Broil King 923610 OWNER'S MANUAL
OWNER'S MANUAL
FOR USE WITH CHARCOAL VERTICAL SMOKER
CONTENTS
INTRODUCTION ............................................... 2
SAFETY ............................................................. 3
SMOKER PARTS .............................................. 4
CHARCOAL ...................................................... 5
GETTING STARTED ......................................... 5
LIGHTING .......................................................... 6
OPERATION ..................................................... 6
MAINTENANCE ................................................ 7
RECIPES ........................................................... 8
WARRANTY ...................................................... 9
GUIDE DE L’UTILISATEUR ........................... 10
MANUAL DEL USUARI O ............................... 19
This 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.
1-800-265-2150
info@omcbbq.com
40094-E30 REV B 06/15
INTRODUCTION SAFETY
BROIL KING® SMOKE™ VERTICAL CHARCOAL SMOKER
The Broil King® Smoke™ Vertical Charcoal Smoker is
designed to create mouth-watering, authentic smoke
flavored foods. Every detail of this smoker has been precisely
engineered; this attention to detail is evident throughout the
vertical charcoal smoker. From durable construction and
stylish accents to exceptional cooking versatility, Broil King®
brings it altogether. Great food, great flavor, great barbecues
every time. Your Broil King® Smoke ™ Vertical Charcoal
Smoker is equipped with Roto-Draft™ dampers to give you
precise temperature control. It also features a two-door
design, ensuring that you maintain a constant cook
temperature even when you open the cook box door to add
more charcoal or wood chips. The two layer cabinet design
insulates the cook box from even the harshest conditions,
providing consistent results every time.
• This grill is designed for outdoor use only. If
used indoors, toxic fumes will accumulate and
cause serious bodily injury or death.
• Do not add charcoal starter fluid or charcoal
impregnated with starter fluid to hot or warm
charcoal.
• Do not leave children or pets unattended near
a hot grill.
• Do not attempt to move a hot grill.
• Do not use grill within ten feet of any
combustible material.
• Do not use unless grill is fully assembled and all
parts are in place.
• Do not remove ashes until all charcoal is
completely burned out and fully extinguished
• Do not use grill in high winds
• Keep the grill in a level position at all times.
• Always use charcoal trays.
• Never touch the charcoal tray or grate to see if
they are hot.
• Use barbecue mitts or hot pads to protect
hands while cooking or adjusting the dampers.
• Use proper barbecuing tools with long, heat-
resistant
• handles.
• To extinguish the coals, close the doors and
dampers completely.
• Do not use water, it may damage the smoker’s
finish.
Failure to heed these danger and warning statements
may cause serious injury or death; or fi re or explosion
resulting in damage to property.
2
BROIL KING® SMOKE™ CABINET S MOKER
1. Cabinet Body
2. Cabinet Base
3. Upper Cabinet Door
4. Lower Cabinet Door
5. Hinge Pin
6. Accu-Temp Thermometer
7. Stainless Steel Cooking Grids
8. Rib / Roast Rack
9. Water Pan
10. Smoker Tray (Optional)
11. Charcoal Tray
12. Adjustable Grid Rails
13. Roto Draft™ Damper
14. Latch System
15. Tool Hooks
16. Fold-Down Drip Tray
17. Easy-Move Wheels
18. Levelling Feet
19. Bottle Opener
3
CHARCOAL GETTING STARTED
NATURAL LUMP CHARCOAL:
Your Broil King® Smoke™ 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.
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.
Remove the grates, charcoal 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 Charcoal 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 Roto-Draft™ 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 lower
cabinet 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.
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
LIGHTING
STEP 1:
Set the Roto-Draft™ dampers to position 5 (wide open) to let
the maximum amount of air in to fuel the fire. Leave the
lower cabinet door open for maximum airflow.
STEP 2:
Fill the charcoal tray with 3 – 5 lbs. of hardwood lump
charcoal As you become more familiar with the Broil King®
Smoke™ Vertical Charcoal Smoker, you will get a feel for how
much charcoal you need for various cook times and
temperatures.
STEP 3:
If using starter sticks, light them and place into the top of the
charcoal bed at two locations. If using an electric charcoal
starter, place it into the middle of the charcoal bed, digging
into the charcoal to ensure successful ignition.
STEP 4:
Allow the charcoal to ignite with the lower cabinet door
open until charcoal is aflame.
STEP 5:
Close the fire door and adjust dampers to achieve desired
temperature Start closing dampers 50 degrees before target
temperature
5
OPPERATION
CONTROLLING TEMPERATURE:
The Broil King® Smoke™ Vertical Charcoal Smoker allows you
to control cooking temperature by regulating airflow
through the intake dampers and exhaust damper. The more
you open the dampers, the more air will flow through to the
charcoal. The more air, the hotter the temperature. Small
adjustments to the dampers will make significant changes to
the cooking temperature.
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.
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.
6
OPPERATION MAINTENANCE
SMOKING TIPS:
Add wood chips after charcoal is lit, but before adding meat
to the smoker. 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.
TECHNIQUES:
Smoking - Less than 275°f
This classic form of barbecue involves indirect cooking of
larger cuts of meat at low temperatures (less than 275°f
(135°c) for a relatively long time (often 4+ hours). Using
charcoal and 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.
SHUTTING DOWN:
When you’re ready to shut down the Broil King® Smoke™
Vertical Charcoal Smoker, close the dampers to snuff the fire
out completely.
After each cook, it will be necessary to empty the charcoal
tray. Once cool, open the bottom door and carefully remove
the charcoal tray. Empty into a bucket or other container for
disposal.
The Broil King® Smoke™ Vertical Charcoal Smoker will give
you many years of great service with minimal care. The
seasoning process will help preserve the internal steel
components. Use a stainless steel brush to clean cooking
grids and components that are soiled.
Clean the exterior using warm, soapy water.
To clean the interior, use a wire-bristle grill brush to remove
any debris from the cook box. The layer of oils that
accumulates inside the smoker – the seasoning – is
protective and does not need to be scrubbed clean with any
frequency.
Always keep your Broil King® Smoke™ Vertical Charcoal
Smoker covered when not in use - use Broil King® Cover #
67240
7
RECIPES
BBQ RUB
RIBS
- 2 tablespoons brown sugar
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon cumin
- 2 teaspoons dry mustard
- 2 teaspoons paprika
- 2 tablespoons chili powder
- 1 teaspoon onion salt
- 1 teaspoon celery salt
- 1 teaspoon garlic powder
- 1 tablespoon oregano
SMOKED CHICKEN
- Preheat smoker to 275°f (135°c)
- 1 whole chicken, separated, or chicken pieces – thighs,
wings, drumsticks, up to 5 lbs.
- Rub chicken pieces with general purpose BBQ rub, let
stand 30 minutes
- Add water pan to smoker
- Add handful of apple or other wood chips to burning
charcoal
- Arrange chicken on cooking grids
- Cook 2.5 – 4 hours
- Internal temperature must reach 165°f (74°c)
- Cover, let stand 10 minutes
- Serve and enjoy
- Preheat smoker to 250°f (121°c)
- 4 racks pork ribs
- Peel membrane from ribs
- Season liberally with barbecue rub
- Add water pan with apple juice to smoker
- Add handful of apple or other wood chips to burning
charcoal
- Arrange ribs on cooking grids, or in the included rib rack
- Cook 3-4 hours
- If desired, apply barbecue sauce at this time and finish
using your Broil King Gas Barbecue at 400°f for 10 – 20
minutes.
- Remove from smoker, cover and let stand 10 minutes
- Serve and enjoy
PULLED PORK
- Preheat smoker to 225°f (107°c)
- 4 – 15 lb. Pork Shoulder (Smaller cuts will often be
labelled Boston Butt or picnic shoulder)
- Season liberally with barbecue rub
- Add water pan with apple juice to smoker, set pork
shoulder above pan
- Add handful of wood chips to burning charcoal
- Place pork shoulder on cooking grids
- Cook 4 + hours to an internal temperature of at least
185°f (85°c)
- Remove from smoker, wrap with foil, let stand 30
minutes
- Chop using Broil King® Super Flipper (#64011) or pull
using Broil King® Meat Claws (#64070)
- Apply sauce as desired
- Serve and enjoy
8
WARRANTY
Remaining parts & paint
2 years
WARRANTY & CUSTOMER SERVICE
The OMC Warranty is effective from date of purchase and is limited to the repair or replacement of parts at no charge which
prove to be defective under normal domestic use.
In Canada and the United States replacement is FOB Factory.
In all other countries replacement is FOB OMC Distributor. (Consult your dealer for name of OMC Distributor.)
All other costs are the responsibility of the owner.
This warranty is extended only to the original purchaser as indicated on the warranty registration and applies only to products
sold at retail and only when used in country where purchased.
WHAT IS COVERED:
High Heat Coated Cook Box 5 years
WHAT IS NOT COVERED:
• Any failures or operating difficulties due to accident, abuse, misuse, alteration, misapplication, vandalism, improper
installation or improper maintenance or service, or failure to perform normal and routine maintenance as set out in the
owner’s manual.
• Deterioration or damage due to severe weather conditions such as hail, hurricanes, earthquakes or tornadoes, discoloration
due exposure to chemicals either directly or in the atmosphere.
• Shipping or transportation costs.
• Removal or re-installation costs.
• Labor costs for installation and repair.
• Cost of service calls.
• Liability for indirect or consequential damages.
REPLACEMENT PARTS:
“Genuine OMC Replacement Parts” must always be used for replacement. Use of any other parts will automatically nullify the
above warranty.
WARRANTY CLAIMS:
All warranty is handled directly by OMC. Parts must be returned to OMC Warranty Department, shipping charges prepaid,
accompanied by model #, Serial #, and if your grill is not registered, proof of purchase (copy of sales slip or invoice). If
inspection confirms the defect, OMC will repair or replace such part in accordance with the terms of the warranty. On receipt
of letter or fax (not by phone) OMC may, at is option, not require part or parts to be returned.
OUTSIDE NORTH AMERICA:
The above warranty is administered by the OMC distributor in your country. Contact your dealer for the name of your OMC
distributor.
9
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