Use and Care Manual

23
D
A
GRILLING METHODS - Indirect Heat
GRILLING WITH INDIRECT HEAT
Use the indirect method for larger cuts of meat that
require 20 minutes or more of grilling time, or for
foods so delicate that direct exposure to the heat
would dry them out or scorch them, such as: roasts,
bone-in poultry pieces, whole fish, delicate fish
fillets, whole chickens or turkeys, and ribs. Indirect
heat can also be used for finishing thicker foods or
bone-in cuts that have been seared or browned first
over directheat.
With indirect heat, the heat is on both sides of the
grill (A), or off to one side of the grill. The food sits
on the portion of the cooking grate without charcoal
directly below it.
The radiant and conductive heat are still factors,
but they are not as intense while indirect cooking.
However, if the lid of the grill is closed, as it
should be, there is another kind of heat generated:
convection heat. Heat rises, reflects off the lid and
inside surfaces of the grill, and circulates to slowly
cook the food evenly on allsides.
Convection heat doesn’t sear the surface of the food
the way radiant and conductive heat do. It cooks it
more gently all the way to the center, like the heat in
an oven.
Grill Setup For IndirectHeat
1. Place center support ring (B) in the middle
position of the bowl, then place the fuel grate (C)
within the center support ring.
2. Place charcoal in the CHAR-BASKETS on the
fuel grate above the tip of the burner tube (D).
Arrange CHAR-BASKETS so that they run parallel
to the burner tube.
3. Light the charcoal. Refer to “BURNER IGNITION -
Lighting with SNAP-JET gas ignition system.”
Note: Lid, dampers, and vents must remain open when
igniting charcoal with gas ignition.
4. Put on barbecue mitts or gloves. With long tongs,
move the CHAR-BASKETS so that they will be set
on either side of the food (E).
Note: Adisposable drip pan should be placed between
the CHAR-BASKETS to collect drippings and minimize
cleaningtime.
Note: This grill has ample cooking space to cook
indirectly and directly simultaneously. By moving the
CHAR-BASKETS to one side of the grill, you can cook
directly over the baskets and use the remaining side of
the cooking grate to cook indirectly.
5. Place the cooking grate on the top position of the
bowl (F).
6. Close the lid and flip open the RAPIDFIRE lid
damper(G).
7. Preheat the cooking grate for approximately 7-10
minutes or until desired temperature is reached.
8. Once the cooking grate is preheated, using a
stainless steel bristle grill brush, clean the
cooking grate (H).
Note: Use a stainless steel bristle grill brush. Replace
brush if any loose bristles are found on cooking grate
or brush.
9. Begin cooking when charcoal has a light coating
of ash. Consult recipe for recommended
cooking times and temperature. Reference the
thermometer for desired temperature. Rotating
the top damper will increase or decrease the
desired heat inside kettle.
When Finished Cooking...
Close the lid damper and bowl vents to extinguish the
charcoal.
C
B
G
H
E
F
Charcoal Quantity for Indirect Heat
Charcoal Briquettes
for first hour
(per side)
Charcoal Briquettes
to add for each additional
hour
(per side)
30 briquettes (¾ cup) 9 briquettes (¼ cup)
Lump Charcoal*
for first hour
(per side)
Lump Charcoal*
to add for each additional
hour
(per side)
2 cups ½ cup
WEBER Briquettes
for first hour
(per side)
WEBER Briquettes
to add for each additional
hour
(per side)
20 briquettes (½ cup) 8 briquettes (¼ cup)
* When measuring charcoal quantities, use the charcoal
measuring cup provided with your grill.