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Weber smoker Manual

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9
GETTING STARTED
COOKING TIPS
• Bothcookinggratesmaybeusedforfoodatthesametime.Ifonlyusingone
cooking grate, it is recommended to use the top cooking grate for easier access
to your food.
• Addingfoodtothesmokerwilldecreasethetemperatureinthesmoker;
additional time may be required.
• Alwayscookwiththelidonthesmoker.
• Resistthetemptationtoliftthelidduringcooking.Eachtimethelidisremoved,
it will add 15 to 20 minutes to your cooking time.
• Externaltemperaturesandlocationwillaffecthowyoursmokerperforms.Adjust
your cooking times accordingly.
• Whenaddingcharcoalbriquettesorwoodchunks,checkthewaterpanandadd
hot water as necessary to fill the pan. Use the door on the front of the smoker to
add charcoal or water. Always use hot water to replenish the water pan.
• Smokingistrulyanadventure.Experimentwithvarioustemperatures,woods,
and meats. It is recommended to use the Smoker’s Journal (found later
in this book) while experimenting. Write down ingredients, wood amounts,
combinations, and results so you can repeat successes.
F) The water in the smoker is used to keep the temperature low. Check the water level
every 3 – 4 hours. If you notice the temperatures going up in the smoker, refill the
pan with hot water.
G) Because raw meat is more porous than cooked meat it absorbs more wood smoke
at the beginning of the smoking process. To add more wood, open the side door
and, using tongs, set the chips/chunks on top of the burning coals, and then close
the door. Make sure the vents on the bottom and top of the smoker are partially
open.
H) When smoking is completed, brush grates with a grill brush or crumpled aluminum
foil to loosen any debris and close all vents to extinguish the coals.
Note: Do not use water to extinguish the coals as it may damage the porcelain-enamel
finish.
… 9 …


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