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Grilling Methods

COOKING ON CHARCOAL

  • 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.

  • Charcoal - Grilling

    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.

  • Charcoal - 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.

COOKING ON GAS

  • Cooking on Gas

    We recommend you always cook with the lid on. It helps the heat to circulate evenly and seals in that smoky flavour we all love. Food stays succulent and no heat is lost, so it cooks quicker too.

  • Gas - Grilling

    For small cuts and food that takes less than 20 minutes to cook. Light all the burners and turn up to full heat. Allow the barbecue to pre-heat for 5 to 10 minutes. Place the food on the cooking grate and close the lid.

  • Gas - Roast / Bake

    Using this method, the barbecue works like a fan-assisted oven. Great for roasts, bread and cakes. Light all the burners and turn up to full heat. Allow the barbecue to pre-heat for 5 to 10 minutes. Switch off the middle burner(s) and arrange food above the un-lit burner(s). Turn the other burners down to medium to lower the temperature and close the lid.

SMOKING ON A CHARCOAL GRILL

Smoking on a charcoal grill is really easy to do, especially if you are already comfortable grilling with indirect heat.

  • Begin by filling a chimney starter about one-third full with briquettes.
  • When they are fully lit, pour all of the charcoal on one side of the cooking grate (if desired, use a charcoal basket, which holds the coals close together so they burn more slowly) and place a large disposable foil pan on the other side.
  • Then, carefully add about 2 or 3 cups of water to the pan. The water in the pan is important because it helps to maintain a low cooking temperature. It also adds some moisture to the food, which in many cases will cook for hours and hours, so it could dry out otherwise.
  • Allow 30 minutes to 1 hour for the coals to burn down to the correct temperature and the water to heat up.
  • Next, drop damp wood chips or dry wood chunks directly onto the coals.
  • Then place your food on top of the cooking grate over the water pan and cover your grill. Expect to add more coals every hour or so to maintain the heat.