Grilling Methods - Smoking - Weber Summit Series Owner's Manual

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. 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.
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A
C
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B
G
H
D
J
E
F
I