Smoke Cooking on a Weber BBQ

Smoking is all about low and slow cooking — using indirect heat and wood smoke to infuse food with deep, rich flavours. Whether you're using a Weber 57cm Master-Touch kettle or the dedicated Weber Smokey Mountain, the fundamentals are similar.

Here’s your step-by-step guide | How to Smoke Food on a Weber 57cm Master-Touch or Weber Smokey Mountain

What You'll Need

• Weber 57cm Master-Touch or Smokey Mountain Cooker

• Charcoal briquettes 

• Wood chunks or chips (hickory, apple, cherry, mesquite, etc.)

• Water pan (built-in for Smokey Mountain, optional for Master-Touch)

• Drip tray (optional for easier cleanup)

• Food thermometer (preferably digital/probe) 

• Chimney starter

• Good quality meat (ribs, brisket, chicken, pork shoulder – your choice)

Step-by-Step: Smoking 

Step 1: Set Up for Indirect Cooking

• Master-Touch: Arrange the charcoal on one side (or use charcoal baskets), leaving the opposite side clear. Place a water tray underneath the cooking grate on the indirect side.

• Smokey Mountain: Fill the charcoal ring at the bottom with briquettes. Use the "Minion Method" by lighting just 10–15 briquettes in a chimney starter and placing them on top of the unlit ones.

Step 2: Add Your Wood

• Place 2–4 chunks of your chosen wood on top of the lit coals. Don’t soak them — this delays clean smoke.

  • Tip: For fish or poultry, use fruit woods like apple or cherry. For beef and pork, hickory or oak work beautifully.

Step 3: Control the Temperature

• Aim for a low and slow temperature: 110–120°C (225–250°F).

• Use the bottom and top vents to adjust airflow.

  • More air = higher temp, less air = lower temp.

  • Leave the top vent mostly open and fine-tune with the bottom vents.

Step 4: Add a Water Pan (Essential for Smoking)

• The water pan helps regulate temperature and adds moisture to the cook.

  • Master-Touch: Place a foil pan with water over the coals (indirect side).

  • Smokey Mountain: Fill the built-in water bowl about ¾ full.

Step 5: Prepare the Meat

• Season your meat with a dry rub or marinade.

• Let it come to room temperature before placing it on the grill.

• Insert your thermometer into the thickest part of the meat.

Step 6: Cook Low and Slow

• Place meat on the indirect side (Master-Touch) or top grate (Smokey Mountain).

• Close the lid and maintain the temperature between 110–120°C.

• Replenish coals and wood chunks as needed every few hours.

Step 7: Monitor Internal Temperature

• Use a meat thermometer to check doneness:

  • Pulled pork: ~93°C (200°F)

  • Brisket: ~95°C (203°F)

  • Chicken: 74°C (165°F)

• Optional: Wrap meat in foil (Texas Crutch) once it hits the stall (~70°C) to speed up cooking.

Step 8: Rest and Serve

• Once cooked, rest your meat 10–30 minutes (covered loosely in foil).

• This helps redistribute juices and keeps it tender.

Bonus Tips

• Don’t keep opening the lid! Every peek drops the temperature.

• Use a dual-probe thermometer to monitor both meat and grill temps.

• Clean the vents and ash catcher regularly for consistent airflow.

• Keep wood usage moderate — too much smoke = bitter flavour.

Best Meats to Try Smoking

• Beginner-friendly: Chicken thighs, pork shoulder, baby back ribs.

• Intermediate: Brisket, beef short ribs, whole turkey.

• Adventurous: Cold smoking cheese or fish (with special gear).

Final Thoughts

Both the Weber Master-Touch and the Smokey Mountain Cooker can produce competition-worthy smoked meats when set up correctly. The Master-Touch is more versatile for grilling and occasional smoking, while the Smokey Mountain is purpose-built for long, steady cooks.

If you're just starting, master your temperature control — everything else will follow.