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Barbecue au charbon Broil King(MD)Keg 2000, noir mat

Article #330670964 Modèle #911050
Cet article n'est pas offert pour le moment, mais il peut être commandé en visitant le magasin sélectionné. Les magasins reçoivent généralement les produits dans un délai de 3 à 7 jours à partir de la date de la commande.
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Description

Ce gril à charbon komado de marque Broil King(MD) comprend une construction en acier et 280 pouces carrés de surface de cuisson totale avec une grille de cuisson en fonte. Il comprend également le système d'amortisseur Roto-Draft™ avec cendrier coulissant.
  • Construction en acier double paroi isolée pour une excellente rétention de chaleur et une cuisson à convection
  • Grilles de cuisson robustes en fonte pour une excellente rétention de la chaleur
  • Surface de cuisson totale de 280 pouces carrés.
  • Plateau de cendre coulissant pour faciliter le nettoyage
  • Thermomètre Accu-Temp™ de luxe
  • Système d'amortisseur Roto-Draft™ équipé d'une ventilation supérieure et inférieure pour fournir à l'utilisateur un contrôle thermique supérieur

Caractéristiques

Plateau à charbon réglable
Non
Nom de la gamme
Keg(TM)
Couleur/fini du fabricant
Finition de peinture noire de haute qualité
Composition du couvercle
Acier peint
Composition des grilles de cuisson
Fonte recouverte de porcelaine
Grille de réchaud
Non
Jauge de température
Oui
Couleur/fini du barbecue
Noir
Garantie sur le barbecue
Limitée de 10 ans
Style de barbecue
Kamado
Tablette latérale
Aucun
Panier à cendre amovible
Oui
Hauteur après assemblage (po)
45
Largeur après assemblage (po)
28,5
Profondeur après assemblage (po)
27,5
Poids après assemblage (lb)
110
Surface de cuisson principale (pouces carrés)
280
Surface de cuisson totale (pouces carrés)
280

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Barbecue au charbon Broil King(MD)Keg 2000, noir mat est évalué 4.4 de 5 de 29.
Rated 5 de 5 de par Unbelievable Results! The Keg is awesome. Pork butt, ribs, brisket, pastrami has all turned out delectable. There is no need to hesitate if you are thinking of one of these....you wont be sorry. We can do low and slow in the Keg for over 12 hours with charcoal left. Light it, set it and just occasionally check on it and supper is perfect every time. If I knew it was this good I would have had one years ago.
Date de publication: 2014-06-21
Rated 1 de 5 de par Keg 2000: Rivets holding lower damper rusted off My wife bought me the Broil King Keg 2000 2years ago as a fathers day gift. First 2 summers of use were great. This past weekend, when i went to break out the Keg for the first time this year, I found that 3 of the 4 rivets which hold the lower damper in place have rusted off, leaving the damper hanging by a thread and leaving the Keg pretty much useless. I keep the Keg covered and stored indoors every winter, so i'm extremely disappointed given how well the Keg worked the first 2 years. Given the cost, i wouldn't expect such detorioration in just 2years. Very disappointed.
Date de publication: 2016-05-31
Rated 5 de 5 de par Love this grill! I bought this during a sale at the Home Depot early in the summer. I am so glad that I took the chance on this product. It is a fantastic product that has me always thinking what I can try to cook on it next! Great for smoking at low temps or opening the dampers and BBQ steak. I loaded it for a five hour rib smoke and the next day used the same coals to cook a steak at high heat. I highly recommend the diffuser kit as well. Worth every penny I spent on it.
Date de publication: 2014-10-10
Rated 5 de 5 de par It really is a money saver too I have a ton of experience grilling and smoking for 30 years and was a bbq judge for 3 years. I know good barbecue. I have had many gas grills, electric smokers and charcoal grills. They all have their pros and cons, but there was always at least one thing missing from each. I started appreciating charcoal and stick burning more and more.I live in Canada where summers are warm but winters are too cold to have an electric or thin metal charcoal smoker. I had tasted many foods at competitions from Kamado style cookers and knew they were good. I did my research and decided that the Broil King Keg was the best value. Now, I have used it 30 times since and I am totally impressed with it as both a smoker and and grill. The convection style cooking retains moisture better than anything I've used before. But the absolute best thing is, I hardly use any charcoal or wood . It is an efficient beast...I used to go thorough so much fuel and as weather got colder it became impractical to use. Not with the Steel Keg, it is so well insulated that it retains it's heat. All that equals money saving on fuel. I recommend the Broil King Keg highly.
Date de publication: 2014-10-24
Rated 4 de 5 de par Fantastic BBQ Had not used charcoal for over 30 years, and it is great to be back and using the Keg. The insulated construction seems to be very efficient, based on charcoal left over after cooking. Could be a bit larger in diameter.
Date de publication: 2014-10-18
Rated 5 de 5 de par great grill This is a great grill - just know that there is a bit of a learning curve to using it. For the price it should come with the plastic side counter tops though.
Date de publication: 2014-12-19
Rated 5 de 5 de par Amazing! I've had this grill 1 month. Cooked brisket, thick cut pork chops,whole pork tenderloin, whole turkey, brats, burgers, pork sausage patties and steaks. Shocked at the efficiency and temperature control. The flavor it gives food with different woods is nothing short of amazing. It cooks forever on one decent pile of wood. It took me 3 years of pondering if the price was worth it, knowing what I know now, it would be 3 seconds. This thing will make you a believer.
Date de publication: 2016-11-27
Rated 5 de 5 de par Charcoal is nothing to be afraid of. I bought the keg to replace an old Broil King Porta-chef that I had been using as my main grill for about ten years. I was a bit uneasy about switching to charcoal as I had been using propane exclusively since I've owned a barbecue. My first test was to season the grill as instructed - just to see how it heated up and if the temperature was east to control. The charcoal took a while to get hot enough, but the damper control doesn't really take a lot of fiddling to get accustomed to. On a friend's recommendation, I bought a charcoal chimney. That made a big difference in the heat up time. It's almost as fast a standard gas grill to get to grilling (like steaks and burgers) heat now. It grills just fine and there's decent room on the grilling surface itself. I mention the grilling because my understanding is these types of barbecues are designed for low, slow rib and brisket duty. It grills like a champ and gets to temperature no problem. All that said, it's the charcoal flavour that most impresses me. With the dampers keeping the heat where you want it and the lid closed tightly, you tend to get a nice smoker effect as a result. Even something that cooks quickly, like hamburgers, gets a nice flavour from the charcoal. Like wow nice! Gas doesn't compare for taste. What a difference! As for the keg's design, The thick insulated walls hold the heat in and the damper control can be turned down quite a ways and you still have enough heat to grill easily. This results in this barbecue being very efficient with the charcoal. I't's surprising how much is left after cooking a meal. I'm still not familiar enough to figure out how much is needed, so I just load it up. The next time I use it, I pull the grill up and reload the chimney with the leftovers and top it up with some fresh charcoal. Yes it's pricey, but so far it looks like I'm spending less on charcoal than I was on propane, and the taste with charcoal is just amazing. As for value for the dollar, similarly styled grills are usually more expensive and mostly smaller. If you're looking for a "Komado" style grill, this is the best deal for price vs. size. Yes you'll pay less for an uninsulated charcoal grill of similar size, but I believe this to be a lot more versatile and efficient. Not to mention is looks pretty cool too. I will be making more than steaks, brats and burgers soon. I have the diffuser now, so I will be experimenting with the low and slow heat this thing was made for. A roast chicken is next and ribs will be soon too. I really like it. :)
Date de publication: 2014-08-22
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