Weber None manual Helpful Hints, Easy Steps to Grilling Greatness

HELPFUL HINTS

TO START A CHARCOAL grill

•Remove the lid and open all air vents before building the fire. NOTE: For proper airflow, remove accumulated ashes from the bottom of the grill if present (only after the coals are fully extinguished). Charcoal requires oxygen to burn, so be sure nothing clogs the vents.

•Mound the briquets into a pyramid-shaped pile or pile the charcoal into a Weber® RapidFire® chimney starter.

•Place either Weber® FireStartersTM lighter cubes (they are non-toxic, odorless and tasteless) or crumpled newspaper under the pile of briquets and light. NOTE: We purposely left out instructions for using lighter fluid. That’s because we think the choices previously outlined are superior. Lighter fluid is messy and can impart a chemical taste to your food unless it is thoroughly burned off. If you choose to use lighter fluid, follow the manufacturer’s instructions and NEVER add lighter fluid to a burning fire.

•When coals are covered with a light grey ash (usually 25 to 30 minutes), arrange the coals with long-handled tongs according to the cooking method you are going to use.

•For additional smoke flavor, consider adding hardwood chips or chunks (soaked in water for at least 30 minutes and drained) or moistened fresh herbs such as rosemary, thyme, or bay leaves. Place the wet wood or herbs directly on the coals just before you begin cooking.

•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.

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EASY STEPS TO GRILLING GREATNESS

Follow these tips and you won’t go wrong. And neither will your dinner.

•Direct, Indirect, or a little of both? Read the recipe and look for the instructions for setting up your grill. There are two methods of cooking in a Weber® grill—Direct and Indirect. See the following pages for specific instructions.

•Don’t try to save time by placing food on a grill that’s not quite ready. Let charcoal burn until it has a light grey ash coating (keep the vents open so the fire does not go out).

•Use a spatula and tongs but leave the fork. You’ve probably seen people poking their meat with one, but it causes juices and flavor to escape and that can dry out your food.

•Make sure the food fits on the grill with the lid down. At least 1 inch clearance between the food and the lid is ideal.

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