Weber Spirit II E-210 GBS Owner'S Manual Download Page 7

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Preheat each and every time.

If the cooking grates aren’t hot enough, food will
stick, and you will likely never have a chance of
searing properly or developing those handsome
barbecue marks. Even if a recipe calls for medium
or low heat, always preheat the barbecue on the
highest setting first. Open the lid, turn up the heat,
close the lid, and then let the cooking grate heat up
for about ten minutes or until the lid thermometer
reads 260°C (500°F) .

Don't barbecue on dirty grates.

Tossing food onto the cooking grates before they
have been cleaned is never a good idea. Leftover
“stuff” on the grates acts like glue, binding it to
the grates and your new food. To avoid tasting last
night’s dinner on today’s lunch, make sure that you
are barbecuing on a clean cooking grate. Once the
grates are preheated, use a stainless steel bristle
barbecue brush to make a clean, smooth surface.

Be present in the process.

Before firing up your barbecue, make sure that
everything you need is within arm’s reach. Don’t
forget your essential barbecuing tools, already
oiled and seasoned food, glazes or sauces, and
clean cooking platters for cooked food. Having to
run back to your kitchen not only means missing
out on the fun, but could also result in burning
your food. French chefs call this "mise en place"
(meaning, “put in place”). We call it "being present".

Create a little elbow room.

Packing too much food onto the cooking grates
restricts your flexibility. Leave at least one-quarter
of the cooking grates clear, with plenty of space
between each food item, in order to get your tongs in
there and easily move the food around. Sometimes
barbecuing involves split-second decisions and
the ability to jockey food from one area to another.
So give yourself enough room to operate.

Try not to peek.

The lid on your barbecue is for more than just keeping
the rain out. Most importantly, it’s for preventing
too much air from getting in, and too much heat and
smoke from getting out. When the lid is closed, the
cooking grates are hotter, the barbecuing times are
faster, the smoky tastes are stronger, and the flare-
ups are fewer. So put a lid on it!

Only flip once.

What’s better than a juicy steak with a deep sear
and plenty of beautifully caramelised bits? The
key to accomplishing these results is to keep your
food in place. Sometimes we have the tendency
to flip our food before it reaches the desirable
level of colour and flavour. In nearly all cases, you
should turn food just once. If fiddling with it more
than that, you are probably also opening the lid too
much, which causes its own set of problems. So
step back and trust the barbecue.

Know when to tame the flame.

When barbecuing, sometimes the most important
thing to know is when to stop. The most reliable
way to test doneness of your food is to invest in an
instant-read thermometer. This slim little gem will
help you pinpoint that critical moment when your
food is at its best.

Don’t be afraid to experiment.

Back in the 1950s, barbecuing meant one thing:
meat (and only meat) charred over open flames.
The modern day backyard chef doesn’t need a kitchen
in order to prepare a full course meal. Use your
barbecue to make char-barbecued appetisers, sides,
and even desserts. Register your barbecue to receive
special content that will inspire you along the way.
We’d love to join you on your barbecuing adventures.

Tip

s an
d H

TIMER

Avoid the disappointment of torching

your dinner by simply setting a timer.

Nothing fancy needed—just one

that is reliable and easy

to use.

MUST

-HA

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RIL