Bedienungsanleitung Weber Master Touch C5750 (Seite 12 von 16) (Englisch)

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BARBECUING METHODS - INDIRECT HEAT / SMOKING

SMOKING WOOD TYPES

Dierent hardwoods will impart a variety of ﬂavours. 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.

Experiment with dierent 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

ﬂavour. Keep a record of your experiments; it’s easy to forget what you did last time.

WOOD TYPE CHARACTERISTICS FOOD MATCHES

Hickory Pungent, smoky, bacon-like ﬂavour. Pork, chicken, beef, wild game, cheeses.

Pecan Rich and more subtle than hickory, but similar in taste.

Burns cool, so ideal for very low heat smoking.

Pork, chicken, lamb, ﬁsh, cheeses.

Mesquite Sweeter, more delicate ﬂavour than hickory.

Tends to burn hot, so use carefully.

Most meats, especially beef. Most vegetables.

Alder Delicate ﬂavour that enhances lighter meats. Salmon, swordﬁsh, sturgeon, other ﬁsh.

Also good with chicken and pork.

Maple Mildly smoky, somewhat sweet ﬂavour.

Poultry, vegetables, ham.

Try mixing maple with corncobs for ham or bacon.

Cherry Slightly sweet, fruity smoke ﬂavour. Poultry, game birds, pork.

Apple Slightly sweet but denser, fruity smoke ﬂavour. Beef, poultry, game birds, pork (particularly ham).

Always avoid soft, resinous woods like pine, cedar, and aspen.  WARNING: Never use wood that has been treated or exposed to chemicals.

Smoking

When smoking food, follow the Indirect Barbecuing

Method to setup your barbecue.

1. Always wear barbecue mitts or gloves conforming

to EN 407 (Contact Heat rating level 2 or greater)

when using your charcoal barbecue.

Note: The barbecue, including the handles and damper/

vent handles, will become hot. Make sure that you are

wearing barbecue mitts or gloves to avoid burning your

hands.

2. Once your barbecue has preheated, slide the lid

open into the TUCK-AWAY lid holder and place

your food in the centre of the cooking grate,

above a drip pan if using one.

3. Using barbecue mitts or gloves and long tongs,

simply lift the hinged parts of the cooking grate

and add 2 to 4 WEBER wood chunks or a handful

of WEBER wood chips to the lit charcoal (G).

See the SMOKING WOOD TYPES chart following

this section for more information.

Note: Wood chips can be pre-soaked in water before use

to extend the amount of time they produce smoke.

4. Slide the lid closed from the TUCK-AWAY lid

holder and move the ONE-TOUCH cleaning

system handle to the smoking position (H).

5. Once the barbecue temperature reaches the

“smoke zone” between 95 and 135 ˚C (200

and 275 ˚F) on the lid thermometer (I), using

barbeque mitts or gloves, rotate the lid damper

accordingly to maintain the ideal smoking

temperature range (J). Consult recipe for

recommended cooking times.

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 (K).

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.

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Weber Master Touch C5750 Seite 12

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