22
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 Char-Baskets with flat sides together in
center of charcoal grate.
2.
Ignite charcoal (approx. 3-5 minutes), then turn OFF
gas supply at the tank.
3.
Coals are ready when they have a light coating of
grey ash (approx. 25-30 minutes).
4.
Put hinged cooking grate in place.
5.
Place meat directly over coals to sear, then move
food to the perimeter of the cooking grate.
6.
Close lid 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, Char-Baskets are placed on the sides of the kettle
to circulate the heat like a convection oven.
When cooking by the Indirect method, Char-Baskets
should be positioned as shown in figure 6 with the “flaps”
of the hinged cooking grate directly above the baskets.
This is for safety reasons so the user can avoid reaching
directly over burning coals.
1.
Fill each Char-Basket with 25 briquets and place
with flat sides together in center of charcoal grate.
2.
Ignite charcoal (approx. 3-5 minutes), then turn OFF
gas supply at the tank.
3.
Move Char-Baskets to opposite sides of the kettle
immediately after ignition (approx. 3-5 min.). Wear
barbecue mitts and use long-handled tongs.
4.
Place drip pan in the center of the charcoal grate
between the Char-Baskets.
5.
Set hinged cooking grate in place with the “flaps”
directly over the Char-Baskets.
6.
Coals are ready when they have a light coating of
grey ash (approx. 25-30 minutes).
7.
Place food on the cooking grate directly above the
drip pan.
8.
Close lid 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 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 long-handled tongs to move the charcoal
from one side to the other so the heat is evenly
distributed.
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.
Figure 6
