When you roast on your barbecue, it brings another depth of flavour that you can’t get from anywhere else! You can achieve the perfect roasting results at home with your Weber Q by using indirect heat with a convection tray and trivet. Enjoy tender, juicy roast meat and delicious crisp, caramelised vegetables all at once from your Weber Q. 

WHAT IS INDIRECT COOKING (ROASTING)?

The indirect cooking method is used for roasting, baking, and low and slow cooking. Food is not cooked directly over a heat source or directly on the cooking grill above a heat source.   

Indirect cooking is recommended for foods that will take longer than 20 minutes to cook to completion., For example, larger cuts of meat-like whole chickens, whole joints of meat, pizzas and baked foods- generally don’t need to be turned at all during the cooking process. 

HOW TO SET UP YOUR weber Q FOR INDIRECT COOKING (ROASTING)

When used together, a trivet and convection tray transform your Weber Q from barbecue mode to oven mode in seconds. The trays are engineered with vents designed to circulate heat above, below, and all around the food for perfectly even cooking. There’s a perfectly sized trivet and convection tray (also known as a roasting pack) available for every Weber Q.  

Step 1: Ensure that both cooking grills (not a hotplate) are in the barbecue.

Step 2: Place the convection tray horizontally on the far-right side of the cooking grill. Place a roasting trivet on top of the convection tray.

RECOMMENDED PREHEAT AND COOK SETTINGS

We recommend most roasting to be done at Indirect Medium Heat (190°C - 230°C). Indirect High Heat is generally only needed when you need high heat to crackle a pork roast, get crispy chicken wings, or roast racks of lamb. 

3rd Generation Q models (released in 2023 or later)

**25 minute preheat required for pork crackling

1st and 2nd Generation Q models (released prior to 2023)

HOT TIPS

• For the best results when roasting meats and vegetables, we recommend placing your food directly on the roasting trivet. Avoid using baking trays or roasting dishes, as cooking directly on the trivet allows your food to cook faster, become healthier by letting excess fats escape, and develop more flavour as the fats and juices create smoke. It’s also cleaner - no extra dishes to wash - and reduces the risk of flare-ups. 
• If you run out of convection trays, double over a large sheet of aluminium foil and fold to the size of your trivet. On your barbecue, set up the foil with the trivet on top. Using a metal skewer, pierce holes all over the foil to allow for drainage and airflow. 
• When arranging food on your trivet, leave a small gap between each piece to allow air to circulate evenly around the food.