Weber Smokey Mountain Cooker series User manual
The Weber®
Smokey Mountain Cooker™
WARRANTY
Thank you for choosing a Weber® Smokey
Mountain CookerTM. Whether you’re just getting
started with low and slow smoking, or you’re
already a competition grade barbecuer, the
Smokey Mountain Cooker is the perfect piece
of equipment for creating beautifully smoked
barbecuefood.Since1981,theSmokeyMountain
Cooker has been loved by casual backyard
barbecuers, Barbecue Grand Champions and
everyone in between. The Smokey Mountain
low, even heat needed to create perfect pork
the water pan helps create this even heat, and
the steam produced when cooking mingles
with smoke and encircles your food, producing
If you ever have any questions, suggestions
or need any advice, please call or email our
out of their way to try to help you.
Australia
Ph: 1300 301 290
Email: custserv@weberbbq.com.au
Web: www.weberbbq.com.au
New Zealand
Ph: 0800 493 237
Email: custser[email protected]
Web: www.webernz.co.nz
Weber-Stephen Products Co (Aust.) Pty Ltd care
of R McDonald Co Pty Ltd of Level 1, 142-144
weber@weberbbq.com.au and Weber-Stephen
Products New Zealand care of R McDonald Co.
custserv@webernz.co.nz, hereby warrants to
the original purchaser of the Weber Barbecue
(providing it is assembled and operated in
accordance with the printed instructions
accompanying it) that it will be free from defects
in material and workmanship from the date of
purchase.
Weber shall at no cost to the consumer, upon
such defects occurring, at its option repair or
replace such faulty materials or workmanship.
Our goods come with guarantees that cannot
be excluded under the Australian Consumer
Law. You are entitled to a replacement or refund
for a major failure and for compensation for any
other reasonably foreseeable loss or damage.
You are also entitled to have the goods repaired
or replaced if the goods fail to be of acceptable
quality and the failure does not amount to a
major failure.
This limited warranty does not cover any
damage caused due to accident, abuse, misuse,
alteration, misapplication, improper installation,
connection of any other apparatus other
than authorised Weber products, improper
maintenance or service or failure to perform
normal and routine maintenance.
Weber may require proof of the date of
purchase of the Weber barbecue and therefore
the consumer should retain the sales docket
and return the Weber Customer Care Card
immediately.
in addition to all the other rights and remedies
to a consumer under the Commonwealth of
Australia Competition and Consumer Act 2010
or other Commonwealth or State legislation
and this warranty does not purport to limit or
exclude such rights and remedies.
THANK YOU
CONTENTS
Getting to know your smoker 2
Using your Smokey Mountain Cooker™ 3
Cleaning your Smokey Mountain Cooker 3
Suggested fuel quantities 3
Filling the water pan 4
Setting the vents and monitoring the temperature 5
Adding smoking wood and food 5
Monitoring and adjusting your Smokey Mountain Cooker 5
Cooking tips to remember 6
Maintaining your Smokey Mountain Cooker 6
Troubleshooting 7
Smoking wood guide 7
Recipes
Pulled Pork 9
Beef Short Ribs 11
Apple Glazed Ham 13
Maple Brined Smoked Chicken with Gravy 15
Sweet and Spicy Barbecue Pork Ribs 17
Baked Beans with Tangy BBQ Sauce 19
Tangy BBQ Sauce 21
Accessories 22
Smoking Journal 24
2
Your Weber® Smokey Mountain Cooker™ is a special
piece of equipment, and it’s important to know how
all of the parts work together to produce incredible
smoked food.
1. Charcoal Chamber
This is where the barbecue fuel and smoking wood
smoulders as it cooks your food. The charcoal
chamber prevents barbecue fuel or smoking wood
from blocking any of the bottom vents.
2. Water Pan
temperatures low and even throughout the cooking
process. The water pan may need to be checked and
it becomes steam, keeping the air in your smoker
moist - this helps to prevent your food from drying
out.
3. Cooking Grills
Two cooking grills provides plenty of space to cook
your food.
4. Centre Ring
The centre ring supports the water pan and two
cooking grills.
5. Lid Thermometer
Monitor the temperature in the smoker so you can
make adjustments to the vents, water or fuel as
necessary.
6. Vents
The vents are crucial for controlling the cooking
temperature in your smoker. The vents can control
the amount of heat produced by increasing or
increase the temperature by opening the vents, or
decrease the temperature by closing them a little.
Remember, if you completely close the vents you
Door
The door on your smoker gives you access to the
charcoal chamber and water pan while cooking, so
you can add fuel, smoking wood or water as needed.
Probe Grommet
The probe grommet allows you to run a digital meat
thermometer to your food so you can keep track of
the cooking progress.
Dry runs
It’s a good idea to really understand how to control
Smokey Mountain Cooker. One way to do that is
smoker as if you were cooking, but don’t add any
to see what the effect on the temperature is (always
have an effect). A “dry run” will give you the freedom
to play with the vents and start understanding your
run” will also season your Smokey Mountain Cooker
and ensure that any dust or residue left on your
cooker from manufacturing is removed.
The suggested method
There are lots of different theories out there on how
best to use a Weber Smokey Mountain Cooker. The
suggested method here is one that we’ve found to
be really effective (particularly when using Weber
Barbecue Briquettes) and is relatively simple. It is
by no means the only way to set up and use your
if you like.
1
2
3
3
4
56
Getting to know your smoker
There are a number of important steps to follow
when using your smoker. The steps are outlined
below and more detail on each process follows.
1. Cleaning your Smokey Mountain Cooker
3. Filling the water pan
4. Setting the vents and monitoring the temperature
5. Adding smoking wood and food
6. Monitoring and adjusting your Smokey Mountain
Cooker
1. Cleaning your Smokey Mountain Cooker
Before you get started, it is important to ensure that
your smoker is clean.
a. The bowl of the charcoal chamber should be clear
of any ash or debris.
b. The water pan should be cleaned every time you
cook. Remove any water, fat or food from previous
cooks. To clean, simply use hot water, detergent and
a nylon scourer.
c. The cooking grills must be clean and free of any old
food residue, grease or sauce, every time you cook.
use a wire brush. Again, clean your grills after use
with hot water, detergent and a nylon scourer.
d. Clean the thermometer probe.
Once your smoker is clean, it is time to prepare and
light the fuel.
The following instructions and quantities are
designed to be used with Weber® Barbecue
Briquettes.
combination of lit and unlit fuel. Unlit fuel is placed
around the inside of the charcoal chamber on the
charcoal grate. The lit fuel can be prepared and lit in
provide the heat to start cooking and smoking, while
the unlit fuel provides a reserve that will slowly burn
and maintain heat over the duration of the cooking
time.
Regular Cook (6-8 hours) Suggested Fuel Quantities
Extended Cook (10-12 hours) Suggested Fuel Quantities
a. Remove the lid and centre ring from your smoker
to access the charcoal chamber.
b. Place the recommended amount of unlit fuel into
the charcoal chamber, as illustrated.
Smoker
Smoker
Smoker
Unlit fuel
(
Weber BBQ
Briquettes
)
Briquettes
Briquettes
Briquettes
Lit fuel
(
Weber BBQ
Briquettes
)
Briquettes
Briquettes
Briquettes
Using your Smokey Mountain Cooker™
Smoker
Smoker
Smoker
Unlit fuel
(
Weber BBQ
Briquettes
)
Briquettes
Briquettes
Briquettes
Lit fuel
(
Weber BBQ
Briquettes
)
Briquettes
Briquettes
Briquettes
4
c. Place the recommended amount of fuel to be lit
TM
Chimney Starter.
d. Light the fuel in the chimney in accordance with
the chimney starter instructions.
be ready to use (Weber® Barbecue Briquettes are
ready when the briquettes have mostly covered over
in grey/brown ash). Using heat proof gloves, tip the
lit fuel in a pile in the centre of the charcoal grate.
3. Filling the water pan
is time to reassemble and add water to your smoker.
a. While the centre ring is off the smoker, place the
water pan inside.
b. Place the centre ring (with water pan inside) on to
the base of the smoker.
Be careful not to spill any water around the edges of
the pan. If water spills onto the lit fuel, very hot ash
and steam will rise very quickly.
d. Reassemble the remaining parts of your smoker.
4. Setting the vents and monitoring the temperature
When cooking low and slow, factors like wind, rain,
and ambient temperature can all affect the smoker’s
temperature. The vents on the lid and base of your
smoker can be used to increase or decrease the
cooking temperature. By opening the vents you
will increase. By closing the vents you restrict air to
The ideal temperatures for most low and slow
lid thermometer as your target temperature range.
We recommend that you start with all vents set
to warm up and then check the temperature on
the lid thermometer. Once the smoker has reached
halfway to maintain that temperature. If the
temperature rises higher than desired, slightly close
temperature. Alternatively, if the temperature falls
lower than desired, slightly open each vent. Repeat
the process until your smoker reaches and maintains
the desired temperature.
ensure you always wear heatproof
gloves when handling the vents or other parts of the
Smokey Mountain Cooker™.
5. Adding smoking wood and food
Once the smoker has reached your desired
temperature, it’s time to add the smoking wood.
meat shortly after the wood has started to smoke.
The amount and type of wood you use will
we recommend a type and quantity of wood. You
Combinations of different woods can be a great way
b. Using tongs, add the wood chunks directly onto
the lit coals.
c. Close the front door. In just a few minutes the
wood will begin to smoke .
smoking wood chunks in your Smokey Mountain
Cooker as there is no need to soak the chunks before
use.
Once the smoking wood has been added, it’s time to
put the food on.
a. Open the lid.
b. Using tongs and heatproof gloves, remove the top
grill and place the food on the lower grill (if you are
only using one cooking grill, we recommend you skip
this step and only use the top grill for ease of access).
c. Replace the top cooking grill.
d. Place food on the top grill.
e. Replace the lid.
6. Monitoring and adjusting your Smokey Mountain
Cooker
Your smoker will maintain low temperatures needed
for low and slow cooking for hours on end. It is a
good idea to monitor the temperature throughout
the cooking process, once every hour if possible. If
you notice that the temperature starts to change
a. Open the front door and check the water pan. If
all or most of the water in the pan has evaporated,
the temperature of your smoker will rise. Add more
warm water to the pan if necessary. A check every
2
½
b. Open the front door and check the fuel. If the
temperature is falling, it could be because the fuel is
c. Adjust the vents. Over the course of a long cook,
temperature in your smoker. Adjust the vents as
necessary to maintain the desired temperature.
To keep your Smokey Mountain Cooker looking
and cooking at its best, there are a few simple
maintenance tips you need to follow. If you clean
and maintain your new smoker on the inside and
the outside, your cooker will look and perform like
new for years.
It is a good idea to give your smoker a thorough
clean about once a year.
1. Make sure the smoker is cool and coals are totally
2. Remove the cooking grills and charcoal grate.
4. Wash your smoker with a mild detergent or mild
degreasing cleaner. We recommend Weber® All
Purpose Cleaner for the inside and outside of your
smoker and water pan.
Cooking tips to remember
Maintaining your Smokey Mountain Cooker™
•Both cooking grills may be used for food at the
same time. If only using one cooking grill, we
recommend that you use the top cooking grill for
easier access to your food.
•
temperature inside and additional cooking time
may be required.
•Always cook with the lid on the smoker.
•Resist the temptation to lift the lid during cooking.
minutes for the temperature to recover.
•
how your smoker performs. Adjust your cooking
times accordingly.
•Remember to occasionally check the water level
in the water pan, especially if you notice the
Always use warm water to replenish the water
pan. Use the front door to access the water pan.
•Smoking is truly an adventure. Once you are
familiar with how your smoker works, we
cooking temperatures, woods and meats. It’s a
good idea to keep a smoking journal (found at
down ingredients, wood quantities, combinations,
and results so you can repeat successes or tweak
your method if required.
Problem Solution
Temperature keeps getting higher even though
bottom vents are closed.
Check water level in water pan. Add warm water if
water level is low.
Temperature is too low. a) Open bottom vents.
b) Using tongs, stir up the coals to dislodge
accumulated ash around them.
c) During longer cooks (12 hours plus), check the
Barbecue Briquettes if necessary.
d) Check the thermometer is clean.
Check and clean the probe of the lid thermometer.
With use, grime and smoke residue can accumulate
on the thermometer probe and can affect the
reading.
Troubleshooting
Smoking wood guide
Wood Type Characteristics Good Food Matches
cheese
vegetables
dark colour
Ingredients
For the spice rub
¼ cup brown sugar
¼ tsp freshly ground black pepper
½ tsp salt
½ tsp onion powder
½ tsp garlic powder
1 tsp ground cumin
1 tsp ground coriander seeds
1 tsp smoked paprika
1 tsp dried thyme leaves
1 tsp ground cayenne pepper
For the sauce
1 brown onion, diced
4 garlic cloves, crushed
½ tsp ground black pepper
½ tsp Tabasco sauce
2 cups tomato sauce
Tennessee Whiskey
¼ cup pizza sauce
½ cup brown sugar
Method
large bowl. Massage the spice rub into the
pork and cover with plastic wrap.
Set up and light your Smokey Mountain
Cooker™ as per the instructions in this
handbook. Once the smoker has reached the
wood (or a combination of both) through the
front door. Close the door.
coming out of the top vent. Place the pork
on the top cooking grill and close the lid.
the internal temperature has reached
times like this, remember to check the
temperature of the smoker every hour and
ensure the water pan does not run dry.
Place the butter in a saucepan and melt
over medium heat. Once the butter has
melted, add the onion, garlic, salt and pepper.
Cook for a few minutes or until the onion and
garlic has softened.
Once the onion and garlic are cooked, add
the remaining sauce ingredients. Cook over
Remove the sauce from the heat and
set aside to cool.
Once the sauce has cooled, process in a
blender until it has a smooth consistency.
Once the pork is cooked, remove from
smoker and tightly wrap in foil. Let the pork
Pull the pork using a couple of forks and
PULLED PORK
Cooking time 10 to 12 hours
Cooking temperature 110°C to 135°C
9
Ingredients
Salt
For the glaze
1 tbsp butter
½ brown onion, diced
½ cup pineapple juice
¼ cup teriyaki sauce
2 tbsp brown sugar
½ tbsp light soy sauce
½ tbsp lemon juice
¼ tsp cayenne pepper
Method
Remove the beef ribs from the fridge. Remove
the membrane from the back of the ribs (or
ask your butcher to do so).
Give the ribs a generous coating of freshly
ground black pepper and gently massage a
Set up and light your Smokey Mountain
Cooker™ as per the instructions in this
handbook.
Once the smoker has reached the desired
the front door. Close the door.
coming out of the top vent. Place a rack of ribs
on each cooking grill and close the lid.
meat has reached an internal temperature of
remember to check the temperature of the
smoker every hour and ensure the water pan
does not run dry)
Place the butter in a saucepan and cook over
low heat, until melted.
Once the butter has melted, add the onion
and garlic. Cook for a few minutes, or until the
onion and garlic has softened.
Once the onion and garlic have softened, add
the remaining glaze ingredients.
high heat or until the glaze is thick and sticky,
stirring regularly. Remove the glaze from the
heat and set aside to cool. Once the glaze
has cooled, process in a blender until it has a
smooth consistency.
Glaze the ribs during the last hour of cooking.
Once the ribs have reached an internal
them from the smoker. Wrap in foil and leave
BEEF SHORT RIBS
Cooking time 8 to 10 hours
Cooking temperature 110°C to 135°C
11
Ingredients
CookerTM
cm wide)
For the glaze
½ cup quince jelly
½ cup apple juice
½ cup pineapple juice
2 tbsp brown sugar
1 tbsp Dijon mustard
Method
Using a sharp knife cut the skin of the pork
down the centre and around the bone to help
with removing the skin later.
Set up and light your Smokey Mountain
Cooker as per the instructions in this
handbook.
Once the smoker has reached the desired
front door. Close the door.
coming out of the top vent. Place the ham on
the top cooking grill and close the lid. Cook
Place all of the glaze ingredients into a
minutes, or until it has thickened. Set aside to
cool completely.
remove the skin using tongs.
Once the skin is removed score the fat in a
diamond pattern.
Wood to the smoker and continue to cook the
the glaze over the ham using a basting brush.
Continue to cook the ham for a further
Repeat this process one more time.
Once the ham has reached an internal
smoker.
APPLE GLAZED HAM
Cooking time 5 to 6 hours
Cooking temperature 110°C to 135°C
Ingredients
2 kg whole chicken
the chicken in.
For the brine
2 tbsp pickling spice
½ cup table salt
1 cup maple syrup
½ cup bourbon
4 L cold tap water
For the gravy
2 tbsp butter
½ brown onion, diced
Pan juices from chicken
2 tbsp water
Method
In a small jug, combine the pickling spice, salt,
maple syrup, bourbon and boiling water. Stir
until the salt has dissolved and set side in the
fridge to cool. Once the water is cool, add the
so the legs just poke out the top of the liquid.
Place the bucket in the fridge to brine the
chicken overnight.
Once ready, remove the chicken from the
brine and rinse. Pat the chicken dry with paper
towel and return to the fridge.
Set up and light your Smokey Mountain
Cooker™ as per the instructions in this
handbook.
unlit fuel by the same amount to produce a
Once the smoker has reached the desired
TM Cherry or Apple wood (or
a combination of both) through the front door.
Close the door.
coming out of the top vent. Place a small
drip pan on the lower cooking grill to catch
the juices and place the chicken on the top
cooking grill, directly above the drip pan. Cook
chicken has reached an internal temperature
Remove chicken from the smoker and set
aside to rest. While the chicken is resting,
make the gravy.
Melt the butter in a saucepan over medium
heat. Add the onion, salt and pepper. Cook
Add the chicken stock and juices from the drip
pan.
the gravy has reduced by half. In a separate
stir well until thickened. Cook until the gravy
comes to the boil again. Serve with the
smoked chicken.
MAPLE BRINED SMOKED CHICKEN WITH GRAVY
Cooking time 2½ to 3½ hours
Cooking temperature 130°C to 150°C
Ingredients
For the spice rub
2 tbsp brown sugar
1 tsp salt
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp ground cumin
½ tsp freshly ground black pepper
½ tsp cayenne pepper
For the sauce
2 tbsp butter
1 brown onion, diced
Tennessee Whiskey
2 tbsp honey
1 tsp cayenne pepper
1 tsp garlic powder
Method
large bowl.
Remove the membrane from the back of the
ribs (or ask your butcher to do so) and coat
seasoning into the meat.
Set up and light your Smokey Mountain
Cooker™ as per the instructions in this
handbook.
Once the smoker has reached the desired
combination of both) wood through the front
door. Close the door.
coming out of the top vent. Place the ribs on
the cooking grills, making sure that they are
not overlapping, and close the lid. Cook the
Place all the sauce ingredients in a small
or until thick and sticky, stirring regularly.
Divide the sauce in half, reserving half for
dipping.
hours, baste the ribs with the sauce using a
basting brush.
Once the ribs are cooked remove them from
the smoker. Tightly wrap in foil and allow to
the reserved sauce.
SWEET AND SPICY BARBECUE PORK RIBS
Cooking time 3 to 4 hours
Cooking temperature 110°C to 135°C
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