Weber SMOKEY MOUNTAIN COOKER Montage page 11

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.
WOOD TYPE
Hickory
Pungent, smoky, bacon-like flavor.
Pecan Rich and more subtle than hickory, but similar in taste.
Burns cool, so ideal for very low heat smoking.
Mesquite
Sweeter, more delicate flavor than hickory.
Tends to burn hot, so use carefully.
Alder Delicate flavor that enhances lighter meats.
Maple Mildly smoky, somewhat sweet flavor.
Cherry
Slightly sweet, fruity smoke flavor.
Apple Slightly sweet but denser, fruity smoke flavor.
Always avoid soft, resinous woods like pine, cedar, and aspen.
The cuts, thicknesses, weights, charcoal quantities and cooking times are meant to be
guidelines rather than hard and fast rules. Cooking times are affected by such factors as
altitude, wind, outside temperature, and desired doneness.
FISH WEIGHT
Whole, small full grill
Whole, large 3 - 6 pounds
Lobster and shrimp full grill
POULTRY WEIGHT
Chicken, whole 5 pounds
Turkey, whole 8 - 12 pounds
Turkey, whole 12 - 18 pounds
Duck, whole 3 - 4 pounds
PORK WEIGHT
Pork roast 4 - 8 pounds
Pork ribs full grill
Ham, fresh whole 10 - 18 pounds
Pork shoulder 4 - 8 pounds
BEEF WEIGHT
Beef brisket 5 - 6 pounds
Lamb roast, venison 5 - 7 pounds
Large cuts of game 7 - 9 pounds
Beef ribs full grill
All manuals and user guides at all-guides.com
SMOKING GUIDE
CHARACTERISTICS
WARNING: Never use wood that has been treated or exposed to chemicals.
CHARCOAL QUANTITY
18.5" (47 ) 22.5" (57 )
CM CM
50 briquettes 75 briquettes
50 briquettes 75 briquettes
50 briquettes 75 briquettes
CHARCOAL QUANTITY
18.5" (47 ) 22.5" (57 )
CM CM
100 briquettes 150 briquettes
100 briquettes 150 briquettes
100 briquettes 150 briquettes
100 briquettes 150 briquettes
CHARCOAL QUANTITY
18.5" (47 ) 22.5" (57 )
CM CM
100 briquettes 150 briquettes
50 briquettes 75 briquettes
100 briquettes 150 briquettes
100 briquettes 150 briquettes
CHARCOAL QUANTITY
18.5" (47 ) 22.5" (57 )
CM CM
100 briquettes 150 briquettes
100 briquettes 150 briquettes
100 briquettes 150 briquettes
50 briquettes 75 briquettes
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. Keep a record of your experiments; it's easy to forget what you did last
time.
FOOD MATCHES
Pork, chicken, beef, wild game, cheeses
Pork, chicken, lamb, fish, cheeses
Most meats, especially beef. Most vegetables.
Salmon, swordfish, sturgeon, other fish.
Also good with chicken and pork.
Poultry, vegetables, ham
Try mixing maple with corncobs for ham or bacon.
Poultry, game birds, pork
Beef, poultry, game birds, pork (particularly ham)
Cooking times for beef are for the United States Department of Agriculture's definition of
medium doneness unless otherwise noted. Cooking times listed are for foods that have
been completely thawed.
COOKING TIME WOOD CHUNKS
1 - 1½ hours 2 - 4
3 - 4 hours 2 - 4
1 hour 2 - 4
COOKING TIME WOOD CHUNKS
2½ - 3½ hours 1 - 3
4 - 5 hours 2 - 4
8 - 10 hours 3 - 5
2 - 2½ hours 3 - 4
COOKING TIME WOOD CHUNKS
5 - 6 hours 3 - 5
4 - 6 hours 2 - 4
8 - 12 hours 2 - 4
8 - 12 hours 3 - 5
COOKING TIME WOOD CHUNKS
6 - 8 hours 3 - 5
5 - 6 hours 3 - 5
6 - 8 hours 3 - 5
6 - 7 hours 2 - 4
INTERNAL TEMPERATURE /
DONENESS
flakes with fork
flakes with fork
firm and pink
Iv c N TERNAL TEMPERATURE /
DONENESS
165 °F (74 °C) medium
165 °F (74 °C) medium
165 °F (74 °C) medium
180 °F (82 °C) medium
INTERNAL TEMPERATURE /
DONENESS
170 °F (76 °C) well-done
meat begins to pull from bone
170 °F (76 °C) well-done
190 °F (88 °C) well-done
INTERNAL TEMPERATURE /
DONENESS
190 °F (88 °C) well-done
160 °F (71 °C) medium
170 °F (76 °C) well-done
160 °F (71 °C) well-done
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