Weber Summit Kamado E6, Руководство пользователя

Страница: 19 / 52

19
GRILLING WITH INDIRECT HEAT
Use the indirect method for larger cuts of meat that
require 20 minutes or more of grilling time, or for foods
so delicate that direct exposure to the heat would dry
them out or scorch them, such as: roasts, bone-in
poultry pieces, whole fish, delicate fish fillets, whole
chickens or turkeys, and ribs. Indirect heat can also
be used for finishing thicker foods or bone-in cuts that
have been seared or browned first over direct heat.
With indirect heat, the heat is on both sides of the grill
(A), or off to one side of the grill. The food sits on the
portion of the cooking grate without charcoal directly
below it.
The radiant and conductive heat are still factors, but
they are not as intense while indirect cooking. However,
if the lid of the grill is closed, as it should be, there is
another kind of heat generated: convection heat. Heat
rises, reflects off the lid and inside surfaces of the
grill, and circulates to slowly cook the food evenly on
all sides. Convection heat doesn’t sear the surface of
the food the way radiant and conductive heat do. It
cooks it more gently all the way to the center, like the
heat in an oven.
NOTE: Grilling in a colder climate or higher altitude will
extend your cooking time. Windy weather conditions will
raise the grill’s temperature.
Grill Setup For Indirect Heat
1. Place the support ring (B) in the middle position of
the bowl, then place the charcoal grate (C) within the
center of the support ring.
2. Ignite the charcoal. Refer to the “LIGHTING
CHARCOAL ” section in this owner’s guide.
NOTE: Lid, dampers, and vents must remain open when
igniting charcoal.
4. Once the charcoal is lit, put on barbecue mitts
or gloves. Using long tongs, separate the CHAR-
BASKETS so they will be set on both sides of the
food
(D).
NOTE: A disposable drip pan should be placed between
the CHAR-BASKETS to collect drippings and minimize
cleaning time.
NOTE: Alternatively, this grill has ample cooking space to
cook indirectly and directly simultaneously. By moving
both CHAR-BASKETS to one side of the grill, you can cook
directly over the baskets and use the remaining side of the
cooking grate to cook indirectly.
5. Place the cooking grate in the top position of the
bowl, ensuring the hinged sections are over the
CHAR-BASKETS
(E) to add more charcoal if needed.
6. Close the grill lid and flip open the RAPIDFIRE lid
damper (F).
7. Preheat the cooking grate for approximately
5-10 minutes or until desired grill temperature is
reached.
8. Once the cooking grate is preheated, using a
stainless steel bristle grill brush or scraper, clean
the cooking grate
(G).
NOTE: When using a stainless steel bristle grill brush,
replace brush if any loose bristles are found on cooking grate
or brush.
9. Place the food on the cooking grate in between the
CHAR-BASKETS and close the grill lid. Rotating the
RAPIDFIRE lid damper will increase or decrease
the desired heat inside the grill
(H). Consult recipe
for recommended cooking times and temperature.
Reference the lid thermometer for the desired
internal grill temperature.
GRILLING METHODS - INDIRECT HEAT
When Finished Cooking
Close the lid damper and bowl vents to extinguish the
charcoal.
G
A
F
D
E
C
B
H