Smoking Guide; Wood Type; Fish; Poultry - Weber FUMOIR SMOKEY MOUNTAIN COOKER Mode D'emploi

Different hardwoods will impart a variety of flavors. It is best to 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; more can be added to suit your own taste.

WOOD TYPE

CHARACTERISTICS
Hickory Pungent, smoky, bacon-like flavor.
Pecan
Rich and more subtle than hickory, but similar in taste.
Burns cool, so ideal for very low heat smoking.
Mesquite Sweeter, more delicate flavor than hickory.
Tends to burn hot, so use carefully.
Alder Delicate flavor that enhances lighter meats.
Maple
Mildly smoky, somewhat sweet flavor.
Cherry
Slightly sweet, fruity smoke flavor.
Apple
Slightly sweet but denser, fruity smoke flavor.
Always avoid soft, resinous woods like pine, cedar, and aspen.  WARNING: Never use wood that has been treated or exposed to chemicals.
The cuts, thicknesses, weights, charcoal quantities and cooking times are meant to be
guidelines rather than hard and fast rules. Cooking times are affected by such factors as
altitude, wind, outside temperature, and desired doneness.

FISH

WEIGHT
Whole, small Full grill
Whole, large 3 - 6 pounds
Lobster and shrimp Full grill

POULTRY

WEIGHT
Chicken, whole 5 pounds
Turkey, whole 8 - 12 pounds
Turkey, whole 12 - 18 pounds
Duck, whole 3 - 4 pounds

PORK

WEIGHT
Pork roast 4 - 8 pounds
Pork ribs Full grill
Ham, fresh whole 10 - 18 pounds
Pork shoulder 4 - 8 pounds

BEEF

WEIGHT
Beef brisket 5 - 6 pounds
Lamb roast,
5 - 7 pounds
venison
Large cuts of game 7 - 9 pounds
Beef ribs Full grill

SMOKING GUIDE

CHARCOAL QUANTITY
14" (37 ) 18" (47 )
CM CM
35 briquettes 50 briquettes
35 briquettes 50 briquettes
35 briquettes 50 briquettes
CHARCOAL QUANTITY
14" (37 ) 18" (47 )
CM CM
75 briquettes 100 briquettes
75 briquettes 100 briquettes
75 briquettes 100 briquettes
75 briquettes 100 briquettes
CHARCOAL QUANTITY
14" (37 ) 18" (47 )
CM CM
75 briquettes 100 briquettes
35 briquettes 50 briquettes
75 briquettes 100 briquettes
75 briquettes 100 briquettes
CHARCOAL QUANTITY
14" (37 ) 18" (47 )
CM CM
75 briquettes 100 briquettes
75 briquettes 100 briquettes
75 briquettes 100 briquettes
35 briquettes 50 briquettes
Experiment with different varieties of wood and amounts used. You can also add bay
leaves, garlic cloves, mint leaves, orange or lemon peel and various spices to charcoal
for added flavor. Keep a record of your experiments; it's easy to forget what you did last
time.
FOOD MATCHES
Pork, chicken, beef, wild game, cheeses.
Pork, chicken, lamb, fish, cheeses.
Most meats, especially beef. Most vegetables.
Salmon, swordfish, sturgeon, other fish.
Also good with chicken and pork.
Poultry, vegetables, ham.
Try mixing maple with corncobs for ham or bacon.
Poultry, game birds, pork.
Beef, poultry, game birds, pork (particularly ham).
Cooking times for beef are for the United States Department of Agriculture's definition of
medium doneness unless otherwise noted. Cooking times listed are for foods that have
been completely thawed.
COOKING
TIME
22" (57 )
CM
75 briquettes 1 - 1½ hours
75 briquettes 3 - 4 hours
75 briquettes 1 hour
COOKING
TIME
22" (57 )
CM
150 briquettes 2½ - 3½ hours
150 briquettes 4 - 5 hours
150 briquettes 8 - 10 hours
150 briquettes 2 - 2½ hours
COOKING
TIME
22" (57 )
CM
150 briquettes 5 - 6 hours
75 briquettes 4 - 6 hours
150 briquettes 8 - 12 hours
150 briquettes 8 - 12 hours
COOKING
TIME
22" (57 )
CM
150 briquettes 6 - 8 hours
150 briquettes 5 - 6 hours
150 briquettes 6 - 8 hours
75 briquettes 6 - 7 hours
WOOD INTERNAL TEMPERATURE /
CHUNKS DONENESS
2 - 4 Flakes with fork
2 - 4 Flakes with fork
2 - 4 Firm and pink
WOOD INTERNAL TEMPERATURE /
CHUNKS DONENESS
1 - 3 165 °F (74 °C) medium
2 - 4 165 °F (74 °C) medium
3 - 5 165 °F (74 °C) medium
3 - 4 180 °F (82 °C) medium
WOOD INTERNAL TEMPERATURE /
CHUNKS DONENESS
3 - 5 170 °F (76 °C) well-done
2 - 4 Meat begins to pull from bone
2 - 4 170 °F (76 °C) well-done
3 - 5 190 °F (88 °C) well-done
WOOD INTERNAL TEMPERATURE /
CHUNKS DONENESS
3 - 5 190 °F (88 °C) well-done
3 - 5 160 °F (71 °C) medium
3 - 5 170 °F (76 °C) well-done
2 - 4 160 °F (71 °C) well-done
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