Well indirect grilling is the name of the game. This video blog post has great tips for making your feast a success; with information on what tools to use, how to setup your charcoal or gas grill, and other tricks of the trade.
Happy Holidays and Happy Grilling!
User Comments
Mar 18, 2013Kevin says...
Hello Rbacch,
Please contact Weber Customer Service at 1-800-446-1071 for assistance.
Happy Grilling!
-Kevin
Mar 17, 2013Rick says...
Cookbox and trim pieces on my Weber Genesis Grill are corroded and peeling. Where can I purchase high heat paint to resurface these parts?
Nov 14, 2012Kevin says...
Hi Smokey Pete,
I would not go any higher than 22-24 pounds. There is a height restriction because of the distance between the grate and the lid. If you stick with the above weight, you should have no issues. Have a great Thanksgiving!
Happy Grilling!
-Kevin
Nov 14, 2012Pete says...
Hi, Kevin. Just wondering about how big of a turkey I cook on a 22.5" One-Touch grill?
Thanks, Smokey Pete
May 9, 2012Kevin says...
Hi Roderigh:
Congrats on owning a One-Touch Gold. There is nothing better than a Weber charcoal grill... nothing! Also, congrats on finding a butcher who can deliver meats to you and help turn you into a legend amongst your friends! If you are going to be smoking on a Weber charcoal grill I suggest a couple of things. First, place the coals on one side of the BBQ. This should be about 30-40 briquettes of lit coal. Then place a large drip pan directly in the middle of the charcoal grate and fill with water to about 3/4 of the way full. This will help reduce temperatures in your grill along with adding some humidity to the grill to help the smoke adhere to the food you are trying to cook low and slow. Then add 7-8 unlit pieces of charcoal every hour to maintain the temperature of the grill. Keep in mind you want to maintain temperatures around 225-250 degrees Fahrenheit. I hope all of this helps and if you have any other questions let me know. Happy Grilling!!! -Kevin
Apr 29, 2012Roderigh says...
Hi Kevin!
Thanks for your great tips! I own a Weber One Touch gold grill for a couple of years now and starting to be a famous griller (amongst friends ;-) I would really like to start experiencing with the American style slow n low grilling. I finally found a butcher who can deliver permium cuts of beef and other meat from around the globe... Mjammy!
The only thing I'd like to know if you have any tips on charcoil. I use the Weber Premium Briquettes for long lasting heat. But how do you keep the temp steady for a longer period?
Last time I had my chimney starter as a backup heater while grilling because when I only put on cold Briquettes the temp drops to much.
How do the experts work? All YouTube-like movies start with preparation. Putting on the meat.Then nothing and...I'ts ready. No movie I've seen shows the actual grilling! Can you help me?
Greetings from The Netherlands
Roderigh Groenland