Weber Gas Burner manual Indirect Method, Using a Drip PAN

COOKING METHODS

INDIRECT METHOD (Cont.)

You can use a variety of burner configurations to cook using the Indirect Method. By cooking Indirect you want the burner/burners directly under the food to be turned OFF. The illustration below shows several examples using a six or four burner unit.

USING A DRIP PAN

Whenever a long cooking time is indicated for foods with an excessive amount of fat, place meat or poultry inside a drip pan on top of the cooking grate to avoid unwanted flare-ups. Best results will be obtained by placing meat or poultry in a roast holder or small rack inside the drip pan. This will allow heat to circulate underneath the food and keep it from sitting in its own juice.

If you want to make a gravy or sauce with drippings from a roast, chicken or turkey, you will need to use a foil drip pan to catch flavorful drippings during cooking. Position a foil or metal pan in center of the cooking grate. Place meat, in a roast holder, inside the foil drip pan.

If you do not need drippings for a gravy or sauce, you do not need to use a foil drip pan for most foods. Because of the special design of the Flavorizer® Bars and burners, excess fat flows directly through the funnel-shaped bottom tray into the grease catch pan.

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