Smoking is cooking food at a low temperature, over an extended period of time (A). This technique is also referred to as the “low and slow method.” Cooking low and slow keeps the juices and flavour in your food to produce an extremely tender piece of meat. Smoking works great for large cuts of meat such as brisket, turkey, pork shoulder, ribs, and whole chicken.
Grill Setup For Smoking
- Place fuel grate (B) in the bottom position of the bowl then place the centre support ring in the middle position of the bowl (C).
- Pile charcoal on the fuel grate above the tip of the burner tube (D). Consult user guide for the recommended amount of fuel.
- Light the charcoal.
Note: Lid, dampers, and vents must remain open when igniting charcoal with gas ignition.
- Put on barbecue mitts or gloves. With long tongs, add Weber® wood chunks or chips to the perimeter of the lit charcoal (E).
- Place the diffuser plate within the centre support ring (F).
Note: A disposable drip pan should be placed on the diffuser plate to collect drippings and minimize cleaning time. Add two drip pans when smoking larger pieces of meat.
- Place the cooking grate on the top position of the bowl (G).
Note: The hinges on the cooking grate and diffuser plate should line up accordingly to easily add charcoal while smoking.
- Close the lid.
- Once the grill reaches the smoke zone on the thermometer (H), slide the bowl vent arm to the smoking position (I) rotate the Rapidfire™ lid damper (J) accordingly to maintain recommended smoke temperature.
- Begin cooking. Consult recipe for recommended cooking times.