High-Heat Searing Setup; Steaming Setup; Smoke Infusion Setup - Weber LUMIN Owner's Manual

5-in-1 Versatility

High-Heat Searing Setup

Using only the porcelain-enamelled
cooking grates, turn the control
knob to the high setting and
preheat the barbecue with the lid
closed to at least 260°C (500°F ).
Higher preheating temperatures will provide the best
searing results. Brush the cooking grates clean with a
stainless steel bristle barbecue brush.
Place food on cooking grates and close the lid. Turn
your food only once during the barbecuing time. Lift
the lid only to turn the food or check for the doneness
at the end of the recommended barbecuing time.
Firespice Smoking Chart
Enhance the flavour of your food with authentic
wood fired taste. Experimenting with adding
flavoured wood chips to the recipe makes
smoking and barbecuing even more delicious.
Firespice wood chips sold separately
8

Steaming Setup

Powerful and ready to steam in
10 minutes.
With the barbecue OFF and cool,
remove one cooking grate. Place
reservoir in the cookbox and fill with water up to the
shelf line. Place the reversible steam pan onto the
water reservoir making sure the walls of the steam
pan extend upwards to act as a basket for veggies or
other small foods.
Close the lid. Turn the control knob to the high setting
and preheat the barbecue for 10-15 minutes. Brush
the cooking grates clean with a stainless steel bristle
barbecue brush.
Reduce heat by turning control knob to Steam setting.
Place delicate foods into the steam pan.
Close the lid and cook your food to the desired
doneness. For best results, keep the lid closed as
much as possible while steaming.
Note: If cooking on the barbecue side and steam side at
once, set the barbecue to the temperature that is best
for your barbecued food.
Note: For the best performance, use the steam reservoir
on the right-hand side of the barbecue.
Note: Lid thermometer will not show accurate
temperatures with the steam system in place.

Smoke Infusion Setup

With the barbecue OFF and cool,
remove one cooking grate. Place the
dry reservoir in the cookbox and fill
with a handful of wood chips. Do not
add water. Place the reversible steam
pan onto the reservoir making sure the walls of the
steam pan extend downwards allowing the top surface
of the pan to be flat.
Turn the control knob to the high setting and preheat
the barbecue for 5-10 minutes until smoke noticeably
begins to form. Brush the cooking grates clean with a
stainless steel bristle barbecue brush.
Reduce heat by turning control knob to Smoke setting.
Food can be placed either on the cooking grate, or
directly on the surface of the pan to infuse the food with
smoke flavour. Do not cover all of the holes in the pan.
Always barbecue with the lid closed to allow the smoke
to fully penetrate the food.
When you're finished smoking, turn control knob off
and close the barbecue lid until the wood chips have
extinguished.
Note: For the best performance of smoke infusion, use the
dry reservoir with wood chips on the left-hand side of the
barbecue. The wood chips may be pre-soaked according
to the manufacturer's instructions.
DANGER
m
Do not use any flammable fluid or
m
combustible products in the smoker
to ignite the wood chips. This will
cause serious bodily injury.
WARNING
m
Never use wood pellets or smoking
m
dust in the smoker.
Never use wood that has been
m
treated or exposed to chemicals.
Always avoid soft, resinous woods
m
like pine, cedar and aspen.