English OUTDOOR COOKERS 2213 ASSEMBLY INSTRUCTIONS AND USE AND CARE MANUAL MODEL/SERIAL # __________ 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.
DANGER FOR YOUR SAFETY If you smell gas: 1. Shut off gas to the appliance. 2. Extinguish any open flame. 3. Open front door slowly (if applicable). 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. 4. If odor continues, keep away from the appliance and immediately call your Fire Department.
READ AND UNDERSTAND BEFORE USING THIS PRODUCT Throughout this manual the words appliance, cooker, smoker, fryer/boiler, burner and stove will be used interchangeably to refer to the King Kooker® Outdoor Cooker. 1) This is an ATTENDED appliance. 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 [cooking chamber, oil, grease or water above 100° F (38°C)].
13) 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. 14) 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.
READ AND UNDERSTAND ALL INSTRUCTIONS BEFORE USING YOUR KING KOOKER® PRODUCT TABLE OF CONTENTS Warnings. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2-4 Table of Contents. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Warranty. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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.
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.
TAPE HERE FOLD ________________________ ________________________ ________________________ Place Stamp Here METAL FUSION, INC. 712 St.
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, smoker, fryer/boiler, burner and stove will be used interchangeably to refer to the King Kooker® Outdoor Cooker. ASSEMBLY INSTRUCTIONS Tools Required: Phillips Head Screwdriver, Adjustable Wrench, Leak Testing Solution 1. Before assembling, check that all cooker components are included in the shipping carton.
SMOKER BASE/FRYER-BOILER ASSEMBLY FIGURE 1 Top Frame with Attached Wind Shroud Flat Bar Casting Support Bracket Leg Bottom Frame Foot Extension * Model May Vary From Picture PARTS LIST: (1) Top Frame with Attached Wind Shroud (1) Flat Bar Casting Support Bracket (1) Bottom Frame (4) Legs (4) Foot Extensions (16) Nuts (16) Philips Head Bolts (1) Heat Plate (1) Casting/Air Shutter (1) Hose and Regulator (1) 12” Deep Fry Thermometer 1) Legs bolt to the outside of both the top and bottom frames (16 bolt
SMOKER CABINET ASSEMBLY Parts List: (1) Smoker Cabinet (1) Front Door (1) Cool Grip Front Door Handle (1) Cool Grip Side Door Handle (1) Side Door Latch, Lockwasher and Nut (2) Cool Grip Side Handles with 8 bolts (1) Chrome Rack (1) Wood Chip Pan and Lid (1) Water Pan (2) Side Dampers (1) Adjustable Stack with Damper and red “Hot” Signal Plate.
4. Install the two side dampers onto the smoker cabinet using two black bolts (one bolt on each damper). Bolts should thread toward inside of smoker (see Figure 4). Figure 4 5. Locate the cool grip door handle. Remove the two bolts that are pre-attached to the extensions of the handle. Align the two extensions of the cool grip door handle to the two holes provided on the outside of the smoker door. Re-attach the two bolts to the extensions of the cool grip door handle from the inside of the smoker door.
SECTION II USE AND CARE Throughout this manual the words appliance, cooker, fryer/boiler, and smoker will be used interchangeably to refer to the King Kooker® Outdoor Cooker. 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.
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. 2. Always read and follow the cylinder manufacturer’s instructions. 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.
PLACEMENT INSTRUCTIONS * Model May Vary From Picture CLEAR OVERHEAD Keep twenty-four inches (.61m) 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. SMOKER BACK WIND DIRECTION (.61 m) (3.05m) 10 FEET to NEAREST COMBUSTIBLE (All Directions) 24” MINIMUM GROUND LEVEL (3.
3. Preparing the Racks: Open door to main smoking chamber. Arrange food in smoking chamber as desired using supplied racks. This smoker is equipped with several racks to allow for smoking a wide variety of foods at once. The pre-installed mounting guides allow for varying rack placement inside the smoker cabinet. Arrange racks and food before lighting. Use well insulated pot holders or oven mitts for protection from hot surfaces when handling. Use caution and exercise care when operating the racks.
LIGHTING AND OPERATING INSTRUCTIONS 1. 2. 3. 4. 5. 6. THE SMOKER/COOKER MUST NOT BE LIT UNTIL THE PRECEDING PLACEMENT INSTRUCTIONS HAVE BEEN COMPLETELY FOLLOWED. Check the casting (burner) to make sure it is set up as per the illustration (Figure 1). When using this appliance as a smoker, never light the burner with the smoker door closed. Never lean into the smoker chamber while lighting. Locate the plate embossed with HOT on the stack on top of the cabinet. Turn the plate until it is fully exposed.
SMOKING WITH PROPANE 1. Once the cooker is lit according to the Lighting and Operating Instructions on page 17, 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 regulator. Adjust the damper(s) more open to reduce heat or closed to increase heat. 3.
TURNING OFF AND STORING THE COOKER AFTER USE NEVER MOVE THE SMOKER, COOKER OR POT WHILE IN USE OR STILL HOT {ABOVE 100°F(38°C)}. 1. After each use turn OFF the King Kooker® at the regulator first, then at the gas cylinder valve. Check to make sure there is no flame and all valves are OFF. Do not leave the smoker/ cooker until it has cooled completely. When removing food from the smoker/cooker wear protective mitts. 2.
7. Cleaning of the appliance: Smoker Base/ Fryer-Boiler and Hose/Regulator: If necessary, 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 unit or hose/regulator into water as this will cause rust. Aluminum or Stainless Steel Pots: Clean after each use according to the directions below. Cast Iron Cookware: Clean after each use according to the directions below.
SECTION III RECIPES from The King of Outdoor Cooking™ READ AND UNDERSTAND ALL INSTRUCTIONS BEFORE USING THE PRODUCT SMOKING Congratulations on your purchase of your King Kooker Outdoor Propane Smoker/Cooker. You will be delighted with the variety of dishes you can prepare with your smoker. Use your imagination and you can be a gourmet chef, surprising your friends and family with the wonderful meals you will prepare. We have provided a few recipes below to get you started.
Jalapeno Corn Bread Dressing Ingredients: 2-6 oz. packages of your favorite sweet corn muffin mix & additional ingredients as per the mix instructions. 1 tbsp. chopped canned jalepeno peppers, drained 4 oz. canned chicken broth 4 oz. water 1/2 cup chopped onions 1/4 cup chopped bell pepper 1/4 cup chopped celery 1 tbsp. chopped parsley 1/4 cup cooking oil 4 oz. can sliced mushrooms, drained 1 well beaten egg Mix the corn bread batter as per the instructions on the package and add the jalepenos.
Smoked Split Whole Chicken Ingredients: 4-5 lb Fryer King Kooker Sweet & Spicy Rub Prepare your chicken for cooking by thawing, removing the giblet pack and neck, and rinsing the chicken inside and out. Pat dry with paper towels. Cut the side opposite the breast straight down the middle into the cavity (do not fully sever chicken). Generously rub in King Kooker Sweet & Spicy Rub seasoning. Place the split chicken on rack with the breast up and the rib cage against the rack.
Smoked Leg of Lamb Ingredients: 3-6 lb. Leg of Lamb Garlic Cloves- as desired Olive Oil Dried Rosemary Rinse the lamb and pat dry with a paper towel. Slice small slits and stuff each slit with a garlic clove. Rub the lamb with olive oil. Sprinkle generous amounts of rosemary on the lamb. Cover with aluminum foil. Refrigerate and marinate overnight if desired. Remove from marinating pan and place on a rack for smoking. Smoke according to the Smoking Chart on page 18.
Smoked Butterflied Shrimp Ingredients: Shrimp, 16-20 to the pound King Kooker Cajun Seasoning 1 - Lemon 1 - Lime Prepare your shrimp for cooking by thawing, if frozen, and removing the heads. Cut the shrimp down the back and butterfly. Remove the vein, leaving the shells on. Sprinkle generously with King Kooker Cajun Seasoning. Arrange individually on the rack of the smoker. Squeeze lemon and lime over shrimp before placing into the smoker. Cook for the time recommended in the Smoking Chart on page 18.
Other King Kooker Specialties Boiled Seafood The King Kooker® Way! For a 22 to 32 quart pot, fill 1/2 full of water. Add 2 to 4, 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.
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, 12 oz. 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.
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.
SECTION IV READ AND UNDERSTAND ALL INSTRUCTIONS BEFORE USING YOUR KING KOOKER® PRODUCT FREQUENTLY ASKED QUESTIONS AND ANSWERS 1. 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.
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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. or go to www.kingkooker.com , 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.
