grill roast smoke Tri-Fire OFFSET SMOKER Owner s Manual ASSEMBLY, CARE & SAFETY INSTRUCTIONS Item No. HK0521
3 Tri-Fire OFFSET SMOKER Warranty Details The product is guaranteed to be free from defects in workmanship and parts for a period of 12 months from the date of purchase. Defects that occur within this warranty period, under normal use and care, will be repaired, replaced or refunded at our discretion. The benefits conferred by this warranty are in addition to all rights and remedies in respect of the product that the consumer has under the Competition and Consumer Act 2010 and similar state and territory laws. Our goods come with guarantees that cannot be excluded under the Australian Consumer Law. You are entitled to a replacement or refund for a major failure and for compensation for any other reasonably foreseeable loss or damage. You are also entitled to have the goods repaired or replaced if the goods fail to be of acceptable quality and the failure does not amount to a major failure. After Sales Support Telephone: 1300 799 787 (03) 9873 2711 Email: service@hark.com.au YEAR WARRANTY
4 READ ALL INSTRUCTIONS, WARNINGS & SAFEGUARDS PRIOR TO ASSEMBLY & OPERATION. FAILURE TO DO SO MAY RESULT IN PROPERTY DAMAGE OR PERSONAL INJURY. DANGER - The Hark Tri-Fire Offset Smoker is for OUTDOOR USE ONLY. - Never operate the smoker unattended. - The use of alcohol, prescription or non prescription drugs may impair your ability to properly assemble or safely operate the smoker. - Never operate this smoker within 7.5 metres (25 feet) of any flammable liquids. - Keep the area clear of all flammable liquids, combustible material including but not limited to wood, dry plants and including grass, brush, paper and canvas. - Use this smoker only on a level, stable noncombustible surface like brick, concrete or dirt. Do not use smoker on or around any surface that will burn or melt, such as on wooden decks, dry grass, wood rails, vinyl or plastic. - Never use inside an enclosed area such as screen patios, garages, buildings and tents. Keep a minimum clearance of 3 metres (10 feet) from all sides of the smoker to all overhead construction and 1 metre (3 feet) from any walls or rails. - Never operate this smoker under any overhead roof covering, awning or overhang. - Keep your hands, hair and face away from any naked flame. Do not lean over or into the firebox or grill when lighting or operating the smoker. This smoker has an open flame. Be careful of loose clothing and hair that could catch fire during operation of the smoker. - Always wear shoes and protective clothing during operation of this smoker. DANGER - The smoker is HOT while in use and after use. Always wear protective gloves or mitts when operating the smoker. Avoid touching hot surfaces at all times. - Keep CHILDREN AND PETS away from the smoker at all times. Do not allow anyone to conduct activities around the smoker during or following its use until the unit has cooled. - Never move the smoker when it is in use. Allow the smoker to cool before moving or storing it. - Never use this smoker as a heater. - Never leave the Firebox door open when in operation. - Never use in or on recreational vehicles and/or boats. - Never use this product for anything other than its intended purposes. This smoker is not intended for commercial use. - Accessory attachments and cookware not supplied by Hark are not recommended for use. - Never use glassware, plastic or ceramic cookware in the smoker. - Do not use in windy conditions or days of a Total Fire Ban. - Do not allow charcoal and or wood to rest on the walls of the firebox or cooking chamber. Doing so will greatly reduce the life of the metal finish. - Only build the fire on top of the wire charcoal grates. - The smoker is extremely heavy. Use caution when moving or lifting the smoker to prevent strains or back injuries. OUTDOOR USE ONLY SAVE AND FILE THESE INSTRUCTIONS FOR FUTURE REFERENCE
A. PARTS LIST 18 17 5 16 15 11 9 8 12 1 2 10 19 7 14 6 5 4 3 13 NO. Name QTY NO. Name QTY 1 Cooking Chamber 1 11 Smoke Stack Damper 1 2 Firebox 1 12 Moving Handle 1 3 Wheels 2 13 Bottom Shelf 1 4 Wheel Legs 2 14 Front Shelf 1 5 Legs 2 15 Wire Charcoal Grates 3 6 "Butterfly" Damper 1 16 Wire Cooking Grill 1 7 Door Latch 1 17 Cast Iron Cooking Grills 3 8 Lid Handles 2 18 Top Warming Shelf 1 9 Temperature Gauge 1 19 Smoke Block Panel 1 10 Smoke Stack 1
6 B. HARDWARE PACK NO. Name QTY NO. Name QTY A M6 Keps Nut 14 F M6 16 Screw 19 B M6 Metal Reversible Lock Nut 2 G M6 Flat Washer 2 C M6 Dome Nut 1 H M10 Flat Washer 2 D M10 Plastic Reversible Lock Nut 2 I Hitch Pin 2 E M8 16 Hex Bolt 4 J Lid Stop 1 Name QTY Name QTY WITH LID HANDLES M6 12 Screw 4 M6 Flat Washer 4 WITH TEMPERATURE GAUGE M10 Wing Nut 1 M10 Flat Washer 1
C. ASSEMBLY INSTRUCTIONS 7 STEP 1 Attach a wheel to each Wheel Leg using an M10 Flat Washer and M10 Plastic Locknut. STEP 2 Note: The Cooking Chamber is heavy. You will need a helper when lifting or moving it. Carefully turn the Cooking Chamber upside down onto paper or cardboard to protect the finish. Attach the (2) Wheel Legs to the stubs at the end of the Cooking Chamber, where the side opening is for the Firebox. Hand tighten an M8 16 hex bolt into the nut welded to the end of the Wheel Legs, but do NOT fully tighten the bolts yet.
8 STEP 3 Now attach the other (2) Legs in the same way do NOT fully tighten the bolts yet. STEP 4 Attach the Bottom Shelf between the (4) Legs using (4) M6 16 screws. Remember the Cooking Chamber is upside down, so the Shelf also needs to be upside down during the assembly. Turn each Leg to align the nut welded to the Leg with the hole in the side of the Shelf. Tighten all (4) screws in the Shelf, and then tighten all (4) screws attaching the Legs to the Cooking Chamber spuds. With your helper, turn the Cooking Chamber assembly right side up, standing now on the Legs and Wheels. Please note that the Cooking Chamber is heavy. You will need someone to assist you.
STEP 5 Align the holes of the Firebox with the holes of the Cooking Chamber and fasten together with (6) M6 16 Screws from inside the Firebox through the side of the Cooking Chamber and tighten the assembly with (6) M6 Keps nuts, from inside the Cooking Chamber. This step is easiest if you have someone to hold the Firebox while you tighten the screws and nuts. 9 STEP 6 Attach the Butterfly damper inside the Firebox Door with an M6 16 Screw and M6 Flat Washer through the door into the Butterfly Damper and fasten with an M6 Metal Locknut. Tighten the assembly until the Damper is able to just turn and remain in a set position. Now attach the Door Latch in the same way.
10 STEP 7 Attach a Handle to the Firebox Lid Door using (2) M6x12 screws and M6 Flat Washers. (Please note: these screws and washers are already fitted into the handle and are not kept in the hardware pack.) Fasten the lid stop through the hole on top of the Firebox door with (1) M6 Keps nut. STEP 8 Attach a Handle to the Cooking Chamber Lid Door using (2) M6x12 screws and M6 Flat Washers. (Please note: these screws and washers are already fitted into the handle and are not kept in the hardware pack.) Insert the Temperature Gauge through the hole in the Cooking Chamber Lid Door and fasten to the Door with an M10 Flat Washer and M10 Wing Nut. (Please note: the washer and wing nut are already fitted into the temperature gauge and are not kept in the hardware pack.)
STEP 9 From the INSIDE of the Cooking Chamber, slide the Smoke Stack assembly up through the opening in the Cooking Chamber. Fasten securely with (3) M6 16 screws from the OUTSIDE and with (3) M6 Keps nuts on the INSIDE. 11 STEP 10 Attach the Smoke Stack Damper to the Smoke Stack with an M6 Dome Nut.
12 STEP 11 Attach the Front Shelf as shown by pushing the shelf shaft into the tubes welded to the front of the Cooking Chamber. STEP 12 Attach the Moving Handle to the side of the Cooking Chamber in the same way and secure it with (2) Hitch Pins, placed through the holes in the handle shaft.
STEP 13 The (3) Charcoal Wire Grates are the same size. Place (1) in the bottom of the Fire Box and the other (2) in the bottom of the Cooking Chamber. 13 STEP 14 Place the Wire Cooking Grill into the Firebox on the supporting ledges. Place the (3) Cast Iron Cooking Grills in the Cooking Chamber, with the Hark Logo facing up, on the supporting ledges.
14 STEP 15 Slide the Top Warming Shelf in to the Cooking Chamber. Note that the (2) wire clips at the back and bottom of the Shelf are to slip under the rail. This will prevent the Shelf from tilting when sliding out. Be careful not to bend or break these when inserting or removing the shelf.
D. HARK ROTISSERIE ACCESSORY ASSEMBLY 15 Included with the Hark Tri-Fire Offset Smoker is a custom made bracket that allows you to fit the Hark Rotisserie (Item # HK0512). The rotisserie is an added accessory and needs to be purchased separately. STEP 1 To install the rotisserie bracket, remove the Top Warming Shelf and the Cast Iron Cooking Grills from the Cooking Chamber. Attach the rotisserie bracket to the smoke deflector as shown with (4) M6 16 Screws and (4) M6 Keps Nuts. STEP 2 At the other end of the Cooking Chamber (handle end) there will be a metal plate that needs to be removed. The metal plate is secured on the inside of the Cooking Chamber by two screws and nuts. This metal plate is used to block the holes so that no smoke or heat escapes when the rotisserie accessory is not being used. DO NOT discard this metal plate as you will need it for future use.
16 Attach the motor bracket to the end of the Cooking Chamber using the screws supplied with the Hark Rotisserie Kit. There are 4 small holes in the end of the Cooking Chamber that the screws can be fitted through. The motor fits onto this bracket and the rotisserie shaft will be aligned with the middle hole in the Cooking Chamber end. STEP 3 The Hark Rotisserie has different length shafts.the Hark Tri-Fire Offset Smoker will need to use part E (490mm (male/female), part D (160mm male/female) and part C (160mm male). These parts can be found on the Hark Rotisserie (Item # HK0512) manual. These spit rods will give the desired length that is suitable.
Slide the location bearing (part G) from the Hark Rotisserie kit onto the rotisserie shaft and tightened with the thumb screw. Please note that the spit handle (part K) and counter weight (part J) is NOT to be used when operating with the Tri-Fire Offset Smoker. The maximum weight of food to be cooked using the rotisserie function is 6kg. 17 WARNING When using the Hark Rotisserie optional accessory, DO NOT USE THE HANDLE (Part K) AND COUNTER WEIGHT (Part J). The Rotisserie shaft will be hot and you must use good quality protective BBQ mitts to remove from smoker. The maximum weight of food to be cooked using the rotisserie function is 6kg. GREAT CAUTION MUST BE TAKEN WHEN HANDLING THE SMOKER OR ANY ACCESSORIES USED WITH IT AS PARTS WILL BE EXTREMELY HOT.
18 E. PREPARING TRI-FIRE OFFSET SMOKER FOR USE Before cooking, the following steps should be followed to both cure the finish and season the interior steel. Failure to follow these steps may damage the finish. Coat the Cooking Grills and the whole inside of the Firebox and Cooking Chamber with cooking oil. The oil may be any vegetable type, applied with a towel, rag, or basting brush. An aerosol cooking spray is ideal and will be the easiest and fastest way to coat everything. Note: Do not apply oil to the outside painted surfaces. Build a small fire in the Firebox (refer to our Lighting Your Fire section). The Smoke Stack and Firebox Damper should be ½ open. Allow the temperature to gradually rise to no more than 150ºC. Close doors and burn for at least two hours (the longer and more gradual that the heat rises, the better.) Care should be taken not to scrape or rub any surface during the curing process. After you have burned your fire for an hour or so, you will notice a shiny black coating developing on the inside of your smoker. This is wood resign that is coming from the wood and this will seal the inside of the smoker for years of fantastic cooking. Your Tri-Fire Offset Smoker is now ready for use. F. CARE OF YOUR TRI-FIRE OFFSET SMOKER The heavy duty all steel construction provides an even heat distribution and a durable long life. Some rust may appear on the outside of the smoker. You can touch-up these areas of the outside of the smoker with high temperature paint. The inside of the smoker should be treated like a cast iron skillet by applying cooking oil to any rust. Remove ash after each use, oil interior as required by the frequency of use. Please note: Never hose-out the unit with water. Most rusting is caused after cooking with a fire that s too hot. Inadequate maintenance and protection from the weather also causes unnecessary rusting. What some people describe as burnt out damage is really rust-out. The primary cause of rust damage is not removing the ashes regularly. Letting them sit on the lower charcoal grates and in the bottom of the Tri-Fire Offset Smoker, where they get wet and hold moisture, will cause rust. Ashes contain corrosive elements that will rust through any thickness of steel. It is advised that you clean out any ash or coal remains after every cook. Make sure to allow the ash and unit to cool thoroughly and never dispose of hot ashes in the rubbish bin. Store your Tri-Fire Offset Smoker in a covered area.
Use of a protective cover will prolong life. 19 Always clean the Cast Iron Cooking Grates immediately after each use. The easiest way to do this is remove the grates from the smoker and wash with boiling hot water and a brush. Do not use any detergents or soap. If there is a lot of food sticking to the surface of the grate it may be cleaned with a steel wool scouring pad. Rinse well with hot water and dry thoroughly. Then it is important to re-season with vegetable oil as per instructions. Over time the Cast Iron Cooking Grate will turn black with use. The pores of the iron will be sealed, providing a durable non-stick coating that helps to prevent foods from sticking and will improve its resistance to rust. G. LIGHTING YOUR FIRE Lighting your fire directly on the charcoal grates Remember, patience is a virtue! Cooking with charcoal and wood is more complicated than using gas but you will get a much better result. Always allow yourself plenty of time to prepare the fire prior to cooking. Allow 30-45 minutes for the fire to start properly before cooking. To start a charcoal fire using lump charcoal or beads, place two or three firelighters on the charcoal grates where you plan to build your fire. Then pile the charcoal on top in a pyramid formation. Light the fire lighter s and let the charcoal burn. Once the coals have a light coating of grey ash you are ready to cook. Do not disturb the coals in this initial lighting process. They will not look like they are lighting but you need to wait at least 45 minutes for this to occur. Have the Firebox or Cooking Chamber door open when you are lighting the fire to allow as much oxygen in as possible. If using wood to start your fire, start off with small pieces that are no longer than 30cm in length. Make sure they are dry and able to burn. Light using firelighter s or paper and as the fire burns add larger pieces of wood to increase the fire. Always wear protective BBQ mitts when lighting your fire.
20 Lighting your fire using a charcoal starter Fill the charcoal starter with charcoal or beads. Place three firelighters on your charcoal grate where you plan to build your fire. Light the firelighters and then place the charcoal starter over the fire. Have the Firebox or Cooking Chamber door open when you are lighting the fire to allow as much oxygen in as possible. Once the coals have a light coating of grey ash you are ready to cook. Do not disturb the coals in this initial lighting process. Always wear protective BBQ mitts when lighting your fire. H. DIFFERENT TYPES OF COOKING METHODS Direct Grilling You may use either the Firebox or the Cooking Chamber to grill your food. Both of these areas have charcoal grates and cooking grates. This will give you great capacity if you need to cater for large crowds of people. To set your Tri-Fire Offset Smoker for direct grilling, spread the charcoal across the bottom of the charcoal grate, then place the cooking grates on top so that you are able to place the food directly above the coals. To spread the coals you will need a small shovel or some long handled tongs and should use a BBQ mitt to avoid any burns. Be careful, the coals will be extremely hot. Direct cooking is a high heat method and is best used for searing steaks, hamburgers, sausages, chicken fillets, fish and vegetables. You can get better heat control if you spread your coals into three zones on the charcoal grate. a. Hot zone Double layer of coals. Used for initially searing the food to seal in all the juices. b. Medium zone Single layer of coals. Used for cooking the food. c. Cool zone No Coals. Used for warming or resting the food if it starts to burn.
Smoking or Slow Cooking For smoking or slow cooking the fire is built in the Firebox and the food is cooked in the Cooking Chamber. The smoke and heat will indirectly pass through the opening between the Firebox and the Cooking Chamber and cook the food. This adds a great flavour to the food and will take longer to cook but is well worth the wait. 21 The general temperature ranges that this style of cooking is done at, is between 100 125ºC. Build the fire in the Firebox on top of charcoal grate. For smoking, seasoned hardwoods are recommended such as Mesquite, Pecan, Hickory, Oak and any of the fruit woods. Almost any wood can be used but never use any pine woods, treated, painted or stained woods in your smoker. These woods may give off toxic fumes to the food that you are cooking. Also bark should be removed or burned off first as it contains a high acid content and can impart an acrid flavour. Rotisserie Cooking The Tri-Fire Offset Smoker can also be used to do rotisserie cooking. The Hark Rotisserie is sold separately as an accessory and needs to be set up as per the steps in section D of the manual. For rotisserie cooking, you can use the direct cooking method and build a fire on the charcoal grate in the Cooking Chamber to cook the food directly over the coals. You can also use the indirect method and build the fire on the charcoal grate in the Firebox and allow the food to rotate and slowly cook. Please note the maximum weight of the food cooked on the Hark Rotisserie should not be greater than 6 KGS. I. HEAT CONTROL The easiest way to control the temperature in your Tri-Fire Offset Smoker is through the use of the Dampers. The Smoke Stack Damper, when open, will allow air to flow through from the Firebox to the Cooking Chamber and out the Smoke Stack. This will increase the temperature. The more that you close it, the less air that flows through the Cooking Chamber and therefore the temperature drops. With the use of the Butterfly Damper in the Firebox and the Smoke Stack Damper you should be able to control the temperature easily. The simple rule is that the more you open both the hotter it will cook and the more that they are closed the lower the fire and the heat. You need to practise using both these dampers and the more you cook the better you will become at controlling the heat.
FOR OUTDOOR USE ONLY REPLACEMENT PARTS Note: use only original parts. This will protect your warranty coverage for parts replaced under warranty. AFTER SALES SERVICE For enquiries regarding service or spare parts, please call 1300 799 787 This BBQ is manufactured by: Guangzhou Keesung Manufacturing Co., Ltd. No.88 Yu Wo Tou Road, Dongchong Town, Nansha District, Guangzhou City, Guangdong, PR China Made in China Imported by: Hark Enterprises Pty Ltd Unit 11, 41-49 Norcal Rd Nunawading, VIC, 3131 Local Call: 1300 799 787 (Excl. mobiles) Phone: (03) 9873 2711 Fax: (03) 9873 2788 Email: service@hark.com.au After Sales Support Telephone: 1300 799 787 (03) 9873 2711 Email: service@hark.com.au YEAR WARRANTY
Hark Enterprises Pty Ltd Unit 11, 41-49 Norcal Rd, Nunawading, VIC 3131 T: 1300 799 787 E: service@hark.com.au W: www.hark.com.au