Smoker - Barbecue WEBER - Free user manual and instructions

USER MANUAL Smoker WEBER

weber WOUUGHT® Assembly - p. 133

Do not discard. This document contains important product information, warnings and cautions. Note: Do not operate this smoker until you have read this owner's guide.

EN SV NO DA FI NL FR DE ES IT PT PL RU

54256 08151118

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TABLE OF CONTENTS

EN ENGLISH 4

AssEMBIY - p.133

sv svENsKA 13

MoNTEriNg - p.133

NO NorsK 23

MoNTEriNg - p.133

DA DANsK 33

sAMliNg - p.133

FI suoMi....43

KoKooNPANo - p.133

NL NEDErLANDs 53

MoNTAgE - p.133

FR FrANçAis. 63

MoNTAgE - p.133

DE DEuTsch....73

MoNTAgEANIEiTuNg - p.133

ES EsPAñol 83

MoNTAJE - p.133

IT iTALiANo 93

MoNTAggio - p.133

PT PorTuguês 103

MoNTAgEM - p.133

PL POLSKI....113

MONTAŻ - p.133

Failure to follow the Dangers, Warnings, and Cautions contained in this Owner's Manual may result in serious bodily injury, death, or fire causing damage to property.

Do not use indoors! This smoker is designed for outdoor use only. If used indoors, toxic fumes will accumulate and cause serious bodily injury or death.
⚠️ Never use charcoal impregnated with charcoal lighter fluid.
⚠ Do not add charcoal lighter fluid or charcoal impregnated with charcoal lighter fluid to hot or warm coals.
Do not use lighter fluid, gasoline, alcohol, or other highly volatile fluids to ignite or re-ignite charcoal.
Do not use or store lighter fluid, gasoline, alcohol, or other highly volatile fluids within five feet of the smoker.
Do not leave infants, children, or pets unattended near a hot smoker.
ATTENTION! This smoker will become very hot, do not move it during operation.
Do not use this smoker within five feet of any combustible material.
⚠ Do not use this smoker unless all parts are in place.
⚠ Do not remove ashes until all coals are completely burned out and are fully extinguished.
⚠ Do not wear clothing with loose flowing sleeves while lighting or using the smoker.
⚠ Do not use the smoker in high winds.
⚠️ Keep the smoker in a level position at all times.
Combustion by-products produced when using this product contain chemicals known to the state of California to cause cancer, birth defects, or other reproductive harm.

⚠️ Remove the lid from the smoker while lighting charcoal briquettes.
⚠️ Always put charcoal on top of the charcoal grate and not directly into the bottom bowl.
⚠️ Never touch the cooking or charcoal grate, or the smoker, to see if they are hot.
⚠ Barbecue mitts or hot pads should always be used to protect hands while using the smoker or adjusting the vents.
⚠ Use proper barbecue tools with long, heat-resistant handles.
To extinguish the coals, place the lid on the smoker and close all vents. Do not use water, since it will damage the porcelain-enamel finish.
⚠ To control flare-ups, place the lid on smoker. Do not use water.
⚠ Handle and store hot electric starters carefully.
⚠️ Keep electrical cords away from the hot surfaces of the smoker. Route all electrical cords away from traffic areas.
⚠ Lining the bowl with aluminum foil will obstruct the air flow.
⚠️ Using sharp objects to clean the cooking grate or remove ashes will damage the finish.
⚠️ Using abrasive cleaners on the cooking grate or the smoker itself will damage the finish.
⚠️ Remove all debris from the bottom heat shield prior to operating the smoker.
⚠ WARNING! Keep children and pets away.

WARRANTY

Weber-Stephen Products LLC (Weber) hereby warrants to the ORIGINAL PURCHASER of this Weber ^® Smokey Mountain Cooker ^™ smoker that it will be free from defects in material and workmanship from the date of purchase as follows:

Cooking / Charcoal grates: 2 years

Bowl and lid against rust: 10 years

Nylon handles: 10 years

All remaining parts: 2 years

When assembled and operated in accordance with the printed instructions accompanying it. Weber may require reasonable proof of your date of purchase. THEREFORE, YOU SHOULD RETAIN YOUR SALES SLIP OR INVOICE AND RETURN THE WEBER LIMITED WARRANTY REGISTRATION CARD IMMEDIATELY.

This Limited Warranty shall be limited to the repair or replacement of parts which prove defective under normal use and service and which on examination shall indicate to Weber's satisfaction they are defective. If Weber confirms the defect and approves the claim, Weber will elect to repair or replace such parts without charge. If you are required to return defective parts, transportation charges must be prepaid. Weber will return parts to the purchaser, carriage or postage prepaid.

This Limited Warranty does not cover any failures or operating difficulties due to accident, abuse, misuse, alteration, misapplication, vandalism, improper installation or improper maintenance or service, or failure to perform normal and routine maintenance.

Deterioration or damage due to severe weather conditions such as hail, hurricanes, earthquakes or tornadoes, discoloration due to exposure to chemicals, either directly or in the atmosphere, is not covered by this Limited Warranty.

There are no other express warranties except as set forth herein, and any applicable implied warranties of merchantability and fitness are limited in duration to the period of coverage of this express written Limited Warranty. Some regions do not allow limitation on how long an implied warranty lasts, so this limitation may not apply to you.

Weber is not liable for any special, indirect or consequential damages. Some regions do not allow the exclusion or limitation of incidental or consequential damages, so this limitation or exclusion may not apply to you.

Weber does not authorise any person or company to assume for it any other obligation or liability in connection with the sale, installation, use, removal, return or replacement of its equipment; and no such representations are binding on Weber.

Visit www.weber.com ^® , select your country of origin, and register your grill today.

18.5" (47cm)

EN

1 2 3 4 5 6 7 1 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15

1. Damper Assembly
2. Smoker Lid
3. Upper Cooking Grate
4. Lower Cooking Grate

5. Grate Support and Fasteners

6. Charcoal Chamber

7. Charcoal Grate
8. Handle Assembly
9. Thermometer Assembly

10. Water Pan

11. Center Section

12. Door Assembly
13. Bowl Assembly
14. Heat Shield
15. Legs and Fasteners

EN

22.5" (57cm)

1 2 3 4 5 6 7 1 8 9 10 11 12 13 14 15

1. Damper Assembly
2. Smoker Lid
3. Upper Cooking Grate
4. Lower Cooking Grate

5. Grate Support and Fasteners

6. Charcoal Chamber

7. Charcoal Grate
8. Thermometer Assembly
9. Handle Assembly

10. Water Pan

11. Center Section

12. Door Assembly
13. Bowl Assembly
14. Heat Shield
15. Legs and Fasteners

GETTING STARTE

BEFORE LIGHTING

A) The smoker should be placed on a level, heat proof, non-combustible surface away from buildings and out of general traffic path. The smoker is for outdoor use only and not recommended for use on outdoor carpeted surfaces.
B) Remove the lid and center section before lighting the charcoal briquettes. Weber recommends the use of charcoal briquettes (1) with your Weber ^® Smokey Mountain Cooker ^™ smoker. Lump charcoal or heat beads are not recommended.

△ Never use charcoal impregnated with charcoal lighter fluid. Failure to follow this warning may result in serious bodily injury, death, or fire, causing damage to property.

C) Ensure that ashes have been removed from bottom bowl and that the charcoal grate and charcoal chamber are in place.

D) Open all vents on the bottom of the bowl.

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(Approximate briquette size)

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LIGHTING INSTRUCTIONS

A) Fill charcoal chamber with the amount of charcoal recommended in the Smoking Guide on page 14. Heap charcoal in the center of the charcoal grate. Carefully distribute 4-5 paraffin cubes into the charcoal mound and light using a long-neck lighter or matches.
△ Never use charcoal impregnated with charcoal lighter fluid. Failure to follow this warning may result in serious bodily injury, death, or fire, causing damage to property.

B) The charcoal is ready when gray ash is beginning to form on the top coals. Spread the coals evenly over the charcoal grate, with a pair of tongs or long handled metal tool.

C) Add 3-4 chunks of dry hardwood on top of the hot coals. More can be added if you prefer a stronger smoke flavor. (See Cooking Tips & Smoking Guide for more information)

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EN

GETTING STARTE

SMOKING INSTRUCTIONS

A) Place the center section (1) on the bottom section (2). Place the water pan (3) in position on the lower brackets in the center section.

B) Using an appropriate container, fill the water pan to capacity. Position the lower cooking grate directly above the water pan.

⚠ WARNING: Do not spill any water into the hot coals. This can cause steam and ash to rise and could cause serious bodily injury or death.

C) If you are cooking on both the upper and lower cooking grates, place food to be smoked on the lower grate first. Position the upper grate on the top brackets and place food to be smoked on the upper grate. (See Cooking Tips & Smoking Guide for more information)

D) Pick up the lid by the handle, place it on top of the center section and open the vent on the lid.

E) The vents are used to regulate heat within the smoker. Opening vents increases temperature and closing vents decreases temperatures.

Temperature of 250^ (121 °C) is ideal for most meats. Check the temperature every 15 minutes and open or close the bottom vents as needed until you achieve and maintain your target temperature. External temperatures and location will affect how your smoker performs. Adjust your cooking times accordingly.

⚠ WARNING: Always use protective mitts or gloves to protect hands and forearms. Failure to follow this warning may result in serious bodily injury or death.

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MORE HEAT←→LESS HEAT EXTINGUISH

GETTING STARTE

F) The water in the smoker is used to keep the temperature low. Check the water level every 3 – 4 hours. If you notice the temperatures going up in the smoker, refill the pan with hot water.
G) Because raw meat is more porous than cooked meat it absorbs more wood smoke at the beginning of the smoking process. To add more wood, open the side door and, using tongs, set the chips/chunks on top of the burning coals, and then close the door. Make sure the vents on the bottom and top of the smoker are partially open.
H) When smoking is completed, brush grates with a grill brush or crumpled aluminum foil to loosen any debris and close all vents to extinguish the coals.

Note: Do not use water to extinguish the coals as it may damage the porcelain-enamel finish.

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cooKiNg TiPs

• Both cooking grates may be used for food at the same time. If only using one cooking grate, it is recommended to use the top cooking grate for easier access to your food.
• Adding food to the smoker will decrease the temperature in the smoker; additional time may be required.
  • Always cook with the lid on the smoker.
• Resist the temptation to lift the lid during cooking. Each time the lid is removed, it will add 15 to 20 minutes to your cooking time.
• External temperatures and location will affect how your smoker performs. Adjust your cooking times accordingly.
• When adding charcoal briquettes or wood chunks, check the water pan and add hot water as necessary to fill the pan. Use the door on the front of the smoker to add charcoal or water. Always use hot water to replenish the water pan.
• Smoking is truly an adventure. Experiment with various temperatures, woods, and meats. It is recommended to use the Smoker's Journal (found later in this book) while experimenting. Write down ingredients, wood amounts, combinations, and results so you can repeat successes.

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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 was on.
• Wash all plates and cooking utensils which have come into contact with raw meats or fish with hot, soapy water and rinse.

EASY SMOKER CARE

Add years to the life of your Webel® Smokey Mountain Cooker™ Smoker by giving it a thorough cleaning once a year.

It's Easy To Do:

• Make sure the smoker is cool and coals are totally extinguished.
- Remove the cooking and charcoal grates.
- Remove ashes.
- Wash your smoker with a mild detergent and water. Rinse well with clear water and wipe dry.
- It is not necessary to wash the cooking grate after each use. Simply loosen residue with a grill brush or crumpled aluminium foil, then wipe off with paper towels.

TOTAL CHARCOAL CAPACITY (APPROXIMATE)

SMOKER IAMETER CHARCOAL CHAMBER CAPACITY
18,5 inches (47 cm) 200 briquettes
22,5 inches (57 cm) 300 briquettes

TROUBLESHOOTING

PROBLEM CURE
Temperature keeps going higher even though bottom vents are closed	Check water level in water pan. Add hot water if level is low.
Temperature is too low A) Open bottom vents.	B) Stir up the coals to dislodge the accumulated ash around the coals.C) During longer periods of smoking, check coal levels every 3 – 4 hours and add briquettes according to chart below:SMOKER IAMETER UNIT CHARCOAL BRIQUETTES
	18.5 inches (47 cm) Add 12-14 briquettes
	22.5 inches (57 cm) Add 18-20 briquettes
If problems cannot be corrected by using these methods, please contact the Customer Service Representative in your area using the contact information on our web site. Log onto www.weber®.com.

SMOKING GUIE

Different hardwoods will impart a variety of flavors. It is best to do some experimenting to find the type of hardwood, or combination of hardwoods, that you like best. Start with the lowest amount of wood chunks; more can be added to suit your own taste.

Experiment with different varieties of wood and amounts used. You can also add bay leaves, garlic cloves, mint leaves, orange or lemon peel and various spices to charcoal for added flavor. Keep a record of your experiments; it's easy to forget what you did last time.

WOO TYPE	CHARACTERISTICS	FOO MATCHES
Hickory	Pungent, smoky, bacon-like flavor.	Pork, chicken, beef, wild game, cheeses
Pecan	Rich and more subtle than hickory, but similar in taste.Burns cool, so ideal for very low heat smoking.	Pork, chicken, lamb, fish, cheeses
Mesquite	Sweeter, more delicate flavor than hickory.Tends to burn hot, so use carefully.	Most meats, especially beef. Most vegetables.
Alder	Delicate flavor that enhances lighter meats.	Salmon, swordfish, sturgeon, other fish.Also good with chicken and pork.
Maple	Mildly smoky, somewhat sweet flavor.	Poultry, vegetables, hamTry mixing maple with corncobs for ham or bacon.
Cherry	Slightly sweet, fruity smoke flavor.	Poultry, game birds, pork
Apple	Slightly sweet but denser, fruity smoke flavor.	Beef, poultry, game birds, pork (particularly ham)
Always avoid soft, resinous woods like pine, cedar, and aspen. △ WARNING: Never use wood that has been treated or exposed to chemicals.

The cuts, thicknesses, weights, charcoal quantities and cooking times are meant to be guidelines rather than hard and fast rules. Cooking times are affected by such factors as altitude, wind, outside temperature, and desired doneness.

Cooking times for beef are for the United States Department of Agriculture's definition of medium doneness unless otherwise noted. Cooking times listed are for foods that have been completely thawed.

FISH	WEIGHT	CHARCOAL QUANTITY		COOKING TIME	WOO CHUNKS	INTERNAL TEMPERATURE / ONENESS
		18.5" (47 cm)	22.5" (57 cm)
Whole, small	full grill	50 briquettes	75 briquettes	1 - 1 12 hours	2 - 4	flakes with fork
Whole, large	3 - 6 pounds	50 briquettes	75 briquettes	3 - 4 hours	2 - 4	flakes with fork
Lobster and shrimp	full grill	50 briquettes	75 briquettes	1 hour	2 - 4	firm and pink

POULTRY	WEIGHT	CHARCOAL QUANTITY		COOKING TIME	WOO CHUNKS	INTERNAL TEMPERATURE / ONENESS
		18.5" (47 cm)	22.5" (57 cm)
Chicken, whole 5 pounds 100 briquettes 150 briquettes 2 12 - 3 12 hours 1 - 3 165 °F (74 °C) medium
Turkey, whole 8 - 12 pounds 100 briquettes 150 briquettes 4 - 5 hours 2 - 4 165 °F (74 °C) medium
Turkey, whole 12 - 18 pounds 100 briquettes 150 briquettes 8 - 10 hours 3 - 5 165 °F (74 °C) medium
Duck, whole 3 - 4 pounds	100 briquettes	150 briquettes	2 - 2 12 hours	3 - 4	180 °F (82 °C) medium

PORK	WEIGHT	CHARCOAL QUANTITY		COOKING TIME	WOO CHUNKS	INTERNAL TEMPERATURE / ONENESS
		18.5" (47 cm)	22.5" (57 cm)
Pork roast	4 - 8 pounds	100 briquettes	150 briquettes	5 - 6 hours	3 - 5	170 °F (76 °C) well-done
Pork ribs	full grill	50 briquettes	75 briquettes	4 - 6 hours	2 - 4	meat begins to pull from bone
Ham, fresh whole 10 - 18 pounds	100 briquettes	150 briquettes	8 - 12 hours	2 - 4 170 °F (76 °C)	well-done
Pork shoulder	4 - 8 pounds	100 briquettes	150 briquettes	8 - 12 hours	3 - 5	190 °F (88 °C) well-done

BEEF	WEIGHT	CHARCOAL QUANTITY		COOKING TIME	WOO CHUNKS	INTERNAL TEMPERATURE / ONENESS
		18.5" (47 cm)	22.5" (57 cm)
Beef brisket	5 - 6 pounds	100 briquettes	150 briquettes	6 - 8 hours	3 - 5	190 °F (88 °C) well-done
Lamb roast, venison	5 - 7 pounds	100 briquettes	150 briquettes	5 - 6 hours	3 - 5	160 °F (71 °C) medium
Large cuts of game	7 - 9 pounds	100 briquettes	150 briquettes	6 - 8 hours	3 - 5	170 °F (76 °C) well-done
Beef ribs	full grill	50 briquettes	75 briquettes	6 - 7 hours	2 - 4	160 °F (71 °C) well-done

SMOKERS JOURNAL

food: temperature: cooking time: wood used:

notes:

food: temperature: cooking time: wood used:

notes:

food: temperature: cooking time: wood used:

notes:

food: temperature: cooking time: wood used:

notes:

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SMOKEY MOUNTAIN COOKER™ RÖKLÅA

HAndBOK

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TÄNDNINGSANVISNINGAR

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HÖGRE ← VÄRME ← LÄGRE VÄRME SLÄCKNING

KOMMA IGÅNG

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TillAgNiNgsTiPs

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TIPS ANGÅENDE MATHYGIEN

Montering grill with a scissor tool emitting smoke, no visible text or symbols on the main subject

SMOKEY MOUNTAIN COOKER™ R∅KEBOKS

BruKerHÅndBOK

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TENNINGSINSTRUKSJONER

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graph LR
    A["MER VARME"] --> B["MINDRE"]
    B --> C["VARME SLUKKING"]

NÅR U SKAL STARTE

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sTEKETiPs

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NO

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HYGIENETIPS FOR MATEN

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OPTÆNDINGSVEJLEDNING

Two-step cooking process showing a bowl with chocolate and snacks being added to a tray, then dropping into a container filled with food (no text or symbols visible)

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Four identical circular diagrams showing a film reel with internal holes, arranged horizontally (no text or symbols)

MERE VARME←→ MINDRE ←→ SLUK

BEGYN SÅAN

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TiPs Til grillNiNgEN

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DA

NYTTIGE TIPS

TIPS OM F∅DEVARESIKKERHED

Black and white photo of a Kokoonpano grill with a metal spool and a heater, emitting smoke in the background (no text or symbols on main objects)

SMOKEY MOUNTAIN COOKER™ -SAVUSTIN

OMisTAJAn OPAs

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SYTYTYSOHJEET

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FI

ALOITUSOPAS

SAVUSTUSOHJEET

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ENEMMÄN

LÄMPÖÄ VÄHEMMÄN

LÄMPÖÄ SAMMUTA

ALOITUSOPAS

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PAisToviNKKEJä

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HYÖYLLISIÄ VINKKEJÄ

TERVEYSVINKKEJÄ RUOKIIN

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INSTRUCTIES VOOR HET AANSTEKEN

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NL

BEGINNEN

ROOKINSTRUCTIES

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KooKTiPs

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VEILIGHEIDSTIPS VOOR VOEDSEL

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FUMOIR SMOKEY MOUNTAIN COOKER™

Guide d'uTiLisATiOn

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INSTRUCTIONS D'ALLUMAGE

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FR

POUR COMMENCER

INSTRUCTIONS DE FUMAGE

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coNsEils DE cuissoN

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FR

ASTUCES UTILES

CONSEILS DE SÉCURITÉ ALIMENTAIRE

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DE

ERSTE SCHRITTE

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Four circular film reel icons in a row, each with a black-and-white pattern (no text or symbols)

MEHR HITZE ← → WENIGER ← → HITZE LÖSCHEN

ERSTE SCHRITTE

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TiPPs Für DAs gArEN

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DE

NÜTZLICHE HINWEISE

TIPPS ZUM SICHEREN UMGANG MIT LEBENSMITTELN

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Smooth, dark gray 3D-rendered object with rounded edges and a small numbered label (1) in the top-left corner.

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MÁS CALOR

MENOS

←

CALOR APAGAR

INTROUCCIÓN

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coNsEJos DE cocción

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ES

CONSEJOS ÚTILES

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IT

PREPARAZIONE

ISTRUZIONI PER L'AFFUMICATURA

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SUGGERIMENTI UTILI

AVVERTENZE RIGUARDO IL CIBO

MAnuAL dO uTiLiZAdOr

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PT

PRIMEIROS PASSOS

INSTRUÇÕES DE FUMAGEM

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MAIS CALOR

MENOS

←→

CALOR APAGAR

PRIMEIROS PASSOS

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sugEsTõEs DE coNFEcçÃo

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SUGESTÕES ÚTEIS

SUGESTÕES DE SEGURANÇA PARA ALIMENTOS

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ZALECENIA DOTYCZĄCE ROZPALANIA

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PL

ROZPOCZĘCIE

ZALECENIA DOTYCZĄCE WĘDZENIA

Line drawing of a cylindrical water heater with a bucket pouring liquid from a container (no text or symbols)

Line drawing of a portable stove with a large cylindrical stove and a small pot (no text or symbols)

Illustration of two rectangular steamer with mesh insulation inside, no text or symbols present

Illustration of a hand holding a small object with a circular inset showing four dots (no text or symbols)

WIĘKSZA TEMPERATURA

MNIEJSZA ↔ WYGASZANIE TEMPERATURA

ROzpOczęcie

Medical illustration showing a surgical procedure in progress, with tissue and instruments (no text or labels)

Illustration of a coiled corn stove with lid and side dish (no text or symbols)

PL

PRZYDATNE WSKAZÓWKI

WSKAZÓWKI DOTYCZĄCE BEZPIECZNEGO PRZYRZĄDZANIA POTRAW

Black and white photo of a Kiosk with a metal grill and a heater, emitting smoke in the background (no readable text or symbols)

Smooth, dark gray 3D-rendered object with rounded edges and a small circled number '1' in the top-left corner (no text or symbols on the object itself)

Illustration of a hand holding a film reel next to a metal grate with circular holes (no text or symbols)

Illustration of a pot with black beans and a tray, no text or symbols present

Illustration of a portable stove with food being lifted by a tray (no text or symbols)

RU

НАЧАЛО РАБОТЫ

Line drawing of a bucket being poured into a cylindrical container (no text or symbols)

Line drawing of a portable stove with a large lid and metal frame (no text or symbols)

Line drawing of two rectangular steamer with mesh insulation inside a bamboo steamer (no text or symbols)

Illustration of a hand holding a medical device with a circular component (no text or symbols)

БОЛЬШЕ

ТЕПЛА ↔

Medical illustration showing a surgical procedure in progress, with tissue and instruments inside a container (no text or labels)

Illustration of a coiled corn stove with lid and side dish (no text or symbols)

RU

ПОЛЕЗНЫЕ СОВЕТЫ

Black and white photo of a KNOOD grill with a metal handle and spool, emitting smoke in the background (no text or symbols on main subject)

GB AsseMBLY
SV MOnTerinG
NO MOnTerinG
DA sAMLinG
FI KOKOOnPAnO

NL MOnTAGe
FR MOnTAGe
DE MOnTAGeAnLeiTunG
ES MOnTAJe
IT MOnTAGGiO

PT MOnTAGeM
PL MONTAZ
RU MOHTAJK

18,5" (47cm) / 22,5" (57cm)

14 -

8-

2-

22.5" (57cm)

1-

18.5" (47cm)

14 -

6-

2 - 1 -

1 -

Simple line drawing of a dome-shaped object with handles and a small circular component on top (no text or symbols)

22.5" (57cm)

Simple line drawing of a dome-shaped object with a small protrusion and two circular features on top (no text or symbols)

18.5" (47cm)

1 -

Line drawing of a metal grate with two handles (no text or symbols)

1 -

Pure oval shape with horizontal lines inside, no text or symbols present

1

22.5" (57cm)

18.5" (47cm)

1 -

Simple line drawing of a cylindrical container with a rectangular opening (no text or symbols)

1 -

Simple line drawing of a cylindrical container with a handle and lid (no text or symbols)

1 -

1 -

1 -

Line drawing of a bowl with handles and a central plate (no text or symbols)

1 -

3 -

Simple line drawing of a U-shaped metal bracket with mounting holes (no text or symbols)

22.5" (57cm)

Simple line drawing of a U-shaped mechanical component (no text or symbols)

18.5" (47cm)

4 -

Simple line drawing of a vertical pole with a bent base (no text or symbols)

18,5" (47cm)

Two grayscale icons: a black cylindrical tank and a black prohibition sign on a stand (no text or symbols)

1

Illustration showing three steps of a kitchen utensil handling: pan, pan with handles, and pan with handle (no text or symbols)

2

- 7/16" 6 -

Diagram showing a bowl being lifted by a downward arrow, with labeled parts and numbered annotation '1'

Diagram illustrating a biological or scientific process with labeled components and directional arrows, showing cellular or tissue movement.

1

Illustration showing a hand holding a plate and a pan with a magnified inset of the lid (no text or symbols)

2

- 7/16" 6 -

Diagram illustrating a three-step process of a kitchen appliance with labeled parts and directional arrows indicating assembly steps.

18,5" (47cm) / 22,5" (57cm)

3

Diagram illustrating a food preparation process with three grating trays and a steamer, showing no-smoking symbols.

4

-7/16" 8 -

Technical line drawing of a cylindrical mechanical component with internal components and an inset close-up view (no text or symbols)

5

Diagram of a portable stove with a lid and side arm, showing internal components and a downward arrow indicating flow (no text or symbols)

6

Line drawing showing a hand operating a switch to a container with a curved arrow, alongside a separate view of the same device (no text or symbols present)

18,5" (47cm) / 22,5" (57cm)

7

18.5" (47cm)

Simple line drawing of a bowl (no text or symbols)

22.5" (57cm)

8

Illustration of various tools including a screwdriver, screwdriver tip, caliper, and bolt (no text or symbols)

18.5" (47cm) 22.5" (57cm)

WEBER-STEPHEN ÖSTERREICH GMBH

WEBER-STEPHEN PRODUCTS BELGIUM Sprl

Blarenberglaan 6 Bus 4

Industriezone Noord

BE-2800 Mechelen

BELGIUM

TEL: [phone]; [e-mail]

WEBER-STEPHEN CZ & SK spol. s r.o.

U Hajovny 246

25243 Prühonice

CZECH REPUBLIC

TEL: [phone]; [e-mail]

WEBER-STEPHEN NORDIC ApS

Boegildsmindevej 23, DK-9400 Norresundby

DANMARK

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WEBER-STEPHEN NORDIC MIDDLE EAST

Ras Al Khaimah FTZ

P.O. Box 10559

UNITED ARAB EMIRATES

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WEBER-STEPHEN FRANCE SAS

WEBER-STEPHEN NETHERLANDS B.V.

Tsjükemarwei 12

8521 NA Sint Nicolaasga

Postbus 18

8520 AA Sint Nicolaagsa

NETHERLANDS

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JARN & GLER WHOLESALE EHF

Skutuvogur 1H

1-104 Reykjavik

ICELAND

TEL: [phone]

D&S IMPORTS

14 Shenkar Street

Petach, Tikva 49001

ISRAEL

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WEBER-STEPHEN PRODUCTS ITALIA Srl

WEBER-STEPHEN POLSKA Sp. z o.o.

Ul. Minerska 29 lok.

04-506 Warszawa

POLSKA

TEL: [phone]; [e-mail]

GALACTEX OURDOOR (PTY) LTD.

141-142 Hertz Draai

Meadowdale, Edenvale

Gauteng

SOUTH AFRICA

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WEBER-STEPHEN IBERICA Srl

Avda. de les Corts Catalanes 9-11 -

Despacho 10 B

WEBER-STEPHEN SCHWEIZ GMBH

Talackerstr. 89a

8404 Winterthur

SWITZERLAND

TEL: [phone]; [e-mail]

WEBER-STEPHEN PRODUCTS

(U.K.) LIMITED

The Four Columns

Broughton Hall Business Park

Skipton, North Yorkshire BD23 3AE

UNITED KINGDOM

TEL: [phone]; [e-mail]

WEBER-STEPHEN PRODUCTS LLC

200 East Daniels Road

Palatine, IL 60067-6266

USA

TEL: [phone]; [e-mail]

WEBER-STEPHEN Vostok LTD®

119270, office 105,

2/4 building 3, Luzhnetskaya

naberezhnaya Moscow

RUSSIA

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WEBER-STEPHEN MAGYARORSZÁG KFT.

1037 Budapest, Montevideo u. 2/b.

HUNGARY

TEL: +36 70 / 70-89-813

RÖSLER SLOVENIJA-MATIC STROPNIK

For Republic of Ireland, please contact:

Weber-Stephen Products (U.K.) Limited.

For other eastern Europe countries,

TURKEY, or GREECE, please contact:

[e-mail].

For Baltic States, please contact:

Weber-Stephen Nordic ApS.

WEBER-STEPHEN PRODUCTS LLC

www.weber.com®