Solution. The barbecue needs to cool down a bit, so that the gas is not carried away from the igniter by heat rising. Turn off the gas and allow 5 minutes before relighting.
Problem. Gas doesn’t travel all the way around the burner, therefore not producing even heating of the grill.
Solution. Hole(s) in the burner tube are blocked by something that has fallen from above. Lift out the cooking grill, and use a paper clip or safety pin to clean out any residue from the burner holes.
Problem. Black residue from the cooking grill sticks to the meat.
Solution. Ensure that the cooking surface is clean before you start barbecuing. A quality grill brush will remove the stubborn residue, while hot water and detergent will remove the barbecue grease.
Practise Weber Big Family Q™ safety
•Follow the instructions in your Weber Big Family Q™ owner’s manual for safe lighting and operating your barbecue.
•Keep your barbecue at least 60cm from any combustible materials, including your house, garage, deck railing, etc.
•Never use a barbecue indoors – that includes a garage or enclosed patio.
•Never use a barbecue on a table or stand that wobbles, leans, or is in any way unstable.
•Keep sleeves and garments at a safe distance from the heat.
•If for some reason you ever have a fat fire, turn off the gas at the bottle and close the lid, then stand away. Never pour water on a fat fire.
•Keep children and pets a safe distance away from the barbecue when it is hot.
•When you’ve finished cooking, turn off the barbecue at the burner control and at the gas bottle.
•Before you start cooking check and empty any accumulated fat from the aluminium tray located below the barbecue.
Food Safety
•Wash your hands thoroughly with soap and hot water before starting any meal prepara- tion and after handling fresh meat, fish, or poultry.
•Thoroughly defrost foods in the refrigerator, not on the bench top.
•Use a clean spatula or tongs to remove food from the barbecue.
•Never place cooked food on the platter that was used to carry the uncooked food to the barbecue.
•Always cook minced meats until they are at least medium (71°C internal temperature) and poultry until well done (77°C).
Cooking times
In this cooking guide each recipe has the estimated cooking time included. In addition, the last six pages are a general guide to help you with cooking times for other cuts and thicknesses of meat.
Barbecuing and roasting times listed in this guide are approximate. You may have to allow more time or use more heat on cold or windy days.
Try using a timer; you’ll find it really handy. It’ll give you a reminder when your barbecue is
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