Cooking Methods
Direct Method
For foods requiring fewer than 30 minutes of cooking time, cook directly over the coals, absorbing the full heat.
1.Place filled
2.Ignite charcoal.
3.Coals are ready when they have a light coating of grey ash (approx.
4.Set hinged cooking grate in place.
5.Place meat directly over coals to sear, then move food to the perimeter of the cooking grate.
6.Cover kettle and cook according to directions.
For cooking large quantities of food, charcoal can be piled in a pyramid in the center of the charcoal grate, ignited and spread over the charcoal grate for a larger Direct cooking area.
Indirect Method
For cooking whole meats such as roasts, turkeys or hams,
When cooking by the Indirect method,
Figure 4
1.Fill each
2.Ignite charcoal.
3.Move
4.Place drip pan in the center of the charcoal grate between the
5.Set hinged cooking grate in place with the “flaps” directly over the
6.Coals are ready when they have a light coating of grey ash (approx.
7.Place food on the cooking grate directly above the drip pan.
8.Cover kettle and cook according to directions.
Note - For meat that requires more than one hour of cooking time, 8 additional coals must be added at the end of each hour. The “flaps” on the hinged cooking grate can be opened to easily add charcoal to the baskets. Wear barbecue mitts and use long handled tongs to lift “flaps” and add coals.
It is important in Indirect Cooking to have the coals burning equally well on each side before beginning to cook. Occasionally when the coals are ignited, one side will start faster than the other. If this happens, wear BBQ mitts and use
For additional information and cooking times, consult the Weber Owner's Guide.
A few wood chunks or a handful of cooking woodchips may be added to hot coals for a mild smoke flavor in your foods.
CAUTION: Replace thermometer in lid when not in use. Do not leave thermometer in food while cooking.
17