Broil King Stainless Steel Marinade Injector — Frequently Asked Questions
What is the Broil King Stainless Steel Marinade Injector?
This is a sturdy marinade syringe tool built with a stainless steel body and designed to allow you to inject flavor deep into meats. It includes multiple needle tips (wide and fine) and a clear window with graduated markings to help you monitor the volume injected.
What are its features and included components?
• Stainless steel body that resists corrosion.
• Two needle tips: a wide-open needle for thicker marinades and a smaller tip for more fluid injections.
• Transparent chamber with graduated markings (a window) to monitor amounts precisely.
• Disassemblable design for easier cleaning.
How do I use the injector properly?
1. Select the appropriate needle tip for your marinade consistency.
2. Fill the chamber with your marinade or injection liquid, watching the graduated marks.
3. Insert the needle into the meat (avoiding bones) and slowly depress the plunger as you withdraw the needle to distribute liquid.
4. Use multiple injection points spaced evenly to avoid oversaturating one spot.
How should I clean and maintain it?
• Disassemble all parts (needle, chamber, plunger) after use.
• Rinse or wash in warm, soapy water; use a small brush to clean inside the needle.
• Because it comes apart, cleaning is more thorough and efficient.
• Dry completely before reassembly to prevent moisture buildup.
• Store with components separated or with the chamber open to allow air circulation and prevent odors.
What are the advantages and limitations of this injector?
Advantages:
• Durable stainless steel construction
• Flexibility from two needle sizes to handle both thick and thin marinades
• Clear volume window for precision
• Cleanable design (disassembles)
Limitations:
• May require care when pushing thick mixtures (use the wide needle)
• The plunger or seal must be well cared for—drying and light lubrication of seals is wise
• As with all injectors, over-injecting in one location can cause leakage or texture changes in meat
