Smoking - Weber SMOKEY MOUNTAIN COOKER 100108 Owner's Manual

14
Different hardwoods will impart a variety of flavors. It is best to do
some experimenting to find the type of hardwood, or combination of
hardwoods, that you like best. Start with the lowest amount of wood
chunks; more can be added to suit your own taste.
WOOD TYPE
Hickory
Pecan
Mesquite
Alder
Maple
Cherry
Apple
Always avoid soft, resinous woods like pine, cedar, and aspen.
The cuts, thicknesses, weights, charcoal quantities and cooking
times are meant to be guidelines rather than hard and fast rules.
Cooking times are affected by such factors as altitude, wind,
outside temperature, and desired doneness.
FISH WEIGHT
Whole, small full grill
Whole, large 3-6 pounds
Lobster and shrimp full grill
POULTRY WEIGHT
Chicken, whole 5 pounds
Turkey, whole 8-12 pounds
Turkey, whole 12-18 pounds
Duck, whole 3-4 pounds
PORK WEIGHT
Pork roast 4-8 pounds
Pork ribs full grill
Ham, fresh whole 10-18 pounds
Pork shoulder 4-8 pounds
BEEF WEIGHT
Beef brisket 5-6 pounds
Lamb roast, venison 5-7 pounds
Large cuts of game 7-9 pounds
Beef ribs full grill
SMOKING GUIDE
CHARACTERISTICS
Pungent, smoky, bacon-like flavor.
Rich and more subtle than hickory, but similar in taste. Burns
cool, so ideal for very low heat smoking.
Sweeter, more delicate flavor than hickory. Tends to burn hot,
so use carefully.
Delicate flavor that enhances lighter meats.
Mildly smoky, somewhat sweet flavor. Try mixing maple with
corncobs for ham or bacon.
Slightly sweet, fruity smoke flavor.
Slightly sweet but denser, fruity smoke flavor.
CHARCOAL QUANTITY
18.5" (47CM)
50 briquettes
50 briquettes
50 briquettes
CHARCOAL QUANTITY
18.5" (47CM)
100 briquettes
100 briquettes
100 briquettes
100 briquettes
CHARCOAL QUANTITY
18.5" (47CM)
100 briquettes
50 briquettes
100 briquettes
100 briquettes
CHARCOAL QUANTITY
18.5" (47CM)
100 briquettes
100 briquettes
100 briquettes
50 briquettes
Experiment with different varieties of wood and amounts used. You
can also add bay leaves, garlic cloves, mint leaves, orange or lemon
peel and various spices to charcoal for added flavor. Keep a record of
your experiments; it's easy to forget what you did last time.
FOOD MATCHES
Pork, chicken, beef, wild game, cheeses
Pork, chicken, lamb, fish, cheeses
Most meats, especially beef. Most vegetables.
Salmon, swordfish, sturgeon, other fish. Also good with chicken
and pork.
Poultry, vegetables, ham
Poultry, game birds, pork
Beef, poultry, game birds, pork (particularly ham)
WARNING: Never use wood that has been treated or exposed to chemicals.
Cooking times for beef are for the US Department of Agriculture's
definition of medium doneness unless otherwise noted. Cooking
times listed are for foods that have been completely thawed.
COOKING TIME
22.5" (57CM)
75 briquettes 1 - 1-1/2 hours
75 briquettes 3-4 hours
75 briquettes 1 hour
COOKING TIME
22.5" (57CM)
150 briquettes 2-1/2 - 3-1/2 hours
150 briquettes 4-5 hours
150 briquettes 8-10 hours
150 briquettes 2 - 2-1/2 hours
COOKING TIME
22.5" (57CM)
150 briquettes 5-6 hours
75 briquettes 4-6 hours
150 briquettes 8-12 hours
150 briquettes 8-12 hours
COOKING TIME
22.5" (57CM)
150 briquettes 6-8 hours
150 briquettes 5-6 hours
150 briquettes 6-8 hours
75 briquettes 6-7 hours
INTERNAL TEMP /
WOOD CHUNKS
DONENESS
2-4 flakes with fork
2-4 flakes with fork
2-4 firm and pink
INTERNAL TEMP /
WOOD CHUNKS
DONENESS
1-3 165˚F (74˚C) medium
2-4 165˚F (74˚C) medium
3-5 165˚F (74˚C) medium
3-4 180˚F (82˚C) medium
INTERNAL TEMP /
WOOD CHUNKS
DONENESS
3-5 170˚F (76˚C) well-done
2-4 meat begins to pull from bone
2-4 170˚F (76˚C) well-done
3-5 190˚F (88˚C) well-done
INTERNAL TEMP /
WOOD CHUNKS
DONENESS
3-5 190˚F (88˚C) well-done
3-5 160˚F (71˚C) medium
3-5 170˚F (76˚C) well-done
2-4 160˚F (71˚C) well-done
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