Bedienungsanleitung Weber Master Touch Premium SE-E 5775 (Seite 14 von 20) (Englisch)

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BARBECUING METHODS - SMOKING

SMOKING WOOD TYPES

7. Place the diffuser plate centred on top of the

smoker ring (F). Be sure that the heat diffuser

plate is lying flat and level on top of the smoker

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 minimise

cleaning time. Liquids can be added to the disposable

drip pan to help moderate the temperature and infuse

moisture and flavour 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 barbecue is preheated, open

the lid and brush the cooking grate clean (G).

Put the food on the centre 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 barbecue temperature reaches the

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

275˚F) 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.

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.

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Weber Master Touch Premium SE-E 5775 Seite 14

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