Cabela's 551306 User Manual

Ultimate Turkey Fryer

Cabela’s Item Number: 551306

Please read this manual in its entirety prior to using this product.

Visit www.cabelas.com or call for assistance 1-800-237-4444.

WARNING

CARBON MONOXIDE HAZARD

Burning charcoal inside can
kill you. It gives off carbon
monoxide, which has no odor.

NEVER burn charcoal inside
homes, vehicles or tents.





WARNING

®

ASSEMBLY INSTRUCTIONS

AND

USE AND CARE MANUAL

THE 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.

METAL FUSION, INC.

712 St. George Avenue.

Jefferson, LA 70121

If you have any problems or questions

Call Us Toll Free at

1-800-783-3885

7:30 A.M. to 3:30 P.M. CST • Monday through Friday

[phone]

www.kingkooker.com

OUTDOOR COOKERS

WITH

GAS SHUT-OFF TECHNOLOGY

MODEL/SERIAL # __________

English

FAILURE TO FOLLOW THESE INSTRUCTIONS

AND WARNINGS COULD RESULT IN FIRE, EXPLOSION, BURN HAZARD OR CARBON

MONOXIDE POISONING WHICH COULD CAUSE PROPERTY DAMAGE,

PERSONAL INJURY OR DEATH.

FOR YOUR SAFETY

If you smell gas:

1. Shut off gas to the appliance.

2. Extinguish any open flame.

3. If odor continues, keep away from the appliance and immediately
call your Fire Department.

FAILURE TO FOLLOW THESE INSTRUCTIONS COULD RESULT IN FIRE OR EXPLOSION

WHICH COULD CAUSE PROPERTY DAMAGE, PERSONAL INJURY OR DEATH.

1. Never operate this appliance unattended.

2. Never operate this appliance within 10 feet (3.05m) of any structure,
combustible material or other gas cylinder. Do not locate this
appliance under ANY overhead construction.

3. Only use propane burning units outdoors. Risks include fire and
carbon monoxide fumes. Lack of ventilation can cause injury or
death.

4. Never operate this appliance within 25 feet (7.5m) of any flammable
liquids or vapors.

5. Do not fill cooking vessel beyond maximum fill line (if
applicable).

6. When cooking with oil/grease, always use the thermometer
provided and never allow the oil/grease to get hotter than 350°F
(177°C). If the temperature exceeds 350°F (177°C) or if oil begins
to smoke, immediately turn the burner or gas supply OFF.

7. Heated liquids and equipment remain at scalding temperatures
long after the cooking process. Never touch cooking appliance
until liquids have cooled to 100°F (38°C) or less.

8. If a fire should occur, keep away from the appliance and immediately
call your Fire Department. Do not attempt to extinguish an oil/
grease fire with water. When cooking, have a Type BC or ABC fire
extinguisher readily available. A Type BC or ABC fire extinguisher
may, in some circumstances, contain the fire.

2

FAILURE TO FOLLOW THESE INSTRUCTIONS AND WARNINGS COULD RESULT IN

FIRE, EXPLOSION, BURN HAZARD OR CARBON MONOXIDE POISONING WHICH COULD

CAUSE PROPERTY DAMAGE, PERSONAL INJURY OR DEATH.

DANGER

DANGER

3

1) This is an ATTENDED appliance. The gas shut-off system is NOT a
replacement for proper monitoring. Do NOT leave this appliance unattended
while the burner is lit or while heating oil, grease, water or cooking food.
Monitor the appliance when hot after use [oil, grease or water above 100

°

F

(38

°

C)]. Heated liquid and equipment can remain at scalding temperatures

long after cooking has ended.

2) Keep children, pets and unauthorized persons away from the appliance at
all times.

3) The use of alcohol, prescription or non-prescription drugs may impair
your ability to properly assemble or safely operate this appliance. Do NOT
assemble or operate this appliance if using alcohol, prescription or non­prescription drugs.

4) This appliance is for OUTDOOR use only. Do NOT use in a building, garage,
tent or any other enclosed area. Do NOT use in or on a recreational vehicle
or boat. NEVER use this appliance as a heater.

5) Do not locate this appliance under ANY overhead construction. Keep a
minimum clearance of 10ft. (3.05m) from the sides, front and back of the
appliance to ANY construction. Keep the area clear of ANY combustible
material. Do not use on or under ANY apartment or condo balcony or deck.

6) When cooking, the fryer/boiler must be on a level, stable, noncombustible
surface such as brick, concrete or dirt. Not suitable are surfaces such as
wood, asphalt or plastic which may burn, blister or melt.

7) Check all cooker fittings for leaks before each use. Do not use a flame
to check for gas leaks. Keep the fuel supply hose away from any heated
surfaces. Only the LP hose/regulator assembly specified by Metal Fusion,
Inc. should be used with this appliance.

8) When cooking with oil or grease, the thermometer provided MUST be
used. Follow instructions in this manual for proper installation and use of
thermometer. If the thermometer supplied with the fryer/boiler has been
lost or damaged, a replacement thermometer specified by Metal Fusion,
Inc. shall be obtained before using the appliance.

9) If the temperature of cooking oil exceeds 350

°

F (177°C) or if oil begins to
smoke, immediately turn the burner or gas supply OFF and wait for the
temperature to decrease to less than 350

°

F (177°C) before relighting burner

according to the instructions in this manual.

10) When cooking with oil/grease, have a Type BC or ABC fire extinguisher
readily available. In the event of an oil/grease fire, do not attempt to
extinguish with water. Immediately call the Fire Department. A Type BC or
ABC fire extinguisher may, in some circumstances, contain the fire.

11) NEVER overfill the cooking pot with oil, grease or water. Follow instructions
in this manual for establishing proper oil, grease or water levels.

WARNING

CARBON MONOXIDE HAZARD

Burning charcoal inside can
kill you. It gives off carbon
monoxide, which has no odor.

NEVER burn charcoal inside
homes, vehicles or tents.





WARNING

READ AND UNDERSTAND BEFORE USING THIS PRODUCT

Throughout this manual the words appliance, cooker, fryer/boiler, burner and stove

will be used interchangeably to refer to the King Kooker

®

Outdoor Cooker.

4

12) Introduction of water or ice from any source into the oil/grease may cause
overflow and severe burns from hot oil and water splatter. When frying with oil/
grease, all food products MUST be completely thawed and towel dried before
being immersed in the fryer.

13) Never drop food or accessories into hot cooking liquid. Lower food and
accessories slowly into the cooking liquid in order to prevent splashing or
overflow. When removing food from the appliance, care shall be taken to avoid
burns from hot cooking liquids.

14) This appliance and pot, including handles and lids, gets dangerously hot in use.
Use well-insulated pot holders or oven mitts for protection from hot surfaces or
splatter from cooking liquids. Safety goggles are also recommended to protect
you from oil splatter. The oil remains dangerously hot hours after use.

15) Do NOT place an empty cooking vessel on the appliance while in operation.
Use caution when placing anything in the cooking vessel while the appliance is
in operation. Never use a cooking vessel larger than the capacity and diameter
specified in this manual.

16) In the event of rain, snow, hail, sleet or other forms of precipitation while
cooking with oil/grease, cover the cooking vessel immediately and turn off the
appliance burners and gas supply. Do not attempt to move the appliance or
cooking vessel.

17) Do NOT move the appliance when in use. Allow the cooking vessel to cool to
100

°

F (38°C) before moving or storing.

18) Avoid bumping of or impact with the appliance to prevent contact with hot
appliance, spillage or splashing of hot cooking liquid.

19) See Use and Care section for LP Gas Cylinder Information. A 20 pound (9 kg)
cylinder should be used with this cooker. The LP-gas supply cylinder used must
have a protective collar and must be constructed and marked in accordance with
the specifications for LP-gas cylinders of the U. S. Department of Transportation
(DOT) or the National Standard of Canada, CAN/CSA-B339, Cylinders, Spheres
and Tubes for the Transportation of Dangerous Goods. Do not store a spare
LP-gas cylinder under or near this appliance. Never fill the cylinder beyond 80%
full. For proper vapor withdrawal, the 20 lb. (9 kg) cylinder should be used in the
proper upright position. Cylinder must be turned off while not in use. Failure to
follow these instructions and warnings could result in fire or explosion which
could cause property damage, personal injury or death.

20) This appliance is not intended for commercial use.

21) Use King Kooker

®

appliances only in accordance with state and local ordinances,

or in the absence of local codes, with the National Fuel Gas Code, ANSIZ223.1/

NFPA 54, Storage and Handling of Liquefied Petroleum Gases, ANSI/NFPA 58 or
CSA B149.1, Natural Gas and Propane Installation Code.

WARNING

CARBON MONOXIDE HAZARD

Burning charcoal inside can
kill you. It gives off carbon
monoxide, which has no odor.

NEVER burn charcoal inside
homes, vehicles or tents.





WARNING

FAILURE TO FOLLOW THESE INSTRUCTIONS AND WARNINGS COULD RESULT IN

FIRE, EXPLOSION, BURN HAZARD OR CARBON MONOXIDE POISONING WHICH

COULD CAUSE PROPERTY DAMAGE, PERSONAL INJURY OR DEATH.

READ AND UNDERSTAND ALL INSTRUCTIONS BEFORE

USING YOUR KING KOOKER® PRODUCT

TABLE OF CONTENTS

Warnings ....................................................................................... 2-4

Table of Contents ..................................................................................5

Warranty ..........................................................................................6

Owners Registration .............................................................................. 7-8

Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Section I - King Kooker

®

Outdoor Cooker Assembly ....................................................10

Components .................................................................................10

Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11-12

Work Table Assembly Instructions (Model 6612 Only). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

Section II - Use and Care of King Kooker

®

Outdoor Cookers and Accessories ..............................14

Thermometer Instructions and Safety Precautions for Deep Frying with Outdoor Cookers ...................14

Determining Proper Fill Levels for Cooking Vessels ..................................................14

LP Gas Cylinder Information ....................................................................15

Connection Instructions ........................................................................15

Leak Test Instructions ..........................................................................15

Placement Instructions .........................................................................16

Lighting and Operating Instructions ............................................................ 16-17

Overheat Protection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

Flame Out Protection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18

Turning Off and Storing the Cooker after Use ...................................................... 18

Maintenance Of Outdoor Cookers And Accessories ..................................................19

Tips for Caring for Pots .........................................................................20

Information Regarding Cooking Oil ...............................................................20

Section III - Cooking Specialties .....................................................................21

Deep Fried Turkey Instructions ..................................................................22

Injecting Techniques ...........................................................................23

Operation of Spigot Pot (Model 6611BSP and CAB6610SSP Only). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24

Section IV - Recipes ...............................................................................25

Boiled Seafood ...............................................................................25

King Kooker® Beans ..........................................................................25

King Kooker® Jambalaya. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26

Fried Seafood ................................................................................26

Deep Fried Turkey ............................................................................26

Deep Fried Chickens ..........................................................................26

Deep Fried Turkey Breast .......................................................................27

Southern Fried Chicken ........................................................................27

Fried Onion Rings .............................................................................27

Fried Mushrooms .............................................................................27

Deep Fried Boston Butt ........................................................................28

King Kooker® Wings ..........................................................................28

Section V -Troubleshooting .........................................................................29

5

6

METAL FUSION, INC.

LIMITED ONE-YEAR WARRANTY

WHAT THIS WARRANTY COVERS

This warranty covers all components of this outdoor cooker to be free from defects in materials and
workmanship, with the exceptions stated below.

HOW LONG COVERAGE LASTS

This warranty runs for one year from the date of purchase. Please keep your receipt with this manual
for future reference.

WHAT IS NOT COVERED

This warranty does not cover the following:

Incidental and Consequential Damages. This warranty does not cover incidental and
consequential damages arising in any way out of the use of this outdoor cooker. The liability of
Metal Fusion, Inc. is, in any event, limited to the amount of the original purchase price of this
outdoor cooker, and remains in force only as long as the product remains in its original, as-built
configuration. Some states do not allow the exclusion or limitation of incidental or consequential
damages, so the above limitation or exclusion may not apply to you.

Neglectful Operation. This warranty does not cover any loss or damage arising in any way
due to the negligent operation of this outdoor cooker.

Altered, Repaired or Misused Equipment. This warranty does not cover any loss or
damage arising in any way out of the use of this outdoor cooker when it has been altered, repaired
by persons other than Metal Fusion, Inc., or when it has been abused or misused, or when it has
been used other than in accordance with the manufacturer’s operating instructions, including,
without limitation, any damage to the consumer’s pots because they were placed on a lit cooker
while the pot is empty. Damage to the cooker unit or pot caused by failure to follow maintenance
instructions is not covered by the warranty.

Other Assumed Responsibilities. Unless otherwise provided by law, this warranty does
not cover any responsibility or liability arising in any way out of the use of this product where that

responsibility or liability was purportedly assumed by any other person or agent.

Paint, Discoloration and Rust. This warranty does not cover the paint on the outdoor cooker,
as in a normal use of the outdoor cooker, the paint will be burned off. Nor does this warranty cover
discoloration or rust as these occurrences are part of the cooker’s normal wear and tear.

WHAT METAL FUSION, INC. WILL DO

Metal Fusion, Inc. will repair or replace any outdoor cooker that proves to be defective in materials
or workmanship. In the event repair is not possible or economically feasible, Metal Fusion, Inc. will
replace your outdoor cooker with an identical or substantially equivalent outdoor cooker. Metal
Fusion, Inc. will perform this service at no charge to you, except for the actual cost of shipping and
handling the outdoor cooker or replacement parts.

HOW TO GET SERVICE

In the event you have a problem or malfunction with your outdoor cooker, simply call Metal Fusion,
Inc. at [phone].

HOW STATE LAW APPLIES

This warranty gives you specific rights, and you may have other rights which vary from state to
state.

7

OWNER’S REGISTRATION

Dear Customer,

Thank you for purchasing a King Kooker

®! Please take a moment to fill

out your registration form and return it to us. We are always happy to hear
suggestions and comments from our customers about our products. Completion
of this registration allows us to contact you if the need arises. Please keep your
receipt with your instruction manual. It will be necessary as a proof of purchase
for us to help you if there is a problem with your cooker.

Name: __________________________________________________________________
E-Mail: _________________________________________________________________
Address: ________________________________________________________________
________________________________________________________________________
________________________________________________________________________
Telephone: _____________________________________________________________

Model# ________________________________________________________________

Date of Purchase ________________________________________________________

Place of Purchase _______________________________________________________

Price Paid ______________________________________________________________

Was this a gift _____ or did you _____ purchase it yourself?

________________________________________________________________________

________________________________________________________________________

Comments:
________________________________________________________________________
________________________________________________________________________
A SATISFIED CUSTOMER IS OUR MAIN GOAL. If you have any questions or
problems, please call us at 1-800-783-3885 before returning the product to the
point of purchase. Please have your receipt available when calling.

THANK YOU,

ENJOY YOUR COOKING EXPERIENCE.

®

#

8

________________________
________________________
________________________

METAL FUSION, INC.

712 St. George Avenue

Jefferson, LA 70121

Place

Stamp

Here

FOLD

FOLD

TAPE HERE

9

INTRODUCTION

Your new King Kooker

® Outdoor Cooker is equipped with a gas
shut-off system. This system helps prevent the overheating of cooking oil and
fires which could result, by stopping the gas flow to the appliance. The pot
contains a high temperature probe that senses when the oil temperature is too
high. The system then stops gas flow to the appliance.

To operate your new cooker, the pot must be properly placed and plugged into
the burner system as per the assembly instructions in this manual.

The system will also stop gas flow in the event the flame blows out, preventing a
dangerous build up of gas that could ignite.

Follow all warnings and instructions contained in this manual for proper
assembly and use of this product.

IMPORTANT: The gas shut-off system is NOT a replacement for proper
monitoring and will not control the temperature of the cooking liquid within
the pot. Your cooker must always be attended while in use and monitored
after use while still hot [100° F (38° C)]. The oil in the pot can overheat
quickly if left unattended. The thermometer supplied with this appliance
must always be used to monitor the temperature of the cooking liquid.

WARNING

CARBON MONOXIDE HAZARD

Burning charcoal inside can
kill you. It gives off carbon
monoxide, which has no odor.

NEVER burn charcoal inside
homes, vehicles or tents.





WARNING

FAILURE TO FOLLOW THESE INSTRUCTIONS AND WARNINGS COULD

RESULT IN FIRE, EXPLOSION, BURN HAZARD OR CARBON MONOXIDE

POISONING WHICH COULD CAUSE PROPERTY DAMAGE,

PERSONAL INJURY OR DEATH.

READ AND UNDERSTAND ALL INSTRUCTIONS BEFORE

USING YOUR KING KOOKER® PRODUCT

SECTION I

OUTDOOR COOKER ASSEMBLY

THE USE AND CARE MANUAL MUST BE READ AND UNDERSTOOD

BEFORE USING THE APPLIANCE

Throughout this manual the words appliance, cooker, fryer/boiler, burner and stove will be

used interchangeably to refer to the King Kooker

®

Outdoor Cooker.

COMPONENTS

Before assembling, check that all cooker components are included in the shipping carton.
Accessories such as pots may vary according to model. Check the list of accessories on your
cooker box. The following parts are considered essential and should be included in your package
regardless of model number.

Required Parts List:

1 - Cooker stand

1 - Burner/Gas Train Assembly (Burner, Hose and Regulator,

Thermoelectric Valve, Thermocouple, Copper Tubing)

1 - Thermometer

1 - Pot with High Temperature Probe and Wire Harness Assembly

Remove burner assembly from packaging and inspect to ensure all components of the burner/gas
train assembly are present and without damage. Use care during assembly not to damage any
components. See Figure 1 for detailed view of the burner/gas train assembly.

10

FIGURE 1

WARNING

CARBON MONOXIDE HAZARD

Burning charcoal inside can
kill you. It gives off carbon
monoxide, which has no odor.

NEVER burn charcoal inside
homes, vehicles or tents.





WARNING

Burner (Casting)

Thermocouple Tip

Venturi

Igniter Button

Thermoelectric Valve

Connector

Copper
Tubing

Place Wrench Here Only
(Burner Side of Valve)

LP Hose

Type 1
Connection

Adjustable Regulator

FIGURE 1

* Model May Vary From Picture

11

Tools Required:

Torque Wrench or Adjustable Wrench, Leak Testing Solution and Screwdriver

ASSEMBLY

1. Read assembly instructions, and understand sequence of assembly, before commencing to assemble
your cooker.

2. The casting for your cooker must be installed into the unit as instructed below before use.

Casting Installation:

A) Remove top nut from casting bolt. Leave bottom nut attached and tightened (if applicable.)
B) Place the casting bolt through the hole on the flat bar casting support bracket as pictured below. The
venturi tube of the burner should be located underneath the windshroud. The venturi tube of the burner
should also be positioned under the horizontal plating on the cooker frame to protect the wire harness
assembly of the gas shutoff system. For cookers supplied with a heat plate, place the heat plate onto the
casting bolt beneath the flat bar casting support bracket. The copper tubing located underneath the casting
must be routed through the cutout provided on the heat plate.
C) Reinstall nut to casting bolt. Tighten. Check to see if casting is pointing straight up and is sturdy.

* Above Figure Does Not Show Hose/Valve Assembly
Which Will Be Pre-Assembled to the Casting

3. Refer to Figure 2 below for picture of a properly installed burner/gas train assembly.

Bottom Nut
(If Applicable)

Top Nut

Casting Bolt

Venturi Tube

Windshroud

Flat Bar Casting
Suppport Bracket

Copper Tubing

Horizontal
Plating

Venturi Tube
Positioned Under
Horizontal Plating

Heat Plate
(If Applicable)

FIGURE 2

* Model May Vary From Picture

* Model May Vary From Picture

12

FIGURE 3

FIGURE 4

* Model May Vary From Picture

* Model May Vary From Picture

Pot Connector

Thermocouple
Connector

Venturi

Wire Assembly

Pot

13

WORK TABLE ASSEMBLY INSTRUCTIONS

(MODEL 6612 ONLY)

CONTENTS

(1) Work Table
(1) Legs
(4) Bolts, Lockwashers and Nuts

1. Assemble the legs to the outside of the work table with two bolts, lockwashers and nuts.
Wrench tighten. See below Figure 1.

2. Assemble the work table to the cooker with two bolts, lockwashers and nuts. Wrench tighten.
See below Figure 2.

FIGURE 1

LEGS

WORK TABLE

ASSEMBLED VIEW

BOLT
CONNECTION

BOLT
CONNECTION

FIGURE 2

READ AND UNDERSTAND BEFORE USING THIS APPLIANCE

FAILURE TO FOLLOW THESE INSTRUCTIONS AND WARNINGS COULD RESULT IN FIRE,

EXPLOSION, BURN HAZARD OR CARBON MONOXIDE POISONING WHICH COULD CAUSE

PROPERTY DAMAGE, PERSONAL INJURY OR DEATH.

THERMOMETER INSTRUCTIONS AND SAFETY PRECAUTIONS FOR

DEEP FRYING WITH OUTDOOR COOKERS

1. The gas shut-off system should stop the gas flow if the oil in the pot overheats. However, it is important to always attend the appliance
and monitor the cooking liquid temperature with the deep fry thermometer provided with the appliance for successful and safe
cooking.

2. Always use a deep fry thermometer when using this appliance as a fryer/boiler.

a. Before each use of the appliance make sure that the thermometer is properly calibrated by placing the tip in
a pot of boiling water. The thermometer should register within +/-20° of 212°F or +/-10° of 100°C. If
the thermometer is miscalibrated, contact Metal Fusion, Inc. to obtain a replacement before using
the appliance.
b. Hang the thermometer on the inside of the pot with the probe immersed in the cooking
liquid. Never place a lid over a pot when monitoring the temperature of oil.
c. Once the fire has been lit monitor the temperature on the thermometer at all times. Water boils at
212°F(100°C). The temperature of hot oil should never be allowed to exceed 350°F(177°C).
IMPORTANT: Oil can ignite at high temperatures. Most King Kooker® thermometers have a Red Zone above

350°F(177°C) to signify Danger. Never allow the temperature to exceed 350°F(177°C). If the temperature goes above
350°F(177°C) immediately turn the burner and gas supply OFF and wait for the temperature to decrease to below
350°F(177°C) before relighting according to instructions in the manual. If at any point during the cooking process the
oil begins to smoke, immediately turn the burner and gas supply OFF regardless of the reading on the thermometer.
Allow time for the oil to cool, then contact Metal Fusion, Inc. for further instructions.

d. When the cooking is complete and the cooker has been turned off, allow the temperature of the oil to fall
below 100°F(38°C) before moving the pot, cooking oil, or cooker.
e. Please call Metal Fusion, Inc. at [phone] with any questions concerning the use or operation of
the thermometer.

3. Never cover the pot when cooking with oil.

4. Always thaw and dry food completely before placing it into hot oil. Frozen or wet food may cause oil or grease to
overflow.

5. Never put an empty pot over an open flame.

6. In the event of rain, snow, hail, sleet or other forms of precipitation while cooking with oil/grease, cover the cooking
vessel immediately and turn off the appliance burners and gas supply. Do not attempt to move the appliance or
cooking vessel.

7. When cooking with oil or grease, fire extinguishing materials shall be readily accessible. In the event of an oil or
grease fire do NOT attempt to extinguish with water. Immediately call your Fire Department. A Type BC or Type ABC
fire extinguisher may, in some circumstances, contain the fire.

DETERMINING PROPER FILL LEVELS FOR COOKING VESSELS

Never overfill the cooking vessel with oil, grease or water. Always fill to at least the minimum fill line. Never fill a pot
beyond the maximum fill line. Some models include fry pans that are stamped with only one fill line. This indicates
the exact level to which the oil should be filled before it is heated and food is added.

Follow these instructions to determine the amount of cooking liquid to be used on turkey pots (up to a 20 lb. turkey):
a. Place the food product in or on the holder.
b. Place the food product and holder into the empty vessel.
c. Fill the vessel with water until the food product is completely submerged. There must be a
minimum of 3 inches (7.5cm) between the water level and top of the vessel.
d. Remove the food product from the vessel and either mark the water level on the side of
the vessel or measure the amount of water in the vessel.
e. Remove the water and completely dry the vessel and the food product.
f. This is the amount of cooking liquid the vessel is to be filled with to cook the food product. Make sure this
level is located between the minimum fill line and maximum fill line.

14

SECTION II

USE AND CARE

Throughout this manual the words appliance, cooker, fryer/boiler, burner and stove will be used

interchangeably to refer to the King Kooker

®

Outdoor Cooker.

LP GAS CYLINDER INFORMATION

King Kooker® Outdoor Cookers are manufactured for use with 20lb. (9 kg) LP Gas Cylinders. Important
information to remember about LP Gas cylinders include:

1. Always read and follow the cylinder manufacturer’s instructions.

2. Make sure that the gas cylinder is not overfilled. The maximum weight of a properly filled 20 lb. (9 kg) LP
gas cylinder is approximately 38 lbs (17 kg). Never fill the cylinder beyond 80% full.

3. Make sure that the cylinder valve has the proper connection for a Type 1 appliance fitting.

4. Do not store a spare LP gas cylinder under or near this appliance.

5. Disconnect the cylinder from the cooker for storage.

6. Store the cylinder out of the reach of children.

7. Do not use or store the cylinder in a building, garage or enclosed area.

8. Always use a 20 lb. (9 kg) cylinder in the proper upright position for the proper vapor withdrawal. It should
also be stored and transported in the upright position.

9. The cylinder must have a protective collar to protect the cylinder valve.

10. Place dust cap on cylinder valve outlet whenever the cylinder is not in use. Only install the type of dust cap
on the cylinder valve outlet that is provided with the cylinder valve. Other types of caps or plugs may result
in leakage of propane.

11. Cylinder must be turned OFF while not in use.

ALWAYS READ AND FOLLOW THESE AND THE CYLINDER MANUFACTURER’S INSTRUCTIONS.

FAILURE TO

FOLLOW THESE INSTRUCTIONS AND WARNINGS COULD RESULT IN FIRE, EXPLOSION, BURN

HAZARD OR CARBON MONOXIDE POISONING WHICH COULD CAUSE PROPERTY DAMAGE,

PERSONAL INJURY OR DEATH.

15

CONNECTION INSTRUCTIONS

1. Check that your hose assembly is set to not allow gas flow. Turn the regulator control counterclockwise
until it stops. This is the OFF position.

2. Attach the regulator to the cylinder valve by turning the Type 1 fitting clockwise. Hand tighten with the
regulator positioned upright. Refer to the assembly diagram for the appliance below.

3. Perform the Leak Test:

4. Before lighting the cooker, check that the venturi tube is free of obstruction and that the orifice is properly
threaded into the venturi tube as per instructions on pages 10-11. Both situations must be corrected if
necessary before lighting to prevent flashback.

LEAK TEST

Before lighting the appliance, a thorough leak test must be satisfactorily completed using
a non-ammonia soapy water solution (50% non-ammonia soap and 50% water). This is to be
applied with a small brush to all gas joints after the cylinder valve is opened (no more than
1/2 turn). If bubbles are seen, indicating a leak, turn off the cylinder and tighten the leaking
connection until a further leak test shows no leaks.
If tightening the connection does not stop the leak, call Metal Fusion, Inc. [phone],
for assistance.

NEVER USE HOSE/REGULATOR ASSEMBLY IF LEAKING.

TYPE 1

CONNECTION

* Model May Vary From Picture

20 lb. LP

Gas Cylinder

16

LIGHTING AND OPERATING INSTRUCTIONS

THE COOKER MUST NOT BE LIT UNTIL THE PRECEDING

PLACEMENT INSTRUCTIONS HAVE BEEN COMPLETELY FOLLOWED.

(ILLUSTRATIONS PAGE 17)

1. Check the appliance to make sure it is set up as per the illustration (Figure 1).

2. Make certain that the regulator control is turned to OFF by turning it counterclockwise until it
reaches the stop.

3. Open cylinder control valve by turning it counterclockwise as per the diagram (Figure 2).

4. Turn the regulator control toward the “ON” position. Press and hold down the valve igniter button
to start the flow of gas as per Figure 3. Insert a multi-purpose lighter through the hole in the
shroud as per Figure 4, or use a paperbook match as per Figure 5. Turning the regulator control
clockwise increases the gas pressure to the burner and hence the flame size. See Figure 2.

Continue to press down on the igniter button upon ignition for approximately 10 to 20 seconds

and then release the igniter button. The burner should remain lit. If ignition does not continue
(flame goes out) or fails to ignite, wait 5 minutes then repeat lighting procedure. If burner still
does not remain lit, check connectors and try again. If burner can not be successfully lit call Metal
Fusion, Inc. at [phone] (7:30AM to 3:30PM CST, Mon.-Fri.) for assistance.

5. Check that the flame is blue and that the flames are emitted from every port in the casting. If not,
rotate the air shutter position until there is a blue flame. Opening the shutter too much will cause
the flame to “Lift” off the burner (Figure 6).

If there is a yellow flame, or if some ports have no flame, this indicates there may be an obstruction

in the venturi tube or ports. Check the maintenance instructions on page 19 for more information
regarding a yellow flame.

Lighting and Operation Instructons continued on pg. 17

WARNING

CARBON MONOXIDE HAZARD

Burning charcoal inside can
kill you. It gives off carbon
monoxide, which has no odor.

NEVER burn charcoal inside
homes, vehicles or tents.





WARNING

NEVER PUT HANDS OR FACE DIRECTLY OVER BURNER WHILE LIGHTING OR

WHILE THE APPLIANCE IS LIT.

1.

Never operate this appliance within 10 feet (3.05m) of any structure, combustible material or
other gas cylinder. Never operate this appliance within 25 feet (7.5m) of any flammable liquids or
vapors.

2. There must be no combustibles or roof overhead.

3. Keep 24” (.61m) of space between the LP gas cylinder and the appliance.

4. The LP gas cylinder and appliance must be located so that any wind is blowing the heat of the appliance away
from the propane cylinder. This also helps fire prevention by blowing the flames of a grease fire away from the
propane cylinder.

5. Center the pot over the burner on the cooker. Only use the pot supplied with your appliance.

PLACEMENT INSTRUCTIONS

* Model may vary from

picture.

20 lb. LP

Gas Cylinder

(3.05m)

(3.05m)

(.61m)

WIND DIRECTION

CLEAR
OVERHEAD

10 FEET

GROUND LEVEL

24 INCHES

10 FEET

to

NEAREST

COMBUSTIBLE

(All Directions)

Keep twenty-four inches between the
cylinder and the appliance. Placing the
cylinder too close to the appliance could
result in fire or explosion which could
cause property damage, personal injury
or death.

The hose connecting the appliance to the
tank poses a trip hazard. Do not step over
the hose or walk between the cylinder and
appliance. Tripping could cause the appli­ance or cylinder to tip over, leading to fire
or explosion which could cause
property damage, personal injury or
death.

17

WARNING

CARBON MONOXIDE HAZARD

Burning charcoal inside can
kill you. It gives off carbon
monoxide, which has no odor.

NEVER burn charcoal inside
homes, vehicles or tents.





WARNING

NEVER PUT HANDS OR FACE DIRECTLY OVER BURNER WHILE LIGHTING OR

WHILE THE APPLIANCE IS LIT.

6. The gas shut-off system is NOT a replacement for proper monitoring and will not control the temperature of
the cooking liquid within the pot.. Your cooker must always be attended while in use and monitored after
use while still hot [100° F (38° C)]. The oil in the pot can overheat quickly if left unattended. The
thermometer supplied with this appliance must always be used to monitor the temperature of the
cooking liquid.

7. When lowering and raising the food product, always wear protective mitts and use extreme caution
not to splash hot oil. Make sure the burner is off before lifting the rack or basket to drain.

(Figure 1)

Turn Cylinder Handle

toward ON

(Counterclockwise)

Next

Turn Regulator Control

toward ON

(Clockwise)

Figure 2

ADJUSTABLE REGULATOR

20LB. LP

GAS

CYLINDER

(Figure 3)

IGNITER BUTTON

MULTIPURPOSE LIGHTER

PAPER BOOK MATCH

(Figure 4)

(Figure 5)

(Figure 6)

Casting

PROPER FLAME EMISSION

* Model may vary from

picture.

OVERHEAT PROTECTION

In the event the oil in your pot is overheated, the gas shut-off system will stop the flow of gas to the
burner and will extinguish the flame.

CAUTION: THE APPLIANCE, POT (INCLUDING HANDLES),COOKING LIQUID AND GAS SHUT-OFF
COMPONENTS WILL BECOME HOT DURING THE COOKING PROCESS AND MUST BE ALLOWED
TO COOL BEFORE ATTEMPTING TO RE-LIGHT.

Allow the temperature to drop to at least 350

°

F (177° C) before re-lighting. If you re-light the burner

immediately after the system shuts down, the burner will not stay lit when the igniter button is released.

If you were monitoring the temperature of the cooking liquid with your deep fry thermometer and your
thermometer reading was below

350°

F (177° C) and the gas shut-off system extinguished the flame, please

review “THERMOMETER INSTRUCTIONS AND SAFETY PRECAUTIONS FOR DEEP FRYING WITH

OUTDOOR COOKERS” on page 14 and check that the thermometer is operating properly.

FLAME OUT PROTECTION

In the event that wind or low pressure were to cause the flame to blow out, the gas shut-off system

will stop gas flow. If this occurs, re-light the outdoor cooker per normal lighting instructions.

TURNING OFF AND STORING THE COOKER AFTER USE

1. After each use turn OFF the King Kooker® at the regulator first, then at the gas cylinder valve. Depress
igniter button on thermoelectric valve to relieve pressure in the gas train assembly. Check to make sure
there is no flame and all valves are off. Do not leave the cooker until it has cooled completely. When
removing food from the cooker wear protective mitts.

2. Prior to removing the pot from the stand, unplug connectors attaching the wire assembly of the pot
to the burner assembly. No other components of the gas shut-off system should be disconnected or
removed for storage or transport.

WHEN REMOVING THE POT FROM THE COOKER STAND, IF CONNECTORS ARE

NOT DISCONNECTED, THE POT OR STAND COULD TIP RESULTING IN FIRE,

EXPLOSION OR BURN HAZARD WHICH COULD CAUSE PROPERTY DAMAGE,

PERSONAL INJURY OR DEATH.

3. Disconnect the regulator from the cylinder by turning the Type 1 fitting counterclockwise until the
regulator is separated from the tank.

4. Storage of this cooker indoors is permissable only if the cylinder is disconnected and removed from the
cooker. Do not use or store cylinder in a building, garage or enclosed area. Read and follow all cylinder
manufacturer’s instructions. The cylinder must be stored out of the reach of children at all times. Keep
entire unit in area to avoid insects and contamination that can clog the venturi tube.

5. Use caution when handling cooker. Avoid abuse to thermoelectric valve and thermocouple (copper
wire). When in storage use care not to place anything on top of or against thermoelectric valve and
thermocouple.

18

WARNING

CARBON MONOXIDE HAZARD

Burning charcoal inside can
kill you. It gives off carbon
monoxide, which has no odor.

NEVER burn charcoal inside
homes, vehicles or tents.





WARNING

WARNING

CARBON MONOXIDE HAZARD

Burning charcoal inside can
kill you. It gives off carbon
monoxide, which has no odor.

NEVER burn charcoal inside
homes, vehicles or tents.





WARNING

NEVER MOVE THE COOKER OR POT WHILE IN USE OR STILL HOT [ABOVE 100°F (38°C)].

FAILURE TO FOLLOW THESE INSTRUCTIONS AND WARNINGS COULD

RESULT IN FIRE, EXPLOSION, BURN HAZARD OR CARBON MONOXIDE

POISONING WHICH COULD CAUSE PROPERTY DAMAGE,

PERSONAL INJURY OR DEATH.

MAINTENANCE OF OUTDOOR COOKERS AND ACCESSORIES

1. The area where the cooker will be used must be kept clear and free from combustible materials,
gasoline and other flammable vapors and liquids. Before each use of the cooker inspect and remove any
combustible items.

2. The flow of combustion and ventilation of air must not be obstructed. The cooker must be set in an open
area with 10 ft. (3.05m) of space on all sides and no roof or overhang overhead. Check the location and
placement of the cooker before each use.

3. Before each use of the appliance check the burner/venturi tube for insects, insect nests, and other
obstructions. A clogged tube can lead to a fire beneath the appliance.

4. Follow all Lighting Instructions in the Use and Care Manual each time the cooker is used. Check the flame
for proper color and appearance. The flame should burn with a primarily blue color. If a strong yellow
flame is present, this could indicate an obstruction in the burner/venturi tube.
If there is any obstruction or a yellow flame, and the air shutter adjustment has not solved the problem,
turn off the cooker and allow time for it to cool. Detach thermocouple nut from the bottom of the
thermoelectric valve. Detach thermoelectric valve from the venturi tube of the burner using an adjustable
wrench. Remove the air shutter using a phillips head screwdriver. Check the venturi tube with a flashlight
to see if there is a blockage. If a blockage is present use a wire such as a coat hanger to slide into the
venturi tube to remove the blockage. Reattach the air shutter to the venturi tube using the phillips head
screwdriver. Reattach thermoelectric valve to casting using an adjustable wrench. Reattach thermocouple
nut to the bottom of the thermoelectric valve. Light the cooker per the instructions in this manual. If this
does not resolve the problem, please call Metal Fusion, Inc. at [phone].

5. Always use the gas shut-off system supplied with the appliance. Before each use of the appliance
check the LP hose for evidence of abrasion, wear, cuts or leaks. If there is any damage to the hose,
the hose/regulator assembly must be replaced prior to using the appliance. Contact Metal Fusion, Inc.
at [phone] for information regarding a replacement hose assembly. Only the LP hose/regulator
assembly specified by Metal Fusion, Inc. as part of the burner/gas train assembly should be used with
the appliance. Visually inspect all components of the burner/gas train assembly (see Figure 1, page 10)
and the pot’s wire assembly for any visible damage. Check the connectors for debris or contamination
prior to reattachment.

6. For purchase of any replacement parts which may have become damaged or lost, please contact Metal
Fusion, Inc. at [phone] between the hours of 7:30am-3:30pm (CST) Monday through Friday.

7. Avoid abuse to the product in transport and storage. Do not pull on wires or handle pot with wires. Do
not hit or pull on valve or thermocouple. Do not sit anything on valve or thermocouple. Avoid dropping
stand or pot. Do not pull unit using regulator/hose. Secure regulator to stand using wire hook when not
in use.

8. Cleaning of the appliance:
Cooker Stand and Burner/Gas Train Assembly: If neccessary, remove any oil or liquid which has

spilled onto the unit during cooking with mild soapy water on a rag and towel dry. Do not

immerse the burner/gas train assembly components into water as this will cause rust. Do not clean
stand or components with chemical cleaner. Do not attempt to remove or disassemble gas shut-off
components from unit.
Thermometer: Clean after each use with mild soapy water and towel dry. Do not submerge in liquid or
put in dishwasher.
Pots: Clean after each use according to the directions on page 20.

19

20

DO NOT REMOVE TEMPERATURE PROBE OR WIRE ASSEMBLY WHILE ATTEMPTING TO

CLEAN THE POT. ALWAYS FOLLOW THE ABOVE INSTRUCTIONS TO PROPERLY CLEAN AND
MAINTAIN YOUR POT’S PERFORMANCE AND APPEARANCE.

DAMAGE TO THE COOKER UNIT OR POT CAUSED BY FAILURE TO FOLLOW MAINTENANCE

INSTRUCTIONS IS NOT COVERED BY THE WARRANTY.

TIPS FOR CARING FOR POTS

It is not necessary to season aluminum pots before cooking with them. Wash with a liquid dish washing
detergent and towel dry.
After cooking, wash aluminum pots and fry pans in hot, sudsy detergent. Do not immerse the wire
assembly components into water. If grease or black soot has cooked to the outside of the pot while
cooking with your outdoor cooker, scrub the outside of the pot with a steel wool scouring pad.

DO NOT SPRAY OVEN CLEANER OR ANY CHEMICAL CLEANER ON POTS TO REMOVE
GREASE OR SOOT. OVEN/CHEMICAL CLEANERS WILL CAUSE THE FINISH TO BECOME DULL
OR CAUSE DAMAGE TO WIRE ASSEMBLY.

If food remains stuck in the pan after cooking, add hot water and let soak. Then scrub the pan with
soap and steel wool to loosen the food.

If hard water causes darkening or the interior of your pot, fill to the level of the darkened area with a
water and cream of tartar or vinegar solution (mixed with the concentration of three cups of water to
one tablespoon cream of tartar, or vinegar). Boil five to ten minutes.

NEVER PLACE AN EMPTY POT ON A LIT COOKER. A hole will be burned in the bottom of the pot.
Discoloration, scratching, and dimpling may occur with the use of

pots on outdoor cookers. This does

not affect the performance of the pot.

Do not store used oil inside your pot. The salt used in cooking can corrode the pot causing
the pot to leak. Wash the pot after each use with hot, soapy water. Rinse and dry thoroughly.

INFORMATION REGARDING COOKING OIL

In our instructions we suggest peanut oil for deep frying. While this is an excellent choice, any good liquid
vegetable oil may be substituted.

SUGGESTIONS FOR KEEPING USED COOKING OIL:

After initial use, let the oil cool. While slightly warm, filter out particles before storing in original container or
similar sturdy plastic or glass container.This can be accomplished by using filter paper (coffee filters) or a clean
cloth (dish towel). Never pour hot oil into a container. For best results store oil in a cool place. It can be reused
within 30 days. Discard after second use or when the flavor of reheated oil becomes objectionable to taste.

Helpful Hint: Try frying a batch of french fried potatoes after frying your turkey, chicken or fish. This aids in
improving the flavor of the oil for the next use.

SECTION III

COOKING SPECIALTIES

21

The following warnings and directions apply particularly to cooking with oil and deep
frying. Read ALL of the warnings and directions in the manual before using your

cooker.

COOKING WITH OIL IS NOT SIMILAR TO ANY OTHER COOKING METHOD.

Cooking oil is very combustible at high temperatures, and special precautions

must be taken to avoid a dangerous grease fire.

1. Use the products only outdoors, and only on a level, stable, noncombustible surface such as brick,
concrete, or dirt. NOT SUITABLE are surfaces such as wood, asphalt, or plastic which may burn,
blister or melt. Keep clear from all combustible materials.

2. DO NOT use under any overhangs or roofs, and keep a minimum clearance of 10 ft. (3.05m) on all
sides of the cooker. Keep the area clear of any combustible material. Do not use on or under any
apartment or condo balcony or deck.

3. DO NOT leave unattended while cooker is in use or is still hot [above 100°F (38°C)].

4. Check all cooker fittings for leaks before each use.

Keep the fuel supply hose away from any heated
surfaces. Only the LP hose/regulator and gas train assembly specified by Metal Fusion, Inc. should be
used with this appliance.

5. When cooking with oil/grease, have a Type BC or ABC fire extinguisher readily available.
In the event of an oil/grease fire do not attempt to extinguish with water. Immediately call the Fire

Department. A type BC or ABC fire extinguisher may, in some circumstances, contain the fire.

6. NEVER overfill the cooking pot with oil, grease or water. Follow instructions in this manual for
establishing proper oil, grease or water levels, (page 14).

7. Failure to completely thaw and dry food may cause oil or grease to overflow. When frying with oil
or grease, all food products must be completely thawed and towel dried to remove excess water.
Follow all instructions in this manual for frying foods.

8. When lowering and raising the turkey, always wear protective mitts and use extreme caution not to
splash hot oil. Make sure the burner is off before lifting the turkey rack or before lifting the basket to
drain.

9. NEVER allow grease temperature to exceed 350°F (177°C).

10. Follow ALL INSTRUCTIONS in this instruction manual for using your outdoor cooker.

(1)

(2)

(3)

DEEP FRIED TURKEY INSTRUCTIONS

ONLY PROCEED TO PREPARE YOUR TURKEY FOR FRYING IF YOU HAVE READ

ALL THE INSTRUCTIONS IN THIS MANUAL

1. Check pg. 14, “Determining Proper Fill Levels for Cooking Vessels,” to determine the amount
of oil and size of turkey recommended for your turkey cooker model. Tip: Make sure the meat of
the entire bird is submerged, but the tips of the turkey leg bones can be above the level of the
grease when the bird has been placed into the pot for cooking. This helps prevent overflow of
the oil.

2. Pour the necessary amount of cooking oil into the pot. Never overfill the cooking vessel.

3. Light the cooker as per the instruction manual. Never allow temperature of oil to exceed 350°F
(177°C). Always use a deep fry thermometer to monitor the temperature of the oil. Never leave

the cooker unattended!

4. Thaw and towel dry the turkey completely. Coat the turkey inside and out with King Kooker

®

Cajun Seasoning. Inject with marinade if desired. See the following page for injecting tips.

5. Place the turkey on the frying rack or basket with the legs up. (Figure #1)

6. Wearing mitts for protection and using the lifting hook or basket, lower the turkey into the 350°F
(177°C) oil very slowly. Be careful not to splash hot oil. (Figure #2)

7. Cook turkey at 350°F (177°C) for 3 1/2 minutes per pound. When the planned cooking time has
passed and it is time to check for doneness, turn the gas to the burner completely
off. (Figure #3)

8. Make sure the burner is off before lifting the turkey to drain. Using mitts and lifting hook/basket
again, slowly lift turkey from the pot. Allow the turkey to drain. Slice at the thigh joint. If the thigh
appears to be well cooked, the turkey is ready. Allow the turkey to cool before slicing.

FAILURE TO FOLLOW THESE INSTRUCTIONS AND WARNINGS COULD RESULT IN FIRE,

EXPLOSION, BURN HAZARD OR CARBON MONOXIDE POISONING WHICH COULD CAUSE

PROPERTY DAMAGE, PERSONAL INJURY OR DEATH.

22

23

INJECTING TECHNIQUES FOR TURKEY, CHICKEN AND ROAST

IMPORTANT:

BEFORE INJECTING, POUR MARINADE INTO A SEPARATE

CONTAINER TO KEEP FROM CONTAMINATING MARINADE.

CHICKEN

BAKED

1. Remove giblets and rinse chicken with warm water, drain cavity
completely.

2. Fill Injector with desired amount of marinade.

3. Inject FULL amounts of marinade (approximately 1 oz.) at the indicated
points, (breast, thigh, leg). Inject marinade slowly while pulling needle
out of meat. This gives even distribution of seasoning. (For best results,
insert needle at different angles through the same hole when injecting
marinade.)

4. Sprinkle outside of chicken generously with King Kooker® Cajun Seasoning, rubbing in well.

5. Bake in conventional method.

DEEP FRIED

1. Follow steps 1-4.

5. CAUTION: Make sure cavity of chicken is drained of water before deep frying. Deep fry whole
chicken 7 minutes per pound at 350°F (177°C).

GRILLED

1. Cut whole chicken into halves and rinse with warm water.

2. Follow steps 2-4 (DO NOT inject marinade before cutting chicken into halves.)

5. Place chicken on hot grill, turning several times during grilling.

BEEF, PORK & GAME

BAKED

1. Fill Injector with desired amount of marinade.

2. Inject marinade 1 to 2 inches apart. Inject marinade slowly while pulling
needle out of meat. This gives even distribution of seasoning.

3. Pour marinade generously over the roast.

4. Cook in oven until desired temperature is reached.

TURKEY

BAKED OR FRIED

1. Remove giblets, neck, any wires or packaging materials, and pop up timer.
Rinse turkey with warm water and drain cavity completely.

2. Fill Injector with desired amount of marinade.

3. Inject FULL amounts of marinade (approximately 1 oz.) at the indicated
points (breast, thigh, leg). Inject marinade slowly while pulling needle out
of meat. (For best results, insert needle at different angles through the
same hole when injecting marinade.)

4. Sprinkle outside of turkey generously with King Kooker® Cajun Seasoning, rubbing in well.

5. CAUTION: Make sure cavity of turkey is drained of water before deep frying. Deep fry turkey
about 3 1/2 minutes per pound at 350°F (177°C) or bake in conventional method.

CLEANING AND STORAGE

USE SOAP AND WATER TO CLEAN INJECTOR AND ALLOW TO DRY. USE VEGETABLE OIL TO LIGHTLY COAT PLUNGER

OF INJECTOR. THIS ALLOWS PLUNGER TO MOVE FREELY IN THE BARREL OF THE INJECTOR.

LEG

LEG

THIGH

THIGH

BREAST

BREAST

24

OPERATION OF SPIGOT POT

(MODEL 6611BSP AND CAB6610SSP ONLY)

READ AND UNDERSTAND ALL INSTRUCTIONS BEFORE USING THIS PRODUCT.

ALWAYS ALLOW COOKING LIQUID TO COOL BEFORE OPERATING VALVE (BELOW

100°F (38°C)). COOKING LIQUID CAN REMAIN DANGEROUSLY HOT HOURS AFTER USE.

ALWAYS USE A THERMOMETER TO CHECK TEMPERATURE OF THE COOKING LIQUID

BEFORE OPERATING THE SPIGOT.

IMPORTANT: If the spigot on your pot is loose or liquid leaks from the spigot pot connection, it

is possible that the connection has loosened in shipment. Allow the liquid to cool completely and
empty from the pot. Tighten the connection using an 8mm hex wrench. Place the hex wrench into
the hex nut on the inside of the pot. Hold the spigot with your hand on the outside of the pot. Turn
the hex wrench clockwise to tighten the connection. If the spigot pot connection continues to leak,
please contact Metal Fusion, Inc. at [phone] between the hours of 7:30am-3:30pm (CST)
Monday through Friday.

OPERATING INSTRUCTIONS FOR SPIGOT POT:

1. Before adding cooking liquid, turn valve clockwise until it stops. This is the OFF/CLOSED
position. Also make sure that the removable cap is attached and tight at the base of the
spigot.

2. NEVER open the valve during use or before the oil has cooled below 100°F
(38°C).

3. Upon completion of cooking, allow cooking liquid to cool before operating the valve (below
100°F (38°C)).

4. To operate valve, remove the cap at the base of the spigot. To open spigot, turn
counterclockwise to the ON/OPEN position.

5. Clean the pot as per instructions on pg 20.

6. Always close the spigot valve after cleaning and attach the cap back to the end of the spigot.

* Pot may vary from picture

Valve

Spigot

Removable Cap

For Outdoor Use Only!

FAILURE TO FOLLOW THESE INSTRUCTIONS AND WARNINGS COULD RESULT IN FIRE,

EXPLOSION, BURN HAZARD OR CARBON MONOXIDE POISONING WHICH COULD CAUSE

PROPERTY DAMAGE, PERSONAL INJURY, OR DEATH.

25

Boiled Seafood

The King Kooker® Way!

For a 29 to 30 quart pot, fill 1/2 full of water. Add 1 to 2, 16 ounce King Kooker® Complete Crab,
Shrimp, Crawfish Boil (complete, nothing to add). Bring water to a rolling boil. Add seafood. Gently
stir. Cover the pot and return to boil. Boiling times: Shrimp - 2 minutes; Crawfish - 5 minutes; Crabs

- 5 minutes. Cut off the fire. Gently stir the seafood again and let it soak. Add 1/2 of one 8 ounce
King Kooker

®

Liquid Crab Boil. Soaking time: Shrimp - 15 to 20 minutes; Crawfish and Crabs - 15 to

20 minutes.

Seafoods tend to float on the surface while soaking. On the surface they
do not thoroughly absorb the seasoning. Add the equivalent of one tray of ice
to the pot, allowing it to float on the surface of the liquid. This sudden change
of temperature causes the seafood to sink and to draw in the great flavor of
“King Kooker

®

Seasoning”.

A Little Extra

To complement your seafood, try including a few creamer potatoes, a
few ears of corn, fresh mushrooms, two or three cloves of garlic, fresh peeled
onions, hot dogs, smoked sausage or andouille sausage.

Hint: Allow potatoes extra cooking time by adding them to the boiling
seasoned water 5 to 10 minutes before adding the seafood.

King Kooker® Beans

Ingredients: 2 - 64 oz. cans of Pork & Beans, 2 - large white finely chopped
onions, 1 bell pepper finely chopped, 1 - bunch of shallots finely chopped, 1/2 bunch
of celery finely chopped, 1 lb. ground meat, 1 lb. sliced bacon, 1 lb. light brown
sugar, 1 -8 oz. bottle of honey, 1 - King Kooker® Gourmet Barbecue Sauce, 3 oz.
King Kooker® Cajun Seasoning, Olive Oil for sauteing seasonings.

Directions: Brown off the ground meat. Drain off and dispose of the fat. Set

aside the ground meat. Cut the bacon into thirds. Fry the bacon. Drain off and dispose of the fat. Set
aside the bacon. Pour a few ounces of olive oil into the pot. Place the onion, bell pepper, shallots
and celery into the olive oil. Saute until the onions are clear. Add all remaining ingredients, including
meat and bacon. Stir, cover and cook for sixty minutes over low heat. Stir often during cooking to
prevent sticking.

SECTION IV

RECIPES

from

The King of Outdoor Cooking®

26

King Kooker® Jambalaya

Ingredients: 2 cans chicken broth, Tabasco, minced garlic, 4 oz. Kitchen Bouquet, 2 cans sliced
mushrooms, 2 onions finely cut, 2 bell peppers finely cut, 2 lbs. smoked sausage, 1 lb. hot sausage
or andouille, 8 small bags King Kooker® (8 oz.) jambalaya mix, 1 lb. bacon, water.

Fry off 1 lb. bacon (cubed) in small amount of cooking oil, then remove. Brown
all meat, then remove. Place onions and bell peppers into pot and cook until soft. Put
all meat back in except bacon. Add chicken broth, mushrooms, Kitchen Bouquet (4
oz. bottle), minced garlic (3 to 4 tbsp.), and Tabasco Hot Sauce (6 tbsp.) Add enough
water to fill 3/4 of pot and bring to slow boil. Add 8 bags jambalaya mix. Bring back to
slow boil. Boil 5 minutes. Stir occasionally to prevent rice from sticking. Turn fire off,
cover, and let stand 20 to 25 minutes. Makes approximately 32 servings.

Fried Seafood

Wash and drain seafood. Remove any excess moisture. This will reduce
splashing and popping in hot oil. Thoroughly coat seafood with King Kooker®
Seasoned Fish Fry. Place in oil or shortening at 325 - 350° F (163-177°C) and
cook until golden brown on all sides. Heavier breading may be obtained by
dipping seafood in a mixture of egg and milk before coating with seasoned fish
fry.

Deep Fried Turkey

Ingredients: 1 Turkey, 1 King Kooker® aluminum pot and basket or lifting rack, deep fry
thermometer, King Kooker® Cajun Seasoning, King Kooker®
Injectable Marinade, marinade injector, peanut oil (enough to
cover turkey).

The turkey should be clean and dry, inside and out. Inject
the turkey with King Kooker® Injectable Marinade as per the
instructions on the bottle. Cover the carcass inside and out
with King Kooker® Cajun Seasoning. Pour cooking oil into pot
according to the directions located on page 14, “Determining
Proper Fill Levels for Cooking Vessels.” Light your King
Kooker® and heat the oil to 350° F (177°C). When the oil is hot
enough, place the turkey into the basket, or on the rack, and
wearing mitts for protection, slowly lower into the hot oil. Be careful not to splash the hot oil.

Fry for about 3-1/2 minutes per pound of the turkey. When the calculated time has passed,
completely turn off the flow of gas. Check that the cooker is off before lifting the turkey to drain.
Using mitts and the lifting hook/basket again, slowly lift the turkey from the oil. Check the thigh joint.
If it appears to be well cooked, the bird is ready.

Deep Fried Chickens

If you would like to deep fry whole chickens, follow the same instructions for preparation as
above, but cook for 7 1/2 minutes per pound at 350° F (177°C). For example, if you have 4 chickens
weighing about 3 lbs. each, you would multiply 3 times 7-1/2 minutes and cook the chickens for
22 1/2 minutes. When the calculated cooking time has passed, completely turn off the flow of gas.
Check that the cooker is off before lifting the chickens to drain. Using mitts and lifting hook/basket
again, slowly lift the chickens from the oil. Check the thigh joints of the chickens for doneness.

Deep Fried Turkey Breast

Prepare the turkey and oil as per the directions for Deep Fried Turkey on page 22 . Deep fry the
Turkey Breast for 5 minutes per pound at 350°F (177°C) . When the calculated time for cooking has
past, turn off the flame, remove the Turkey Breast from the oil and check for doneness by slicing
through the breast.

Southern Fried Chicken

Ingredients: Chicken, oil, milk, eggs, King Kooker® Seasoned

Fish Fry.

Cut, wash and drain chicken pieces. Dip pieces into a mixture

of beaten egg and milk. Coat with King Kooker

®

Fish Fry. Heat oil to
350° F (177°C). Place chicken into oil and cook until done. Cooking
outdoors with a large pot allows for larger quantities to be prepared

in less time.

Fried Onion Rings

Ingredients: Colossal onions (if available), 2 beaten eggs, 1/2 cup milk, flour,

King Kooker

®

Seasoned Fish Fry.

Cut onions into rings, wash and drain. Blend eggs and milk in a bowl for dipping.
Dip each onion ring into egg and milk mixture, then into flour. Dip onion ring again in the
egg and milk mixture, then coat with King Kooker

®

Seasoned Fish Fry.

Heat oil to 350

°

F (177

°C)

. Drop onion rings one at a time into the heated oil. When the rings float to

the top, remove from oil. Serve warm.

Fried Mushrooms

Ingredients: Mushrooms, water, oil, King Kooker® Seasoned Fish Fry.
Slice mushrooms 1/8” (.32cm) thick and submerge in water to wet the slices. Coat

slices thoroughly with King Kooker

®

Seasoned Fish Fry. Heat oil to 350° F (177

°C)

.
Place the mushroom slices into heated oil. When the mushroom slices float to the top,
remove from oil. Serve warm.

27

28

Deep Fried Boston Butt

Ingredients: 5 lb. Boston Butt Roast, thawed, rinsed and dried, King Kooker

®

Marinade of Choice, King Kooker® Cajun Seasoning, cooking oil.

Inject the thawed roast with the marinade of choice. Refer to the injecting

directions, page 23, for information about injecting. Sprinkle King Kooker

®

Cajun
Seasoning on the outside of the roast as desired. Heat the cooking oil to 350°F
(177°C) and immerse the roast in the oil. Allow the roast to cook for approximately
8 1/2 minutes per pound. When the calculated time has past, turn off the cooker.
Remove the roast carefully from the oil. Check for doneness by immediately inserting

a meat thermometer into the center of roast. Pork should reach a temperature of 170° F (77° C) to be
done. Check also by slicing and examining meat. If the roast is not completely cooked, restart the
cooker, raise the temperature of the oil to 350° F (177° C), and immerse the roast once again into the
oil for additional cooking time. When done, turn off the cooker, remove from the oil and drain. Cool,
slice and serve.

King Kooker® Wings

Ingredients: 3-5 lb. thawed and dried wings, King Kooker® Cajun Seasoning, cooking oil, King

Kooker

®

Wing Sauce of flavor of choice.

Heat the cooking oil to 325° F (163° C). Coat the wings with King Kooker

®

Cajun Seasoning. Place
some of the wings carefully into the heated cooking oil. Cook until the wings float and appear done.
Remove the batch from the grease carefully with a skimmer long enough to keep hands away from
hot oil. Check a wing for doneness. If done, add a few more wings to cook the next batch. Always
monitor the temperature of the oil to keep it at 325°F (163°C). After removing the wings from the oil,
dip them into the wing sauce of choice.

29

SECTION V

READ AND UNDERSTAND ALL INSTRUCTIONS BEFORE

USING YOUR KING KOOKER® PRODUCT

TROUBLESHOOTING

1. If burner does not light or stay lit:

a. Check connectors to ensure both pins are clean and free of erosion. Clean pins if any visible corrosion or

contamination is seen. Check connectors to ensure pins are in proper placement.

b. Check that thermocouple nut is screwed snugly into bottom of thermoelectric valve.
CAUTION: Do not overtighten.
c. Check that the thermocouple tip is not damaged.
d. Check wires for damage.
e. Check that wind is not blowing the flame out. If wind blows the flame out the gas shut-off system will stop gas

flow.

f. Make sure the tank has been filled with propane. Tanks purchased from the store shelf are most often
sold empty. If this does not solve the problem refer to Maintenance Instruction items #3 and #4, page 19. If
you have questions please call Metal Fusion, Inc. at [phone].

2. What is the problem if the cooker takes too long or will not heat oil or cooking ingredients to desired

temperature? My cooker’s flame appearance is very weak.

Answer: If the hose assembly has a Type 1 Connection (black/green knob), it is equipped with a flow limiting device.

This device is intended to limit the flow of gas should there be a leak between the regulator and the appliance. To

achieve a positive gas seal, which will allow for maximum gas flow, the regulator control must be set to a completely

OFF position before the cylinder valve is opened. A good tip to remember is “TANK IS FIRST ON, LAST OFF.”

The Problem Can Be Remedied in Two Ways:

A. 1. Turn the regulator control to the OFF position. Close the tank valve completely by turning it clockwise

until it stops.

2. Check that the Type 1 Connection (black/green knob) is completely tightened to the tank valve.

3. Wait 5 seconds for the pressure to equalize and for the flow limiting device to reset.

4. Turn tank valve ON (counterclockwise.)

5. Turn the regulator control to an ON position.

6. Relight cooker following all lighting instructions contained in this manual. Check for proper flame
characteristics.

OR

B. 1. Turn the regulator control to the OFF position. Close the tank valve completely by turning it clockwise

until it stops.

2. Remove Type 1 Connection (black/green knob) from the tank valve. The flow limiting device will now
reset.

3. Re-attach Type 1 Connection (black/green knob) to the tank valve. Tighten completely.

4. Turn tank valve ON (counterclockwise.)

5. Turn the regulator control to an ON position.

6. Relight cooker following all lighting instructions contained in this manual. Check for proper flame
characteristics.

3. How long will the propane in my tank last?

Answer: On average, a full tank will give you 4 to 5 hours of normal cooking.

IF YOU HAVE A QUESTION WE HAVE NOT ADDRESSED IN THIS MANUAL

PLEASE SEND US AN E-MAIL AT [e-mail] OR CALL 1-800-783-3885

BETWEEN 7:30 A.M. AND 3:30 P.M. CST MONDAY THROUGH FRIDAY.

NOTES

30

NOTES

31

KING GRILLERDINE®, KING KOOKER®, the KING KOOKER® logo, THE KING®,

THE KING OF OUTDOOR COOKING®, MR. OUTDOORS®, and WATCHDOG OUTDOOR COOKER

SERIES® are trademarks of Metal Fusion, Inc., 712 St. George Avenue, Jefferson, LA 70121

Rev. 07/2013-E

,

or go to www.kingkooker.com

.