weber Platinum C - Manual (Page 7)

A-7
General Instructions
Using the Smoker Box
The Smoker cooks with both Weber FireSpice ® Wood
Chips and Chunks. For best results with faster cooking
foods like steaks, burgers and chops, etc., we recommend
using the FireSpice
® Chips because they ignite and create
smoke faster. For longer cooking foods such as roasts,
chicken and turkeys, etc., we recommend using FireSpice
®
Chunks because they ignite slowly and provide smoke for
a longer period of time. As you gain experience in using
your smoker, we encourage you to experiment with
different combinations of FireSpice
® Chips and Chunks to
find the smoke flavor that best suits your taste.
Cooking
As a starting point, place a couple of handfuls of
FireSpice
® Chips or a few FireSpice ® Chunks in the bottom
of the smoker body. Since the chunks vary in size, place as
many as you can in the smoker. As you gain experience in
smoking, increase or decrease the amount of wood to suit
your taste. Close the smoker lid.
Light the barbecue and preheat with all burners on HIGH,
lid down, for 10 minutes or until the wood starts to smoke.
If you leave the grill in the preheat mode for too long the
chips will char prematurely reducing the smoke.
IMPORTANT NOTE: Ambient temperature, type and size of
wood, moisture content and wind condition will always be a
large factor in your results.
Adjust the burners for cooking, MOM or LOL will be your
best settings for long duration smoking. Smoke will start in
approximately 10 minutes and last as long as 45 minutes. If
you require more smoke flavor, refill the smoker with
FireSpice
® Chips and /or Chunks. The smoker may be
used to enhance any of the meat, poultry and fish recipes
in the gas barbecue cookbook. Cook with the lid down
according to the times indicated in charts or recipes. Keep
the lid of the barbecue closed while cooking.
Note - After refilling smoker, smoke will take about 10 to 15
minutes to start again.
ƽDANGER
Do not use any flammable fluid in the Smoker to ignite
the wood.
Cleaning
Before each use, empty the smoker of ash to allow proper
airflow. Accomplish this by tapping the sides of the smoker
and stirring the ashes so that they sift through the bottom
and fall into the bottom tray of your barbecue. Remove
bottom tray and empty.
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
Weber
® gas barbecue. This residue need not be removed
and will not adversely affect the function of your barbecue.