Full Product Manual

There are many spice mixtures you can try with chicken.
Our favorite is always slipped under the skin of the chicken.
The spice soaks into the meat along with the smoky flavor.
Brining is not needed for chicken or turkeys if water is kept
in the pan.
Pulled Pork
Follow your preparation method and add your rub to the
meat the night before. Set the Weber to sustain 230-240°F
dome temperature. It’s smart to let the meat warm up to
room temperature, but that is hard to do, given that these
meats can take over 7 to 9 hours to do.
Place the pork butt on the food support grill. When the
internal pork temperature measures between 165 to 170°F
(about 4 to 5 hours), foil wrap and let the Weber run up to
the 350°F area till the meat thermometer registers 200°F (1
to 1.5 hours). Then we unwrap the meat and set it back