weber SMOKEY MOUNTAIN COOKER 63230 - Manual (Page 12)

12
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.
• When the coals have a light coating of gray ash (about 30 minutes) spread them evenly
across the inside of the charcoal chamber.
• Place the water pan in position on the lower bracket of the center ring. Fill pan with hot tap
water.
• Put the lower cooking grill in place on bracket above water pan. The 18 1 ⁄
2
" cooking grill should
be positioned on the top bracket.
• Carefully set the center ring in place on top of the bottom section of the smoker.
• Arrange food in a single layer on the cooking grills leaving space between each piece of food.
(Both grills may be used for food.)
• Open door on front of smoker to place wet wood chunks on top of the hot coals.
• Partially close all vents while smoke-cooking. Use barbecue mitts to protect your hands while
adjusting the vents.
• PIace recommended amount of wood chunks in a pan of water to soak at least 1 hour
before using.
• Shake excess water off wood chunks before placing them on top of the hot coals.
• Different hardwoods will impart a variety of flavors. 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 recommended — more can be added to suit your own taste. Some experimenting
will be necessary to find the amount of smoke flavor you prefer. (Use pieces of wood
approximately 2" x 3" in size.)
• By keeping records of your smoke-cooking experiences — a beginner can quickly become an
expert. Notes you make will be an invaluable aid in your future endeavors. By referring to your
notes at a later date you will be able to repeat your successes.
• Smoke-cooked foods look different than oven cooked foods — they may be pink or red when
completely cooked. A good meat thermometer is the most accurate way to determine the
internal temperature of large cuts of meat.
• Beer, wine, cola, fruit juices, marinades, herbs and spices can be combined with water, in the
waterpan, to give additional flavor to your food.
• Meat can be smoke-cooked without curing, or it can be cured before smoking with either a
dry cure or in a brine.