Using the Smoker Box | IMPORTANT NOTE: Ambient temperature, type and | |
The Smoker cooks with both Weber Firespice™ Wood | ||
Chips and Chunks. For best results with faster cooking | size of wood, moisture content and wind condition will | |
foods like steaks, burgers and chops, etc., we recom- | always be a large factor in your results. | |
mend using the FireSpice Chips because they ignite | Adjust the burners for cooking, MOM or LOL will be | |
and create smoke faster. For longer cooking foods | your best settings for long duration smoking. Smoke | |
such as roasts, chicken and turkeys, etc., we recom- | will start in approximately 10 minutes and last as long | |
mend using FireSpice Chunks because they ignite | as 45 minutes. If you require more smoke flavor, refill | |
slowly and provide smoke for a longer period of time. | the smoker with FireSpice Chips and /or Chunks. The | |
As you gain experience in using your smoker, we | smoker may be used to enhance any of the meat, | |
encourage you to experiment with different combina- | poultry and fish recipes in the gas barbecue cookbook. | |
tions of FireSpice Chips and Chunks to find the smoke | Cook with the lid down according to the times indi- | |
flavor that best suits your taste. | cated in charts or recipes. Keep the lid of the barbecue | |
| closed while cooking. | |
Cooking | Note - After refilling smoker, smoke will take about 10 | |
As a starting point, place a couple of handfuls of | to 15 minutes to start again. | |
FireSpice Chips or a few FireSpice Chunks in the | mDANGER | |
bottom of the smoker body. Since the chunks vary in | ||
size, place as many as you can in the smoker. As you | Do not use any flammable fluid in the | |
gain experience in smoking, increase or decrease the | Smoker to ignite the wood. | |
amount of wood to suit your taste. Close the smoker | ||
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lid. | Cleaning | |
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| Before each use, empty the smoker of ash to allow | |
| proper airflow. Accomplish this by tapping the sides of | |
| the smoker and stirring the ashes so that they sift | |
| through the bottom and fall into the bottom tray of your | |
| barbecue. Remove bottom tray and empty. | |
| Note - Smoking will leave a “smoke” residue on the | |
| surface of the smoker. This residue cannot be removed | |
| and will not affect the function of the smoker. To a | |
| lesser degree a “smoke” residue will accumulate on | |
| the inside of your Weber Gas Barbecue. This residue | |
| need not be removed and will not adversely affect the | |
| function of your barbecue. | |
Light the barbecue and preheat with all burners on |
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HIGH, lid down, for 10 minutes or until the wood starts |
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to smoke. If you leave the grill in the preheat mode for |
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too long the chips will char prematurely reducing the |
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smoke. |
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