The Broil King Keg 4000 is a double steel walled and insulated kamado style smoker and convection grill that comes fully loaded right out of the box! The results of the Broil King Keg
speak for themselves. We have technologically advanced the design and the material in our convection cooking system to deliver superior results. With the Broilking Keg 4000
charcoal barbecue you can grill, bake, smoke and slow cook any meal to perfection. So, what are you waiting for? Expand your barbecue experience and enjoy true cooking performance with the Broil King Keg.
If you're an experienced gas barbecue cook that's looking to get into charcoal or you're already a charcoal barbecue enthusiast, the Broil King Keg
is a product that you are sure to fall in love with. It's a low and slow convection style barbecue that will give you outstanding authentic barbecue results. The Broil King Keg charcoal bbq
cooking system is designed for efficient thermal convection style cooking, the main body and construction of the bbq has been designed with a durable double steel walled design and oven grade insulation in between to keep the heat in and maximize fuel efficiency.
Barbecue your favourites from steak and planked salmon to fajitas and even vegetables. The possibilities are endless on the Broilking Keg 4000
. Let your imagination and your love for outdoor cooking expand your barbecue experience with authentic charcoal convection style cooking. Cooking surface 18.5in / 47cm.
480 sq. in./3,097 sq. cm total cooking area
Heavy-duty porcelain coated cast iron cooking grids
Secondary chrome coated cooking rack
Large precision temperature guage
Removable side shelves
Cast iron upper damper
Latch and lock lid mechanism
Stainless steel lower damper
Insulated double walled steel body
Durable stand with large wheels for portability
Durable exterior terra powder coated finish
Premium powder-coat black chrome epoxy paint finish
"Smoked Shredded Pork Barbecue Sandwiches"
Pulled pork is a Southern United States classic! The pork shoulder is cooked long and slow, then shredded and served with a tangy barbecue sauce. The pork shoulder is a less tender cut of meat, which must be cooked on the barbecue for between 5 and 8 hours.
1 large pork shoulder
6 lb bone-in with fat covering attached
1/2 cup Lemon Chili Herb Rub
1 1/2 cups favourite barbecue sauce
8 large crusty rolls
2 cups apple or hickory wood chips
Sprinkle the pork shoulder generously with rub and massage in on all sides. Set aside for an hour to allow flavours to penetrate the meat.
Soak wood chips in water for a minimum of 1 hour, before starting the barbecue. If using a smoker box, follow the manufacturers directions, and place below the cooking grids, otherwise wrap wood chips loosely in a double layered pouch of foil. Pierce the foil 8 - 10 times with a large fork. To cook the pork over indirect heat, place a drip pan on the vapourizer, on the right side of the grill. Place the smoker box or foil pouch on the grids on the left side of the grill.
Close the lid and preheat barbecue on HIGH, until the wood chips start smoking, about 15 minutes. Maintain the heat as low as you can, between 250°F - 300°F.
Place the pork shoulder, fat side up, over the drip pan, on the right hand side of the grill, which has the heat turned OFF. Grill slowly on LOW temperature. To maintain an oven temperature of 250°F, you may have to reduce the temperature to MEDIUM. Cook for 4 - 7 hours, until internal temperature of pork has reached about 170°F. Meat will be so tender that it can be shredded, or pulled with a fork!
Let pork sit for 15 minutes, covered with foil. Shred or cut the pork and serve it on crusty buns, accompanied with your favourite barbecue sauce