Smoking in the weber

Smoking with Weber

Cooking times of up to 6 hours, for which an even and low temperature (90 – 120 °C) is required.

What goes on the Smokey Mountain Cooker?

Large barbecue: z. B. Spare ribs, pulled pork, entrecôte, brisket, but also whole fish.

How to smoke with the Smokey Mountain Cooker?

The smoker consists of 3 parts: the combustion chamber, the middle part (water bowl, grill grates) and the lid.

  • Heat up the smoker: fill embers into the combustion chamber
  • Put water in the bowl and wait until the desired temperature is reached (90 to max. 120 °C)
  • due to the water, the temperature does not vary so much and can be kept constant between 90 and 120 °C
  • place the grilled food over the water bowl on one or both grill grates
  • put the watered chips or dry chunks on the embers

Smoking with the charcoal grills

What works especially well on the charcoal grill?

Cooking from 15 minutes to 4 hours

What goes on the grill?

Small and medium grill food: z. B. Steaks, roasts, spare ribs, fish or even vegetables

How to smoke on the charcoal grill?

For short cooking times:

Goal: achieve intense flavor in a short time

  • prepare 50/50 method with high heat
  • Place aluminum drip tray with water in the indirect zone on the charcoal grate
  • Put 1½ to 2 handfuls of watered smoking chips on the embers
  • Close lid, leave vents open
  • Wait until intense smoke has developed
  • Grill food in direct zone, then finish cooking in indirect zone

For long cooking times:

Goal: produce even smoke over a long period of time

  • Prepare indirect grill method with medium heat
  • Place aluminum drip tray with water in the middle between the charcoal baskets on the charcoal grate
  • Place grilled food in the center above the water tray
  • place watered smoking chips on the embers
  • Close lid, leave vents open

Smoking with the gas grills

What works especially well on the Weber gas grill?

Cooking times from 15 minutes to well over 4 hours, for which an even temperature is requ.

What goes on the grill?

Small, medium or large food to be grilled: e.g. B. Steaks, roasts, spare ribs, pulled pork or fish

How to smoke on the gas grill?

The chips are not put directly into the flames, therefore we recommend the use of the Universal Smoker Box (see below). Place the smoke box on the grate on the Weber Q and on the flavor rails on the Spirit and Genesis. With the Summit, the smoking unit is already integrated. You control the intensity of the smoke via the heat. The higher the burner level, the higher the heat and the more smoke.

For short cooking times:

Goal: achieve intense flavor in a short time

  • Preheat the grill to the desired temperature
  • For Genesis and Spirit, remove one half of the grate before heating up so that the box can be inserted at this point later
  • Place the universal smoking box with watered chips in the hot grill, open and without the lid, and close the grill lid
  • Allow intensive smoke to develop
  • Close the smoker box, replace the grate on the Genesis and Spirit and place the food on the grill
  • Close lid and cook food as desired

For long cooking times:

Goal: produce even smoke over a long period of time

  • before preheating, insert the smoker box with watered chips
  • Preheat the grill to the desired temperature and place the food on the grill
  • Close the lid and cook the food

Smoking with the electric grills

What works especially well on the electric grill?

Cook from 15 minutes to 2 hours

What goes on the grill?

Small and medium grilled food: e. B. Steaks, fish fillets or vegetables

How to smoke on the electric grill?

do not use a smoker box on the electric grill, we recommend using chunks, wood wraps or a smoking board instead.

For short cooking times:

  • Preheat grill to high heat first
  • Place chunks (not watered) directly on the grill, leave space in the middle for the food to be grilled
  • wait until smoke is formed
  • Place food directly on the grill, if necessary. Reduce temperature
  • Close lid and cook food as desired
  • alternatively, the smoking board or wood wraps can be used – details on the exact application can be found on the back of the flyer

For long cooking times:

  • Place chunks (not watered) directly on the grate, leave space in the middle for the food to be grilled
  • Place grilled food in the roasting basket on the grate and close the lid
  • Heat the grill to the desired temperature
  • Cook food as desired

Variety of flavors when smoking with the smoking chips

We recommend the coarse wood chips to produce intense smoke for a short time. A handful of chips yields for approx. 15 minutes of smoke that gives off a mild aroma. For stronger smoke flavor, more chips can be added or refilled for longer cooking times.

Application: First soak the chips in water for at least 30 minutes. Before placing the chips on the embers, be sure to drain the water sufficiently or the embers will be partially extinguished. Close the lid again quickly to avoid burning the chips and to achieve the best smoke aroma.

Variety of aromas when smoking with the Wood Chunks

Chunks are large pieces of wood and have the advantage of releasing smoke very evenly over a long period of time. That is why they are especially suitable for long cooking times such as z. B. Suitable for use in the Smokey Mountain Cooker™.

Application: Unlike the chips, the chunks are not watered before smoking, but are placed on dry. Smoke aromasMany people think that smoking is complicated and cumbersome. Weststyle shows you how easy it is to smoke with Weber and the culinary variety that smoking can bring. The basic principle is very simple: aromatic woods are added during the grilling process. The wood emits smoke when exposed to heat, which is absorbed by the grilled food such as meat, fish or poultry.

You provide the barbecue – we provide the success

With the smoking board

The wood gives off its special smoke aroma to the grilled food under the influence of heat. It is made of the wood type "Western Red Cedar" (red cedar) and is especially suitable for the preparation of salmon fillets. It gives a rather mild and sweetish aroma, so that even people who otherwise do not like the typical smoke flavor are enthusiastic about it.

Application: Soak the smoking boards for at least an hour before putting them on the grill. Preheat the grill, then put on the smoking board and wait for smoke to appear. Now put the food on the grill and smoke it. Always keep the lid closed. Salmon filletThe Weber smoking board made of cedar wood is ideal for smoking whole salmon fillets and can be used for all Weber charcoal and gas grills. Can also be used to cook meat, poultry or vegetables.

The thin strips of wood give your barbecue a fine smoke flavor. They are available in alder and cedar varieties.

Application: After you have smoked the Wood Wraps for approx. have soaked for 20 minutes, they are flexible and easy to roll. Fish fillets and pieces of meat can be easily wrapped and then grilled over medium direct heat with the lid closed. Weber Grill NewsletterYou want more
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