Full Product Manual

that the water pan is never empty. We don’t overload the
kettle with a huge number of coals. Try 15 briquettes or so,
and add extra when you see the temperature dropping.
We also keep the Weber heavily stocked with wood chunks
to make sure smoke is always present. The result is a
pronounced slightly salty smoky salmon. This is not a cold
smoke process, which takes a lot longer and is done at
much lower temperatures.
Ribs
This picture shows three slabs of ribs cooking on the food
support grill and on a Smokenator Hovergrill. This is roughly
15 pounds of food. Most of your cooking is done on the
food support grill, where the temperature is about 210-220
°F and the dome temperature is 230-240 °F.