Weber Summit Owner's Manual page 9

GRILLING METHODS - Smoking
Charcoal Quantity for Smoking & Cooking Times
Weight Cooking Time
450 g to 1,35 kg 1 to 2½ hours
1,35 to 2,7 kg 2½ to 4 hours
900 g to 1,35 kg 2 to 3½ hours
1,8 to 3,6 kg 3½ to 4 hours
3,6 to 5,4 kg 4 to 5 hours
5,4 to 8,1 kg 8 to 10 hours
1,8 to 3,6 kg 5 to 8 hours
3,6 to 5,4 kg 8 to 12 hours
1,8 to 3,6 kg 7 to 12 hours
3,6 to 5,4 kg 12 to 18 hours
*When measuring lump charcoal, use the charcoal measuring cup provided with your grill.
Cooking times for beef use the USDA's definition of medium doneness. Cooking times listed are for foods that have been completely
thawed. The weights, charcoal quantities, and cooking times are meant to be guidelines rather than hard and fast rules. Factors such as
altitude, wind, and outside temperature can affect cooking times.
WARNING: Never use charcoal impregnated with charcoal lighter fluid.
TIPS & TRICKS FOR
GRILLING SUCCESS
Choose a Proper Location to Grill
• Only use this grill outdoors in a well-
ventilated area. Do not use in a garage,
building, breezeway, or any other enclosed
area.
• Keep the grill on a secure, level surface at all
times.
• Do not use grill within two feet of any
combustible material. Combustible materials
include, but are not limited to, wood or treated
wood decks, patios, and porches.
Preheat the Grill
Preheating your grill is a key factor when grilling
both directly and indirectly; though should not
be done before smoking. With all of the charcoal
glowing red, the temperature under the lid should
reach 500˚F after 7-10 minutes. The heat loosens
pieces of food stuck to the grate, making it easy
to brush off with a stainless steel bristle grill
brush. Preheating also gets the grate hot enough
to sear properly and helps prevent food from
sticking to the grate.
Wear Gloves
Always wear barbecue mitts when using your
charcoal grill. Vents, dampers, handles, and the
bowl will all get hot during the grilling process,
so be sure to keep your hands and forearms
protected.
Weber
®
Charcoal Briquettes Charcoal Briquettes
40 briquettes (2 cups) 45 briquettes (1¼ cups)
45 briquettes (2¼cups) 50 briquettes (1¼ cups)
45 briquettes (2¼ cups) 50 briquettes (1¼ cups)
50 briquettes (2½ cups) 55 briquettes (1½ cups)
60 briquettes (3 cups) 70 briquettes (1¾ cups)
80 briquettes (4 cups) 95 briquettes (2½ cups)
65 briquettes (3¼ cups) 80 briquettes (2 cups)
80 briquettes (4 cups) 100 briquettes (2½ cups)
80 briquettes (4 cups) 100 briquettes (2½ cups)
100 briquettes (5 cups) 120 briquettes (3 cups)
No Ignition Fuel, No Problem
If the fuel tank is empty, or running on low, you
may also light your grill manually, as you would
any other charcoal grill. Weber recommends
using a chimney starter (sold separately) and
lighter cubes (sold separately) to ignite charcoal
manually. Refrain from using lighter fluid as it is
messy and can transmit a chemical taste to your
food.
Oil the Food, Not the Grate
Lightly oiling your food adds flavor and moisture,
while also preventing the food from sticking to
the grate. We do not recommend oiling the grate,
as this could cause unnecessary flare-ups.
Put a Lid On It
Keep the lid closed as much as possible for these
reasons:
1. Keeps the grate hot enough to sear the food
when cooking directly.
2. Traps the smokiness that develops when fat
and juices vaporize in the grill.
3. Prevents flare-ups by limiting oxygen.
Diffuser Plate Do's and Don'ts
When smoking, the diffuser plate helps to
maintain consistent low temperatures and
redirects the heat and smoke around the
food. However, the diffuser plate can also be
used when cooking indirectly to maximize
cooking space. Never put food or fuel on the
diffuser plate.
Wood Flavors for Smoking
Wood Flavor
Wood Chunks
Apple
2 to 4
2 to 4
1 to 3
Cherry
2 to 4
3 to 4
3 to 5
Hickory
3 to 4
3 to 5
Beech
3 to 5
3 to 5
Pecan
Mesquite
Tame the Flame
Flare-ups happen, which is typically good
because the flames sear the surface of the food.
However, too many flare-ups can cause the
food to burn. Keeping the lid closed as much as
possible limits the amount of oxygen inside the
grill, which will help extinguish any flare-ups. If
the flames become out of control, temporarily
move the food over indirect heat until they die
down.
Watch the Time and Temperature
Grilling in a colder climate or higher altitude will
extend your cooking time. Hard blowing wind will
raise the grill's temperature.
Keep It Clean
Follow the basic routine maintenance
instructions to keep your grill looking and grilling
better for years to come. Be sure to remove
accumulated ashes and old charcoal from the
bottom of the kettle and the ash catcher before
every use.
Smoking with Wood
Experimenting with different woods while
smoking is encouraged to find the perfect
balance of sweet and savory. While smoking over
long periods of time, be sure to always use wood
chunks instead of wood chips. Chunks allow for a
longer smoke that penetrates slowly over a long
cooking time. Wood chips work best for a shorter
cooking time because they do not last as long
during a long smoke.
Characteristics Pairs With
SUBTLE Fish
Slightly sweet with Poultry
a dense, fruity Pork
smoke flavor. (particularly ham)
Vegetables
SUBTLE Fish
Slightly sweet with Poultry
a fruity smoke Pork
flavor. Vegetables
RICH Poultry
Pungent and smoky Pork
with a bacon-like Beef
flavor.
SUBTLE Fish
Delicate with a Poultry
mildly smoky flavor. Pork
Lamb
Vegetables
RICH Fish
Pungent with a Poultry
sweet flavor. Pork
Ideal for smoking at Lamb
a very low heat. Beef
BOLD Pork
Big, bold smoke Lamb
flavor with a Beef
boarderline bitter
finish.
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