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Weber – Cooking on Charcoal

Barbecuing without a lid means that you lose heat and all that lovely smoky flavour disappears into thin air. 
Cooking the Weber way, with the lid on, allows the food to cook evenly, the temperature is controlled and you 
don’t risk scorching your food with flare-ups.



GRILL

For small cuts and food that takes less than 20 mins to cook.

  • Open the lid and bowl vents.
  • Spread glowing briquettes evenly over the grate.
  • Put in the cooking grate and place food directly above the hot coals.

N.B. If the barbecue is burning too hot, close the lid vent slightly.

ROAST/BAKE 


Heat circulates around food that takes longer to cook. Great for roasts, bread and cakes.

  • Open the lid and bowl vents.
  • Arrange glowing briquettes on each side of the charcoal grate.
  • Pour a little water into a drip tray and place between the glowing briquettes.
  • Replace the cooking grate and put your food directly above the drip tray.

N.B. If the barbecue is burning too hot, close the lid vent slightly.

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50/50 


Using the sear and slide technique, sear meat directly over the hot coals then slide it over the drip tray to cook through slowly.

50/50 is great for chicken breasts, spatchcock chicken and sausages.

  • Open the lid and bowl vents.
  • Position glowing briquettes to one side of the grate.
  • Pour a little water into a drip tray and place on the other side.
  • Replace the cooking grate and place food to be cooked quickly directly above the coals.
  • Place food that is to be cooked more slowly above the drip tray.

N.B. If the barbecue is burning too hot, close the lid vent slightly.

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