Getting To Know Your Smoker - Weber Smokey Mountain Cooker series Manual

Getting to know your smoker

Your Weber® Smokey Mountain Cooker™ is a special
piece of equipment, and it's important to know how
all of the parts work together to produce incredible
smoked food.
1. Charcoal Chamber
This is where the barbecue fuel and smoking wood
smoulders as it cooks your food. The charcoal
chamber prevents barbecue fuel or smoking wood
from blocking any of the bottom vents.
2. Water Pan
The water pan is illed with water to keep
temperatures low and even throughout the cooking
process. The water pan may need to be checked and
reilled during longer cooks. As the water is heated
it becomes steam, keeping the air in your smoker
moist - this helps to prevent your food from drying
out.
3. Cooking Grills
Two cooking grills provides plenty of space to cook
your food.
4. Centre Ring
The centre ring supports the water pan and two
cooking grills.
5. Lid Thermometer
Monitor the temperature in the smoker so you can
make adjustments to the vents, water or fuel as
necessary.
6. Vents
The vents are crucial for controlling the cooking
temperature in your smoker. The vents can control
the amount of heat produced by increasing or
decreasing the low of oxygen to the ire. You can
increase the temperature by opening the vents, or
decrease the temperature by closing them a little.
Remember, if you completely close the vents you
will put out the ire.
Door
The door on your smoker gives you access to the
charcoal chamber and water pan while cooking, so
you can add fuel, smoking wood or water as needed.
Probe Grommet
The probe grommet allows you to run a digital meat
thermometer to your food so you can keep track of
the cooking progress.
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Dry runs
It's a good idea to really understand how to control
your ire when you irst start using the Weber
Smokey Mountain Cooker. One way to do that is
to try a "dry run". This means lighting a ire in the
smoker as if you were cooking, but don't add any
food. Experiment with opening and closing the vents
to see what the effect on the temperature is (always
allow at least 15 minutes for any vent adjustments to
have an effect). A "dry run" will give you the freedom
to play with the vents and start understanding your
cooker and your ire before you cook on it. A "dry
run" will also season your Smokey Mountain Cooker
and ensure that any dust or residue left on your
cooker from manufacturing is removed.
The suggested method
There are lots of different theories out there on how
best to use a Weber Smokey Mountain Cooker. The
suggested method here is one that we've found to
be really effective (particularly when using Weber
Barbecue Briquettes) and is relatively simple. It is
by no means the only way to set up and use your
smoker, feel free to experiment with other methods
if you like.
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