Pellet Fuel; Cooking Techniques - Broil King Smoke PELLET GRILL Manual Del Usuario

PELLET FUEL

Broil King Premium Grilling Pellets
The perfect barbecue starts with the right kind of fuel.
Broil King Premium Grilling Pellets are specifically designed
®
to work with the Broil King Smoke Series Pellet Grills. Our
pellets are 100% natural and contain only premium wood – no
fillers, no oil additives, no binding agents – period. These
pellets burn hotter and more efficiently to provide optimal
cooking performance and flavour.
CAUTION
Always store wood pellets in a dry location, away from heat-
producing appliances and other fuel containers.
63920 - 100% Hickory Pellets
The most iconic BBQ flavour.
Hickory offers a strong smoke taste, often associated with
bacon or smoked ham.
This robust smoke works well with large cuts of meats.
Try with: Beef, Poultry, Pork, Hearty Vegetables.
Premium Blends
Our source woods are mixed before pelletizing, ensuring that
each pellet contains the intended blend. This method allows for
more repeatable cooking performance with a consistent burn
and smoke flavor, compared to a random mix of single species
pellets which can offer inconsistent flavors and cooking
performance. Our premium pellets are a key ingredient to your
next cook out. Check out these pellet varieties:
63930 - Smoke Master's Pellet Blend
Maple / Hickory / Cherry
A selection of pellets popular with competition BBQ
champions.
This blend offers hints of sweetness combined with a full-
bodied hickory smoke.
Adds a well-balanced smoke taste to grilled foods.
Try with: Beef, Poultry, Pork.
63939 - Griller's Select Pellet Blend
Maple / Oak / Cherry
This pellet blend offers a lighter and slightly sweet smoke,
designed to not over-power natural flavors.
A great choice as an everyday grilling pellet.
Try with: Beef, Poultry, Pork, Fish, Vegetables, Pizza.
Note: While using non Broil King
wood grilling pellets will not void your warranty, the Broil
King Smoke™ Pellet Grill is specifically calibrated to
®
use Broil King Premium Grilling Pellets. Using other
®
brands of grill pellets can affect temperature and timing.
branded food grade
®

COOKING TECHNIQUES

Smoking: Less than 275°F (135°C)
This classic form of barbecue involves cooking larger cuts of
meat at low temperatures (less than 275°F 135°C) for a
relatively long time (often 4+ hours). Broil King
grilling pellets will infuse slow cooked meats and other items
with smoky barbecue flavor and yields incredibly tender
results.
Roasting: 350°F to 400°F (176°C to 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. Rotisserie convection cooking in
conjunction with roasting temperatures creates incredible
results (see page 08).
Direct Grilling: 400°F (205°C) or more
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
MEAT TEMPERATURE GUIDE
BEEF / LAMB / VEAL
PORK
POULTRY
HAMBURGER
FOR BEST RESULTS, USE A MEAT THERMOMETER
7
® premium
www.broilkingbbq.com
RARE MED
130°F(55°C) 146°F(63°C) 160°F(70°C)
150°F(65°C) 170°F(77°C)
170°F(77°C)
160°F(70°C)
WELL