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Broil King Smoke Vertical Smoker

Q+1

Is lookin for wood to cook with.
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Hi folks. Been an avid reader of the forums and finally joined and this is my first post.

I just purchased the fairly new BK Vertical Propane Smoker. Comparing to other thin metal vertical gassers I would venture to say it has a few improvements. Unless I'm mistaken this seems to be one of the few that comes with double walls... Albeit thin sheet metal - but still an improvement.

Other noteworthy features is the foldable drip tray which catches drops of BBQ sauce etc. when you slide your shelves out to mop your meat.
The smoker comes in two models. The propane and the charcoal. The only differences are the bottom vents on the propane are not adjustable even though they look like they are.... Unless you loosen a screw. The charcoal comes with an extra tray and coal rack. Also the charcoal cabinet does not have the hole for a propane burner in the floor.

The propane burner has fantastic wind protection and reminds me of a Weber Ash catcher. However the flames do burn a bit yellow so I will have to investigate.

I have only been able to keep the temps down to 235-260 on average. I will
Have to invest in a needle valve.

The drip/ water tray and wood chip tray are identical in size and cover the entire dimensions of the cabinet. I have also found the thermometer to be close enough in accuracy for a stock dial type.

I have added a flexible duct over one of the side vents with a few magnets. I keep the other side closed which forces the majority of smoke ( minus leaks ) through the pipe. When I do close the vent which has no pipe my temp rises 10-15 degrees approximately.

Here are some images of a first run.
 
You say 235 to 260 as if that is a bad thing. My cookers only see those temps on the way up to. 290 to 350 that I prefer to cook at. :grin: I built and enjoyed a gas smoker last year but my smoker envy syndrome would not allow me to keep it- not enuff space. Grats on your smoker- sounds like you are happy with it
 
I just figured 225 is the ideal temp that most recommend for lo and slow pork shoulder, butt etc.
 
I just figured 225 is the ideal temp that most recommend for lo and slow pork shoulder, butt etc.

nothing wrong with low and slow but i prefer to cook everything at 300 minimum. 275 is a good place to start though.
 
I just figured 225 is the ideal temp that most recommend for lo and slow pork shoulder, butt etc.

I nearly gave up bbq after many wasted days of warming meat to death at 225.

Now, if I have a nice day to kill, I'll cook at 250. If it's cold and I don't want to be outside, it's 300+ degrees. There's no magic temperature. You can cook great food at hotter temperatures also.
 
Broil King makes a quality product. I did some heavy research back in the spring with a $1000 budget for a gas grill. I drove my wife crazy shopping and comparing features of grills in my price range. I kept coming back to the BK Baron. It was half what I was willing to spend but it was made better, had more features and a better warranty than the competition. If I was in the market for a propane smoker I would not hesitate for one minute on the Broil King. Congratulations! Now cook us up some masterpieces and show us what it and you can do.

P.S. Welcome to the BBQ Brethren
 
Attached 4" flexible duct with three L brackets, one duct fastener which holds the L brackets , and three strong magnets.
 

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Meat going in. Cool folding drip catcher for when you pull shelves out. Seasoned with good ole PAM in a can.
 

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nice looking cooker. is it insulated? really like the magnet/exhaust setup.
 
Thanks Paul,

The magnets are placed on thin 90 degree L brackets which slide under the duct fastener. The tension of the fastener against the duct holds everything in place. Albeit the magnets are very strong M40's, and when I remove the duct sometimes the L brackets slide out. I guess I could always bolt the L brackets to the fastener and through the ducting.

It's not insulated but has two walls. About half to quarter inch thickness of air between them. Just typical thin sheet metal like you would find in a masterbuilt, master forge or any of the inexpensive vertical big box store smokers.

If I were to get a cheap insulated I might look at the little red box smoker which looks amazing for its price / quality point. Alas I purchased the Broil King Smoke before I heard about the Red Box Smoker.

Smitty,

the exhaust tube was not for performance enhancements. The reason I added the tube was to direct the majority of the smoke ( minus small leaks ) up and away. Without the ducting the smoke lingers more around my deck and under the porch and eventually into the house when the back door is open.
 
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Bumping this old thread to see how life with the BK was over the past year. I keep coming back to this one as choice for propane. Thanks.
 
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