Broil King Grilling Guide
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Smoking


Expand your grilling experience and discover how easy and delicious it is to get that great smoked flavour.





Tips For Using the Keg as a Smoker


Setting up the Right Environment


Low Temperature:


Keg should be set up to cook at temperatures between 225 and 275°F for at least 5 hours. The lid on the Keg should be kept closed


Moisture:


Use the diffuser kit to add moisture to your cooking environment and help maintain the temperature


Smoke:


Use wood or wood chips to impart that smoky barbecue flavour into whatever you are cooking.


It is very important to soak wood chips for 20 - 30 minutes before use. Adding dry chips to a hot grill will often cause unwanted fire. The smoke from fully burnt wood chips will add an acrid, bitter taste.


Add wood 5 - 10 minutes before putting your meat on the grill - raw meats take on smoky flavours much better than even slightly cooked meats. Having a smoky environment to start will enhance and deepen the flavours.


Once the outer portion of the meat has begun to developed a crusts, it is very hard to increase the 'smokiness' of what's on the grill. For more info on choosing the right wood see our Smoking Wood Guide.





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