TIPS FOR SMOKING IN WEBER SMOKER GRILL

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TIPS FOR SMOKINGin WEBER SMOKER GRILL

• Weber Smoker Gill

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Weber Smoker Gill

• START EARLY Many of the flavor compounds in
  smoke are fat and water soluble, which means that
  whatever you are cooking will absorb smoky
  flavors best when it is raw.
• GO LOW AND SLOW (MOST OF THE TIME) Real barbecue
  is cooked slowly over low, indirect heatwith
  wood smokebecause that's a traditional way to
  make sinewy meats so moist and tender.

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• REGULATE THE HEAT WITH A WATER PAN Whenever you
  cook for longer than an hour with charcoal bbq,
  use a pan of water to help stabilize the heat and
  add some humidity.
• DON'T OVERDO IT In general, you should smoke
  food for no longer than half its cooking time.
  Also, the smoke should flow like a gentle stream,
  not like it is billowing out of a train engine.

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• WHITE SMOKE IS GOODBLACK SMOKE IS BAD Clean
  streams of whitish smoke can layer your food with
  the intoxicating scents of smoldering wood.
• KEEP THE AIR MOVING The open vents will draw
  smoke from the charcoal and wood below so that it
  swirls over your food and out the top properly,
  giving you the best ventilation and the cleanest
  smoke. 

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Conclusion The Weber Smoker Series comes in 3
different sized models the Weber 37cm Smokey
Mountain Cooker, the Weber 47cm Smokey Mountain
Cooker, and the Weber 57cm Smokey Mountain Cooker
so one of these will be the perfect fit,
whatever your needs are.
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