Grilling Methods; Smoking - Weber MASTER-TOUCH PREMIUM Guía De Montaje

GRILLING METHODS - SMOKING

Smoking

Smoking is cooking food at a low temperature over
an extended period of time using various hardwood
chunks or chips. This technique is also referred
to as the "low and slow" method. Cooking low and
slow helps keep the juices in your food to produce
an extremely tender piece of meat and infuse
delicate smoky flavor. Smoking works great for
cuts of meat such as:
• Whole Turkey
• Ribs
• Whole Chicken
• Pork Shoulder
• Duck
• Sausages
Just like with indirect cooking, convection heat
plays an important role when smoking food. With
convection heat, the heat rises, reflects off of the
lid and inside surfaces of the grill, and circulates to
slowly cook the food evenly on all sides. Convection
heat doesn't sear or brown the surface of the
food the way that radiant and conductive heat do.
Convection heat cooks the food gently all the way
to the center, similar to the way an oven cooks.
Grill Setup for Smoking
1. Put on barbecue mitts or gloves.
CAUTION: The grill, including the handle and damper/
vent handles, will become hot. Make sure that you are
wearing barbecue mitts or gloves to avoid burning your
hands.
2. With the charcoal grate in the bottom position
of the bowl, place the char ring centred on top
of the charcoal grate (A).
3. Fill the char ring with approximately 45-50
charcoal briquettes. Spread the charcoal
briquettes so they are even with or just below
the top of the char ring (B).
Note: Do not over fill the char ring. Make sure the
diffuser plate sits flat on top of the char ring. Remove
briquettes as needed before igniting.
4. Move the ONE-TOUCH cleaning system handle
to the fully open position (C).
5. Place 3 WEBER lighter cubes in the center of
the charcoal, and light with a long neck lighter
or matches (D). By lighting the charcoal in the
center, the coals will burn slowly from the
inside to the outer edge and evenly ignite over
the course of your cooking time. The coals are
ready once grey ash is beginning to form on top
of the center coals (usually 15-20 minutes).
6. Using barbecue mitts or gloves and long tongs,
add 2 to 4 WEBER wood chunks or a handful of
WEBER wood chips around the perimeter of the
lit charcoal (E).
See the SMOKING WOOD TYPES chart following
this section for more information.
Note: Wood chips can be pre-soaked in water before use to
extend the amount of time they produce smoke.
A
B
C
D
E
Charcoal Ring Capacity for Smoking
Grill WEBER
Diameter Charcoal Briquettes
Briquettes qty. for 6-8 hours cooking time
22 in 45-50 briquettes
www.weber.com 13