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First and foremost, an user manual of Weber 100108 should contain:
- informations concerning technical data of Weber 100108
- name of the manufacturer and a year of construction of the Weber 100108 item
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- safety signs and mark certificates which confirm compatibility with appropriate standards
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Usually it results from the lack of time and certainty about functionalities of purchased items. Unfortunately, networking and start-up of Weber 100108 alone are not enough. An instruction contains a number of clues concerning respective functionalities, safety rules, maintenance methods (what means should be used), eventual defects of Weber 100108, and methods of problem resolution. Eventually, when one still can't find the answer to his problems, he will be directed to the Weber service. Lately animated manuals and instructional videos are quite popular among customers. These kinds of user manuals are effective; they assure that a customer will familiarize himself with the whole material, and won't skip complicated, technical information of Weber 100108.
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It is mostly in the manuals where we will find the details concerning construction and possibility of the Weber 100108 item, and its use of respective accessory, as well as information concerning all the functions and facilities.
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Table of contents for the manual
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Page 1
SMOKEY MOUNT AIN COOKER ™ SMOKER O WNER ’S GUIDE 5 6 0 01 10 010 8 1 8.5” (47 cm) / 22.5” (57 cm) Do not discard. This document contains important product danger s, war nings and cautions. Note: Do not operate this smok er until y ou hav e read this owner’ s guide.[...]
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2 WWW .WEBER.COM ® GENERAL SAFETY D ANGER Failur e to f ollow the Dangers, W arnings, and Cautions contained in this Owner’ s Manual may r esult in serious bodil y injur y , death, or fir e causing damage to pr oper ty . Do not use indoors! This smoker is designed f or outdoor use only . If used indoors, to xic fumes will accumulat e and[...]
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3 WWW .WEBER.COM ® 3 2 1 7 6 5 1 9 8 14 13 11 10 12 15 4 18.5” (47 CM ) 1 . Damper Assemb ly 2. Smoker Lid 3. Upper Cooking Grat e 4. Low er Cooking Grate 5. Grat e Suppor t and Fastener s 6. Charcoal Chamber 7 . Charcoal Gr ate 8. Handle Assembl y 9. Thermometer Assembly 10. Wa t e r Pa n 1 1 . Cent er Section 1 2. Door Assembl y 1 3. Bowl Asse[...]
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4 WWW .WEBER.COM ® 3 2 1 7 6 5 1 9 8 14 13 11 10 12 15 4 22.5” (57 CM ) 1 . Damper Assemb ly 2. Smoker Lid 3. Upper Cooking Grat e 4. Low er Cooking Grate 5. Grat e Suppor t and Fastener s 6. Charcoal Chamber 7 . Charcoal Gr ate 8. Thermometer Assembly 9. Handle Assembl y 10. Wa t e r Pa n 1 1 . Cent er Section 1 2. Door Assembl y 1 3. Bowl Asse[...]
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5 WWW .WEBER.COM ® 14 - 14 - 8- 6- 1 - 1 - 1 - 1 22.5" (57cm) 22.5" (57cm) 22.5" (57cm) 1 8.5" (47cm) 1 8.5" (47cm) 1 8.5" (47cm) 1 - 1 - 1 - 1 - 1 - 3 - 4 - 1 - 18.5" (47 CM ) / 22.5” (57 CM )[...]
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6 WWW .WEBER.COM ® 1 1 2 6 - 2 18.5" (47 CM ) - 7/1 6"[...]
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7 WWW .WEBER.COM ® 1 2 1 2 2 2 3 22.5" (57 CM ) 6 - - 7/1 6"[...]
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8 WWW .WEBER.COM ® 3 4 8 - 5 6 18.5" (47 CM ) / 22.5” (57 CM ) - 7/1 6"[...]
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9 WWW .WEBER.COM ® 7 8 22.5" (57cm) 22.5" (57cm) 1 8.5" (47cm) 1 8.5" (47cm) 18.5" (47 CM ) / 22.5” (57 CM )[...]
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10 WWW .WEBER.COM ® GETTING ST ARTED (A) BEFORE LIGHTING 1. The smoker should be placed on a le v el, heat proof , non- combustib le surface a wa y from b uildings and out of general traf fic path. The smok er is f or outdoor use only and not recommended f or use on outdoor car peted surf aces. 2. Remo ve the lid and cent er section befor e lighti[...]
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11 WWW .WEBER.COM ® GETTING ST ARTED SMOKING INSTR UCTIONS 1. Place the center section (1) on the bot tom section (2). Place the wat er pan (3) in position on the lower brac kets in the cent er section. 2. Using an appropriate cont ainer , fill the wat er pan to capacity . P osition the low er cooking grate dir ectly abo ve the wat er pan. W A[...]
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12 WWW .WEBER.COM ® GETTING ST ARTED COOKING TIPS • Both cooking grat es may be used f or f ood at the same time. If only using one cooking g rate , it is recommended to use the top cooking g rate f or easier access to y our food. Place the top cooking grat e on the brack ets at the top of the cent er section. • Adding f ood to the smok er wil[...]
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13 WWW .WEBER.COM ® HELPFUL HINTS FOOD SAFETY TIPS • Wash your hands thoroughly with hot, soapy water before starting any meal preparation and after handling fresh meat, fish, or poultry. • Do not defrost meat, fish, or poultry at room temperature. Defrost meat in the refrigerator. • Never place cooked food on the same plate that raw food wa[...]
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14 WWW .WEBER.COM ® SMOKING GUIDE The cuts, thic knesses, weights , charcoal quantities and cooking times are meant t o be guidelines rather than hard and f ast rules. Cooking times ar e af fect ed by such f actor s as altitude, wind, outside temper ature, and desir ed doneness. Cooking times f or beef are f or the US Depar tment of Agricultur e ?[...]
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15 WWW .WEBER.COM ® ALDER-SMOKED SALMON P rep time: 15 minut es Brining and air -drying time: 7 t o 8 hours Cooking time: 30 t o 45 minutes or 1 hour to 1½ hour s BRINE 1 quar t wat er ½ cup kosher salt ½ cup granulat ed sugar 1 quar t ice cubes 1 side salmon (skin on), 2½ to 3 pounds , tr immed and deboned SMOKED WHOLE FISH 1 large whole fish[...]
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16 WWW .WEBER.COM ® RE CIPES BRINED AND BARBECUED TURKEY P rep time: 20 minutes Brining time: 18 t o 24 hours Cooking time: 4 to 5 hours BRINE 2 quar ts apple juice 1 cup kosher salt 2 tablespoons dried r osemar y 2 tablespoons dried th yme 1 tablespoon dried dill 1 teaspoon coar sely gr ound black pepper 1 turkey , 1 0 to 1 2 pounds, fr esh or de[...]
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17 WWW .WEBER.COM ® RE CIPES PULLED PORK SANDWICHES P rep time: 25 minutes Cooking time: 8 t o 1 0 hours Rub 2 tablespoons pur e chile pow der 2 tablespoons k osher salt 4 teaspoons gr anulated g arlic 2 teaspoons fr eshly gr ound black pepper Sauce 1 cup apple cider vinegar 1 cup ketchup ¼ cup lightly pac ked light bro wn sugar 1 teaspoon hot sa[...]
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18 WWW .WEBER.COM ® SP ARERIBS WITH RED SA UCE P rep time: 20 minutes Cooking time: 5 to 6 hours RUB 4 teaspoons kosher salt 3 teaspoons pure chile po wder 3 teaspoons light bro wn sugar 3 teaspoons gran ulated garlic 3 teaspoons paprika 2 teaspoons dried thyme 2 teaspoons gr ound cumin 1 teaspoon freshl y ground b lack pepper MOP ½ cup apple jui[...]
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19 WWW .WEBER.COM ® SMOKERS JOURNAL f ood: temper ature: cooking time: wood used: notes: f ood: temper ature: cooking time: wood used: notes: f ood: temper ature: cooking time: wood used: notes: f ood: temper ature: cooking time: wood used: notes:[...]
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©2009 Weber -Stephen P roducts Co . Weber , the ket tle configuration, and Rapidfir e are U .S. Register ed trademarks; Smokey Mount ain Cooker and the configuration of the Smok ey Mountain C ooker smoker ar e trademarks, all of Weber -Stephen P roducts Co ., 200 East Daniels R oad, P alatine, Illinois 60067 USA. WWW . WEBER.COM ®[...]