Low and slow cooking with smoking woods used to be exclusive to charcoal barbecuing, but not anymore. You can now achieve flavourful, low and slow, smoky cooks with selected models of the Weber Q Range when using the compatible Smoker Box accessory and smoking wood chips. 

Low and slow cooking is ideal for cooking tough meats like ribs, brisket, shoulders, cheeks, or other cuts that require low temperatures and long cooking times. 

HOW TO SET UP YOUR Q FOR LOW AND SLOW COOKING WITH THE SMOKER BOXES

This cooking method is only compatible with 3^rd Generation Weber Q+ and Weber Family Q+ Models (released in 2023 or later) 

Step 1: Soak your desired wood chips in water for at least 30 minutes.  

Step 2: Add the drained wood chips to the smoker boxes and replace the lids.  

Step 3: Remove the cooking grills from the Weber Q and place the smoker box trivets across the Q burner. Then, place the filled smoker boxes onto the trivets with the vents pointing towards the centre of the barbecue.  

Step 4: Replace the cooking grills.  

Step 5: Add a convection tray and trivet to the right side of the grill, and a small drip pan filled with 500ml water to the left side. 

RECOMMENDED PREHEAT AND COOK SETTINGS

NOTE: To light the Plus (+) burner on your barbecue, first light the Q burner, then the Plus (+) burner, and finally turn off the Q burner.

As soon as you see smoke coming from your barbecue, place your food on the trivet and cook for the required time.

HOT TIPS

• The wood smoke will last for approximately 50 - 60 minutes when low and slow smoking. 
• When cooking at low temperatures, it is important to regularly monitor the cooking temperature inside the barbecue using a lid thermometer or ambient thermometer. If needed, before cooking, move your barbecue to a sheltered area away from wind. 
• Check the water pan every 2 to 3 hours and refill it as needed with warm water.  
• Spritzing your meat with liquid (water, beef stock, apple cider vinegar) in a spray bottle can improve the flavour and texture of your meats. 
• Using smoking wood can add a new dimension to cooking on your barbecue. We encourage you to experiment with different combinations of wood chips to find the smoke flavour that best suits your taste.