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Weber smokey mountain cooker 721004, 47см [11/140] Poultry weight charcoal quantity cooking time wood chunks ivcnternal temperature doneness
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11
SMOKING GUIDE
POULTRY
WEIGHT
CHARCOAL QUANTITY
COOKING TIME
WOOD CHUNKS
IvcNTERNAL TEMPERATURE /
DONENESS
18.5" (47 CM) 22.5" (57 CM)
Chicken, whole 5 pounds 100 briquettes 150 briquettes 2½ - 3½ hours 1 - 3 165 °F (74 °C) medium
Turkey, whole 8 - 12 pounds 100 briquettes 150 briquettes 4 - 5 hours 2 - 4 165 °F (74 °C) medium
Turkey, whole 12 - 18 pounds 100 briquettes 150 briquettes 8 - 10 hours 3 - 5 165 °F (74 °C) medium
Duck, whole 3 - 4 pounds 100 briquettes 150 briquettes 2 - 2½ hours 3 - 4 180 °F (82 °C) medium
PORK
WEIGHT
CHARCOAL QUANTITY
COOKING TIME
WOOD CHUNKS
INTERNAL TEMPERATURE /
DONENESS
18.5" (47 CM) 22.5" (57 CM)
Pork roast 4 - 8 pounds 100 briquettes 150 briquettes 5 - 6 hours 3 - 5 170 °F (76 °C) well-done
Pork ribs full grill 50 briquettes 75 briquettes 4 - 6 hours 2 - 4 meat begins to pull from bone
Ham, fresh whole 10 - 18 pounds 100 briquettes 150 briquettes 8 - 12 hours 2 - 4 170 °F (76 °C) well-done
Pork shoulder 4 - 8 pounds 100 briquettes 150 briquettes 8 - 12 hours 3 - 5 190 °F (88 °C) well-done
BEEF
WEIGHT
CHARCOAL QUANTITY
COOKING TIME
WOOD CHUNKS
INTERNAL TEMPERATURE /
DONENESS
18.5" (47 CM) 22.5" (57 CM)
Beef brisket 5 - 6 pounds 100 briquettes 150 briquettes 6 - 8 hours 3 - 5 190 °F (88 °C) well-done
Lamb roast, venison 5 - 7 pounds 100 briquettes 150 briquettes 5 - 6 hours 3 - 5 160 °F (71 °C) medium
Large cuts of game 7 - 9 pounds 100 briquettes 150 briquettes 6 - 8 hours 3 - 5 170 °F (76 °C) well-done
Beef ribs full grill 50 briquettes 75 briquettes 6 - 7 hours 2 - 4 160 °F (71 °C) well-done
Cooking times for beef are for the United States Department of Agriculture’s definition of
medium doneness unless otherwise noted. Cooking times listed are for foods that have
been completely thawed.
FISH
WEIGHT
CHARCOAL QUANTITY
COOKING TIME
WOOD CHUNKS
INTERNAL TEMPERATURE /
DONENESS
18.5" (47 CM) 22.5" (57 CM)
Whole, small full grill 50 briquettes 75 briquettes 1 - 1½ hours 2 - 4 flakes with fork
Whole, large 3 - 6 pounds 50 briquettes 75 briquettes 3 - 4 hours 2 - 4 flakes with fork
Lobster and shrimp full grill 50 briquettes 75 briquettes 1 hour 2 - 4 firm and pink
The cuts, thicknesses, weights, charcoal quantities and cooking times are meant to be
guidelines rather than hard and fast rules. Cooking times are affected by such factors as
altitude, wind, outside temperature, and desired doneness.
Different hardwoods will impart a variety of flavors. It is best to do some experimenting
to find the type of hardwood, or combination of hardwoods, that you like best. Start with
the lowest amount of wood chunks; more can be added to suit your own taste.
Experiment with different varieties of wood and amounts used. You can also add bay
leaves, garlic cloves, mint leaves, orange or lemon peel and various spices to charcoal
for added flavor. Keep a record of your experiments; it’s easy to forget what you did last
time.
WOOD TYPE CHARACTERISTICS FOOD MATCHES
Hickory Pungent, smoky, bacon-like flavor. Pork, chicken, beef, wild game, cheeses
Pecan Rich and more subtle than hickory, but similar in taste.
Burns cool, so ideal for very low heat smoking.
Pork, chicken, lamb, fish, cheeses
Mesquite Sweeter, more delicate flavor than hickory.
Tends to burn hot, so use carefully.
Most meats, especially beef. Most vegetables.
Alder Delicate flavor that enhances lighter meats. Salmon, swordfish, sturgeon, other fish.
Also good with chicken and pork.
Maple Mildly smoky, somewhat sweet flavor.
Poultry, vegetables, ham
Try mixing maple with corncobs for ham or bacon.
Cherry Slightly sweet, fruity smoke flavor. Poultry, game birds, pork
Apple Slightly sweet but denser, fruity smoke flavor. Beef, poultry, game birds, pork (particularly ham)
Always avoid soft, resinous woods like pine, cedar, and aspen. WARNING: Never use wood that has been treated or exposed to chemicals.
Содержание
- Table of contenntentts 3
- General safety 4
- Before lighting 7
- Getting started 7
- Lighting instructions 7
- Never use charcoal impregnated with charcoal lighter fluid failure to follow this warning may result in serious bodily injury death or fire causing damage to property 7
- Getting started 8
- More heat less heat extinguish 8
- Smoking instructions 8
- Warning always use protective mitts or gloves to protect hands and forearms failure to follow this warning may result in serious bodily injury or death 8
- Warning do not spill any water into the hot coals this can cause steam and ash to rise and could cause serious bodily injury or death 8
- Cooking tips 9
- Getting started 9
- Www weber co 9
- Easy smoker care 10
- Food safety tips 10
- Helpful hints 10
- Problem cure 10
- Smoker diameter charcoal chamber capacity 10
- Smoker diameter unit charcoal briquettes 10
- Total charcoal capacity approximate 10
- Troubleshooting 10
- Beef weight charcoal quantity cooking time wood chunks internal temperature doneness 11
- Fish weight charcoal quantity cooking time wood chunks internal temperature doneness 11
- Pork weight charcoal quantity cooking time wood chunks internal temperature doneness 11
- Poultry weight charcoal quantity cooking time wood chunks ivcnternal temperature doneness 11
- Smoking guide 11
- Wood type characteristics food matches 11
- Www weber co 11
- Smokers journal 12
- Allmän säkerhet 14
- Använd aldrig briketter som är impregnerade med tändvätska underlåtelse att följa denna varning kan leda till livshotande skador eller till brand som medför skada på egendom 17
- Innan du tänder 17
- Komma igång 17
- Tändningsanvisningar 17
- Högre värme 18
- Komma igång 18
- Rökningsanvisningar 18
- Varning använd alltid skyddshandskar för att skydda händer och underarmar underlåtelse att följa denna varning kan resultera i allvarliga skador 18
- Varning spill inget vatten på den heta kolen det ger upphov till att vattenånga och aska stiger upp vilket kan orsaka allvarliga skador 18
- Komma igång 19
- Tillagningstips 19
- Www weber co 19
- Enkel skötsel av röken 20
- Felsökning 20
- Hjälpfulla tips 20
- Kolkapacitet cirka 20
- Problem åtgärd 20
- Rökdiameter kolbehållarkapacitet 20
- Rökdiameter kolbriketter 20
- Tips angående mathygien 20
- Fisk vikt mängd kol 21
- Fläsk vikt mängd kol 21
- Fågel vikt mängd kol 21
- Nötkött vikt mängd kol 21
- Rökningsguide 21
- Tillagningstid 21
- Träbitar inre temperatur färdighetsgrad 21
- Trätyp egenskaper passande mat 21
- Rökjournal 22
- Brukerhåndbok 23
- Montering p 185 23
- Røkeboks 23
- Smokey mountain cooke 23
- Generell sikkerhet 24
- Når du skal starte 27
- Når du skal starte 28
- Røkeinstruksjoner 28
- Når du skal starte 29
- Steketips 29
- Feilsøking 30
- Gode råd 30
- Problem utbedre 30
- Fisk vekt brikettkvalitet steketid trebiter innvendig temperatur gjennomsteking 31
- Fjærkre vekt brikettkvalitet steketid trebiter innvendig temperatur gjennomsteking 31
- Oksekjøtt vekt brikettkvalitet steketid trebiter innvendig temperatur gjennomsteking 31
- Røkeguide 31
- Svin vekt brikettkvalitet steketid trebiter innvendig temperatur gjennomsteking 31
- Tretype kjennetegn passer til kjøttyper 31
- Notater for røkeboks 32
- Brugervejledning 33
- Samling p 185 33
- Smoker 33
- Smokey mountain cooke 33
- Almindelig sikkerhed 34
- Begynd sådan 37
- Begynd sådan 38
- Røgningsvejledning 38
- Begynd sådan 39
- Tips til grillningen 39
- Fejlfinding 40
- Nyttige tips 40
- Problem afhjælpning 40
- Fisk vægt briketmængde grilltid træstykker intern temperatur gennemstegthed 41
- Fjerkræ vægt briketmængde grilltid træstykker intern temperatur gennemstegthed 41
- Oksekød vægt briketmængde grilltid træstykker intern temperatur gennemstegthed 41
- Røgningsguide 41
- Svinekød vægt briketmængde grilltid træstykker intern temperatur gennemstegthed 41
- Trætype kendetegn matcher følgende fødevarer 41
- Smokeroptegnelser 42
- Kokoonpano p 185 43
- Omistajan opas 43
- Savustin 43
- Smokey mountain cooke 43
- Yleinen turvallisuus 44
- Aloitusopas 47
- Aloitusopas 48
- Savustusohjeet 48
- Aloitusopas 49
- Paistovinkkejä 49
- Hyödyllisiä vinkkejä 50
- Ongelma ratkaisu 50
- Vianetsintä 50
- Kala paino grillibrikettien määrä 51
- Naudanliha paino grillibrikettien määrä 51
- Puulaji ominaisuudet sopivat ruoat 51
- Puupalaset sisälämpötila kypsyys 51
- Savustusopas 51
- Sianliha paino grillibrikettien määrä 51
- Siipikarja paino grillibrikettien määrä 51
- Savustajan päiväkirja 52
- Gebruikshandleiding 53
- Montage p 185 53
- Smoker 53
- Smokey mountain cooke 53
- Algemene veiligheid 54
- Beginnen 57
- Beginnen 58
- Rookinstructies 58
- Beginnen 59
- Kooktips 59
- Handige hints 60
- Probleem oplossen 60
- Probleemoplossing 60
- Cm 57 cm 61
- Gaarheid 61
- Gevogelte 61
- Gewicht aantal briketten 61
- Houtsoort eigenschappen bijpassende gerechten 61
- Kerntemperatuur 61
- Rookleidraad 61
- Rundvlees 61
- Varkensvlees 61
- Www weber co 61
- Smoker dagboek 62
- Fumoir smokey mountain cooke 63
- Guide d utilisation 63
- Montage p 185 63
- Sécurité générale 64
- Pour commencer 67
- Instructions de fumage 68
- Pour commencer 68
- Conseils de cuisson 69
- Pour commencer 69
- Astuces utiles 70
- Dépannage 70
- Problème solution 70
- Bœuf poids 71
- Guide de fumage 71
- Poisson poids 71
- Porc poids 71
- Temps de cuisson 71
- Température interne degré de cuisson 71
- Tronçons de bois de fumage 71
- Type de bois caractéristiques nourriture associée 71
- Volaille poids 71
- Guide du fumoir 72
- Benutzerhandbuch 73
- Montageanleitung p 185 73
- Räucherofen 73
- Smokey mountain cooke 73
- Allgemeine sicherheitsregeln 74
- Erste schritte 77
- Anleitung für das räuchern 78
- Erste schritte 78
- Erste schritte 79
- Tipps für das garen 79
- Nützliche hinweise 80
- Problem abhilfe 80
- Problembehebung 80
- Fisch gewicht holzkohlemenge garzeit holzscheite interne temperatur gargrad 81
- Geflügel gewicht holzkohlemenge garzeit holzscheite interne temperatur gargrad 81
- Holzarten eigenschaften passend zu 81
- Leitfaden für das räuchern 81
- Rind gewicht holzkohlemenge garzeit holzscheite interne temperatur gargrad 81
- Schwein gewicht holzkohlemenge garzeit holzscheite interne temperatur gargrad 81
- Räucherofen tagebuch 82
- Ahumador smokey mountain cooke 83
- Guía del propietario 83
- Montaje p 185 83
- Seguridad general 84
- Antes del encendido 87
- Instrucciones de encendido 87
- Introducción 87
- No utilice nunca carbón impregnado con líquido de encendido no seguir esta advertencia puede provocar lesiones personales graves la muerte o incendios con los consiguientes daños materiales 87
- Advertencia no derrame agua en los carbones calientes esto puede hacer que el vapor y las cenizas se eleven y provoquen lesiones personales graves o la muerte 88
- Advertencia utilice siempre manoplas protectoras para proteger las manos y los antebrazos no seguir esta advertencia puede provocar lesiones personales graves o la muerte 88
- Instrucciones de ahumado 88
- Introducción 88
- Más calor menos calor apagar 88
- Consejos de cocción 89
- Introducción 89
- Www weber co 89
- Capacidad de carbón total aproximada 90
- Consejos de seguridad para los alimentos 90
- Consejos útiles 90
- Cuidados sencillos para el ahumador 90
- Diámetro del ahumador 90
- Diámetro del ahumador capacidad de la cámara de carbón 90
- Problema remedio 90
- Resolución de problemas 90
- 22 5 57 91
- Aves peso cantidad de carbón tiempo de cocción trozos de madera temperatura interna grado de cocción 91
- Carne de vacuno peso cantidad de carbón tiempo de cocción trozos de madera temperatura interna grado de cocción 91
- Cerdo peso cantidad de carbón tiempo de cocción trozos de madera temperatura interna grado de cocción 91
- Guía de ahumado 91
- Pescado peso cantidad de carbón tiempo de cocción trozos de madera temperatura interna grado de cocción 91
- Tipo de madera características combinación de alimentos 91
- Www weber co 91
- Smokers journal 92
- Affumicatore smokey mountain cooke 93
- Manuale d istruzioni 93
- Montaggio p 185 93
- Sicurezza generale 94
- Preparazione 97
- Istruzioni per l affumicatura 98
- Preparazione 98
- Consigli per la cottura 99
- Preparazione 99
- Localizzazione guasti 100
- Problema soluzione 100
- Suggerimenti utili 100
- Guida all affumicatura 101
- Maiale peso quantità di carbone tempo di cottura legnetti temperatura interna grado di cottura 101
- Manzo peso quantità di carbone tempo di cottura legnetti temperatura interna grado di cottura 101
- Pesce peso quantità di carbone tempo di cottura legnetti temperatura interna grado di cottura 101
- Pollame peso quantità di carbone tempo di cottura legnetti temperatura interna grado di cottura 101
- Tipo di legna caratteristiche abbinamenti 101
- Appunti sull affumicatura 102
- Fumeiro smokey mountain cooke 103
- Manual do utilizador 103
- Montagem p 185 103
- Segurança geral 104
- Primeiros passos 107
- Instruções de fumagem 108
- Primeiros passos 108
- Primeiros passos 109
- Sugestões de confecção 109
- Problema solução 110
- Resolução de problemas 110
- Sugestões úteis 110
- Arne de vaca peso quantidade de carvão tempo de confecção 111
- Carne de aves peso quantidade de carvão 111
- Carne de porco peso quantidade de carvão 111
- Guia de fumagem 111
- Peixe peso quantidade de carvão 111
- Temperatura interna grau de assadura 111
- Tipo de madeira características combinações de comida 111
- Manual do fumeiro 112
- Grillo wędzarnia smokey mountain cooke 113
- Instrukcja obsługi 113
- Ogólne zalecenia dotyczące bezpieczeństwa 114
- Nigdy nie należy używać węgla drzewnego zaimpregnowanego płynną rozpałką nieprzestrzeganie zalecenia może doprowadzić do poważnych obrażeń ciała śmierci i pożaru który może przyczynić się do uszkodzenia mienia 117
- Rozpoczęcie 117
- Rozpoczęcie 118
- Zalecenia dotyczące wędzenia 118
- Rozpoczęcie 119
- Wskazówki dotyczące wędzenia 119
- Problem naprawa 120
- Przydatne wskazówki 120
- Rozwiązywanie problemów 120
- Drób waga ilość węgla drzewnego czas wędzenia klocki drewna 121
- Gatunek drewna charakterystyka do jakiej potrawy 121
- Przewodnik po wędzeniu 121
- Ryba waga ilość węgla drzewnego czas wędzenia klocki drewna 121
- Wieprzowina waga ilość węgla drzewnego czas wędzenia klocki drewna 121
- Wołowina waga ilość węgla drzewnego czas wędzenia klocki drewna 121
- Dziennik 122
- Камера копчения smokey mountain cooke 123
- Руководство пользователя 123
- Общие правила безопасности 124
- Начало работы 127
- Инструкции по копчению 128
- Начало работы 128
- Начало работы 129
- Советы по приготовлению пищи 129
- Поиск неисправностей 130
- Полезные советы 130
- Проблема решение 130
- Руководство по копчению 131
- Тип древесины характеристики подходящие продукты 131
- Журнал камеры копчения 132
- 22 5 5 134
- 22 5 5 138
- D s imports 139
- For baltic states please contact weber stephen nordic aps 139
- For other eastern europe countries turkey or greece please contact weber stephen deutschland gmbh info de weberstephen com 139
- For republic of ireland please contact weber stephen products u k limited 139
- Galactex ourdoor pty ltd 139
- Jarn gler wholesale ehf 139
- Rösler slovenija matic stropnik 139
- Weber stephen cz sk spol s r o 139
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- Weber stephen nordic middle east 139
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- Weber stephen products llc www weber co 140
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