Broil King 923617 OWNER'S MANUAL
PLEASE RECORD YOUR MODEL
on
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FOR USE WITH NATURAL GAS
ANSI Z21.89 2013 / CSA 1.18-2013
OWNER'S MANUAL
CONTENTS
SAFETY ............................................................. 2
INSTALLATION ................................................ 3
NATURAL GAS ................................................. 4
GAS SUPPLY HOSE ........................................ 5
LEAK TESTING ................................................ 6
VENTURI TUBES .............................................. 6
LIGHTING .......................................................... 7
OPERATION ..................................................... 8
RECIPES ........................................................... 9
MAINTENANCE .............................................. 10
TROUBLE SHOOTING ................................... 11
WARRANTY .................................................... 12
MANUEL UTILISATEUR ................................ 13
MANUAL DEL USUARIO ............................... 25
NUMBER, SERIAL NUMBER AND DATE
OF PURCHASE HERE.
This information can be found on the black and silver OMC caution sticker
the back or side of your gas grill.
Model Number
Serial Number
Date of Purchase / /
dd mm yyyy
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-E40NG REV A 02/17
SAFETY
Your new Broil King gas smoker is a safe, convenient
appliance when assem bled and used proper l y. As with all
gas-fired products, however, certain safeguards must be
observed. Failure to follow these safeguards may result
in serious injury or damage. If you have questions
concerning assembly or operation, consult your dealer, gas
appliance specialist, gas company or our direct customer
service line at 1-800-265-2150. / info@omcbbq.com
CAUTION
• FOR OUTDOOR USE ONLY.
• THIS APPLIANCE MUST NOT BE OPERATED
UNATTENDED.
• SPECIAL CARE MUST BE TAKEN TO KEEP SMALL
CHILDREN AND PETS WAY FROM HEATED
SURFACES.
• DO NOT MOVE THE APPLIANCE WHEN IN USE.
Use caution when handling or transporting this product.
Metal edges can be hazardous. Use appropriate gloves
when lifting or handling. Before lifting, remove side shelves,
grids and grates.
ELECTRICAL CAUTION
1. If any accessory is used on this appliance that requires
an external electrical power source, the accessory when
installed must be electrically grounded in accordance
with local codes. In the absence of local codes, the
following standards apply:
(U.S.A.) ANSI/NFPA No. 70-Latest Edition
and
(Canada) CSA C22.1 Canadian Electrical Code
2. Do not cut or remove the grounding prong from the plug.
3. Keep the electrical supply cord and fuel supply hose
away from any heated surface.
PROPOSITION 65 WARNING
Handling the brass material on this product exposes you to
lead, a chemical known to the state of California to cause
cancer, birth defects or other reproductive harm. WASH
YOUR HANDS AFTER HANDLING THIS PRODUCT.
WARNING
Fuels used in gas or oil fired appliances, and the products
of combustion of such fuels, contain chemicals known to
the State of California to cause cancer, birth defects or
other reproductive harm. “This warning is issued pursuant
to California Health and Safety Code Sec. 25249.6
2
INSTALLATION
1. In the U.S.A., this appliance must be installed in
accordance with the local code and the rele va nt
national code:
ANSI Z223.1/NFPA 54, National Fuel Gas Code
ANSI/NFPA 58, Storage and Handling of Liquefied
Petroleum Gases
2. In Canada, this appliance must be installed in
accordance with the local code and the rele va nt CSA
standards:
CSA-B149.1 Natural Gas and Propane installation Code
CSA-B149.2 Propane Storage and Handling
3. The appliance must be located away from combustible
surfaces by at least 3m / 10feet from each side, and
3m / 10feet from the rear.
4. Do not operate this appliance under any overhead roof
construction or foliage.
5. This appliance is for OUTDOOR USE ONLY, DO NOT
operate in garage, shed, balcony or other such
enclosed areas.
6. DO NOT restrict the flow of air to the appliance.
7. Keep the area surrounding the appliance free of
combustible materials, gasoline, and all flammable
liquids and vapors.
8. This appliance is not intended to be installed in, or on,
recreational vehicles and/or boats.
9. Keep the ventilation opening(s) of the cylinder
enclosure free and clear from debris.
10. Keep the fuel supply hose away from any heated
surface(s)
11. Not intended for commercial use.
3
NATURAL GAS
1. This barbecue is designed for use with natural gas.
Do not use with liquid propane (bottled gas). The
valves, orifices, and hoses are for natural gas only.
2. Do not use with charcoal.
3. A shut off valve must be used on the gas supply piping
system.
4. When the appliance is not in use, turn off the natural
gas supply at the shut off valve.
5. The appliance is designed to operate at a regulated
pressure of 7 inches water column (W.C.).
STORAGE
1. The gas must be turned off at the natural gas supply
when the barbecue is not in use.
2. When the barbecue is stored indoors, the gas supply
must be disconnected.
GAS SUPPLY TESTING
1. The outdoor gas grill and its individual shutoff valve
must be disconnected from the gas supply piping
system during any pressure testing of that system at
test pressures in excess of 1/2 psig (3.5kPa).
2. The outdoor gas grill must be isolated from the gas
supply piping system by closing its individual manual
shut off valve during any pressure testing of the gas
supply piping system at test pressures equal to or less
than 1/2 psig (3.5kPa).
4
GAS SUPPLY HOSE
1. On models supplied with an extension hose, the hose
assembly is specifically designed for your model. No
modifications or additions should be attempted. Hose
and hose couplings comply with CGA Standard CAN
1.83.
2. On models equipped with the "quick disconnect"
coupling, close "shut off valve" before disconnecting
coupling.
3. "Quick disconnect" coupling must be kept clean and
free of dirt and debris.
4. Protect the hose from dripping grease and do not allow
the hose to touch any hot surface.
5. Inspect the hose at least once per year. If the hose is
cracked, cut, abraded or damaged, the appliance must
not be used.
6. For replacement of hose assembly, contact your
dealer or approved service centre.
A. GAS SUPPLY PIPING
B. QUICK DISCONNECT COUPLING
C. ADAPTER FITTING
D. EXTENSION HOSE ASSEMBLY
5
LEAK TESTING VENTURI TUBES
LEAK TESTING
All factory-made connections have been rigorously tested for gas
leaks. However, shipping and handling may have loosened a gas
fitting.
AS A SAFETY PRECAUTION:
• Test all fittings for leaks before using your gas smoker.
• Test for leaks every time you connect a gas fitting.
• Do not smoke at any time while testing.
• Never test for leaks with a lit match or open flame.
• Test for leaks outdoors.
TO TEST FOR LEAKS:
1. Extinguish any open flame or cigarettes in the area.
2. Be sure that the gas supply and gas smoker valves are “OFF.”
3. Prepare a soap solution of one part water, one part liquid
detergent.
4. Open gas shut off valve.
Brush the soap solution on each connection.
5.
A. GAS SUPPLY PIPING
B. QUICK DISCONNECT COUPLING
C. ADAPTER FITTING
D. EXTENSION HOSE ASSEMBLY
E. LEAK TEST HERE
6. A leak is identified by a flow of bubbles from the area of the leak.
7. If a leak is detected, close the gas supply “shut-off” valve, tighten
the connection and retest.
8. If the leak persists, contact your gas smoker dealer for
assistance. Do not attempt to operate appliance if a leak is
present.
VENTURI TUBES
Always keep venturi tubes clean. Blockages in the venture tubes
caused by spiders, insects and nests can cause a flashback fire. In
fact, although the smoker may still light, the backed up gas can
ignite and cause a fire around the venture tubes at the control panel.
If a flashback fire occurs, turn off gas at the source immediately
Inspect and clean the venturi tubes (main burner, side burner,
rear burner) if any of the following symptoms occur:
1. You smell gas.
2. Your smoker does not reach temperature.
3. Your gas smoker heats unevenly.
4. The burners make popping noises.
INSPECTING & CLEANING VENTURI TUBES
1. Turn off gas by closing the gas supply valve.
2. When the smoker is cool, remove the burner fasteners. Proceed
to lift the burner from the burner housing.
3. Clean the venturi tubes with a pipe cleaner or venture cleaning
tool (Accessory #77310).
4. Lower the burner into position in the burner housing, making
sure that the venturi tubes are correctly aligned and fitted on the
orifices.
5. Secure burners with burner fasteners.
6
LIGHTING
A. BURNER CONTROL
B. IGNITOR
C. NATURAL GAS HOSE
D. DOOR
E. HANDLE
LIGHTING INSTRUCTIONS
1. The appliance must be assembled as per the assembly
instructions.
2. Ensure there are no gas leaks in the gas supply system.
See: “Leak Testing.” (page 6)
3. Ensure that the venturi tubes are properly located over
the gas valve orifice. (see Venturi diagram, page 6)
4. Ensure that the Main Burner ignition wir e is conn ec ted.
5. Carefully review all instructions on the information plate
attached to the smoker.
6. WARNING: Always open the door before lighting and do
not lean over the smoker while lighting.
7. Set control knobs to “OFF” and turn on the gas supply.
LIGHTING THE BURNER
a. Open the smoker door and leave open until lit.
b. Check that the battery has been installed in the
electronic ignition.
c. Push and turn the burner control knob to “HIGH.”
d. Push and hold down the ignitor button or use match to
light.
e. Burner should ignite within 5 seconds ; turn off gas
source immediately if ignition does not occur in this
timeframe. To light burner with a match proceed below
to step f
f. Attach match to the match light chain and light.
g. Lower lit match to the burner.
h. Push and turn the burner control knob to “HIGH.”
i. Burner sh ou ld ignite wit hin 5 sec onds.
CAUTION - Check your gas smoker after lighting. All
burner ports should show a 1in / 2.5cm flame on “HIGH.”
If any of the following symptoms occur there is probably a
blockage in the venturi tubes. Shut off gas at once and
clean the venturi tubes. See “Venturi Tubes.” (page 6)
1. You smell gas.
2. A flashback fire occurs.
3. Your Smoker heats unevenly.
4. The burner make popping noises.
IF BURNER DOES NOT IGNITE OR BURNER EXTINGUISHES:
1. Push and turn control knob to “OFF.” Wait 5 minutes
then try again with control knob set at “MEDIUM.”
2. If the burner will not light, see “Troubleshooting” on
page 11. If problems persist, do not attempt to operate
the appliance; contact OMC, your dealer or an approved
service center.
SHUTDOWN:
1. Turn off gas supply.
2. Turn control knobs to “OFF.”
Match lighting the burner using the match light chain.
7
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 pa n. S moke 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.
8
RECIPES
BBQ RUB
- 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 smoker tray
- 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
RIBS
- 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 smoker tray
- 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
label led Bost on 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 smoker tray
- 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
9
MAINTENANCE
REGULAR MAINTENANCE
The following components should be inspected and cleaned (as
necessary) before every usage of your gas smoker to ensure
optimal performance, safety and efficiency.
COOKING GRIDS
All OMC cooking grids are coated with a durable finish to protect
the grids and reduce the tendency of food sticking to grids. With
all OMC cooking grids instead of burning off your smoker after
each usage, we recommend leaving food residue on grids and
performing a Burn-Off (see below) before each use; this helps
build up a protective layer of oil on the grids and will aid in
preventing rust and deterioration.
SEASONING GRIDS
Cooking grids should be seasoned before every use by wiping or
spraying them with vegetable or olive oil. Ensure that the whole
surface of the grid is covered by a light layer of oil. This helps
prevent rusting and deterioration. If rusting does occur, scrape it
off gently with a scrub pad and season thoroughly. During longer
periods of inactivity, grids should be seasoned, wiped dry then
stored in a dry place. Before first usage and after periods of
storage, grids should be washed dried with paper towel then
wiped down thoroughly with vegetable or olive oil.
WATER PAN
After each cook, it will be necessary to empty the water pan. Wait
for the smoker to completely cool. Carefully remove the water pan
and dispose of cooking liquid and food residue. Wash the water
pan with soap and water.
SMOKER BOX
After each cook, it will be necessary to empty the smoker box.
Wait for the smoker to completely cool. It is a good idea to douse
wood chips with water to insure they are completely extinguished.
Carefully remove the smoker box and dispose of spent wood
chips residue. Wash the pan with soap and water.
BURN-OFF
First make sure the water pan and smoker box has been emptied.
Ignite the burners as per “Lighting” (page 7). Operate gas Smoker
on HIGH with door closed for 10 min. or until smoki ng stop s. T urn
the gas source off then turn control knobs to OFF. When the
smoker is completely cool. Clean the interior as necessary by
scraping the sides and bottom of the cookbox and vacuuming or
sweeping up debris.
ANNUAL MAINTENANCE
The following components should be inspected and clea ned at
least once a year or after any period of storage over 30 days to
ensure optimal performance, safety and efficiency.
BURNER
Remove burner and inspect for cracks and deterioration. Clean
venturi tubes using a pipe cleaner or venturi br us h to elimi nat e
any blockages. See “Venturi Tubes.” (page 6) While the burner is
removed, clean the interior of cookbox by scraping the si des and
bottom of the cookbox and vacuuming.
HOSE
Inspect and replace if necessary .
EXTERIOR FINISH
If white oxidation spots appear, wash the outside of the cookbox
with a mild soap and water solution. Rinse the surfaces thoroughly
then wipe them with a cloth dipped in cooking oil to restore the
luster. For repair of paint scratches and scuffs, use a good quality
HIGH temperature (600°F) spray paint for touch-up. Rusting is a
natural oxidation process and may appear on cast-iron and steel
parts. Rust will not affect short term performance of your sm oker.
STAINLESS STEEL
Wash with soap and water. Use stainless steel cleaner to polish
and remove stains or marks. Weathering and extreme heat can
cause a stainless steel lid to turn a tan color. This is discoloration
and is not considered a manufacturing defect.
RESIN COMPONENTS
Wash with soap and water.
REPLACEMENT PARTS
If a problem is found with the hose, burner, or control valv e, do not
attempt repair. See your dealer, approved service center, or
contact the factory for repairs or replacement parts. To ensure
optimum performance, use only original OMC replacement parts.
LEAK TEST
When reconnecting to the gas supply, be sure to check for leaks.
See “Leak Testing.” (page 6)
COOKING GRIDS
To wash cooking grids, use a light detergent and water and then
rinse and dry with paper towel; never air dry grids or use a
dishwasher. For cast iron grids, thoroughly season (see left:
“Cooking Grids”) after washing.
Always keep your Broil King® Smoke™ Vertical Gas Smoker
covered when not in use - use Broil King® Cover # 67240
10
TROUBLESHOOTING
PROBLEM
POSSIBLE CAUSE
CORRECTIVE ACTION
SHUT OFF GAS SUPPLY AT ONCE.
DO NOT USE THE APPLIANCE UNTIL LEAK IS SEALED.
Leak detected at any
1. Quick disconnect coupling not seated fully.
3. Gas leak in hose or control valves
1. Remove and reconnect coupling
3. See authorized service centre
Flames Beneath Control
Panel (Flashback Fire)
1. Venturi blocked.
1. Remove burner and clean venturi. See
“Venturi Tubes” (page 6)
Burner Not Lighting
1. Gas shut off valve closed.
1. Open gas shut off valve.
. Remove burner, clean orifices with a pin or fine
casting.
Ignitor Not Working
1. Ignitor battery is dead
4. Ignitor malfunction
1. Replace battery
4. Use “Match Lighting” procedure. (Page 7)
Decreasing Heat, “Popping
Sound”
1. Venturi blocked.
1. Remove burner, clean venturi. See “Venturi
Tubes” (Page 6) for assistance.
Yellow Flame
1. Some yellow flame is normal. If it is
1. Remove burner, clean venturi. See “Venturi
(e.g. toothbrush).
Inside of Lid Appears to be
Peeling
1. This is a build-up of grease. The inside of
lid is not painted and cannot peel.
1. Clean with stiff bristle brush or scraper.
Cooking Grids Rusting
1. Porcelain enamel has been chipped
1. See “Maintenance” (page 10) for help
If troubleshooting fails to solve any of these or any other issues, please visit www.omcbbq.com for more info rmation
including troubleshooting videos, tricks and tips or call customer service at 1-800-265-2150
SMELL OF GAS
connection.
2. Gas leak in connection.
2. Ignitor issue.
3. Venturi blocked or misaligned with valve
orifice.
4. Orifice(s) blocked.
5. Hose is twisted.
2. Ignitor wire(s) not connected
3. Electrode misaligned on burner
2. Tighten connection and "Leak Test".
2. Try manually lighting burner with a match. See
“Lighting” (page 7). If burner lights
successfully, it is an ignitor issue. See “Ignitor
not Working” below
3. Remove burner, clean venturi and realign
with valve orifice. See page 6 for assistance.
4
wire. Do not drill orifices.
5. Straighten hose. Keep away from bottom
2. Ensure main burner and side burner electrode
wires are all connected
3. Realign electrode and clear any surrounding
debris from area
excessive, the venturi may be blocked.
2. Burner ports blocked.
Tubes” (page 6) for assistance.
2. Remove burner & clean with soft bristle brus h
11
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