Table of Contents
Advertisement
FOOD SAFETY TIPS
• Wash your hands thoroughly with hot, soapy water before starting any meal preparation
and after handling fresh meat, fish, or poultry.
• Do not defrost meat, fish, or poultry at room temperature. Defrost meat in the
refrigerator.
• Never place cooked food on the same plate that raw food was on.
• All plates and cooking utensils that have come into contact with raw meat or fish should
be washed with hot, soapy water and rinsed.
TOTAL CHARCOAL CAPACITY (APPROXIMATE)
SMOKER DIAMETER
14 inches (37 cm)
18 inches (47 cm)
22 inches (57 cm)
Temperature keeps going higher even though bottom vents are closed.
Temperature is too low.
If problems cannot be corrected by using these methods, please contact the Customer Service Representative in your area using the contact information on our web site. Log onto
www.weber.com.
8
CHARCOAL CHAMBER CAPACITY
110 briquettes
220 briquettes
330 briquettes
TROUBLESHOOTING
PROBLEM
HELPFUL HINTS
EASY SMOKER CARE
Add years to the life of your WEBER SMOKEY MOUNTAIN COOKER Smoker by giving it a
thorough cleaning once a year.
It's Easy To Do:
• Make sure the smoker is cool and coals are totally extinguished.
• Remove the cooking and charcoal grates.
• Remove ashes.
• Wash your smoker with a mild detergent and water. Rinse well with clear water and
wipe dry.
• It is not necessary to wash the cooking grate after each use. Simply loosen residue with
a grill brush or crumpled aluminum foil, then wipe off with paper towels.
Check water level in water pan. Add hot water if level is low.
A) Open bottom vents.
B) Stir up the coals to dislodge the accumulated ash around the coals.
C) During longer periods of smoking, check coal levels every 3 – 4 hours and add
briquettes according to chart below:
SMOKER DIAMETER
14 inches (37 cm)
18 inches (47 cm)
22 inches (57 cm)
CURE
UNIT CHARCOAL BRIQUETTES
Add 8-10 briquettes
Add 12-14 briquettes
Add 18-20 briquettes
Advertisement
Table of Contents
