SMOKEY MOUNTAIN COOKER™ SMOKER OWNER’S GUIDE Do not discard. This document contains important product dangers, warnings and cautions. Note: Do not operate this smoker until you have read this owner’s guide. 18.5” (47 cm) / 22.
GENERAL SAFETY 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. Do not use indoors! This smoker is designed for outdoor use only. If used indoors, toxic fumes will accumulate and cause serious bodily injury or death. Never use charcoal impregnated with charcoal lighter fluid.
18.5” (47CM) 1 3 8 1. Damper Assembly 2. Smoker Lid 3. Upper Cooking Grate 2 4. Lower Cooking Grate 3 9 5. Grate Support and Fasteners 6. Charcoal Chamber 4 7. Charcoal Grate 10 5 8. Handle Assembly 9. Thermometer Assembly 11 12 10. Water Pan 11. Center Section 12. Door Assembly 6 13. Bowl Assembly 7 14. Heat Shield 15. Legs and Fasteners 13 1 14 15 WWW.WEBER.
22.5” (57CM) 1. Damper Assembly 1 8 2 2. Smoker Lid 3. Upper Cooking Grate 4. Lower Cooking Grate 3 9 4 5. Grate Support and Fasteners 6. Charcoal Chamber 10 7. Charcoal Grate 8. Thermometer Assembly 5 11 12 9. Handle Assembly 10. Water Pan 11. Center Section 12. Door Assembly 6 13. Bowl Assembly 7 14. Heat Shield 13 15. Legs and Fasteners 1 14 15 WWW.WEBER.
18.5" (47CM) / 22.5” (57CM) 14 - 81 - 14 - 61 - 1 1 22.5" (57cm) 18.5" (47cm) 1 - 1 - 1 1 - 1 22.5" (57cm) 18.5" (47cm) 3 - 22.5" (57cm) 1 - 18.5" (47cm) 4 - WWW.WEBER.
18.5" (47CM) 1 2 - 7/16" 6- 2 1 WWW.WEBER.
22.5" (57CM) 1 2 - 7/16" 6- 3 2 2 2 1 WWW.WEBER.
18.5" (47CM) / 22.5” (57CM) 3 4 5 6 - 7/16" 8- WWW.WEBER.
18.5" (47CM) / 22.5” (57CM) 7 8 18.5" (47cm) 18.5" (47cm) 22.5" (57cm) 22.5" (57cm) WWW.WEBER.
GETTING STARTED BEFORE LIGHTING (A) 1. The smoker should be placed on a level, heat proof, noncombustible surface away from buildings and out of general traffic path. The smoker is for outdoor use only and not recommended for use on outdoor carpeted surfaces. 2. Remove the lid and center section before lighting the charcoal briquettes. Weber recommends the use of charcoal briquettes (A) with your Weber® Smokey Mountain Cooker™ smoker. Lump charcoal or heat beads are not recommended.
GETTING STARTED SMOKING INSTRUCTIONS 1. Place the center section (1) on the bottom section (2). Place the water pan (3) in position on the lower brackets in the center section. (3) (1) (2) 2. Using an appropriate container, fill the water pan to capacity. Position the lower cooking grate directly above the water pan. WARNING: Do not spill any water into the hot coals. This can cause steam and ash to rise and could cause serious bodily injury or death. 3.
GETTING STARTED 6. The water in the smoker is used to keep the temperature low. Check the water level every 3 – 4 hours. If you notice the temperatures going up in the smoker, fill the pan with more water. 7. Because raw meat is more porous than cooked meat it absorbs more wood smoke at the beginning of the smoking process. To add more wood, open the side door and, using tongs, set the chips/chunks on top of the burning coals, and then close the door.
HELPFUL HINTS FOOD SAFETY TIPS EASY SMOKER CARE • Wash your hands thoroughly with hot, soapy water before starting any meal preparation and after handling fresh meat, fish, or poultry. Add years to the life of your Weber® Smokey Mountain Cooker™ Smoker by giving it a thorough cleaning once a year. • Do not defrost meat, fish, or poultry at room temperature. Defrost meat in the refrigerator. • Make sure the smoker is cool and coals are totally extinguished.
SMOKING GUIDE Different hardwoods will impart a variety of flavors. It is best to 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; more can be added to suit your own taste. 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 charcoal for added flavor.
RECIPES 15 ALDER-SMOKED SALMON Prep time: 15 minutes Brining and air-drying time: 7 to 8 hours Cooking time: 30 to 45 minutes or 1 hour to 1½ hours BRINE 1 quart water ½ cup kosher salt ½ cup granulated sugar 1 quart ice cubes 1 side salmon (skin on), 2½ to 3 pounds, trimmed and deboned 1. In a large pot combine 1 quart of water with the salt and sugar. Cook over high heat until the salt and sugar dissolve. Add 1 quart of ice cubes. Set aside until the brine reaches room temperature. 2.
RECIPES BRINED AND BARBECUED TURKEY Prep time: 20 minutes Brining time: 18 to 24 hours Cooking time: 4 to 5 hours BRINE 2 quarts apple juice 1 cup kosher salt 2 tablespoons dried rosemary 2 tablespoons dried thyme 1 tablespoon dried dill 1 teaspoon coarsely ground black pepper 1 turkey, 10 to 12 pounds, fresh or defrosted, preferably free range ½ cup (1 stick) melted unsalted butter, divided 1. In a large pot combine the brine ingredients. Stir vigorously until the salt has dissolved.
RECIPES 17 PULLED PORK SANDWICHES Prep time: 25 minutes Cooking time: 8 to 10 hours Rub 2 tablespoons pure chile powder 2 tablespoons kosher salt 4 teaspoons granulated garlic 2 teaspoons freshly ground black pepper Sauce 1 cup apple cider vinegar 1 cup ketchup ¼ cup lightly packed light brown sugar 1 teaspoon hot sauce, or to taste 1 teaspoon Worcestershire sauce 1 teaspoon kosher salt 1. In a small bowl mix the rub ingredients.
RECIPES SPARERIBS WITH RED SAUCE Prep time: 20 minutes Cooking time: 5 to 6 hours RUB 4 teaspoons kosher salt 3 teaspoons pure chile powder 3 teaspoons light brown sugar 3 teaspoons granulated garlic 3 teaspoons paprika 2 teaspoons dried thyme 2 teaspoons ground cumin 1 teaspoon freshly ground black pepper MOP ½ cup apple juice ¼ cup apple cider vinegar 2 tablespoons olive oil SAUCE 1 cup ketchup 1/3 cup apple cider vinegar 2 tablespoons light brown sugar 1 tablespoon Worcestershire sauce 1 tablespoon m
SMOKERS JOURNAL food: temperature: cooking time: wood used: temperature: cooking time: wood used: temperature: cooking time: wood used: temperature: cooking time: wood used: notes: food: notes: food: notes: food: notes: WWW.WEBER.
WWW.WEBER.COM® ©2009 Weber-Stephen Products Co. Weber, the kettle configuration, and Rapidfire are U.S. Registered trademarks; Smokey Mountain Cooker and the configuration of the Smokey Mountain Cooker smoker are trademarks, all of Weber-Stephen Products Co., 200 East Daniels Road, Palatine, Illinois 60067 USA.
