18
Real Smoke
Flavour
Using the Smoker Box
This feature is only available on select models.
Use dry wood chips in the smoker box as they ignite
quickly and create smoke faster. For longer cooking foods
such as roasts, chicken, and turkeys, etc., fill the entire
length of the smoker box with wood chips. The wood
chips will ignite on the end of the smoker box which is
positioned over the burner and slowly continue to burn
inside the smoker box to provide smoke throughout the
cooking session. As you gain experience in using your
smoker, we encourage you to experiment with dierent
combinations of wood chips to find the smoke flavour that
best suits your taste.
Option 1: Setting up for Indirect Cooking
1) Open the barbecue lid.
2) Check that all burner control knobs are in the o
position and the barbecue is cool. Check by pushing in
and turning knobs clockwise.
3) Remove the cooking grates to expose the FLAVORIZER
BARS (A).
4) Open the lid of the smoker box.
5) Fill the smoker box with wood chips from end to end
(B). Close the smoker box lid.
6) With the barbecue o, position the smoker box over
the two right-hand side FLAVORIZER BARS, near the
front of the barbecue, making sure only the narrow
end with the WEBER logo will be directly over a lit
burner (C). This is the end where the wood chips ignite
first. The main body of the smoker box aligns on a
FLAVORIZER BAR without a lit burner beneath it.
7) Add water to the water pan of the smoker box (D) for
more flavourful smoke during the cooking session.
8) Reinstall the cooking grates over the smoker box (E).
9) Ignite the barbecue and preheat for 10 minutes with
only the main burners on high. Refer to "Igniting the
Barbecue". After preheating, turn o centre burner and
reduce outer burners to low (F).
Smoke will start in approximately 10 minutes and last
as long as 90 minutes. Do not attempt to move hot
components to refill the smoker with wood chips. Keep
the lid of the barbecue closed while cooking.
Option 2: Setting up for Direct Cooking
The smoker box is positioned where the Weber logo is
over the centre burner during barbecuing, with main
burners set on low (G).
Notes
For best smoking results, burners in use should be on low.
Do not place the main body of the smoker box directly over
a burner. This could ignite all of the wood chips at once
resulting in reduced smoking times.
Always barbecue with the lid closed to allow the smoke to
fully penetrate the food.
When you're finished smoking, turn burners off and close
the barbecue lid until the wood chips have extinguished.
Remove smoker box from the barbecue if not in use.
Cleaning the Smoker Box
Before each use, empty the smoker of ash to allow proper
air flow.
Note: Smoking will leave a “smoke” residue on the surface
of the smoker. This residue cannot be removed and will
not affect the function of the smoker. To a lesser degree, a
“smoke” residue will accumulate on the inside of your gas
barbecue. This residue need not be removed and will not
adversely affect the function of your gas barbecue.
Tips and Hints
m DANGER: Do not use any flammable fluid or
combustible products in the smoker to ignite
the wood chips. This will cause serious bodily
injury.
m WARNING: Do not remove hot components
from the barbecue while in use.
m WARNING: Never use wood that has been
treated or exposed to chemicals.
m Always avoid soft, resinous woods like pine,
cedar, and aspen.
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