Weber 100108 Smoker User Manual


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GETTING STARTED
COOKING TIPS
• Both cooking grates may be used for food at the same time. If
only using one cooking grate, it is recommended to use the
top cooking grate for easier access to your food. Place the top
cooking grate on the brackets at the top of the center section.
• Adding food to the smoker will decrease the temperature in the
smoker.
• Always cook with the lid on the smoker.
• Resist the temptation to lift the lid during cooking. Each time the
lid is removed, it will add 15 to 20 minutes to your cooking time.
• External temperatures and location will affect how your smoker
performs. Adjust your cooking times accordingly.
• When adding charcoal briquetts or wood chunks, check the
water pan and add water as necessary to fill the pan. Use the
door on the front of the smoker to add charcoal or water. Always
use hot water to replenish the water pan.
• Smoking is truly an adventure. Experiment with various
temperatures, woods, and meats. It is recommended to use the
Smoker’s Journal (found later in this book) while experimenting.
Jot down ingredients, wood amounts, combinations, and results
so you can repeat successes.
7. Because raw meat is more porous than cooked meat it absorbs
more wood smoke at the beginning of the smoking process. To
add more wood, open the side door and, using tongs, set the
chips/chunks on top of the burning coals, and then close the
door. Make sure the vents on the bottom and top of the smoker
are partially open.
6. The water in the smoker is used to keep the temperature low.
Check the water level every 3 – 4 hours. If you notice the
temperatures going up in the smoker, fill the pan with more water.
8. When smoking is completed, brush grates with a grill brush or
crumpled aluminum foil to loosen any debris and close all vents
to extinguish the coals.
NOTE: Do not use water to extinguish the coals as it may
damage the porcelain-enamel finish.
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