Cooking Tips - Weber SMOKEY MOUNTAIN COOKER Owner's Manual

F) The water in the smoker is used to keep the temperature low . Check the water level
every 3 – 4 hours . if you notice the temperatures going up in the smoker, refill the
pan with hot water .
G) Because raw meat is more porous than cooked meat it absorbs more wood smoke
at the beginning of the smoking process . To add more wood, open the side door
and, using tongs, set the chips/chunks on top of the burning coals, and then close
the door . Make sure the vents on the bottom and top of the smoker are partially
open .
H) when smoking is completed, brush grates with a grill brush or crumpled aluminum
foil to loosen any debris and close all vents to extinguish the coals .
Note: Do not use water to extinguish the coals as it may damage the porcelain-enamel
finish.

COOKING TIPs

• Both cooking grates may be used for food at the same time. If only using one
cooking grate, it is recommended to use the top cooking grate for easier access
to your food .
• Adding food to the smoker will decrease the temperature in the smoker;
additional time may be required .
• Always cook with the lid on the smoker.
• Resist the temptation to lift the lid during cooking. Each time the lid is removed,
it will add 15 to 20 minutes to your cooking time .
• External temperatures and location will affect how your smoker performs. Adjust
your cooking times accordingly .
• When adding charcoal briquettes or wood chunks, check the water pan and add
hot water as necessary to fill the pan . use the door on the front of the smoker to
add charcoal or water . Always use hot water to replenish the water pan .
• Smoking is truly an adventure. Experiment with various temperatures, woods,
and meats . it is recommended to use the smoker's Journal (found later
in this book) while experimenting . write down ingredients, wood amounts,
combinations, and results so you can repeat successes .
8
gettIng started