Broil King® Smoke Cabinet Propane Gas Smoker - 14,000 BTU

Article#330670935 Model#923617
Broil King® Smoke Cabinet Propane Gas Smoker - 14,000 BTU
 

Description

The Broil King® Smoke™ Vertical 14,000 BTU natural gas smoker features 770 square inches of total cooking space, four adjustable stainless steel cooking grids, Sure-Lite™ electronic ignition system, adjustable Roto-Draft™ cast aluminum damper system, and two rugged steel doors with gasket premium latch system.

  • 14,000 BTU stainless steel main burner system
  • 4 fully adjustable 5mm stainless steel cooking grids
  • 770 sq. in. of total cooking surface
  • Double-walled cookbox construction with a silicone gasket and premium latch system to ensure maximum heat and smoke retention
  • Comes fully equipped with 1 multi-purpose chrome coated rib/roast rack, 16 stainless steel meat hooks, 4 sturdy tool hooks, and an extra large stainless steel water bowl and smoke box
  • Secondary door and fold-out grease tray for easy access and cleaning
  • 4 fully adjustable Roto-Draft™ cast aluminum dampers for ultimate heat control
  • Accu-Temp™ thermometer

Technical specifications

Series Name :Smoke(TM) Cabinet Manufacturer Color/finish :High-Heat Black Paint Finish Housing Material :Painted steel Ignition Type :Electronic Burner Material :Stainless steel Cooking Grate Material :Stainless steel Temperature Gauge :Yes Smoker Color/finish :Black Smoker Warranty :5-year limited Actual Height (in) :48.5 Actual Width (in) :25.5 Actual Depth (in) :28.5 Btus :14000 Total Cooking Area (sq. Inches) :770 Number Of Cooking Racks :4

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How to control the temperature in this smoker

Asked by: Don_1
This is a propane smoker, so there's a burner at the very bottom of the cabinet. You control the heat the same way you would with an oven or a bbq, with the control knob. It's a very easy way to get get smoked food.
Answered by: OMC BBQ
Date published: 2020-07-22
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Broil King® Smoke Cabinet Propane Gas Smoker - 14,000 BTU is rated 4.1 out of 5 by 15.
Rated 5 out of 5 by from Awesome smoker for the money. Purchased this smoker 6 months ago. It's the first smoker ive owned. Book off an evening to assemble the unit, but it's a fairly straight forward process. I've done 4 batches now of smoked salmon & trout, and it does a great job. It does smoke a little hotter then most of those electric ones, (little/big chief....) but I just replace chips a little more frequently and take some time off the process. I can have it linger as low as 180-200. I find it produces a tastier finished product then the electric units, and the moisture tray is an awesome feature. The doors seal fantastically, and it can also double as a BBQ (I've had it up to 400). I'm not a big fan of the wheel design though, make sure you plan your smoking location well before you start smoking as it's a bit of a beast to move.
Date published: 2016-02-03
Rated 3 out of 5 by from Well made...but Got vertical propane smoker yesterday. Putting it together was a slight challenge by yourself but not too bad. Very impressed with quality of steel and overall engineering. Ran a test run to burn off smell etc. Noticed the smoker gets very hot. No worries. Today for my first run I decided to do some big beef short ribs. Easy peasy. Just to see the smoke performance. I can’t get the smoker below 300 with the knob turned all the way down. I finally turned the valve at the tank almost all the way shut without the flame going out. It got down to 258. I shouldn’t have to do that. And still can’t hit the sweet spot of 225. Btw this is with a digital thermometer that I know is right. Not sure what to do.
Date published: 2020-06-11
Rated 4 out of 5 by from Good Smoker, Good value. I've owned this smoker for about a year and a half. Assembly was easy, but did take a few hours. The construction and design is excellent. Easy to maintain and clean the racks. Although I'm not a fan of the wheels, as I find them kinda flimsy. I don't recommend moving this smoker around regularly. The seal on the cabinet is excellent, and I figured out the temperature control, after a couple of uses. I've smoked, ribs, fish, brisket and chicken, and this smoker has done a great job with all of it.
Date published: 2017-05-23
Rated 3 out of 5 by from Decent Smoker; Decent Value I bought this a month ago and here is what I have to say: 1. Assembly: takes about an hour and is not difficult. However, the base comes in four parts. A single base would be better. The hinges are really two pins per door which will make them easy to lose. There are no extra pins in the box. The screw/bolt holes do not always line up and some elbow grease is needed. Castors are weak and I do not expect will last long. 2. Use: my biggest complaint is that it is very difficult to keep the temperature as low as 225F, which is the key temperature for ribs. Controlling temp above 235F is fairly easy. The water pan and smoker pan are decent quality steel, could be better. 3. Thermometer: is not accurate. I have a digital thermometer which I use instead. The thermometer with the unit is up to 10F off depending on where I put my digital ambient probe. 4. Overall quality: thicker gauge steel could have been used. I bought this largely for the Broil King name and expected higher quality, but it does the job. Warranty could and should be better.
Date published: 2015-08-16
Rated 4 out of 5 by from My first smoker I had always wanted a smoker and since our 12 year old gas grill is now in BBQ Heaven, Rest it's soul !!! It was time to buy one but wait you have to research it to death until they all start to look the same. Well after reviewing many different brands on the Internet and many big box store visits, I found this one at my local hardware store. It seemed to suit my needs but it had very little online reviews. After about 3 days of looking at the floor model...I took the plunge and bought a new boxed up unit. Many stops later for new Propane Tank, Propane, Ribs, Salmon and Mothers Day Flowers. It was finally time to assemble it. Assembly was straight forward except for the following. Step 4, My smoker was missing 1 built-in nut...not a big deal...it stands upright fine without it The included thermometer is way off IMHO but this goes for other smokers too. Not sure why this is :-( So at the time off purchase bought an Oven Proof Thermometer...probably solved. Hello QC??? Okay ready to go, did the 30 min burn off on High - check Set Temp for 225 degrees - check Soaked wood chips loaded - check Wait for smoke and temp to be just right - check Load the ribs and salmon - check Salmon ready to eat - check Ribs ready to eat - check Wife's comment on the salmon - nice flavor and seasoning but bit too smoky. My bad on using too much wood chips. Son's too busy eating both racks of ribs to comment - guess this means the smoker passes :-) Next night reheated a store roasted whole chicken and turned out nice, good flavor and just the right amount of smoky taste. So far as a newbie smoker, I am happy with my purchase and with some practice will have many years of enjoying smoked foods. Pros. Assembly was straight forward Caster Wheels are a nice touch I like the outside coated finish Fold down drip tray Double Door Ease to Light It's vertical Adjustable feet for leveling Double Wall Cons Missing nut for Step 4 Included thermometer is off Hope you enjoyed my review and happy smoking :-)
Date published: 2016-05-11
Rated 4 out of 5 by from First Trial was successful Holding a constant temperature was my biggest difficulty, but that seems to be the case with most smokers. Ample rack space give the cook lots of load options. I smoked a brisket my first go, and it was most excellent. My only regret is that I didn't do the potatoes and veggies in the smoker as well. Overall, I like the size of the Broil King Gas Smoker and it's very user friendly. Keep an eye on your water tray and make sure you pre-soak the wood chips.
Date published: 2018-04-22
Rated 5 out of 5 by from Awesome results - better than a restaurant Can smoke so much at a time - I've done beef jerky, burgers, briskets, pork ribs, pork roasts - alot at the same time. Easy to feed a group of people without a lot of work. I get to enjoy my company without standing at a bbq and putting out fires.
Date published: 2017-06-13
Rated 3 out of 5 by from Raising the heat...how? More of a FAQ... I see where many are having problems 'lowering' their temp...I cannot get mine over 200 on the outside thermometer (215 on the oven thermometer I placed inside). I'm not peaking or opening any doors. The upper grates are closed (except for the wee bit for the meat thermometer wire to squeeze through--no noticeable loss of smoke). The bottom ones are open as installed. Suggestions? I like what I've done so far but...I'll revisit this comment/review page once the above has been resolved and I use it a few more times after that.
Date published: 2016-09-08
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