Hark 2 Door Gas Smoker

Vertical LPG gas smoker with 4,200 square centimetres of cooking area across four adjustable chrome-plated shelves. Piezo ignition delivers instant startup without matches or lighters. Large glass viewing window monitors cooking progress without opening doors and losing heat. Stainless steel burner provides consistent heat distribution across smoking chamber. Three adjustable dampers control airflow for precise temperature management. Enamel-coated water pan and wood chip box included for immediate smoking capability. Two-door cabinet design separates upper and lower cooking zones for independent access without disturbing entire chamber. Integrated temperature gauge tracks chamber temperature. Side handles and wide leg stance enable easy repositioning and storage. LPG hose and regulator included for standard 9kg gas bottle connection. Available at our Wetherill Park showroom from an Authorised Hark Products Stockist in Australia.

The Hark 2 Door Gas Smoker represents Australia's most popular vertical gas smoker, combining substantial cooking capacity with the convenience that makes gas smoking accessible for beginners while remaining practical for experienced BBQ cooks. The 4,200 square centimetre cooking area accommodates multiple briskets, pork shoulders, or rib racks simultaneously, while the vertical cabinet design occupies minimal footprint on patios, balconies, or in compact outdoor spaces.

The LPG gas fuel system eliminates the temperature variability and constant monitoring associated with charcoal or wood-fired smokers, maintaining consistent heat throughout extended smoking sessions. The Piezo ignition starts the stainless steel burner instantly without matches, while the three adjustable dampers provide airflow control for temperature management within the smoking chamber.

The dual-door configuration divides the smoking cabinet into upper and lower zones, allowing access to one section without disturbing the other or releasing heat from the entire chamber. The large glass viewing window monitors cooking progress without opening doors, preserving internal temperature and smoke concentration.

We stock the Hark 2 Door Gas Smoker at our Wetherill Park showroom. As an Authorised Hark Products Stockist in Australia, we carry the complete Hark range including gas smokers, offset smokers, and accessories. Our seven years of BBQ experience includes extensive work with gas smokers across Australian climate conditions.

Key Features

4,200 Square Centimetres Cooking Capacity

The Hark 2 Door provides 4,200 square centimetres of cooking area distributed across four height-adjustable chrome-plated shelves, each measuring 350 by 300 millimetres. This capacity accommodates multiple large cuts simultaneously, supporting batch cooking for gatherings or meal preparation.

The shelf adjustment creates flexibility for different food arrangements. Position shelves close together for maximum surface area when smoking smaller items, or space them apart for tall items like whole chickens or rib racks standing on edge. The adjustment also enables creating different heat zones, as upper shelves receive more heat than lower positions.

The chrome plating resists corrosion and cleans easily compared to bare steel grates. The smooth surface prevents food from sticking during extended smoking sessions, particularly important for delicate items like fish.

LPG Gas System with Piezo Ignition

The gas-powered system operates on standard 9-kilogram LPG bottles using the included hose and regulator. The gas supply maintains consistent heat for entire smoking duration, supporting extended 12-hour sessions without refueling or temperature fluctuations.

The Piezo ignition system starts the stainless steel burner instantly with push-button activation. The electronic spark ignites gas immediately, bringing the smoker to operating temperature within 15 to 20 minutes.

The stainless steel burner resists corrosion from moisture and acidic wood smoke, maintaining performance across years of use. The burner distributes heat evenly across the firebox base, preventing hot spots and ensuring consistent temperature throughout the vertical chamber. The gas system also provides instant temperature adjustment by turning the control valve, unlike charcoal smokers requiring extended waiting periods for temperature changes.

Glass Window and Dual-Door Design

The tempered glass viewing window in the upper door enables monitoring food appearance and cooking progress without opening the cabinet. Visual monitoring proves valuable during final stages when judging bark formation on brisket or color development on ribs.

The dual-door configuration divides the cabinet into independent upper and lower chambers, each accessed through its own door with heat-resistant handles. This separation allows removing finished items from one zone without disturbing items still cooking in the other or releasing heat from both chambers.

The door design creates workflow advantages during multi-item sessions. Load all items initially, then remove faster-cooking items as they finish while leaving slower items undisturbed. The tempered glass withstands thermal shock from temperature changes while maintaining clarity across repeated heating and cooling cycles.

Three Adjustable Airflow Dampers

The three-damper system controls combustion air entering the firebox and smoke exhausting from the chamber. The dampers include bottom intake vents feeding oxygen to the burner and top exhaust vent releasing smoke and heat.

Opening intake dampers increases oxygen supply to the flame, raising chamber temperature and creating more active smoke circulation. Closing intake dampers reduces flame intensity and temperature. The adjustable exhaust damper controls smoke density and moisture removal, with more open positions creating cleaner smoke while closed positions retain moisture.

The damper adjustment compensates for ambient temperature and wind conditions. Cold weather or windy conditions require more closed dampers to retain heat, while hot calm weather needs more open settings to prevent overheating. The controls also enable different smoking styles, from heavy smoke with mostly closed exhaust to light smoke with open exhaust for subtle wood character.

Water Pan and Wood Chip Box

The enamel-coated water pan sits above the burner, creating humid environment preventing meat surface drying, maintaining stable chamber temperature through evaporative cooling, and catching dripping fat. The water pan requires refilling every 4 to 6 hours during active smoking. The enamel coating resists corrosion and cleans more easily than bare steel pans.

The separate wood chip box holds chips or small chunks positioned near the burner for smoke generation. The box design contains wood where burner heat ignites chips while preventing scattered wood from interfering with burner operation. The removable design allows refilling chips during extended smoking without accessing the main cooking chamber, maintaining smoke production throughout multi-hour sessions.

Portable Design with Side Handles

The integrated side handles enable moving the smoker despite its 21-kilogram weight, supporting repositioning for shade, wind protection, or storage. The handles position at balance point making lifting practical for one person.

The wide leg stance creates stable footprint preventing tipping from wind or uneven ground. The four-point contact distributes weight evenly while elevating the cabinet sufficiently for heat clearance from combustible surfaces. The compact footprint suits balconies and small patios where larger horizontal smokers prove impractical. The vertical design maximizes cooking capacity within minimal floor space, making serious smoking accessible in space-constrained outdoor areas.

Specifications

• Total Cooking Area - 4,200 square centimetres
• Number of Shelves - 4 adjustable chrome-plated shelves
• Shelf Dimensions - 350 x 300 millimetres each
• Overall Dimensions - 110 cm (H) x 59 cm (W) x 53 cm (D)
• Net Weight - 21 kilograms
• Gross Weight - 24 kilograms
• Burner Type - Stainless steel with Piezo ignition
• Fuel Type - LPG (9kg bottle, not included)
• Dampers - 3 adjustable (intake and exhaust)
• Doors - 2 (upper and lower zones)
• Viewing Window - Tempered glass in upper door
• Temperature Gauge - Analog, Celsius scale
• Water Pan - Enamel-coated, included
• Wood Chip Box - Included
• Hose and Regulator - Included for standard LPG connection
• Warranty1 year manufacturer warranty

What's Included

• 1 x Hark 2 Door Gas Smoker (cabinet, legs, handles)
  
• 4 x Chrome-Plated Cooking Shelves (350 x 300mm)
  
• 1 x Stainless Steel Burner with Piezo Ignition
  
• 1 x Enamel-Coated Water Pan
  
• 1 x Wood Chip Box
  
• 1 x LPG Hose and Regulator
  
• 3 x Adjustable Dampers (integrated)
  
• 1 x Integrated Temperature Gauge
  
• 1 x Assembly Hardware and Instructions

Note: LPG gas bottle not included.

How to Use

Initial Setup and Assembly

Attach legs to cabinet base using provided hardware and basic hand tools. Install side handles to cabinet walls with provided bolts. Install the four chrome cooking shelves at desired heights using the multiple position slots inside the cabinet. Connect LPG hose to standard 9-kilogram gas bottle following manufacturer instructions. Perform leak test on all connections by brushing soapy water solution over joints; bubbles indicate leaks requiring tightening before use. Position water pan on designated support above burner, then fill with water. Install wood chip box near burner, adding desired wood chips.

Seasoning Before First Cook

Season the smoker before cooking food by running empty at moderate temperature for 60 to 90 minutes. Light burner using Piezo ignition, adjusting gas valve to medium setting. Allow smoker to heat with all dampers partially open. Light smoke and odor during seasoning are normal. After seasoning, shut off gas supply and allow smoker to cool completely with doors open. Wipe interior surfaces with paper towels, then the smoker is ready for first food cook.

Low and Slow Smoking

Fill water pan before lighting burner. Add wood chips to chip box according to desired smoke intensity. Light burner using Piezo ignition and adjust gas valve to achieve target smoking temperature, typically 90°C to 120°C for traditional low-and-slow BBQ. Allow 15 to 20 minutes for chamber to stabilize before adding food.

Load food onto cooking shelves, positioning larger items on lower shelves. Close doors and adjust dampers to maintain desired temperature and smoke density. Monitor cooking progress through glass window. Check internal food temperature periodically. Refill water pan and wood chips as needed during extended smoking, typically every 4 to 6 hours.

Temperature Control

Adjust chamber temperature primarily through gas valve setting, with dampers providing secondary fine-tuning. Wait 10 to 15 minutes after adjustment before making additional changes. Control smoke density through wood chip quantity and damper adjustment.

Manage moisture levels through water pan and damper interaction. Wind and ambient temperature significantly affect performance, requiring damper adjustment to compensate.

Maintenance and Storage

Empty water pan after each use once cooled. Wash pan with warm soapy water, then dry thoroughly. Clean cooking shelves after each use while slightly warm using non-abrasive scrubbing pad. Wipe interior cabinet walls periodically with damp cloth removing smoke residue. Inspect burner ports monthly, ensuring clear gas flow. Clear blocked ports with thin wire. Store smoker under weatherproof cover in protected location. Disconnect LPG bottle and store separately following local regulations.

Frequently Asked Questions

What size LPG bottle does this smoker use?

The Hark 2 Door operates on standard 9-kilogram LPG bottles using the included hose and regulator. A full 9kg bottle typically provides 15 to 25 hours of smoking at standard temperatures depending on weather conditions.

How long does it take to reach smoking temperature?

The smoker typically reaches standard smoking temperature (100°C to 110°C) within 15 to 20 minutes from lighting. Higher temperatures require longer preheating, while lower temperatures reach target faster.

Can I use wood chunks instead of chips?

Yes, but keep chunks small enough to fit in the chip box without blocking burner access. Break larger chunks into pieces approximately 3 to 5 centimetres across for optimal smoke production.

Do I need to soak wood chips before using?

No. Use dry chips for immediate smoke generation and consistent smoke character. Dry chips also ignite more predictably than waterlogged chips.

What temperature range can this smoker achieve?

The Hark 2 Door typically maintains smoking temperatures from approximately 50°C for cold smoking to over 150°C for higher-temperature cooking. The exact range depends on ambient conditions.

Can I smoke in cold or windy weather?

Yes, though performance requires damper adjustment. Close dampers more fully in cold or windy weather to retain heat. Position smoker in sheltered location protecting from direct wind.

How often do I need to refill water and wood chips?

Water pan typically requires refilling every 4 to 6 hours during active smoking, while wood chips need replenishment every 2 to 3 hours depending on desired smoke intensity.

Why buy from an Authorised Hark Products Stockist?

Authorised Stockists receive genuine Hark products with full manufacturer warranty. We provide expert setup guidance and ongoing support for troubleshooting and maintenance. Our experience with Hark gas smokers means understanding optimal smoking techniques and which accessories work best.

Can I see the Hark 2 Door Gas Smoker in person before buying?

Yes. It's available to view and purchase at our BBQ showroom in Wetherill Park.