Specification
Product Details
- Amazon Sales Rank: #10275 in Lawn & Patio
- Color: Copper
- Brand: Broil King
- Model: 911770
- Released on: 2011-06-21
- Number of items: 1
- Dimensions: 47.00" h x
27.50" w x
41.00" l,
126.00 pounds
Features
- Kamado-style charcoal grill delivers superior convection-style cooking performance
- Chrome plated cooking grid with 480 square inches of total cooking surface (with 200-square-inch secondary cooking rack)
- Durable stand with large wheels for easy portability; removable side shelves
- Rust resistant porcelain coated cooking chamber, heavy duty resin handles
- 10-year warranty on grill body; 2-year warranty on all remaining parts
Product Description
Expand your barbecue experience and enjoy true cooking performance. Kamado grills have their roots in history as far back as 3,000-year ago. These cookers were made from the resources of the land - clay. The kamado cooker provided the means to bake, smoke and slow cook. The results of the Broil King Keg are in a class by themselves. Through the historic influence of the cooker, we have technologically advanced the design and the material in our convection cooking system to deliver superior results. Double steel walled construction provides impeccable temperature control. The thermal construction is truly what sets us apart from the rest. The double steel walled construction holds the temperature at your desired range for continuous and even heat. The result? A legendary cooking system that allows you to cook low and slow. The Broil King Keg uses lump charcoal to ensure superior fuel efficiency. The quick start of lump charcoal gets you grilling in 15 minutes. The highly engineered damper system (top and bottom) ensures the right amount of the air flow to create optimal cooking performance. Cooking System features 480 square inch, total cooking surface with 280 square inch primary cooking surface and a heavy duty cast iron cooking grid. Chrome plated second cooking surface and heavy duty cast iron upper damper. Stainless steel lower damper and Deluxe Accu-Temp thermometer. Multi-tool included. Design and styling features insulated dual steel wall grill body. Heavy duty wheeled cart with levelling feet and removable resin side shelves with integrated tool hooks. Lockable hasp latch and two front handle bottle openers. Terra colored high quality epoxy paint finish and rust resistant porcelain coated cooking chamber. Heavy duty resin handles. 10-Year limited warranty on body and stand and 2-year on all remaining parts.
Customer Reviews
Most helpful customer reviews
24 of 24 people found the following review helpful.
By Paul Zedack
WOW! Just WOW!! This grill can't ruin any food unless you try to. I bought this grill February 2, 2012. I've cooked thick and thin steaks, burgers, dogs, brats, pork chops, chicken, and even pizza. The first burgers I grilled had to be drained before I put them on the table. I don't eat rare burgers so the juice wasn't blood. The grill just retains all the moisture of the food it cooks. You will save money on charcoal since you can cook a whole chicken with two cups of lump charcoal and still have charcoal leftover for your next cookout. The grill gets to temperature in about 15 minutes and is ready to cook in 20. When you close the vents the grill is so well insulated that it will hold the heat for HOURS. I've had the grill at over 800 degrees and have placed my hand on the outside surface without burning it. The trailer hitch is so unique to this grill and totally useful. I transport the grill every week to make pizza for about 10-20 of my friends(we've been doing this for about 10 years). I use to use an oven which would take a whole hour to heat up and take 15 minutes or so to cook each pizza. We wouldn't leave until about 9pm. Now with the Big Steel Keg, we're really late if we aren't finished and home by 8! This grill is so amazing that I'm trying to convince Tammy, my wife, to let me buy another one just as a spare in case the company goes out of business and I can't get parts!!!! The grill weighs about 150lbs but Tammy and I have zero problem lifting it onto the hitch. The grill is the same internal dimensions as the Big Green Egg so all those accessories fit. The Big Steel Keg is a Kamado style grill, but you can't transport a ceramic kamado because its just too heavy and it'll eventually crack. What was really neat was that Amazon honored their Amazon Prime promise of shipping overnight for $3.99. When was the last time you had a 150 pound item FedEXed overnight for 4 bucks?!!To sweeten the pot further, BroilKing provides awesome customer service. I wanted an extra hitch pin as a spare just in case the original broke or I lost it and couldn't hitch the grill to get it home. I called them completely willing to pay for the pin, but they gladly sent me one for free! If you are looking for a grill for tailgating there is no better grill out there. I got a Weber performer for Christmas and the Big Steel Keg totally outshines it.Update 4-20-12: After more than four months I can confirm that this grill is built solidly. I use it at least once a week and many weeks I use it two or three times. I hook it up to the trailer hitch once a week. Tammy and I can hook it up in less than 3 minutes and unloading it from the hitch takes about the same amount of time. I see no wear on the grill. The cast iron grate is a terrific cooking surface for this Kamado grill. The cast iron holds the heat and getting sear marks on steaks/burgers/chops is as easy as laying the food down on it. There are two levelers on the front of the stand(wheels are in the rear) that can be used to prevent the grill from rocking on uneven surfaces. This feature has really been used by us on a weekly basis, since we transport the grill every week and no two pieces of driveway/concrete/parking lot/sidewalk are the same. I keep a 750 plus degree fire in my "Kegger" and often I have plus 800 degree heat, but the firebox has been unaltered in anyway. I thought I might find peeling of paint or warping after this long, but after I sweep out the ashes, the inside looks like new! I add lard or crisco to the top vent and cast iron grill about every other week for rust prevention. I made the mistake of spraying them with Pam once. The cast iron grill just burned it off on high heat, but the top vent doesn't get hot enough and the Pam got gummy. I'll stick to lard or crisco in the future.Update 6-12-12: The cast iron grate cracked. I'm responsible because I let it dropped while it was hot. It is still functional, but a crack in cast iron will only spread. I called Broil King to pay for a replacement, but they wouldn't hear of it. They shipped me a new one for free! Like I said in my original review, EXCELLENT customer service. I still use the grill every Monday for pizza night (if you are near Baton Rouge, LA stop by Abiding Hope Fellowship on Director drive to eat some pizza). I get the grill to over 800 degrees to start and do most of the cooking around 650 to 700 degrees. The thermometer is broken because I heated the grill over 900 degrees once too many times. The thermometer functions, but is off by about 250 degrees. Its not the company's fault the thermometer only goes to 800 degrees. I haven't used the replacement grate yet, since the cracked grate hasn't broken completely yet. I still love this grill.Update 3-12-13: Well, the thermometer(which I admit to have overheated)no longer goes below 400! I doubt its accuracy, so I emailed Onward Manufacturing(the true makers of the grill). I explained that I had abused the thermometer and that I did not consider it's failure their problem, but I could not find a replacement online for purchase. They sent one to me for free!!!! No shipping either!!! Have I told you that I love this grill?
5 of 5 people found the following review helpful.
By W. Chambers
I am actually the Ohio mommy's husband. I did a large amount of research before buying a Komodo grill. I loved the versatility of these grills as you can use them as a grill that heats up to 600 plus degrees (perfect for searing steaks and fish), can hold low temperatures for extremely long periods of time (which is perfect for smoking ribs, pulled pork or the penultimate brisket) and can even be used as an oven for "wood fired" pizzas, cakes, cookies etc. The Big Green Egg gets by far the most press. This is fare as it is responsible for publicizing this newer (to the US anyway)type of grill. The unfortunate thing about the big green egg is that it is made of ceramic. This is good in that it will never rust but bad in that if it is pushed over it breaks. As I have two small boys currently, I think that a grill getting pushed over is highly likely so that is why I chose the Broil King Keg over the Big Green Egg (it is made out of an outer layer of steel, insulation just like in your oven at home and a coated inside layer of steel). Other advantages of the Broil King Keg over the Big Green egg is price. For about the same price as the large Big Green Egg without the "nest" and Wooden Handlers or cast iron grill I got the Keg with all of these things standard. The Broil King Keg is less well known as it has undergone a few different name changes, it was previously the Big Steel Keg which was previously the Bubba Keg. Another advantage is that at 600 degrees the outer portion of the grill is warm to the touch (good for little hands). A couple of disadvantages that I have read about but have not encountered include the daisy wheel on top leaks if it is rained on (just but the cover for the grill) and that the cast iron grill will eventually wear through the coating on the inside portion of steel and allow for rusting. If this happens I will let you know. I have not gone a weekend yet where I did not grill or smoke something. I can not imagine living without it.
1 of 1 people found the following review helpful.
By D. Bowden
I've owned this grill for about a year now, while I would agree with the positive comments made here, I would qualify those comments as follows:Cooking "low and slow" takes practice, due to the fact that temperatures in this unit rise quickly and once achieved are difficult to bring down. To cook at something like 275 degrees requires damping down the unit before it reaches that temperature and paying close attention to dial it in and keep it there. I'm not sure I ever would have got the hang of it without watching a few U-tube videos on the forum for this product. First few times out, I recommend cooking steak or grilling chicken parts, and just getting a feel for the controls and how quickly the temperature comes up. I've heard the Green Egg is easier to master in this respect. It's worth it to learn, I just recently apple wood smoked a turkey for 5.5 hours and it was the best anyone at the table had ever had.Contrary to what one other poster said my accessorized version of the Keg cost about half as much as an accessorized Green Egg ($700 vs. $1,400) a big difference to me. (hint: check prices at True Value)I would buy the green egg ceramic plate setter if you intend to do some slow cooking, the diffuser for the Keg is OK, but the plate setter is a far better item.Lump Charcoal is messy, you'll need gloves to wear while setting up, and the smoke from this cooker is so fragrant you'll wish you wore an apron when you're done.Expect a lot more BBQ requests from your wife and family!
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