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OPERATION | MODEL: 911050 / 2000 SERIES |
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Controlling Temperature
Our BROIL KING KEG® allows you to control cooking temperature by regulating airflow through the top and bottom dampers. The more you open the dampers, the more air flow through and the hotter the temperature. Small adjustments to the dampers will impact the cooking chamber temperature.
Cooking At Low Temperatures
For cooking at low temperatures - below 300°F - manage the temperature closely so not to exceed desired cooking temperature when starting the fire. It is important to get the dampers in the 1 position (or lower) before the fire gets too hot, once the lid is closed.
SHUTTING DOWN
When you’re ready to shut down your BROIL KING KEG®, close both dampers to put fire completely out.
STARTING UP AGAIN
When you’re ready to fire up your BROIL KING KEG® the next time, you may still have unused charcoal left. Leave it there, it is still good. And as for the grease left on the grill - cook it off at the beginning of the next use as it will continue to season the grill grate.
Care and Maintenance
Your BROIL KING KEG® will give you many years of great service with a minimum of care. The seasoning process will help preserve the cast iron parts. If at any point you see rust forming, use a steel wire brush to clean the grate and then season it again as described earlier.
When the charcoal ashes finally do pile up, remove them into a metal bucket with the
YES!
Remember: Never put any part of your BROIL KING KEG® in the dishwasher for cleaning.
For surface
*Only use soap and water to clean your grill and always keep it covered with a grill cover.
You can purchase a grill cover for your BROIL KING KEG® (MODEL KA5544) at your local retailer.
Cooking Guide
All cooking times and temperatures are approximate. Use a food thermometer to check internal temperature.
Food | ºF | |
Ground Beef, Pork, Lamb | 160º | |
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Ground Turkey, Chicken | 165º | |
Beef, Veal, Lamb
| Med. Rare |
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| 145º |
| Medium |
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| 160º |
| Well Done |
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| 170º |
| Chicken, Turkey, Duck |
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| 165º |
| Pork |
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| 160º |
| Ham |
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| Fresh (raw) |
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| 160º |
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| 140º |
6 hrs | Pork | www.isitdoneyet.gov | ||
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more | Shoulder | |||
4 hrs | Pork Ribs |
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Whole |
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| Turkey |
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| Beer Can |
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1 hr | Chicken |
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Baked |
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| Potato |
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30 min. | Corn on the |
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Cob |
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| Chicken |
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| Pieces |
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| Pizza |
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15 min. | Bratwurst | Thick Fish |
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| Fillets |
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| Burgers |
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| Grilled | Thick Beef | |
| Hot |
| Steaks | |
| Veggies |
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| Dogs |
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| Thin Fish | Kabobs | |
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| Thin Beef |
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| Shrimp |
| Steaks |
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Sponge and
Dishwasher
Time | 0 |
mild detergent
200º | 300º | 400º | 500º | 600º | 700º | 800º |
Temperature - (FAHRENHEIT)
6
