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Weber Summit Charcoal Grilling Center Manual

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24
GRILLING METHODS - Smoking
SMOKING
Smoking is cooking food at a low temperature, over
an extended period of time (A). This technique is also
referred to as the “low and slow method.” Cooking
low and slow keeps the juices and flavor in your
food to produce an extremely tender piece of meat.
Smoking works great for large cuts of meat such
as: brisket, turkey, pork shoulder, ribs, and whole
chicken.
Grill Setup For Smoking
1. Place fuel grate (B) in the bottom position of the
bowl then place the center support ring in the
middle position of the bowl (C).
2. Pile charcoal on the fuel grate above the tip of the
burner tube (D).
3. Light the charcoal. Refer to “BURNER IGNITION -
Lighting with SNAP-JET Gas Ignition System.”
Note: Lid, dampers, and vents must remain open
when igniting charcoal with gas ignition.
4. Put on barbecue mitts or gloves conforming to EN
407, Contact Heat rating level 2 or greater. With
long tongs, add WEBER wood chunks or chips to
the perimeter of the lit charcoal (E).
5. Place the diffuser plate within the center
supportring (F).
Note: Adisposable drip pan should be placed on
the diffuser plate to collect drippings and minimize
cleaning time. Add two drip pans when smoking
larger pieces of meat.
6. Place the cooking grate on the top position of the
bowl (G).
Note: The hinges on the cooking grate and diffuser
plate should line up accordingly to easily add
charcoal while smoking.
7. Close the lid.
8. Once the grill reaches the smoke zone on the
thermometer (H), slide the bowl vent arm to the
smoking position (I) rotate the RAPIDFIRE lid
damper (J) accordingly to maintain recommended
smoke temperature.
9. Begin cooking. Consult recipe for recommended
cooking times.
Refueling
Add coals as necessary to keep the temperature in
the smoke zone.
When Finished Cooking...
Close the lid damper and bowl vents to extinguish the
charcoal.
H
J
D
E
B
C
A
F
G
I
… 24 …


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