SMOKEY MOUNTAIN COOKER SMOKER ™ 19 inch (49 cm) 63230
OWNER’S GUIDE AND COOKBOOK DO NOT DISCARD. THIS CONTAINS IMPORTANT PRODUCT DANGERS, WARNINGS AND CAUTIONS. Note - Do not operate this smoker until you have read this owner’s guide.
Warnings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Assembly Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-9 Helpful Hints . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11 Getting Started . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 Brine Cure . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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.
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.
1 Check Package Contents 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.
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.
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.
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.
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 time—every 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 meat—it should be inserted into the thickest part of the meat and should not touch fat or bone.
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.
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.
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.
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 11⁄2 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.
• 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 out— take 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 Layers Cooking Time Wood Chunks Internal Temp 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 Full 2 5-6 hrs.
Pork Roast 1 rolled pork loin roast, 5-6 lbs. 1 garlic clove, cut into slivers 1 ⁄2 teaspoon celery salt 1 ⁄2 teaspoon rosemary 1 ⁄2 teaspoon sweet basil 1 ⁄4 teaspoon pepper 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.
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.
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 ⁄2 teaspoon garlic powder 1 ⁄4 teaspoon pepper 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.
Glazed Hickory Smoked Turkey 1 turkey, thawed, 8-10 lbs. Seasoned salt 1 tablespoon paprika Glaze: 1 ⁄2 cup currant jelly 1 ⁄2 cup port wine Stuffing: 2 oranges, cut into 8 chunks Large onion, cut into 8 chunks 2-3 ribs celery, cut into 1" pieces 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. Rinse turkey thoroughly with cold water. Pat bird dry.
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.
Smoked Whole Chicken 1 whole broiler-fryer chicken, 21⁄2-3 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.
Halibut Steak 4 Halibut steaks, 3⁄4" 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.
Smoke Flavoring Introduce family and friends to a new flavor treat— try smoking cheese, nuts and eggs. This should be done at a low degree of heat— the 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.
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.
Hamburgers 1 lb. ground beef, lean 1 ⁄4 teaspoon black pepper 3 ⁄4 teaspoon salt 3 ⁄4 teaspoon dried minced onions or 1 tablespoon minced fresh onion 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.
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.
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.
Weber-Stephen Products Co.
