275°f
This classic form of barbecue involves cooking of larger
cuts of meat at low temperatures (less than 275°f (135°c)
for a relatively long time (often 4+ hours). Using wood chips
infuses slow cooked meats and other items with smoky
barbecue flavor and yields incredibly tender results.
Smoke roasting – 275°f – 400°f
Also known as indirect grilling, this is similar setup to
smoking; smoke roasting is an accelerated version of the
same principles. It works well for more conventional roasts,
chickens and items that are frequently oven roasted. The
combination of smoke and cooking time creates great flavor
in a shorter time than true smoking.
CONTROLING TEMPERATURE
The Broil King® Smoke™ Vertical Propane Smoker allows
you to control cooking temperature by adjusting the control
knob and exhaust dampers. Use barbecue mitts or hot
pads to protect hands while cooking or adjusting the
dampers.
WOOD CHIPS
Pre-soak wood chips for 30 minutes before adding to
smoker. Add wood chips after the main burner is lit, but
before adding meat to the smoker. Do not place wood
chips in the grease pan. Smoke flavor accumulates best on
cool items that have moisture on the outside. Once the
exterior of the item dries out, it will no longer take on smoke
flavor.
For best results, try to maintain a temperature of 200°f to
300°f for most smoked meats. Always cook to the specified
internal temperature for a given meat. That is the only way
to ensure food safety.
CONTROLING MOISTURE
Water pan: Your vertical charcoal smoker is equipped with
a water pan to keep food from drying out. Use water, juice,
and other herbs and spices to create another layer of flavor
as you use your smoker.
COOKING ACCESSORIES
Adjustable Racks: The rails for holding the cooking grids
and trays are fully adjustable, allowing for most efficient use
of your cabinet smoker.
Rib / Roast Rack: Your smoker includes a rib / roast rack
that can be used in place of the stainless steel cooking
grids. Maximize the space in your smoker by keeping ribs
upright.
Stainless Steel Hooks: Leave the upper rack in place, and
use the 16 hooks provided to hang sausage, chicken
pieces, whole fish, and other items.
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