Use and Care Manual

ManualsBrandsWeber ManualsCharcoal Grills24-in Black Kettle Charcoal Grill

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.

NOTE: Grilling in a colder climate or higher altitude will

extend your cooking time. Windy weather conditions will

raise the grill’s temperature.

Grill Setup For IndirectHeat

1. Place the support ring (B) in the middle position of

the bowl, then place the charcoal grate (C) within the

center of the support ring.

2. Ignite the charcoal. Refer to the

“LIGHTING

CHARCOAL”

section in this owner’s guide.

NOTE: Lid, dampers, and vents must remain open when

igniting charcoal.

4. Once the charcoal is lit, put on barbecue mitts

or gloves. Using long tongs, separate the CHAR-

BASKETS so they will be set on both sides of the

food (D).

NOTE: Adisposable drip pan should be placed between

the CHAR-BASKETS to collect drippings and minimize

cleaningtime.

NOTE: Alternatively, this grill has ample cooking space to

cook indirectly and directly simultaneously. By moving

both 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 in the top position of the

bowl, ensuring the hinged sections are over the

CHAR-BASKETS (E) to add more charcoal if needed.

6. Close the grill lid and flip open the RAPIDFIRE lid

damper(F).

7. Preheat the cooking grate for approximately

5-10 minutes or until desired grill temperature is

reached.

8. Once the cooking grate is preheated, using a

stainless steel bristle grill brush or scraper, clean

the cooking grate (G).

NOTE: When using a stainless steel bristle grill brush,

replace brush if any loose bristles are found on cooking grate

or brush.

9. Place the food on the cooking grate in between the

CHAR-BASKETS and close the grill lid. Rotating the

RAPIDFIRE lid damper will increase or decrease

the desired heat inside the grill (H). Consult recipe

for recommended cooking times and temperature.

Reference the lid thermometer for the desired

internal grill temperature.

GRILLING METHODS - INDIRECT HEAT

When Finished Cooking

Close the lid damper and bowl vents to extinguish the

charcoal.