Weber 100108 manual Hickory, Pecan, Mesquite, Alder, Maple, Cherry, Apple

14 SMOKING GUIDE

Different hardwoods will impart a variety of flavors. It is best to do some experimenting to find the type of hardwood, or combination of hardwoods, that you like best. Start with the lowest amount of wood chunks; more can be added to suit your own taste.

Experiment with different varieties of wood and amounts used. You can also add bay leaves, garlic cloves, mint leaves, orange or lemon peel and various spices to charcoal for added flavor. Keep a record of your experiments; it’s easy to forget what you did last time.

WOOD TYPE	CHARACTERISTICS	FOOD MATCHES
Hickory	Pungent, smoky, bacon-like flavor.	Pork, chicken, beef, wild game, cheeses
Pecan	Rich and more subtle than hickory, but similar in taste. Burns	Pork, chicken, lamb, fish, cheeses
	cool, so ideal for very low heat smoking.
Mesquite	Sweeter, more delicate flavor than hickory. Tends to burn hot,	Most meats, especially beef. Most vegetables.
	so use carefully.
Alder	Delicate flavor that enhances lighter meats.	Salmon, swordfish, sturgeon, other fish. Also good with chicken
		and pork.
Maple	Mildly smoky, somewhat sweet flavor. Try mixing maple with	Poultry, vegetables, ham
	corncobs for ham or bacon.
Cherry	Slightly sweet, fruity smoke flavor.	Poultry, game birds, pork
Apple	Slightly sweet but denser, fruity smoke flavor.	Beef, poultry, game birds, pork (particularly ham)

Always avoid soft, resinous woods like pine, cedar, and aspen. WARNING: Never use wood that has been treated or exposed to chemicals.

The cuts, thicknesses, weights, charcoal quantities and cooking times are meant to be guidelines rather than hard and fast rules. Cooking times are affected by such factors as altitude, wind, outside temperature, and desired doneness.

Cooking times for beef are for the US Department of Agriculture’s definition of medium doneness unless otherwise noted. Cooking times listed are for foods that have been completely thawed.

FISH

WEIGHT

CHARCOAL QUANTITY

18.5” (47CM) 22.5” (57CM)

COOKING TIME

WOOD CHUNKS

INTERNAL TEMP / DONENESS

Whole, small	full grill	50 briquettes	75 briquettes	1 - 1-1/2 hours	2-4	flakes with fork
Whole, large	3-6 pounds	50 briquettes	75 briquettes	3-4 hours	2-4	flakes with fork
Lobster and shrimp	full grill	50 briquettes	75 briquettes	1 hour	2-4	firm and pink

POULTRY

WEIGHT

CHARCOAL QUANTITY

18.5” (47CM) 22.5” (57CM)

COOKING TIME

WOOD CHUNKS

INTERNAL TEMP / DONENESS

Chicken, whole	5 pounds	100 briquettes	150 briquettes	2-1/2 - 3-1/2 hours	1-3	165˚F (74˚C) medium
Turkey, whole	8-12 pounds	100 briquettes	150 briquettes	4-5 hours	2-4	165˚F (74˚C) medium
Turkey, whole	12-18 pounds	100 briquettes	150 briquettes	8-10 hours	3-5	165˚F (74˚C) medium
Duck, whole	3-4 pounds	100 briquettes	150 briquettes	2 - 2-1/2 hours	3-4	180˚F (82˚C) medium

PORK

WEIGHT

CHARCOAL QUANTITY

18.5” (47CM) 22.5” (57CM)

COOKING TIME

WOOD CHUNKS

INTERNAL TEMP / DONENESS

Pork roast	4-8 pounds	100 briquettes	150 briquettes	5-6 hours	3-5	170˚F (76˚C) well-done
Pork ribs	full grill	50 briquettes	75 briquettes	4-6 hours	2-4	meat begins to pull from bone
Ham, fresh whole	10-18 pounds	100 briquettes	150 briquettes	8-12 hours	2-4	170˚F (76˚C) well-done
Pork shoulder	4-8 pounds	100 briquettes	150 briquettes	8-12 hours	3-5	190˚F (88˚C) well-done

BEEF

WEIGHT

CHARCOAL QUANTITY

18.5” (47CM) 22.5” (57CM)

COOKING TIME

WOOD CHUNKS

INTERNAL TEMP / DONENESS

Beef brisket	5-6 pounds	100 briquettes	150 briquettes	6-8 hours	3-5	190˚F (88˚C) well-done
Lamb roast, venison	5-7 pounds	100 briquettes	150 briquettes	5-6 hours	3-5	160˚F (71˚C) medium
Large cuts of game	7-9 pounds	100 briquettes	150 briquettes	6-8 hours	3-5	170˚F (76˚C) well-done
Beef ribs	full grill	50 briquettes	75 briquettes	6-7 hours	2-4	160˚F (71˚C) well-done

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