Broil King 958050 INSTALLATION INSTRUCTIONS AND OPERATION MANUAL

SMOKE

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OPERATION HANDBOOK P.3

GUIDE DE L’OPÉRATEUR P.13

MANUAL DE OPERACIÓN P.23

SMOKE

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OPERATION HANDBOOK

958050

INTRODUCTION

MODEL: 958050 SMOKE

SMOKE

Broil King® Smoke™ Offset Smoker

The Broil King® Smoke™ Offset 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 offset 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™ Offset smoker is equipped with
Roto-Draft™ Intake and Exhaust dampers to give you precise
temperature control. It also includes an internal damper
between the large and small cook box. This feature allows you
to adjust the size of the opening between chambers, providing
maximum control in a variety of cooking conditions and helps
reduce pre-heat and cool-down time.

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DANGER

- 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 five 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

WARNING

- Keep the grill in a level position at all times.

- Always use charcoal trays and grates.

WARNING

DO NOT OPERATE OVER 650ºF / 325ºC

- 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.

MULTIPLE PATENTS PENDING

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ABOUT YOUR BROIL KING® SMOKE™ OFFSET SMOKER

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MODEL: 958050 SMOKE

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1. Main Chamber

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2. Firebox Chamber

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3. Roto Draft™ Exhaust Damper

4. Roto Draft™ Intake Damper

5. Clean Out Door

6. Reversible Cast Grids - Large Cook Box

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7. Smoke Diffuser Trays

8. Ash Tray - Large Cook Box

9. Reversible Cast Grids - Small Cook Box

10. Charcoal Grates

11. Ash Tray - Small Cook Box

12. Work Shelf

13. Lower Shelf

14. Warming Shelf

15. Internal Damper

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WHAT YOU’LL NEED

MODEL: 958050 SMOKE

Natural Lump Charcoal

Natural Lump Charcoal - Y our 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.

SMOKE

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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’

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.

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 smoke­curing 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.

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LIGHTING

MODEL: 958050 SMOKE

Lighting

For smoking / indirect cooking (using small chamber as fi re box)
Step 1:

Set the Roto Draft™ intake and exhaust dampers to position 5
(wide open) to let the maximum amount of air in to fuel the fire.

When preheating your smoker, open the internal damper
completely using the included multi-tool (Item# KA5527). As you
approach your target temperature lower the internal damper using
multi-tool to just below the level of the smoke diffusers. This will
push the majority of the hot air and smoke below the diffuser trays
for even smoking.

Step 2:

If using a stainless steel chimney starter, fill the Broil King® Charcoal
Chimney Starter (Item # 63980) with charcoal. Fill the bottom of
the chimney starter with one or two pieces of newspaper. Place the
chimney starter on the charcoal grate in the fire box. Once charcoal is
lit, add carefully to the charcoal tray on top of unlit charcoal. Placing
burning charcoal closer to the intake damper will encourage the fire
to burn evenly through the burn chamber.

CHARCOAL

PAPER /

CARDBOARD

Open the lid on the small cook box, remove the cooking grids
using the grid lifter provided (Item # 60750), and fill the tray with
roughly 4 lbs. of hardwood lump charcoal.

As you become more familiar with the Broil King® Smoke™ Offset
Smoker, you will get a feel for how much charcoal you need for
various cook times and temperatures.

Step 3: Lighting

If using starter sticks, light them and place into the top of the charcoal
bed at two or three locations.

Step 4:

Allow the charcoal to ignite with
the fire door open until charcoal
is aflame.

UNLIT CHARCOAL LIT CHARCOAL

Step 5:

Adjust dampers to achieve
desired temperature - Start
closing dampers 50 degrees
before target temperature

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OPERATION

MODEL: 958050 SMOKE

SMOKE

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For Direct Grilling

(Using main chamber as charcoal grill)

CHARCOAL

PAPER /

CARDBOARD

Follow lighting instructions above, but fill diffuser trays in the large
cook box with lit charcoal, arrange to an even depth, and control
temperature using intake dampers and exhaust. The best option is
using a chimney starter for lighting larger volumes of charcoal. Once
lit, arrange charcoal in the trays, and replace cooking grids using
grid lifter provided. Note: Charcoal burns hotter with more access to
airflow – having the lid open when grilling will produce more intense
heat.

Operation

Controlling Temperature:

The Broil King® Smoke™ Offset 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 that gets to the charcoal
the hotter the temperature will get. Small adjustments to the
dampers will make significant changes to the cooking temperature.

Adjust Roto Draft™ dampers using the included multi-tool .

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When grilling, leaving the internal damper wide open allows maximum
airflow into the cook box.

EXHAUST

DAMPERS

INTAKE

DAMPERS

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MODEL: 958050 SMOKE

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Water pan:

Given the amount of airflow for cook times exceeding 3 hours,
adding a water pan to the main chamber may be warranted – this
will keep food from drying out. Using disposable foil drip trays
(Item # 50420) is a convenient way to do so.

50420
ALUMINUM FOIL PAN

Shutting Down:

When you’re ready to shut down
the Broil King® Smoke™ Offset
Smoker, close the internal and
external dampers to snuff the fire
out completely.

Clean out

After each cook, it will be necessary to empty the ash trays. Once
cool, open the firebox access doors and carefully remove the ash
tray. Empty into a bucket or other container for disposal.

CARE AND MAINTENANCE

The Broil King® Smoke™ Offset 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.

It may be necessary to clean and re-season your cooking grids.
Brush them thoroughly with a stainless steel grill brush to remove
any debris and apply a thin layer of olive or grapeseed oil. Then,
place the cooking grids into your smoker, and cook at 400°F
(205°C) for 1 hour. Repeat as desired. This coating of oil will
protect your cooking grids and provide years of trouble free use.

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™ Offset Smoker covered
when not in use - use Broil King® Cover # 67050

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MODEL: 958050 SMOKE

Techniques

Smoking - Less than 275°F (135°C)

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 (135°C – 205°C)

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.

Tips & Tricks for Smoking and Smoke-roasting:

Due to the construction of offset smokers, the side of the cook
chamber closest to the fire (right side) may be hotter than the
opposite end (left side) – building a small sacrificial fire may help
to preheat your offset smoker and promote more even cooking

The Perfect Steak Grilling Guide

Ingredients

4 steaks (preferably New York Strip), 1” thick
2 cloves garlic minced or pressed
2 tbsp worcestershire sauce
2 tbsp balsamic vinegar
freshly ground pepper
2 tsp dijon mustard
2 tbsp soy sauce
2 tbsp olive oil

Preparing The Steaks

Trim excess fat from the steaks. In a heavy, resealable plastic bag
combine the remaining ingredients. Marinate the steaks for 1
hour at room temperature or up to 24 hours in the refrigerator. If
refrigerating, bring steaks close to room temperature 1 hour before
grilling for more even cooking.

Direct grilling – 400°F or more (205°C)

Direct – as in directly above the burning charcoal and wood chips.
This method is the traditional backyard cook-out or barbecue. Ideal
for smaller items – steaks, chops, burgers, vegetables. The high
heat sears the exterior while cooking the interior.

For more information, visit www.broilkingbbq.com.

PERFECT GRILLING TIPS

A. Brush grids with vegetable or olive oil and preheat the barbecue
to 450oF / 275oC. Place food on the barbecue at a 45 angle and cook
according to the timing on the cooking charts below.

B. Turn the steak over grilling on the same 45 angle.
C. Turn the steak over and grill on the opposite 45 angle.
D. Finally, turn the steak over and grill on the same 45 angle.

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