Weber SMOKEY MOUNTAIN COOKER Montage page 10

FOOD SAFETY TIPS
preparation and after handling fresh meat, fish, or poultry.
refrigerator.
fish with hot, soapy water and rinse.
TOTAL CHARCOAL CAPACITY (APPROXIMATE)
SMOKER DIAMETER
18,5 inches (47 cm) 200 briquettes
22,5 inches (57 cm) 300 briquettes
PROBLEM
Temperature keeps going higher even though bottom vents are closed
Temperature is too low
If problems cannot be corrected by using these methods, please contact the Customer Service Representative in your area using the contact information on our web
site. Log onto www.weber .com.
®
10
All manuals and user guides at all-guides.com
HELPFUL HINTS
CHARCOAL CHAMBER CAPACITY
TROUBLESHOOTING
EASY SMOKER CARE
Add years to the life of your Weber Smokey Mountain Cooker
®
thorough cleaning once a year.
It's Easy To Do:
wipe dry.
with a grill brush or crumpled aluminium foil, then wipe off with paper towels.
Check water level in water pan. Add hot water if level is low.
A) Open bottom vents.
B) Stir up the coals to dislodge the accumulated ash around the coals.
C) During longer periods of smoking, check coal levels every 3 – 4 hours and add
briquettes according to chart below:
SMOKER DIAMETER
18.5 inches (47 cm)
22.5 inches (57 cm)
Smoker by giving it a
™
CURE
UNIT CHARCOAL BRIQUETTES
Add 12-14 briquettes
Add 18-20 briquettes