Use and Care Manual

9www.weber.com
GRILLING METHODS
Arranging the Charcoal for
Indirect Heat
1. Put on barbecue mitts or gloves.
Note: The grill, including the handles, lid damper and
bowl vents, will become hot. Make sure that you are
wearing barbecue mitts or gloves to avoid burning
your hands.
2. After the charcoal is fully lit, with long tongs,
arrange the charcoal so that they will be set on
either side of the food (B). Position the charcoal
on the sides of the bowls opposite the handles
(C). A drip pan may be placed between the
charcoal to collect drippings.
3. Replace the cooking grate.
4. Place the lid on the grill. If your grill has a
thermometer, always position the lid so that the
thermometer is not above the charcoal where it
will be exposed to direct heat (D).
5. Open the lid damper (E).
6. Preheat the grate for approximately 10 to 15
minutes.
7. Once the cooking grate is preheated, using a
stainless steel bristle grill brush, clean the
cooking grate (F).
Note: Use a stainless steel bristle grill brush. Replace
brush if any loose bristles are found on cooking grate
or brush.
8. Open the lid, and place your food on the grate.
9. Place the lid on the grill. Consult recipe for
recommended cooking times.
Note: When removing the grill lid during cooking,
liftto the side, rather than straight up. Lifting straight
up may create suction, drawing ashes up onto your
food.
When finished cooking...
Close the lid damper and bowl vents to extinguish
the charcoal.
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
• Turkeys
• 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, or off to one side of the grill. The food sits
over the unlit part on the cooking grate (A).
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.
B
E
C
D
F
A
Charcoal Quantity for Indirect Heat
Roasts, bone-in poultry pieces, whole fish, delicate fish fillets, whole chickens or turkeys, ribs
Grill Diameter
Weber
Briquettes
Needed for
First Hour
Weber
Briquettes
Added for Each
Additional Hour
Charcoal
Briquettes
Needed for
First Hour
Charcoal
Briquettes
Added for Each
Additional Hour
18" (47 cm) 10 per side 5 per side 20 per side 7 per side
22" (57 cm) 15 per side 7 per side 25 per side 8 per side
26" (67 cm) 25 per side 8 per side 40 per side 9 per side
37" (95 cm) 45 per side 18 per side 75 per side 22 per side