You can carry the receiving unit with you all over the yard and you always know what's going on in the smoker. One is for the smoker temperature and one is for the meat. My favorite meat thermometer is the Maverick ET-732. Once the smoker has been going for a bit, it will stabalize and the temperature will even out. I usually recommend keeping it between 225-240 for almost all smoking.Īs you can see here, at grate level it is 225 degrees but in the dome it is still only showing around 200 degrees. Once the temperature climbs to 225 close the vents to about 1/4 open and further adjust as needed to maintain your target temperature. Place the lid on the smoker.Once the temperature guage is reading about 200 degrees close the access door and adjust the bottom vents to half closed. I usually pile a little of the charcoal around and over the flame to help it catch better.įill the water pan with about 2 gallons of cold water then right when you place the food on the grate, place a stick of wood or 4-6 fist sized wood chunks on top of the charcoal in close proximity to the center. Let the fire go for about 5-7 minutes then place the middle section on top of the charcoal bowl or bottom section. How to Use the Weber Smokey Mountain SmokerĪdd lump charcoal to the charcoal bowl then place a piece of firestarter down in the center of the charcoal and light. In these instructions, I want to show you how to get started by adding charcoal, lighting it and maintaining the target temperature. I have done everything from chicken to brisket to ribs in this unit and it just does an absolutely fantastic job even on those things that require 16-18 hours to cook.
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