Low and Slow Cooking on a Pellet Barbecue or Smoker
Low and Slow Cooking on a Pellet Barbecue or Smoker
Smoking low and slow on your Weber wood pellet smoker or barbecue is the perfect way to transform brisket, ribs, pork shoulders, and many other ‘secondary’ cuts of meat into tender, mouthwatering meals, infused with authentic wood-fired flavour.
Part of the excitement of pellet smoking or barbecuing is that you get to enjoy all your favourite recipes infused with real hardwood flavour. This element of flavour can elevate even the most ordinary cut of meat and make it extraordinary.
For the ultimate smoky flavour, use the SmokeBoost™ setting at the start of your cook for up to 2 hours. Once SmokeBoost is finished, set your desired cook temperature and complete the cooking process.
Set Up
- Fill the hopper with your choice of Weber All Natural Hardwood Pellets.
- Ensure your barbecue is clean and the cookbox is free from grease or debris. (See below if your cooking grills are dirty.)
- Install a wet smoke kit if you have one for your barbecue (available for Searwood and SmokeFire). Alternatively, place a large disposable drip pan, filled with water on the rear left-hand side of the smoker or barbecue.
- Select the desired cooking temperature (see below for suggested settings). If you wish to use SmokeBoost, select the SmokeBoost setting instead.
To clean your cooking grills:
If the cooking grills are dirty, preheat the barbecue to 260°C and run it for 10 minutes to sanitise the cooking grills and carbonise any debris. Use a stainless steel grill brush to brush the cooking grills clean. Shut the barbecue down and wait for it to cool, or alternatively reduce the temperature of the barbecue to the low and slow setting (or SmokeBoost setting). Using heatproof gloves, carefully install a wet smoke kit.
RECOMMENDED COOK SETTINGS
The SmokeBoost Setting
The SmokeBoost setting optimises smoke absorption into your food and intensifies the flavour by maintaining a consistent low cooking temperature of approximately 80°C. This adds an extra kick of smoky, wood-fired flavour. Use it to slow smoke delicate cuts of meat like fish. Or, for longer cooks on cuts like brisket, ribs, or pork shoulder, use SmokeBoost for the first 1 to 2 hours of the cooking time as this is when smoke is best absorbed. From there you can then raise the cooking temperature to finish cooking.
