Table of Contents
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Table of Contents
Related Manuals for Weber SMOKEY MOUNTAIN COOKER 63230
Summary of Contents for Weber SMOKEY MOUNTAIN COOKER 63230
- Page 1 SMOKEY MOUNTAIN COOKER SMOKER ™ 19 inch (49 cm) 63230...
- Page 2 OWNER’S GUIDE AND COOKBOOK DO NOT DISCARD. THIS CONTAINS IMPORTANT PRODUCT DANGERS, WARNINGS AND CAUTIONS. Note - Do not operate this smoker until you have read this owner’s guide.
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Page 3: Table Of Contents
Warnings ........4 Assembly Instructions . -
Page 4: Warnings
Failure to follow the Dangers, Warnings and Cautions contained in this Owner’s Manual may result in serious bodily injury, death, or fi re causing damage to property. This smoker is designed for outdoor use only. If used indoors, toxic fumes will accumulate and cause serious bodily injury or death. - Page 5 Combustion by-products produced when using this product contain chemicals known to the state of California to cause cancer, birth defects, or other reproductive harm. Remove the lid from the smoker while lighting and getting the coals started. Always put charcoal on top of the charcoal grate and not directly into the bottom of the bowl.
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Page 6: Assembly Instructions
You should have received the parts listed at right. While we give much attention to our product, an occasional error may occur. If a part is missing, do not go back to the store. Call the Weber-Stephen Products Customer Service Center toll-free at 1-800-446-1071 to receive immediate assistance. - Page 7 Assemble Charcoal Grate and Charcoal Chamber You will need: charcoal grate and charcoal chamber. Set charcoal grate into bowl. Set charcoal chamber on charcoal grate. Attach Grill Straps to Center Ring You will need: four grill straps, eight fiber washers, eight screws, eight nuts, center ring, an adjustable wrench and screwdriver.
- Page 8 Install Center Ring and Bowl You will need: center ring assembly from Step 4 and bowl assembly from Step 3. Place center ring assembly onto bowl. Install Door Assembly You will need: door assembly and center ring to bowl assembly. Holding door assembly on a slight angle, place door assembly into opening in center ring.
- Page 9 Complete Assembly You will need: lid, water pan, no-handled cooking grate and handled cooking grate. Place water pan on the bottom ledge of grill strap. Place no-handled cooking grate on middle ledge of strap. Place handled cooking grate on very top ledge of strap.
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Page 10: Helpful Hints
Helpful Hints Please read all instructions before using your smoker. • Always cook with the cover on your smoker. • Use tongs for turning meats to avoid piercing meat and losing natural juices. • Resist the temptation to look at the foods during cooking time—every time the lid is lifted it will be necessary to add 15 minutes to the cooking time. -
Page 11: Cleaning
Cleaning It isn’t necessary to clean the inside walls of your smoker, however, if you wish, they may be wiped down occasionally. The outside of the unit may be cleaned with a sudsy cloth and rinsed with a damp cloth. If you use aluminum foil to completely cover the water pan it will aid the clean-up chore. -
Page 12: Getting Started
Getting Started • Remove top and center ring before starting the fire. Open all vents. • Fill charcoal chamber with the amount of charcoal recommended on chart for food being cooked. Heap charcoal in center of grill. Ignite the charcoal. •... -
Page 13: Brine Cure
Brine Cure Salting, or curing, reduces the moisture content of meat, retards formation of bacteria and adds flavor as it is absorbed in the meat. When meats require 2 hours or less of curing they may be kept at room temperature, otherwise they should be refrigerated. Salt is the basic ingredient used in most seasonings and brines for smoking and curing foods. -
Page 14: Cooking Charts
Smoking Cooking Charts Please note: The amount of wood chunks, water or charcoal is not indicated in each recipe. Please refer to this chart. • The cooking times listed in the charts are for foods that have been completely thawed. •... - Page 15 • Always use hot water to fill or replenish the water pan. You might find that a watering can works well. • If your fire seems to be fizzling out—take the door on the front of the smoker off for a short period of time.
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Page 16: Recipes
Pork Roast 1 rolled pork loin roast, 5-6 lbs. 1 garlic clove, cut into slivers ⁄ teaspoon celery salt ⁄ teaspoon rosemary ⁄ teaspoon sweet basil ⁄ teaspoon pepper 1 teaspoon caraway seed Make small slits in top of roast and insert a garlic sliver in each slit. Combine seasonings and sprinkle over roast. - Page 17 Smoked Glazed Ham 1 fully cooked ham, 10-14 lbs. Whole cloves 1 quart apple cider Remove any rind left on ham and score fat diagonally to give a diamond effect. Insert a whole clove in center of each diamond. Place ham fat side up on cooking grill. Pour apple cider over ham allowing excess to go into water pan.
- Page 18 Beef Ribs 2-3 lbs. beef back ribs 2 – 8 oz. cans tomato sauce ⁄ cup red wine vinegar 2 tablespoons prepared mustard 1 tablespoon prepared horseradish 1 tablespoon instant minced onion ⁄ teaspoon garlic powder ⁄ teaspoon pepper Place ribs in a shallow glass or plastic dish large enough to accommodate them in a single layer.
- Page 19 Glazed Hickory Smoked Turkey 1 turkey, thawed, 8-10 lbs. Seasoned salt 1 tablespoon paprika Stuffing: 2 oranges, cut into 8 chunks Large onion, cut into 8 chunks 2-3 ribs celery, cut into 1" pieces Rinse turkey thoroughly with cold water. Pat bird dry. Season inside and outside with seasoned salt.
- Page 20 Cornish Hens 2 to 4 Cornish game hens, about 1 lb. each Seasoned salt Lemon pepper 1 large carrot, cut into julienne strips 1 medium onion, cut into wedges Madeira Wine Sauce Wash Cornish hens thoroughly with cold water and pat dry with paper toweling. Season inside with seasoned salt and lemon pepper.
- Page 21 Smoked Whole Chicken 1 whole broiler-fryer chicken, 2 Seasoned salt White wine (optional) Wash chicken thoroughly with cold water and pat dry with paper toweling. Lock wings behind back and tie legs together securely. Sprinkle seasoned salt generously on chicken. Pour white wine into water pan.
- Page 22 Halibut Steak 4 Halibut steaks, ⁄ " thick ⁄ cup butter or margarine, melted Juice of 1 lemon Salt and pepper Worcestershire sauce If halibut is frozen, thaw. Grease an aluminum foil tray. Place steaks in tray and pour melted butter over them.
- Page 23 Smoke Flavoring Introduce family and friends to a new flavor treat— try smoking cheese, nuts and eggs. This should be done at a low degree of heat—the best time to do smoke flavoring is after you have smoke-cooked something and the coals have burned down and are producing a low heat.
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Page 24: Barbecuing
Barbecuing Position the charcoal grate and charcoal chamber as shown in step 8 (pg. 9) of this book. Pour charcoal one layer deep on charcoal grill. Heap charcoal in center of grill. Ignite charcoal. When coals have a light coating of gray ash (approximately 30 minutes) spread them one layer deep again. - Page 25 Hamburgers 1 lb. ground beef, lean ⁄ teaspoon black pepper ⁄ teaspoon salt ⁄ teaspoon dried minced onions or 1 tablespoon minced fresh onion Combine all ingredients, mix well. Shape into 4-6 patties on cooking grill and follow cooking times given below. Cover hamburgers while cooking. This helps to eliminate flare-ups. Always use a spatula or tongs when turning patties to prevent piercing and loss of natural juices.
- Page 26 Brats-in-Beer 1 can beer, 12 oz. 6 bratwurst Pour beer into an aluminum foil pan large enough to hold brats in one layer. Place pan of beer on one side of cooking grill. Brown brats on cooking grill watching carefully turning as necessary to brown evenly.
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Page 27: Steaming
Steaming Position the charcoal grate and charcoal chamber as shown in step 8 (pg. 9) of this book. Fill the charcoal chamber about 1/2 full with charcoal, arrange the charcoal so it will conform to the shape of the water pan (higher on sides and lower in center). When the coals are ash gray place the water pan on top of the charcoal chamber;... - Page 28 This Limited Warranty shall be limited to the repair or replacement of parts which prove defective under normal use and service and which on examination shall indicate to Weber’s satisfaction they are defective. If Weber confirms the defect and approves the claim, Weber will elect to repair or replace such parts without charge.