Bedienungsanleitung Weber Summit Charcoal Grilling Center (Seite 25 von 32) (Englisch)

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GRILLING METHODS - Smoking

TIPS & TRICKS FOR

GRILLINGSUCCESS

Choose a Proper Location toGrill

• Only use this grill outdoors in a well-ventilated

area. Do not use in a garage, building,

breezeway, or any other enclosed area.

• Keep the grill on a secure, level surface at all

times.

• Do not use grill within two feet of any

combustible material. Combustible materials

include, but are not limited to, wood or treated

wood decks, patios, and porches.

Preheat the Grill

Preheating your grill is a key factor when grilling

both directly and indirectly; though should not

be done before smoking. With all of the charcoal

glowing red, the temperature under the lid should

reach 500˚F after 7-10 minutes. The heat loosens

pieces of food stuck to the grate, making it easy to

brush off with a stainless steel bristle grill brush.

Preheating also gets the grate hot enough to sear

properly and helps prevent food from sticking to

the grate.

Wear Gloves

Always wear barbecue mitts or gloves conforming

to EN 407, Contact Heat rating level 2 or greater,

when using your charcoal barbecue. Vents,

dampers, handles, and the bowl will all get hot

during the grilling process, so be sure to keep your

hands and forearms protected.

No Ignition Fuel, No Problem

If the fuel tank is empty, or running on low, you

may also light your grill manually, as you would

any other charcoal grill. WEBER recommends using

a chimney starter (sold separately) and lighter

cubes (sold separately) to ignite charcoal manually.

Refrain from using lighter fluid as it is messy and

can transmit a chemical taste to your food.

Oil the Food, Not the Grate

Lightly oiling your food adds flavor and moisture,

while also preventing the food from sticking to the

grate. We do not recommend oiling the grate, as

this could cause unnecessary flare-ups.

Put a Lid On It

Keep the lid closed as much as possible for these

reasons:

1. Keeps the grate hot enough to sear the food

when cooking directly.

2. Traps the smokiness that develops when fat and

juices vaporize in the grill.

3. Prevents flare-ups by limiting oxygen.

Diuser Plate Do’s and Don’ts

When smoking, the diffuser plate helps to maintain

consistent low temperatures and redirects the heat

and smoke around the food. However, the diffuser

plate can also be used when cooking indirectly to

maximize cooking space. Never put food or fuel on

the diffuserplate.

Tame the Flame

Flare-ups happen, which is typically good because

the flames sear the surface of the food. However,

too many flare-ups can cause the food to burn.

Keeping the lid closed as much as possible limits

the amount of oxygen inside the grill, which will

help extinguish any flare-ups. If the flames become

out of control, temporarily move the food over

indirect heat until they die down.

Watch the Time and Temperature

Grilling in a colder climate or higher altitude will

extend your cooking time. Hard blowing wind will

raise the grill’s temperature.

Keep It Clean

Follow the basic routine maintenance instructions

to keep your grill looking and grilling better for

years to come. Be sure to remove accumulated

ashes and old charcoal from the bottom of the

kettle and the ash catcher before every use.

Smoking with Wood

Experimenting with different woods while smoking

is encouraged to find the perfect balance of sweet

and savory. While smoking over long periods of

time, be sure to always use wood chunks instead of

wood chips. Chunks allow for a longer smoke that

penetrates slowly over a long cooking time. Wood

chips work best for a shorter cooking time because

they do not last as long during a long smoke.

Charcoal Quantity for Smoking & Cooking Times

Weight Cooking Time

WEBER

Charcoal Briquettes Charcoal Briquettes Wood Chunks

FISH

450g to 1,35kg 1 to 2½ hours 40 briquettes (2 cups) 45 briquettes (1¼ cups) 2 to 4

1,35 to 2,7kg 2½ to 4 hours 45 briquettes (2¼cups) 50 briquettes (1¼ cups) 2 to 4

POULTRY

900g to 1,35kg 2 to 3½ hours 45 briquettes (2¼ cups) 50 briquettes (1¼ cups) 1 to 3

1,8 to 3,6kg 3½ to 4 hours 50 briquettes (2½ cups) 55 briquettes (1½ cups) 2 to 4

3,6 to 5,4kg 4 to 5 hours 60 briquettes (3 cups) 70 briquettes (1¾ cups) 3 to 4

5,4 to 8,1kg 8 to 10 hours 80 briquettes (4 cups) 95 briquettes (2½ cups) 3 to 5

PORK

1,8 to 3,6kg 5 to 8 hours 65 briquettes (3¼ cups) 80 briquettes (2 cups) 3 to 4

3,6 to 5,4kg 8 to 12 hours 80 briquettes (4 cups) 100 briquettes (2½ cups) 3 to 5

BEEF

1,8 to 3,6kg 7 to 12 hours 80 briquettes (4 cups) 100 briquettes (2½ cups) 3 to 5

3,6 to 5,4kg 12 to 18 hours 100 briquettes (5 cups) 120 briquettes (3 cups) 3 to 5

*When measuring lump charcoal, use the charcoal measuring cup provided with your grill.

Cooking times for beef use the USDA’s definition of medium doneness. Cooking times listed are for foods that have been completely thawed.

The weights, charcoal quantities, and cooking times are meant to be guidelines rather than hard and fast rules. Factors such as altitude, wind,

and outside temperature can affect cooking times.

m WARNING: Never use charcoal impregnated with charcoal lighter ﬂuid.

Wood Flavors for Smoking

Wood Flavor Characteristics Pairs With

Apple SUBTLE

Slightly sweet with a

dense, fruity smoke

ﬂavor.

Fish

Poultry

Pork

(particularly ham)

Vegetables

Cherry SUBTLE

Slightly sweet with a

fruity smoke ﬂavor.

Fish

Poultry

Pork

Vegetables

Hickory RICH

Pungent and smoky

with a bacon-like

ﬂavor.

Poultry

Pork

Beef

Beech SUBTLE

Delicate with a mild-

ly smoky ﬂavor.

Fish

Poultry

Pork

Lamb

Vegetables

Pecan RICH

Pungent with a

sweet ﬂavor.

Ideal for smoking at

a very low heat.

Fish

Poultry

Pork

Lamb

Beef

Mesquite BOLD

Big, bold smoke

ﬂavor with a

boarderline bitter

ﬁnish.

Pork

Lamb

Beef

Weber Summit Charcoal Grilling Center Seite 25

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