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D-5
Using the Smoker Box
The Smoker cooks with both Weber Firespice™ Wood
Chips and Chunks. For best results with faster cooking
foods like steaks, burgers and chops, etc., we recom-
mend using the FireSpice Chips because they ignite
and create smoke faster. For longer cooking foods
such as roasts, chicken and turkeys, etc., we recom-
mend using FireSpice Chunks because they ignite
slowly and provide smoke for a longer period of time.
As you gain experience in using your smoker, we
encourage you to experiment with different combina-
tions of FireSpice Chips and Chunks to find the smoke
flavor that best suits your taste.
Cooking
As a starting point, place a couple of handfuls of
FireSpice Chips or a few FireSpice Chunks in the
bottom of the smoker body. Since the chunks vary in
size, place as many as you can in the smoker. As you
gain experience in smoking, increase or decrease the
amount of wood to suit your taste. Close the smoker
lid.
Light the barbecue and preheat with all burners on
HIGH, lid down, for 10 minutes or until the wood starts
to smoke. If you leave the grill in the preheat mode for
too long the chips will char prematurely reducing the
smoke.
IMPORTANT NOTE: Ambient temperature, type and
size of wood, moisture content and wind condition will
always be a large factor in your results.
Adjust the burners for cooking, MOM or LOL will be
your best settings for long duration smoking. Smoke
will start in approximately 10 minutes and last as long
as 45 minutes. If you require more smoke flavor, refill
the smoker with FireSpice Chips and /or Chunks. The
smoker may be used to enhance any of the meat,
poultry and fish recipes in the gas barbecue cookbook.
Cook with the lid down according to the times indi-
cated in charts or recipes. Keep the lid of the barbecue
closed while cooking.
Note - After refilling smoker, smoke will take about 10
to 15 minutes to start again.
ƽDANGER
Do not use any flammable fluid in the
Smoker to ignite the wood.
Cleaning
Before each use, empty the smoker of ash to allow
proper airflow. Accomplish this by tapping the sides of
the smoker and stirring the ashes so that they sift
through the bottom and fall into the bottom tray of your
barbecue. Remove bottom tray and empty.
Note - Smoking will leave a “smoke” residue on the
surface of the smoker. This residue cannot be removed
and will not affect the function of the smoker. To a
lesser degree a “smoke” residue will accumulate on
the inside of your Weber Gas Barbecue. This residue
need not be removed and will not adversely affect the
function of your barbecue.