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18
Real Smoke
Flavor
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 legth 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 cook. As you gain experience in
using your smoker, we encourage you to experiment
with dierent combinations of wood chips to find the
smoke flavor that best suits your taste.
Option 1: Setting up for Indirect Cooking
1) Open the grill lid.
2) Check that all burner control knobs are in the o
position and the grill 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 grill o, position the smoker box over
the two right-hand side FLAVORIZER BARS, near
the front of the grill, 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 flavorful smoke during the cook.
8) Reinstall the cooking grates over the smoker box
(E).
9) Ignite the grill and preheat for 10 minutes with only
the main burners on high. Refer to "Igniting the
Grill". After preheating, turn o center 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 grill closed while cooking.
Option 2: Setting up for Direct Cooking
The smoker box is positioned where the Weber logo
is over the center burner during grilling, 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 grill with the lid closed to allow the smoke to
fully penetrate the food.
When you're finished smoking, turn burners off
and close the grill lid until the wood chips have
extinguished.
Remove smoker box from the grill 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 grill. This residue need not be
removed and will not adversely affect the function of
your gas grill.
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 grill 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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