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Table of Contents
Related Manuals for Weber Smokey Mountain Cooker series
Summary of Contents for Weber Smokey Mountain Cooker series
- Page 1 The Weber ® Smokey Mountain Cooker ™...
- Page 2 Weber shall at no cost to the consumer, upon the steam produced when cooking mingles such defects occurring, at its option repair or with smoke and encircles your food, producing replace such faulty materials or workmanship.
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Page 3: Table Of Contents
CONTENTS Getting to know your smoker Using your Smokey Mountain Cooker™ Cleaning your Smokey Mountain Cooker Preparing and lighting your ire Suggested fuel quantities Filling the water pan Setting the vents and monitoring the temperature Adding smoking wood and food Monitoring and adjusting your Smokey Mountain Cooker Cooking tips to remember Maintaining your Smokey Mountain Cooker... -
Page 4: Getting To Know Your Smoker
It’s a good idea to really understand how to control 5. Lid Thermometer your ire when you irst start using the Weber Monitor the temperature in the smoker so you can Smokey Mountain Cooker. One way to do that is make adjustments to the vents, water or fuel as to try a “dry run”. -
Page 5: Using Your Smokey Mountain Cooker
The lit fuel can be prepared and lit in a Weber Rapidire™ Chimney Starter. The lit fuel will provide the heat to start cooking and smoking, while the unlit fuel provides a reserve that will slowly burn and maintain heat over the duration of the cooking time. -
Page 6: Filling The Water Pan
After 10 to 20 minutes, the fuel in the chimney will be ready to use (Weber® Barbecue Briquettes are ready when the briquettes have mostly covered over in grey/brown ash). Using heat proof gloves, tip the lit fuel in a pile in the centre of the charcoal grate. -
Page 7: Setting The Vents And Monitoring The Temperature
. When cooking low and slow, factors like wind, rain, We recommend that you use Weber® Firespice™ and ambient temperature can all affect the smoker’s temperature. The vents on the lid and base of your... -
Page 8: Cooking Tips To Remember
2. Remove the cooking grills and charcoal grate. 3. Remove any ashes. 4. Wash your smoker with a mild detergent or mild degreasing cleaner. We recommend Weber® All Purpose Cleaner for the inside and outside of your smoker and water pan. -
Page 9: Troubleshooting
Using tongs, stir up the coals to dislodge accumulated ash around them. c) During longer cooks (12 hours plus), check the coals every 3 to 4 hours and add 5 to 10 Weber Barbecue Briquettes if necessary. d) Check the thermometer is clean. -
Page 11: Pulled Pork
Cooker™ as per the instructions in this handbook. Once the smoker has reached the desired temperature (110°C to 135°C), add 4 chunks of Weber® Firespice™ Apple or Hickory wood (or a combination of both) through the front door. Close the door. -
Page 13: Beef Short Ribs
Once the smoker has reached the desired temperature (110°C to 135°C), add 3 chunks of Weber® Firespice™ Mesquite wood through the front door. Close the door. After 5 minutes, smoke should be visible and coming out of the top vent. Place a rack of ribs on each cooking grill and close the lid. -
Page 15: Apple Glazed Ham
4 to 6 kg pickled front leg of pork/picnic diamond pattern. ham (Note: For the 37cm Smokey Mountain ensure the ham is no larger than 32 Add 2 chunks of Weber Firespice™ Apple Cooker cm wide) Wood to the smoker and continue to cook the ham for a further 15 minutes. -
Page 17: Maple Brined Smoked Chicken With Gravy
2 tbsp pickling spice Once the smoker has reached the desired temperature (130°C to 150°C), add 4 chunks of ½ cup table salt Weber® Firespice 1 cup maple syrup Cherry or Apple wood (or ½ cup bourbon a combination of both) through the front door. -
Page 19: Sweet And Spicy Barbecue Pork Ribs
Cooker™ as per the instructions in this handbook. Once the smoker has reached the desired temperature (110°C to 135°C), add 3 chunks of Weber® Firespice™ Apple or Hickory (or a combination of both) wood through the front door. Close the door. -
Page 21: Baked Beans With Tangy Bbq Sauce
Once the smoker has reached the desired temperature (110°C to 135°C), add 2 chunks of Weber® Firespice™ Apple or Hickory wood (or a combination of both) through the front door. Close the door. -
Page 23: Tangy Bbq Sauce
TANGY BBQ SAUCE Ingredients 2 tbsp vegetable oil ½ medium brown onion, diced 1 garlic clove, crushed 1 jalapeno, cored, seeded and diced 1 cup tomato sauce 3 tbsp apple cider vinegar 3 tbsp Worcestershire sauce 2 tbsp fresh lemon juice ½... -
Page 24: Accessories
Accessories Rapidire™ Chimney Starter The easy way to get charcoal ired up and ready to use quickly. The chimney is specially designed to draw heat up through your fuel, meaning charcoal is ready to cook on in 10-20 minutes! High Temperature gloves These gloves protect you from the high heat of barbecuing. - Page 25 This grill brush features a round head full of metal bristles, making it easy to get between the grill bars and other dificult places. Weber ® BBQ Briquettes The perfect fuel for long, low and slow smoking. Available in 4kg and 10kg.
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Page 26: Smoking Journal
Smoking Journal Food: Temp: Cooking Time: Wood: Notes: Food: Temp: Cooking Time: Wood: Notes: Food: Temp: Cooking Time: Wood: Notes: Food: Temp: Cooking Time: Wood: Notes:... - Page 27 Food: Temp: Cooking Time: Wood: Notes: Food: Temp: Cooking Time: Wood: Notes: Food: Temp: Cooking Time: Wood: Notes: Food: Temp: Cooking Time: Wood: Notes:...
- Page 28 , Tuck-Away , Tuck-N-Carry , Weber® Specialist Dealers and Weber® Store . This booklet incorporates material which is copyright 2018 and owned by © Weber-Stephen Products LLC, © R. McDonald Co. Pty. Ltd. 14/7/18 HG00203 SMOKEY MOUNTAIN COOKER HANDBOOK JULY 2018...