Hark HK0521 Owner's manual

Brand: Hark

Model: HK0521

Category: Barbecues & grills

Type: Owner's manual

Tri-Fire

OFFSET SMOKER®

Owner’s Manual

ASSEMBLY, CARE & SAFETY INSTRUCTIONS

Item No. HK0521

grill roast smoke

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

benets 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: [email protected]

YEAR

WARRANTY

grill roast smoke

READ ALL INSTRUCTIONS, WARNINGS & SAFEGUARDS PRIOR TO ASSEMBLY & OPERATION.

FAILURE TO DO SO MAY RESULT IN PROPERTY DAMAGE OR PERSONAL INJURY.

DANGER 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 non-

combustible 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.

- 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

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"Buttery" 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

15 11

B. HARDWARE PACK

NO. Name QTY NO. Name QTY

A M6 Keps Nut 14 F M6×16 Screw 19

M6 Metal

Reversible Lock

Nut

2 G M6 Flat Washer 2

C M6 Dome Nut 1 H M10 Flat

Washer 2

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

WITH TEMPERATURE GAUGE

M10 Wing Nut 1

M6 Flat Washer 4 M10 Flat

Washer 1

C. ASSEMBLY INSTRUCTIONS

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.

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.

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.

STEP 7

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.)

— 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 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.

STEP 10

— Attach the Smoke Stack Damper to the Smoke Stack with an M6 Dome Nut.

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.

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.

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

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.

— 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.

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.

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.

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 re 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.

Lighting your re 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.

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Hark HK0521 Owner's manual

Brand: Hark

Model: HK0521

Category: Barbecues & grills

Type: Owner's manual

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Hark HK0521 Owner's manual

Hark HK0521 Owner's manual

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