King Kooker 2106 Heavy Duty Portable Propane Outdoor Smoker Package - Manual (Page 16)

SMOKING WITH PROPANE
1. Once the cooker is lit according to the “Lighting Instructions” on page 15, set the flame intensity to
the desired setting. When smoking with propane, the heat intensity will remain constant.
2. Use the thermometer to monitor the temperature of the smoker. If it falls lower than the desired
temperature, turn up the flame intensity by adjusting the control knob on the face plate. Adjust the
damper(s) more open to increase heat or closed to reduce heat.
3. When checking food for doneness, open the door approximately 1-2 inches (2.5-5.0cm) and
check for flare-up before opening door completely. Quick introduction of oxygen to the cooking
chamber could lead to possible flare-up. Opening the door adds cooking time to the food. When
the outside temperature drops below 60˚ F (16˚ C), we suggest adding more cooking time.
4. Use caution and exercise care when operating the racks. Support the rack completely with your hands
when you slide it forward to check the food or to remove the rack. Do not extend the rack more than
halfway out of the smoker unless supporting it with both hands to prevent spilling the food as the rack is
removed from the smoker.Do not release the rack unless it is fully inserted into the smoker or completely
removed from the smoker and placed on a stable safe surface to check food.
5. See below chart for estimated cooking times. Variations will result depending upon the distance of
the food to the flame, amount of food in the smoker and the number of times the door is opened
during cooking.
16
KING KOOKER SMOKING CHART
FOOD
Fish & Seafood
Whole, Large
Whole, Small
Fillets
Shrimp, Crablegs
Lobsters
Poultry
Chicken, Whole or Split
Chicken, Stuffed
Chicken, Breast Parts
Turkey
Turkey Stuffed
Small Game Bird
Large Game Bird
(Duck, Pheasant, Goose)
Beef
Whole Rump Roast
Brisket
Ribs
Pork
Ribs
Chops (3/4”)
Ham (Pre-Cooked)
Lamb
Leg
Wild Game
Venison
QUANTITY
4 to 6 lbs.
FULL RACK
FULL RACK
FULL RACK
1 to 4 Fryers
1 to 4 Fryers
FULL RACK
12 to 20 lbs.
12 to 20 lbs.
FULL RACK
5 to 7 lbs.
4 to 6 lbs.
1 to 6 lbs.
FULL RACK
FULL RACK
FULL RACK
All Sizes
3 to 6 lbs.
1 to 5 lbs.
APPROX. COOKING TIME
300-350˚F(149-177˚C)-MEDIUM HEAT
2 to 3 hrs.
1 to 2 hrs.
3/4 to 1 hr.
1/2 to 1 1/2 hrs.
2 1/2 to 3 hrs.
3 1/2 to 4 1/2 hrs.
2 1/2 to 3 hrs.
4 to 5 hrs.
4 to 5 hrs.
1 1/2 to 2 1/2 hrs.
3 to 4 hrs.
3 to 5 hrs.
5 to 7 hrs.
3 to 3 1/2 hrs.
3 to 3 1/2 hrs.
2 1/2 to 3 1/2 hrs.
2 to 3 hrs.
3 to 5 hrs.
2 to 5 hrs.
FULLY COOKED MEAT/TEMP/DESC.
(Use a meat thermometer)
Flakes Easily With Fork
Flakes Easily With Fork
Flakes Easily With Fork
Pink, Resilient
Meat Pulls Away from Shell
190 ˚F(87˚ C)
Slice Leg Joint to Check for Doneness
190 ˚F(87˚ C)
190 ˚F(87˚ C)
190 ˚F(87˚ C)
190 ˚F(87˚ C)
190 ˚F(87˚ C)
Well Done
140 ˚F(60˚ C) Rare
160˚F(71˚ C) Medium
170 ˚F(77˚ C) Well Done
170 ˚F(77˚ C)
170 ˚F(77˚ C)
130 ˚F(54˚ C)
Well Done Meat
Pulls Away From The Bone
180 ˚F(82˚ C)
170 ˚F (77˚ C)
{
{
ALL COOKING TIMES ARE ESTIMATES
A meat thermometer can determine the proper amount of doneness.
Place the thermometer into the thickest part of the meat for 5 minutes to register the temperature
immediately after removing from smoker. Make sure it is not touching the bone.