Bedienungsanleitung Weber Master Touch Premium SE-E 5775 (Seite 13 von 20) (Englisch)

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BARBECUING METHODS - SMOKING

Smoking

Smoking is cooking food at a low temperature over

an extended period of time using various hardwood

chunks or chips. This technique is also referred

to as the “low and slow” method. Cooking low and

slow helps keep the juices in your food to produce

an extremely tender piece of meat and infuse

delicate smoky flavour. Smoking works great for

cuts of meat such as:

• Whole Turkey

• Ribs

• Whole Chicken

• Pork Shoulder

• Duck

• Sausages

Just like with indirect cooking, convection heat

plays an important role when smoking food.

With convection heat, the heat rises, reflects off

of the lid and inside surfaces of the barbecue,

and circulates to slowly cook the food evenly on

all sides. Convection heat doesn’t sear or brown

the surface of the food the way that radiant and

conductive heat do. Convection heat cooks the food

gently all the way to the centre similar to the way

an oven cooks.

Barbecue Setup for Smoking

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. With the charcoal grate in the bottom position of

the bowl, place the smoker ring centred on top

of the charcoal grate (A).

3. Fill the char ring with approximately 45-50

charcoal briquettes. Spread the charcoal

briquettes so they are even with or just below

the top of the char ring (B).

Note: Do not over fill the char ring. Make sure the

diffuser plate sits flat on top of the char ring. Remove

briquettes as needed before igniting.

4. Move the ONE-TOUCH cleaning system handle

to the fully open position (C).

5. Place 3 WEBER lighter cubes in the centre of

the charcoal, and light with a long neck lighter

or matches (D). By lighting the charcoal in the

centre, the coals will burn slowly from the

inside to the outer edge and evenly ignite over

the course of your cooking time. The coals are

ready once grey ash is beginning to form on top

of the centre coals (usually 15-20 minutes).

6. Using barbecue mitts or gloves and long tongs,

add 2 to 4 WEBER wood chunks or a handful of

WEBER wood chips around the perimeter of the

lit charcoal (E).

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.

Charcoal Ring Capacity for Smoking

*When measuring lump charcoal, use the charcoal measuring cup

provided with your barbecue.

Barbecue

Diameter

WEBER

Charcoal Briquettes

Briquettes qty. for 6-8 hours cooking time

57 cm 45-50 briquettes

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Weber Master Touch Premium SE-E 5775 Seite 13

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