Barbecuing Methods; Smoking - Weber MASTER-TOUCH Premium E-5770 Owner's Manual

BARBECUING METHODS - SMOKING

Smoking

Smoking is cooking food at a low temperature over
an extended period of time using various hardwood
chunks or chips. This technique is also referred
to as the "low and slow" method. Cooking low and
slow helps keep the juices in your food to produce
an extremely tender piece of meat and infuse
delicate smoky flavour. Smoking works great for
cuts of meat such as:
• Whole Turkey
• Ribs
• Whole Chicken
• Pork Shoulder
• Duck
• Sausages
Just like with indirect cooking, convection heat
plays an important role when smoking food.
With convection heat, the heat rises, reflects off
of the lid and inside surfaces of the barbecue,
and circulates to slowly cook the food evenly on
all sides. Convection heat doesn't sear or brown
the surface of the food the way that radiant and
conductive heat do. Convection heat cooks the food
gently all the way to the centre similar to the way
an oven cooks.
Barbecue Setup for Smoking
1. Always wear barbecue mitts or gloves
conforming to EN 407 (Contact Heat rating level 2
or greater) when using your charcoal barbecue.
Note: The barbecue, including the handles and damper/
vent handles, will become hot. Make sure that you are
wearing barbecue mitts or gloves to avoid burning your
hands.
2. With the charcoal grate in the bottom position of
the bowl, place the smoker ring centred on top
of the charcoal grate (A).
3. Fill the char ring with approximately 45-50
charcoal briquettes. Spread the charcoal
briquettes so they are even with or just below
the top of the char ring (B).
Note: Do not over fill the char ring. Make sure the
diffuser plate sits flat on top of the char ring. Remove
briquettes as needed before igniting.
4. Move the ONE-TOUCH cleaning system handle
to the fully open position (C).
5. Place 3 WEBER lighter cubes in the centre of
the charcoal, and light with a long neck lighter
or matches (D). By lighting the charcoal in the
centre, the coals will burn slowly from the
inside to the outer edge and evenly ignite over
the course of your cooking time. The coals are
ready once grey ash is beginning to form on top
of the centre coals (usually 15-20 minutes).
6. Using barbecue mitts or gloves and long tongs,
add 2 to 4 WEBER wood chunks or a handful of
WEBER wood chips around the perimeter of the
lit charcoal (E).
See the SMOKING WOOD TYPES chart following
this section for more information.
Note: Wood chips can be pre-soaked in water before use to
extend the amount of time they produce smoke.
A
B
C
D
E
Charcoal Ring Capacity for Smoking
*When measuring lump charcoal, use the charcoal measuring cup
provided with your barbecue.
Barbecue WEBER
Diameter Charcoal Briquettes
Briquettes qty. for 6-8 hours cooking time
57 cm 45-50 briquettes
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