King Kooker 2106 Heavy Duty Portable Propane Outdoor Smoker Package - Manual (Page 18)

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7. Cleaning of the appliance:
Hose/Regulator and Burner/Lighting Components: 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/components or hose/regulator into water as this will cause rust.
Thermometer: Clean after each use with mild soapy water and towel dry. Do not submerge in liquid or
put in dishwasher.
Smoker Cabinet/Accessories: The grill racks and water pan should be washed with a mild soapy water
solution after each use. Do not use very abrasive cleaners. They may damage the finish of the product.
Wipe out wood chip pan with clean dry rag. The outside of the smoker can be wiped off as needed. Store
the appliance in a protected area. Always disconnect the propane cooker from the tank. Follow storage
instructions for the tank supplied by the tank manufacturer.
INJECTING TECHNIQUES FOR TURKEY, CHICKEN AND ROAST
IMPORTANT:
BEFORE INJECTING, POUR MARINADE INTO A SEPARATE
CONTAINER TO KEEP FROM CONTAMINATING MARINADE.
CHICKEN
1. Remove giblets and rinse chicken with warm water, drain cavity completely.
2. Fill Injector with desired amount of marinade.
3. Inject FULL amounts of marinade (approximately 1 oz.) at the breast, thigh and leg. Inject
marinade slowly while pulling needle out of meat. This gives even distribution of seasoning. (For
best results, insert needle at different angles through the same hole when injecting marinade.)
4. Sprinkle outside of chicken generously with King Kooker® Cajun Seasoning, rubbing in well.
BEEF, PORK & GAME
1. Fill Injector with desired amount of marinade.
2. Inject marinade 1 to 2 inches apart. Inject marinade slowly while pulling needle out of meat. This
gives even distribution of seasoning.
3. Pour marinade generously over the roast.
TURKEY
1. Remove giblets, neck, any wires or packaging materials, and pop up timer. Rinse turkey with
warm water and drain cavity completely.
2. Fill Injector with desired amount of marinade.
3. Inject FULL amounts of marinade (approximately 1 oz.) at the breast, thigh and leg. Inject
marinade slowly while pulling needle out of meat. (For best results, insert needle at different
angles through the same hole when injecting marinade.)
4. Sprinkle outside of turkey generously with King Kooker ® Cajun Seasoning, rubbing in well.
CLEANING AND STORAGE
USE SOAP AND WATER TO CLEAN INJECTOR AND ALLOW TO DRY. USE VEGETABLE OIL TO LIGHTLY COAT
PLUNGER OF INJECTOR. THIS ALLOWS PLUNGER TO MOVE FREELY IN THE BARREL OF THE INJECTOR.