Weber Smoker 63230 User Manual

SMOKEY MOUNTAIN  
COOKER SMOKER  
19 inch  
(49 cm)  
63230  
 
3
Warnings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4  
Assembly Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-9  
Helpful Hints . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10  
Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11  
Getting Started . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12  
Brine Cure . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13  
Cooking Charts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14-15  
Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16-23  
Barbecuing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24-26  
Steaming . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27  
 
4
DANGER  
Failure to follow the Dangers, Warnings and Cautions contained  
in this Owner’s Manual may result in serious bodily injury, death,  
or fire causing damage to property.  
WARNINGS  
This smoker is designed for outdoor use only. If used indoors,  
toxic fumes will accumulate and cause serious bodily injury or  
death.  
Do not add charcoal lighter fluid or charcoal impregnated with  
charcoal lighter fluid to hot or warm coals. Cap starter fluid after  
use, and place a safe distance away from the barbecue.  
Do not use gasoline, alcohol, or other highly volatile fluids to  
ignite charcoal. If using charcoal lighter fluid, remove any fluid  
that may have drained through the bottom vents, before lighting  
the charcoal.  
Do not leave infants, children, or pets unattended near a hot  
smoker.  
Do not attempt to move a hot smoker.  
Do not use this smoker within five feet of any combustible  
material.  
Do not use this smoker unless all parts are in place.  
Do not remove ashes until all coals are completely burned out  
and are fully extinguished.  
Do not wear clothing with loose flowing sleeves while lighting or  
using the smoker.  
Do not use smoker in high winds.  
Keep the smoker in a level position at all times.  
 
5
Combustion by-products produced when using this product  
contain chemicals known to the state of California to cause  
cancer, birth defects, or other reproductive harm.  
Remove the lid from the smoker while lighting and getting the  
coals started.  
Always put charcoal on top of the charcoal grate and not  
directly into the bottom of the bowl.  
Never touch the cooking or charcoal grate, or the smoker,  
to see if they are hot.  
Barbecue mitts or hot pads should always be used to  
protect hands while barbecuing or adjusting the vents.  
Use proper barbecue tools with long, heat-resistant handles.  
To extinguish the coals, place the lid on the bowl and close all  
vents. Do not use water, it will damage the porcelain finish.  
To control flare-ups, place lid on smoker. Do not use water.  
Handle and store hot electric starters carefully.  
Keep electrical cords away from the hot surfaces of the smoker.  
Lining the bowl with aluminum foil will obstruct the air flow,  
instead use a drip pan to catch drippings from meat when  
cooking by the Indirect Method.  
Using sharp objects to clean the cooking grate or remove ashes  
will damage the finish.  
Using abrasive cleaners on the cooking grate or the smoker  
itself will damage the finish.  
 
6
1
Check Package Contents  
Lid  
Three legs  
Center ring  
Charcoal chamber  
Bowl  
Water pan  
Door assembly  
Four grill straps  
No-handled cooking grate  
You should have received the parts listed at right.  
While we give much attention to our product, an  
occasional error may occur. If a part is missing, do  
not go back to the store. Call the Weber-Stephen  
Products Customer Service Center toll-free at  
1-800-446-1071 to receive immediate assistance.  
Charcoal grate  
Handled cooking grate  
Hardware Pack Contents:  
14 - 14-20 x 58" screws  
14 - 14-20 nuts  
8 - Fiber washers  
6 - 14" steel washers  
2
Assemble Legs  
You will need: bowl, three legs, six screws, six steel washers, six nuts, an adjustable wrench and  
a screwdriver.  
Set bowl on the ground. Place leg against bowl and insert one screw into each end of leg. Slip  
a steel washer over each screw, add a nut and hand tighten.  
Repeat this for the other two legs.  
With the three legs in position, tighten  
assembly using an adjustable wrench  
and screwdriver.  
 
7
3
Assemble Charcoal Grate  
and Charcoal Chamber  
You will need: charcoal grate and charcoal chamber.  
Set charcoal grate into bowl. Set charcoal chamber  
on charcoal grate.  
4
Attach Grill Straps to Center Ring  
You will need: four grill straps, eight fiber washers, eight screws, eight nuts, center ring, an  
adjustable wrench and screwdriver.  
Place a fiber washer on each of the screws and insert into each hole in center ring, with heads  
of screws on the outside. Place grill straps inside the ring over the screws, making sure the  
two “ledges” are at the bottom. Place a nut on each of the screws and tighten securely with an  
adjustable wrench and screwdriver.  
 
8
5
Install Center Ring and Bowl  
You will need: center ring assembly from  
Step 4 and bowl assembly from Step 3.  
Place center ring assembly onto bowl.  
6
Install Door Assembly  
You will need: door assembly and center  
ring to bowl assembly.  
Holding door assembly on a slight angle,  
place door assembly into opening in  
center ring. To open or close, turn knob.  
 
9
7
Complete Assembly  
You will need: lid, water pan, no-handled cooking  
grate and handled cooking grate. Place water pan  
on the bottom ledge of grill strap. Place  
no-handled cooking grate on middle ledge of  
strap. Place handled cooking grate on very top  
ledge of strap. Set lid on top.  
8
Steaming and Barbecuing  
To steam: arrange the charcoal grate, charcoal  
chamber, and water pan on the middle ledge grill  
strap. Place no-handled cooking grate on top of  
the water pan. Place handled cooking grate aside.  
To barbecue: arrange the charcoal grate and  
charcoal chamber on the middle ledge grill strap.  
Set aside no-handled cooking grate and water  
pan. Place handled cooking grate on very top  
ledge of strap.  
 
10  
Helpful Hints  
Please read all instructions before using your smoker.  
• Always cook with the cover on your smoker.  
• Use tongs for turning meats to avoid piercing meat and losing natural juices.  
• Resist the temptation to look at the foods during cooking timeevery time the lid is lifted it  
will be necessary to add 15 minutes to the cooking time.  
• Use a meat thermometer to determine the internal temperature of meatit should be inserted  
into the thickest part of the meat and should not touch fat or bone.  
• Charcoal should be stored in a dry placedamp charcoal will not burn well.  
• Always use barbecue mitts or hot pads to protect your hands.  
• Adjust vents as indicated for each method of cooking in your smoker:  
Smokingall vents partially closed.  
Barbecuingall vents wide open.  
Steamingtop vent closed, bottom vents open.  
• All vents should be wide open when preparing the fire.  
• Close all vents to extinguish the coals when you are finished cooking. Do not use water to  
extinguish coals as it may damage the porcelain finish.  
• There are many variables that influence smoking, fortunately most of them can be controlled  
by the person doing the cooking. However, there are some things that we cannot control,  
such as weather, wind and altitude. So, to be on the safe side, add extra time to your cooking  
schedule when necessary, usually half to 1 hour is adequate.  
• Smoker should be placed on a level heat proof surface away from buildings and out of the  
general traffic path. The smoker is for outdoor use only and not recommended for use on  
carpeted surfaces. Since the aroma of smoke can linger it is best to find a place away from  
the house to do your smoke-cooking.  
• Experiment with different varieties of wood and amounts used. You can also add bay leaves,  
garlic cloves, mint leaves, orange or lemon peel and various spices to the charcoal for added  
flavor. Keep a record of your experimentsit’s easy to forget what you did last time.  
Note: Do not use charcoal that has been impregnated with a starter fluid in your smoker. This is  
especially important when adding charcoal during the cooking time, because it can give  
an unpleasant taste to your food.  
 
11  
Cleaning  
It isn’t necessary to clean the inside walls of your smoker, however, if you wish, they may  
be wiped down occasionally. The outside of the unit may be cleaned with a sudsy cloth and  
rinsed with a damp cloth.  
If you use aluminum foil to completely cover the water pan it will aid the clean-up chore.  
Grease tends to build up on the inside and outside of the water pan. When the grease  
build-up is baked onto the pan it may flake offthis is not porcelain flaking offit is  
hardened, baked-on grease and can be cleaned off with a spray-on oven cleaner. Follow  
the manufacturers directions on oven cleaner.  
Frequently remove ashes from the bottom section of the smoker.  
 
12  
Getting Started  
• Remove top and center ring before starting the fire. Open all vents.  
• Fill charcoal chamber with the amount of charcoal recommended on chart for food being  
cooked. Heap charcoal in center of grill. Ignite the charcoal.  
• When the coals have a light coating of gray ash (about 30 minutes) spread them evenly  
across the inside of the charcoal chamber.  
• Place the water pan in position on the lower bracket of the center ring. Fill pan with hot tap  
water.  
• Put the lower cooking grill in place on bracket above water pan. The 1812" cooking grill should  
be positioned on the top bracket.  
• Carefully set the center ring in place on top of the bottom section of the smoker.  
• Arrange food in a single layer on the cooking grills leaving space between each piece of food.  
(Both grills may be used for food.)  
• Open door on front of smoker to place wet wood chunks on top of the hot coals.  
• Partially close all vents while smoke-cooking. Use barbecue mitts to protect your hands while  
adjusting the vents.  
• PIace recommended amount of wood chunks in a pan of water to soak at least 1 hour  
before using.  
• Shake excess water off wood chunks before placing them on top of the hot coals.  
• Different hardwoods will impart a variety of flavors. 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 recommendedmore can be added to suit your own taste. Some experimenting  
will be necessary to find the amount of smoke flavor you prefer. (Use pieces of wood  
approximately 2" x 3" in size.)  
• By keeping records of your smoke-cooking experiences—a beginner can quickly become an  
expert. Notes you make will be an invaluable aid in your future endeavors. By referring to your  
notes at a later date you will be able to repeat your successes.  
• Smoke-cooked foods look different than oven cooked foodsthey may be pink or red when  
completely cooked. A good meat thermometer is the most accurate way to determine the  
internal temperature of large cuts of meat.  
• Beer, wine, cola, fruit juices, marinades, herbs and spices can be combined with water, in the  
waterpan, to give additional flavor to your food.  
• Meat can be smoke-cooked without curing, or it can be cured before smoking with either a  
dry cure or in a brine.  
 
13  
Brine Cure  
Salting, or curing, reduces the moisture content of meat, retards formation of bacteria and adds  
flavor as it is absorbed in the meat. When meats require 2 hours or less of curing they may be  
kept at room temperature, otherwise they should be refrigerated.  
Salt is the basic ingredient used in most seasonings and brines for smoking and curing foods.  
Rock salt, pickling salt or canning salt are less expensive to use than iodized table.  
Sugar is also a basic ingredient used in brines and dry curesit is used during curing to  
counteract the effects of salt. Sugar can be in the form of white or brown sugar, honey,  
molasses or syrupeach imparts its own flavor.  
Seasoning is more or less a matter of personal tastespices can be used during or after the  
curing process to give additional flavor to the meat or fish.  
Stone crocks and glass or plastic containers are ideal containers for use in brining or storing  
leftover brine. (Never use metal containers.)  
Meat should be completely submerged in the brine. A weighted plate will be helpful to keep the  
meat from coming to the surface of the brine.  
Contents of the brine solution should be stirred occasionally with a wooden spoon. This is  
called overhauling. When overhauling a large container of meat it is best to remove the meat  
from the container, stir the brine, put meat back in container and pour the brine over meat,  
weighing it down to keep meat completely submerged in the brine.  
After a piece of meat or fish is removed from the brine solution it should be given a quick rinse  
in fresh water and dried before smoking.  
Dry cures can be used instead of a brine  
solution. They are applied in a dry form  
directly to the surface of the meat or fish.  
Meats should be kept at 35° during dry  
curing. Foods should be rinsed in fresh  
water and dried before smoking.  
Sweet Pickle Brine  
1 gal. water  
212 cups salt  
1
3
cup light brown sugar  
1 tablespoon Liquid garlic  
1 oz. pickling spices  
Basic Dry Cure  
Basic Brine  
1 quart of water  
2 cups salt  
1
2
cup sugar  
1
2
2
cup of salt  
1
cup light brown sugar  
teaspoon Liquid garlic  
teaspoon pepper  
Add spices and seasonings of your choice  
to this mixture. Start with 12 teaspoon of  
eachexperiment to find the combinations  
you like best with the meat and fish you  
smoke.  
1
2
1
2
 
14  
Smoking Cooking Charts  
Please note: The amount of wood chunks, water or charcoal is not indicated in each recipe.  
Please refer to this chart.  
• The cooking times listed in the charts are for foods that have been completely thawed.  
• Add 12 to 14 briquettes every 112 hours. When coals are added check the waterpan and add  
water as necessary to fill pan. Use door on front of unit to add charcoal or water.  
Beef  
Weight  
Water  
Pan  
Charcoal Cooking  
Wood  
Chunks  
Internal  
Temp  
Layers  
Time  
Beef Roast,  
Beef Brisket  
3-4 lbs.  
5-7 lbs.  
Full  
Full  
2
2
4-5 hrs.  
5-6 hrs.  
4-6  
4-6  
145° rare  
160° med  
Lamb Roast,  
Venison  
Large cuts  
of game  
7-9 lbs.  
Full grill  
Full  
Full  
2
1
6-8 hrs.  
3-4 hrs.  
4-6  
2-4  
170° well  
160° well  
Beef ribs  
Pork  
Weight  
Water  
Pan  
Charcoal Cooking  
Wood  
Chunks  
Internal  
Temp  
Layers  
Time  
Pork Roast  
Pork Ribs  
3-4 lbs.  
4-8 lbs.  
Full  
Full  
2
2
5-6 hrs.  
6-8 hrs.  
4-6  
4-6  
160° med  
170° well  
Full grill  
Full  
Full  
Full  
Full  
1
1
2
1
4-6 hrs.  
2-3 hrs.  
8-12 hrs.  
3-4 hrs.  
4-6  
2-4  
6-8  
4-6  
160° med  
170° well  
Pork Chops  
Full grill  
160° med  
170° well  
Fresh Ham 10-18 lbs.  
Whole  
160° med  
170° well  
Whole Ham 10-14 lbs.  
Cooked  
140° med  
 
15  
• Always use hot water to fill or replenish the water pan. You might find that a watering can  
works well.  
• If your fire seems to be fizzling outtake the door on the front of the smoker off for a short  
period of time. The additional oxygen will get the fire going again.  
Poultry  
Weight  
Water  
Pan  
Charcoal Cooking  
Wood  
Chunks  
Internal  
Temp  
Layers  
Time  
Cut up  
Whole  
1-4 fryers  
1-4 fryers  
Full  
Full  
1
2
3-4 hrs.  
4-5 hrs.  
2-4  
2-4  
180° well  
180° well  
Whole  
5 lbs. roaster  
8-12 lbs.  
12-18 lbs.  
3-5 lbs.  
Full  
Full  
Full  
Full  
Full  
Full  
2
2
2
2
2
2
5-6 hrs.  
7-8 hrs.  
8-10 hrs.  
4-6 hrs.  
4-6 hrs.  
7-8 hrs.  
2-4  
6-8  
6-8  
2-4  
2-4  
4-6  
180° well  
180° well  
180° well  
185° well  
185° well  
185° well  
Turkey  
Unstuffed  
Duck  
Pheasant  
Goose  
3-5 lbs.  
8-10 lbs.  
Fish  
Weight  
Water  
Pan  
Charcoal Cooking  
Wood  
Chunks  
Internal  
Temp  
Layers  
Time  
Small whole  
Fillets  
Full grill  
Full grill  
3-6 lbs.  
Full  
Full  
Full  
1
1
1
1 12 - 3 hrs.  
1 12 - 3 hrs.  
3-4 hrs.  
2-4  
2-4  
2-4  
Flakes  
with a  
fork.  
Large whole  
Lobster,  
Shrimp  
Full grill  
Full  
1
1 hr.  
2-4  
firm/pink  
 
16  
Pork Roast  
1 rolled pork loin roast, 5-6 lbs.  
1 garlic clove, cut into slivers  
1
2
2
teaspoon celery salt  
teaspoon rosemary  
teaspoon sweet basil  
teaspoon pepper  
1
1
2
1
4
1 teaspoon caraway seed  
Make small slits in top of roast and insert a garlic sliver in each slit. Combine seasonings and  
sprinkle over roast. Place meat in center of cooking grill. Cover and smoke-cook about 6 hours  
or until done.  
Barbecued Pork Roast  
4 lbs. pork back ribs or spareribs  
1
4
4
cup molasses  
cup Soy sauce  
cup vinegar  
1
1
4
1
3
cup prepared mustard  
2 teaspoons Worcestershire sauce  
1
2
teaspoon hot pepper sauce (more if desired)  
Place ribs in a plastic or glass dish. Combine remaining ingredients and pour over ribs. Cover  
and refrigerate 5 hours or overnight. Turn ribs occasionally to completely coat with marinade.  
Remove ribs from marinade and place on the cooking grill or in a rib rack. Cover and  
smoke-cook 412 to 5 hours or until done.  
Pork Tenderloin Tarragon  
2 whole pork tenderloins  
1
2
cup white tarragon vinegar  
1 teaspoon Worcestershire sauce  
2 teaspoons soy sauce  
1 teaspoon dried tarragon  
Place pork tenderloins in a shallow glass or plastic dish. Combine remaining ingredients and  
pour over meat. Cover with plastic wrap and refrigerate 3 to 4 hours. Turn meat in marinade  
occasionally. Place pork tenderloins on cooking grill. Pour marinade over meat allowing excess  
to drain into the water pan. Smoke-cook 3 to 4 hours. Serve with pineapple sauce.  
Pineapple Sauce:  
Combine equal parts of drained crushed pineapple and sour cream.  
Approximately 8 oz. of each.  
 
17  
Smoked Glazed Ham  
1 fully cooked ham, 10-14 lbs.  
Whole cloves  
1 quart apple cider  
Remove any rind left on ham and score fat diagonally to give a diamond effect. Insert a whole  
clove in center of each diamond. Place ham fat side up on cooking grill. Pour apple cider over  
ham allowing excess to go into water pan. Cover and smoke-cook 3-4 hours brushing with  
glaze occasionally during the last hour of cooking time.  
Glaze  
1 – 9 oz. jar currant jelly  
1
4
cup orange juice concentrate, undiluted  
1 teaspoon prepared horseradish  
1 teaspoon dry mustard  
1 teaspoon lemon juice  
Combine all ingredients in a saucepan. Heat, stirring until jelly melts.  
Smoked Fresh Ham  
1 fresh ham, 6-7 lbs.  
Sweet pickle Brine (page 7)  
Brown sugar  
Prepare sweet pickle brine. Brine ham for 3 days in brine. Remove from brine. Rinse ham in  
cold water and pat dry with paper towel. Let ham dry in refrigerator for 1 day. Rub outside  
surfaces of ham with brown sugar. Place ham in center of cooking grate. Cover and smoke  
approximately 8 hours. May be served immediately, however, flavor is enhanced by refrigerating  
a day or two before serving.  
 
18  
Beef Ribs  
2-3 lbs. beef back ribs  
2 – 8 oz. cans tomato sauce  
1
4
cup red wine vinegar  
2 tablespoons prepared mustard  
1 tablespoon prepared horseradish  
1 tablespoon instant minced onion  
1
4
2
teaspoon garlic powder  
teaspoon pepper  
1
Place ribs in a shallow glass or plastic dish large enough to accommodate them in a single  
layer. Combine remaining ingredients and pour over ribs. Turn meat over to completely coat with  
marinade. Cover with plastic wrap and refrigerate at least 4 hours turning occasionally. Remove  
ribs from marinade and place on cooking grill. Pour remaining marinade over ribs allowing  
excess to drain into water pan. Smoke-cook 312 to 4 hours.  
Beef Brisket  
1 beef brisket, 5-6 lbs.  
1 envelope dry onion soup mix  
2 tablespoons port wine  
2 cups barbecue sauce  
Combine soup mix and wine to make a paste. Spread over surface of the brisket. Allow brisket  
to stand at room temperature 2 hours before cooking. Add barbecue sauce to the water in the  
water pan. Position brisket in center of cooking grill. Cover and smoke-cook approximately 6  
hours or until tender.  
Glazed Meat Loaf  
112 lbs. lean ground beef  
1
2
2
cup soda crackers, coarsely crumbled  
cup onion, finely chopped  
1
2 eggs, slightly beaten  
1 teaspoon salt  
1
2
2
teaspoon garlic salt  
teaspoon paprika  
teaspoon pepper  
cup milk  
1
1
4
3
4
112 cups sharp cheddar cheese, cubed  
2 slices bacon  
Combine ground beef, crumbs, onion and seasonings in a large bowl. Add eggs, milk and  
cheese cubes; mix lightly until blended. Turn mixture into an aluminum foil pan and shape into  
a loaf. Place bacon slices lengthwise on top of meat loaf. Position foil pan with meat loaf in  
center of cooking grill. Smoke-cook 4 hours or until top of loaf feels firm.  
 
19  
Glazed Hickory Smoked Turkey  
Glaze:  
1 turkey, thawed, 8-10 lbs.  
Seasoned salt  
1 tablespoon paprika  
1
2
cup currant jelly  
cup port wine  
1
2
Combine currant jelly and wine in a saucepan  
and cook over medium low heat stirring  
constantly until jelly is melted. If glaze gets  
too sticky during use, reheat it.  
Stuffing:  
2 oranges, cut into 8 chunks  
Large onion, cut into 8 chunks  
2-3 ribs celery, cut into 1" pieces  
Rinse turkey thoroughly with cold water. Pat bird dry. Season inside and outside with  
seasoned salt. Sprinkle outer surface with paprika. Stuff turkey with orange, onion and celery  
chunks alternating the three different items. Fasten neck skin over back with skewer; lock  
together. Place turkey on cooking grill. Cover with wine-jelly glaze during the last 2 hours of  
cooking time.  
Smoked Duck  
1 duckling, thawed, 5 lbs.  
6 green onions with tops, cut up  
4-5 sprigs parsley  
1 clove garlic, minced  
1
3
cup soy sauce  
2 tablespoons lemon juice  
2 tablespoons honey  
Rinse bird thoroughly with cold water, drain and pat dry with paper toweling. Stuff cavity of  
duckling with onion, parsley and garlic. Use a sharp knife to make a small cut between the wing  
joints and breast to permit draining of excess fat during cooking. Lock wings behind back and  
tie legs and tail together. Fasten neck skin over back with a skewer. Heat soy sauce, honey and  
lemon juice, in a saucepan, to make a glaze. Place duckling in center of cooking grill. Cover  
and smoke-cook 5-6 hours until done. Brush duckling with glaze occasionally. Serve with plum  
sauce.  
Plum Sauce  
1 – 16 oz. can purple plums  
1
4
teaspoon orange peel, grated  
3 tablespoons orange juice  
2 tablespoons sugar  
1
2
4
teaspoon cinnamon  
teaspoon Worcestershire sauce  
1
Drain plums reserving 14 cup syrup. Force plums through a sieve. Combine plum puree and  
reserved plum syrup with remaining ingredients in a saucepan. Heat to boiling; reduce heat  
and simmer 15 minutes.  
 
20  
Cornish Hens  
2 to 4 Cornish game hens, about 1 lb. each  
Seasoned salt  
Lemon pepper  
1 large carrot, cut into julienne strips  
1 medium onion, cut into wedges  
Madeira Wine Sauce  
Wash Cornish hens thoroughly with cold water and pat dry with paper toweling. Season inside  
with seasoned salt and lemon pepper. Put carrot strips and onion wedges inside each hen. Lock  
wings behind the back and tie legs together securely. Wrap a bacon strip around each hen and  
secure with a toothpick. Sprinkle with lemon pepper and seasoned salt. Place hens on cooking  
grill. Cover and smoke-cook 3 hours or until done. Baste with Madeira wine sauce during last  
15 minutes of cooking time. Serve with remaining sauce.  
Madeira Wine Sauce  
1 cup crabapple jelly  
1
4
2
teaspoon ginger  
teaspoon salt  
cup Madeira Wine  
1
1
4
1 orange peeled, cut orange peel into 3" julienne strips  
Combine jelly, ginger, salt and wine. Cook over low heat until jelly melts; add orange strips and  
simmer for 2 minutes.  
Smoked Turkey  
1 turkey, 12 lbs. completely thawed  
Sweet Pickle Brine (see page 7)  
Maple syrup  
Rinse turkey thoroughly with cold water, drain and pat dry. Prepare sweet pickle brine. Brine  
12 lb. turkey for 3 days. Remove from brine, rinse thoroughly in cold water and pat dry. Allow  
to dry in refrigerator for 24 hours. Lock wings behind back and tie legs and tail together. Baste  
bird with maple syrup before putting in the smoker and every 2 hours during smoking. Position  
turkey on cooking grill. Smoke-cook 7 hours or until done. Cool turkey in the refrigerator for  
24 hours before serving to enhance the smoked flavor. Turkey may be served immediately if  
you wish.  
Brine:  
8-12 lb. bird — 3 days  
13-16 lb. bird — 4 days  
17-22 lb. bird — 5 days  
 
21  
Smoked Whole Chicken  
1 whole broiler-fryer chicken, 212-3 lbs.  
Seasoned salt  
White wine (optional)  
Wash chicken thoroughly with cold water and pat dry with paper toweling. Lock wings behind  
back and tie legs together securely. Sprinkle seasoned salt generously on chicken. Pour white  
wine into water pan. Cover and smoke-cook 3 hours.  
Fish  
Any edible saltwater or freshwater fish can be smoked. If you wish, fish may be  
smoke-cooked without curing, or they can be cured before smoking with either a dry cure  
or in a brine. Grills in the smoker should be lightly oiled to prevent fish from sticking. Fish  
may be placed in an aluminum foil pan or on a sheet of aluminum foil, which have been  
lightly oiled. Fish should be checked occasionally during cooking time because some of  
them tend to dry out rapidly and may require bastingbrushing with cooking oil will help  
to keep them moist. If you prefer fish dryallow it to remain in the smoker for an extra  
hour or two after it is done. When fish flakes easily with a fork it is done.  
To prepare fish for cooking: thoroughly rinse exterior in fresh, cold water; remove scales  
and internal organs; thoroughly clean the body cavity. Small fish can be left whole. Large  
fish may be left whole or cut into smaller pieces. Use short sticks to wedge crosswise  
inside split fish to hold the cavity open while smoking so the smoke can circulate inside  
the fish.  
Smoked Whole Fish  
1 large whole fish, 8 to 10 lbs., cleaned  
Red Snapper, Salmon, Trout or Sea Bass  
cup lemon juice  
1
2
1 tablespoon Worcestershire sauce  
1 tablespoon prepared mustard  
1
2
2
teaspoon basil  
teaspoon garlic salt  
teaspoon salt  
1
1
2
1 medium onion, thinly sliced  
1 lemon, thinly sliced  
Melted oil or butter  
Combine lemon juice, Worcestershire sauce, prepared mustard, basil and salts; mix and brush  
in cavity of fish. Arrange 12 of the onion and lemon slices alternately in a row in cavity of fish.  
Brush outside of fish with melted oil or butter. Overlap remaining onion and lemon slices on top  
of fish. Place fish on cooking grill. Drizzle remaining lemon juice mixture over the fish allowing  
excess to go into the water pan. Cover and smoke-cook 3-4 hours or until done.  
 
22  
Halibut Steak  
4 Halibut steaks, 34" thick  
1
4
cup butter or margarine, melted  
Juice of 1 lemon  
Salt and pepper  
Worcestershire sauce  
If halibut is frozen, thaw. Grease an aluminum foil tray. Place steaks in tray and pour melted  
butter over them. Squeeze lemon juice on steaks. Sprinkle with salt, pepper and Worcestershire.  
Place foil tray on cooking grill. Cover and smoke-cook until the fish flake easily when tested  
with a fork, approximately 1 hour.  
Whole Pan Fish  
6 small whole pan fish, cleaned  
1 teaspoon salt  
1
2
teaspoon pepper  
Juice of 1 lemon  
3 bacon slices, halved  
If fish are frozen, thaw. Clean and dry fish. Sprinkle cavities with lemon juice, salt and pepper.  
Brush outside of fish with oil. Place a half strip of bacon lengthwise on top of each fish.  
Arrange fish on the cooking grill and smoke-cook 1 to 112 hours or until they flake when tested  
with a fork. Serve with lemon butter.  
Lemon Butter:  
1 cup softened butter or margarine  
1
4
cup lemon juice  
1 tablespoon minced parsley  
3
4
4
teaspoon grated lemon peel  
teaspoon salt  
1
Combine all ingredients.  
Smoked Lobster Tail  
Lobster tails, thawed (1 per person)  
Melted butter  
Lemon wedges  
Cut away underside membrane on lobster. To prevent curling while cooking, hold lobster tail in  
both hands and bend backward to crack the shell. Brush with melted butter and position on the  
cooking grill. Cover and smoke-cook about 1 hour or until flesh is white and firm. Serve with  
melted butter and lemon wedges.  
 
23  
Smoke Flavoring  
Introduce family and friends to a new flavor treattry smoking cheese, nuts and eggs.  
This should be done at a low degree of heatthe best time to do smoke flavoring is after  
you have smoke-cooked something and the coals have burned down and are producing a  
low heat.  
NUTS  
Any kind of nuts or seeds can be smoke flavored for a tasty snack. Place nuts in a single  
layer, on a wire screen, on top of the cooking grill. Place 3-4 wet chunks of wood on top  
of coals. Smoke for 45-60 minutes. (Do not use water in water pan.)  
CHEESE  
Any mild-flavored cheese may be given a smoke flavor; try Colby, Monterey Jack or  
Muenster. Make a shallow tray of extra-heavy duty aluminum foil or use a shallow foil  
pan. Place cheese in tray and position on the cooking grill. Place 3-4 chunks of wet wood  
on top of the coals. Smoke about 1 hour. Make sure the fire is not too hot, watch carefully  
so the cheese doesn’t melt. (Do not use water in the water pan.)  
EGGS  
Chilled, peeled hard-cooked eggs. Arrange eggs on the cooking grill. Place 3-4 chunks  
of wet wood on top of the coals. Smoke 25-30 minutes or until lightly browned. Remove  
eggs from smoker and serve immediately or wrap in plastic wrap and refrigerate. Great  
for deviled eggs!  
NOTE: We used hickory or apple wood for smoke flavoring and soaked it in water for  
45-60 minutes before using. Experimentperhaps you will find a different type of  
hardwood you like better.  
 
24  
Barbecuing  
Position the charcoal grate and charcoal chamber as shown in step 8 (pg. 9) of this book.  
Pour charcoal one layer deep on charcoal grill. Heap charcoal in center of grill. Ignite  
charcoal. When coals have a light coating of gray ash (approximately 30 minutes) spread  
them one layer deep again. Put cooking grill in place on the top bracket. Place meat on the  
cooking grill. Cover smoker. All vents should be wide open.  
This method of cooking is used for fast cooking of flat meats. Food is cooked on one side  
and must be turned to expose both sides of the meat to the heat.  
Steak  
Rib, T-bone, Club, Porterhouse,  
Sirloin or Filet, 34 - 1 lb. per person  
Salt and pepper  
To prevent steak from curling during cooking slit fat at 112 - 2 inch intervals. Refer to steak  
cooking chart below for cooking times. Cover steaks when cooking. Covering helps to  
eliminate flare-ups. If you prefer searing steak, leave cover off for the first minute or two on  
each side. Use meat tongs when turning steak to prevent piercing and loss of natural juices.  
STEAK COOKING CHART  
RARE  
MEDIUM  
WELL- DONE  
1st side /2nd side 1st side /2nd side  
1st side /2nd side  
Steak Thickness  
1"  
"
2"  
2 min./3 min.  
5 min./6 min.  
7 min./8 min.  
4 min./4 min.  
7 min./8 min.  
9 min./9 min.  
5 min./6 min.  
9 min./10 min.  
10 min./11 min.  
112  
 
25  
Hamburgers  
1 lb. ground beef, lean  
1
4
4
teaspoon black pepper  
teaspoon salt  
teaspoon dried minced onions or 1 tablespoon minced fresh onion  
3
3
4
Combine all ingredients, mix well. Shape into 4-6 patties on cooking grill and follow cooking  
times given below. Cover hamburgers while cooking. This helps to eliminate flare-ups. Always  
use a spatula or tongs when turning patties to prevent piercing and loss of natural juices. If you  
prefer searing patties, leave cover off for first minute on each side.  
BURGER COOKING CHART  
RARE  
MEDIUM  
WELL- DONE  
Per side  
3 min.  
4 min.  
5 min.  
Gyro Burgers  
1 lb. ground chuck  
1 lb. ground lamb  
1 egg  
1
2
4
cup water  
cup bread crumbs  
teaspoon garlic powder  
teaspoon cinnamon  
teaspoon allspice  
1
1
4
1
4
1
4
1
2
teaspoon thyme  
teaspoon sweet basil  
1
2
2 teaspoons oregano  
Combine all ingredients; mix well. Shape into patties 4 12" diameter 12 inch thick. Place patties  
on cooking grill and cook 4 min. on each side. Serve on a hamburger bun or Pita bread (pocket  
bread) with chopped lettuce, sliced onions, tomato and yogurt sauce.  
Yogurt Sauce:  
1 cup yogurt  
5 tablespoons sour cream  
2 tablespoons parsley flakes  
1
4
4
cup cucumber, chopped  
cup onion, chopped  
1
Mix all ingredients together; refrigerate. Spoon onto Gyro burgers before serving.  
 
26  
Brats-in-Beer  
1 can beer, 12 oz.  
6 bratwurst  
Pour beer into an aluminum foil pan large enough to hold brats in one layer. Place pan of  
beer on one side of cooking grill. Brown brats on cooking grill watching carefully turning  
as necessary to brown evenly. When brats are brown; place in beer. Cover smoker and  
cook 25 minutes.  
Kabobs  
Any combination of foods that will go onto a skewer can be tried as kabobs. Use your  
imagination and try different combinationsdo fruit or vegetable kabobs for an unbeatable  
flavor addition to your brunch or dinner menu; or combine meat or seafood with vegetables  
for a delicious entree. Keep in mind that if you choose foods that require similar cooking  
times everything will be done at the same time. Use less charcoal when preparing fire for  
kabob cooking. The coals should be sparsely spaced so heat is not too intense.  
Land and Sea Kabobs  
1
4
cup lemon juice  
1 envelope onion soup mix  
1
4
4
cup soy sauce  
cup vegetable oil  
1
1 can pineapple chunks, 8 oz., drainedreserve liquid  
1
2
2
lb. sirloin steak, cut into 1" cubes  
lb. shrimp, peeled and deveined  
1
16 cherry tomatoes  
8 mushroom caps  
1 green pepper, cut into 1" squares  
Combine first four ingredients plus reserved pineapple liquid in non-metal bowl. Add beef  
cubes; stir meat to coat completely. Cover; refrigerate at least 3 hours. Add shrimp to beef  
mixture and refrigerate 1 hour longer. Arrange ingredients alternately on skewers. Place kabobs  
on cooking grill and cook approximately 15 minutes. Turn occasionally and baste with marinade.  
 
27  
Steaming  
Position the charcoal grate and charcoal chamber as shown in step 8 (pg. 9) of this  
book. Fill the charcoal chamber about 1/2 full with charcoal, arrange the charcoal so it  
will conform to the shape of the water pan (higher on sides and lower in center). When  
the coals are ash gray place the water pan on top of the charcoal chamber; add boiling  
water (approximately 4 quarts). Seasonings or marinades may be added to the water for  
additional flavor. Place the no-handled cooking grate on top of the water pan; add meat.  
Place cover on smoker. Top vent should be closed, bottom vents open while steaming.  
Lobster Tails  
Lobster tails (1 per serving)  
Melted butter  
Seasoned salt  
If using frozen lobster allow it to thaw; cut away underside membrane. To prevent curling while  
cooking, hold tail in both hands and bend backward to crack the shell. Brush with melted butter  
and sprinkle with seasoned salt. Place on the cooking grill and steam 20 minutes or until shell  
is bright red.  
Clams  
Scrub clams under running water until free of sand. Place clams on cooking grill. Cover and  
steam until shells open. Approximately 15 minutes.  
Shrimp  
1 lb. fresh shrimp, peeled, cleaned and deveined, ready to cook  
1
4  
cup butter, melted  
Juice of 12 lemon  
1 clove of garlic, crushed  
1
4
4
teaspoon oregano  
teaspoon sweet basil  
1
Combine butter with lemon juice, garlic and seasonings. Pour over shrimp and marinate for  
at least 12 hour. Remove shrimp from marinade. Large shrimp can be placed directly on the  
cooking grill. If shrimp are small lay them on a piece of aluminum foil that has been punctured  
with a fork. Steam approximately 15 minutes or until pink and tender.  
 
®
®
Weber-Stephen Products Co., (Weber) hereby warrants to the ORIGINAL PURCHASER of this Weber One-Touch Silver,  
®
®
®
One-Touch Gold, One-Touch Platinum, Smokey Mountain Cooker , and Ranch grills, that it will be free from defects in material and  
workmanship from the date of purchase as follows:  
Cooking / Charcoal grates  
1 year  
®
Stainless Steel One-Touch Cleaning System (One-Touch Platinum)  
Bowl and lid against rust / burn-through  
Nylon handles  
10 years  
10 years  
10 years  
®
Thermoplastic/Thermoset Parts(One-Touch Platinum)  
All remaining parts  
10 years excluding fading  
5 years  
When assembled and operated in accordance with the printed instructions accompanying it. Weber may require reasonable proof of your date of purchase.  
THEREFORE, YOU SHOULD RETAIN YOUR SALES SLIP OR INVOICE AND RETURN THE WEBER LIMITED WARRANTY REGISTRATION CARD IMMEDIATELY.  
This Limited Warranty shall be limited to the repair or replacement of parts which prove defective under normal use and service and which on examination  
shall indicate to Weber’s satisfaction they are defective. If Weber confirms the defect and approves the claim, Weber will elect to repair or replace such parts  
without charge. If you are required to return defective parts, transportation charges must be prepaid. Weber will return parts to the purchaser, carriage or  
postage prepaid.  
This Limited Warranty does not cover any failures or operating difficulties due to accident, abuse, misuse, alteration, misapplication, vandalism,  
improper installation or improper maintenance or service, or failure to perform normal and routine maintenance. Deterioration or damage due to severe  
weather conditions such as hail, hurricanes, earthquakes or tornadoes, discoloration due to exposure to chemicals, either directly or in the atmosphere, is  
not covered by this Limited Warranty.  
There are no other express warranties except as set forth herein, and any applicable implied warranties of merchantability and fitness are limited in duration  
to the period of coverage of this express written Limited Warranty. Some regions do not allow limitation on how long an implied warranty lasts, so this  
limitation may not apply to you.  
Weber is not liable for any special, indirect or consequential damages. Some regions do not allow the exclusion or limitation of incidental or consequential  
damages, so this limitation or exclusion may not apply to you.  
Weber does not authorise any person or company to assume for it any other obligation or liability in connection with the sale, installation, use, removal,  
return or replacement of its equipment; and no such representations are binding on Weber.  
WEBER-STEPHEN PRODUCTS CO.  
®
©2003 The following trademarks are registered in the name of Weber-Stephen Products Co., an Illinois corporation, located at  
®
200 East Daniels Road, Palatine, Illinois 60067 U.S.A. Australia; Smokey Joe, Weber, Kettle Silhouette , Genesis, Austria; Kettle  
®
®
Silhouette , Smokey Joe, Weber, Benelux; Kettle Silhouette , Smokey Joe, Weber, Compact Grill Configuration, Botswana;  
®
®
Weber, Canada; Smokey Joe, Genesis, China; Kettle Silhouette , Denmark; Kettle Silhouette , Smokey Joe, Weber, Finland;  
®
Smokey Joe, France; Kettle Silhouette , Smokey Joe, Weber, One-Touch, Germany; Smokey Joe, Weber, One-Touch, Greece;  
®
Smokey Joe, Ireland; Kettle Silhouette , Smokey Joe, Italy; Smokey Joe, Weber, Japan; Smokey Joe, Weber, Korea; Smokey  
Joe, Weber, New Zealand; Weber, Smokey Joe, Nigeria; Weber, Norway; Smokey Joe, Weber, Portugal; Weber, South Africa:  
®
Smokey Joe, Weber, Kettle Configuration, Spain; Smokey Joe, Weber, Sweden; Kettle Silhouette , Smokey Joe, Switzerland;  
®
Kettle Silhouette , Smokey Joe, Weber, United Kingdom; Smokey Joe, Weber, Weber One-Touch, U.S.A..; Kettle Configuration,  
®
Kettle Silhouette , Smokey Joe, Weber, One-Touch, Firespice, Go-Anywhere, U.S.A.;Kettle Configuration, Kettle Silhouette,  
Genesis, Flavorizer, Crossover, Flamgo, Performer, Rapidfire, Tuck ‘N Carry, Jumbo Joe, Bar-B-Kettle, Master-Touch, Spirit, Grill  
®
Out, Summit, Platinum, 1-800-Grill-Out, Ranch, Matchless Flame, Zimbabwe; Weber, Kettle Configuration, Kettle Silhouette .  
Printed in U.S.A.  
 
63230 4/10/05  

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