Smoking Wood Types - Weber MASTER-TOUCH PREMIUM 52761 Guide De Montage

GRILLING METHODS - SMOKING
7. Place the diffuser plate centred on top of the
char ring (F). Be sure that the heat diffuser
plate is lying flat and level on top of the char
ring. Keep the lid open until the charcoal has
ashed over.
Note: A disposable drip pan should be placed on top of
the diffuser plate to collect food drippings and minimize
cleaning time. Liquids can be added to the disposable
drip pan to help moderate the temperature and infuse
moisture and flavor into your food.
8. Place the cooking grate in the top position of
the bowl and close the lid for 15 minutes to
preheat. Once the grill is preheated, open the
lid and brush the cooking grate clean (G). Put
the food on the center of the cooking grate,
over the drip pan.
9. Close the lid and move the ONE-TOUCH cleaning
system handle to the smoking position (H).
10. Once the grill temperature reaches the
"smoke zone" between 200 and 275˚F (95 and
135˚C) on the lid thermometer (I), rotate the
lid damper accordingly to maintain the ideal
smoking temperature range (J).
Note: Rotate the lid damper fully open to raise the
temperature and close it more to lower the temperature.
When finished cooking...
Close the lid damper and bowl vents to extinguish
the charcoal.
Cooking times are affected by such factors as altitude,
wind, outside temperature, and desired doneness.
Smoking is truly an adventure. Experiment with
various temperatures, woods, and meats. Write
down ingredients, wood amounts, combinations,
and results so you can repeat successes.

SMOKING WOOD TYPES

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
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.
14
F
G
H
CHARACTERISTICS
I
J
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.
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).
FOOD MATCHES