Weber Performer Series grills come with a built-in food preparation table and propane gas jets for convenient lighting of charcoal fires. Other than those features, the design of Performers lends itself to all other classic grilling features of Weber kettle grills, including the slow smoking of meat using indirect heat and low, sustained cooking temperatures. Metal charcoal baskets included with Performer grills make convenient compartments for isolating the charcoal heat source away from the meat, and hinged cooking grates make the addition of smoking hardwood chips during cooking easy.
Meat Curing and Wood Prep
Step 1
Place the meat on a clean metal baking sheet, and rub down all meat surfaces with the dry-rub seasoning until completely encrusted in a layer of spices.
Step 2
Cover the meat with plastic wrap, tucking the edges under the baking sheet for a tight seal. Refrigerate the covered meat overnight, letting the seasoning soak into the meat. This cures it, forming a barrier that keeps meat moist during the long smoking process.
Step 3
Dump the wood chips into a large plastic bowl. Fill the vessel with enough water to either float or submerge all wood chips, and let the wood soak for at least an hour prior to cooking time.
Starting the Fire and Smoking
Step 1
Open all lid and lower Performer vents wide for maximum air flow, and remove and slide the grill lid into the upright holder on the end of the grilling table. Remove and set aside the cooking grate.
Step 2
Fill one charcoal side basket with natural lump charcoal and place it in the center of the coal grate, directly above the gas burner. Start the burner according to to the manufacturer's directions listed near the propane gauges or in your Performer owner's manual.
Step 3
Shut off the gas when the charcoal begins to glow red or takes on a grayish hue. Use a long-handled grilling spatula or tongs to move the charcoal basket to one extreme side of the grill so the curve of the basket matches the curve of the inside of the grill.
Step 4
Place the foil roasting pan on the coal-free side of the grill, opposite the charcoal basket. Pour enough water from the pitcher into the roasting pan until it is about half full. This squelches any hot grease drippings that fall from the meat during cooking and introduces extra moisture into the cooking chamber.
Step 5
Place the cooking grate back into the grill so one of the hinged sides rests directly above the charcoal basket.
Step 6
Place the meat atop the cooking grate, directly above the foil roasting pan. Ensure no meat rests within an inch of the portion of the grate resting directly above the coals.
Step 7
Open the hinged grate flap directly above the charcoal basket and toss two handfuls of wet wood chips directly atop the coals. Close the hinge flap, then close the grill lid.
Step 8
Monitor the grilling temperature gauge for about 20 minutes, adjusting the lid vents until achieving a consistent temperature of between 250 and 300 degrees Fahrenheit. Smoke at this temperature for between five and seven hours, depending on meat type and size. Add a handful of fresh charcoal to the basket every hour and a handful of wet wood chips every 30 minutes to maintain heat and smoke levels.
Tips and Warnings
- Avoid frequently opening the grill lid -- except to add charcoal and wood chips -- as this releases essential heat and smoke. Soak your wood chips as wet wood smolders and smokes, adding more flavor, while dry chips burn up quickly and produce minimal smoke. Consult the Weber Charcoal Grill Owner's Guide & Recipes, listed in the Resources section, for proper meat temperatures required for safe consumption.
Things You'll Need
- Meat of choice (4 to 5 lb. pork or beef roast, whole chicken or a dozen chicken legs)
- Metal cooking sheet
- Dry-rub seasonings w/ salt as a key ingredient
- 2 lbs. smoking wood chips of choice
- Large plastic bowl
- Large bag natural lump charcoal
- Foil roasting pan
- 2-qt pitcher of water
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