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Weber barbecue cooking methods

    Deciding between a charcoal or a gas barbecue largely depends on how you wish to barbecue and whatever you choose, you’ll have a whole new world of culinary adventures ahead of you, filled with new recipes and different techniques to explore. Below are a few reasons to consider either a gas barbecue or a charcoal barbecue:

    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.

    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.

    COOKING ON A GAS BBQ

    When cooking on a gas barbecue, 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.

    Grill

    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.

    Roast/Bake

    Using this method, the gas barbecue works like a fan-assisted oven. This is great for all kinds of cooking, including 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.

    50/50

    As the name suggests, 50/50 allows you to cook on a gas BBQ directly and in-directly at the same time.

    • 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 and right or left hand burners.
    • Sear food over the lit burner (direct heat), then move over to the un-lit area (in-direct heat) for slower cooking.

    COOKING ON Q

    You really can cook just about anything on your Weber Q, even desserts and bread. It’s all a case of using a different technique, cooking with the lid on and taking control of the cooking temperature. It’s really easy, so here’s a quick rundown on grilling, roasting and baking to perfection.

    Grill

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

    • Switch the burner(s) on full.
    • Pre-heat the barbecue for 5 minutes with the lid down.
    • Arrange food on the barbecue and close the lid.

    Roast/Bake

    For Q1000, 1200 & 2200 models, the barbecue works like a fan-assisted oven. This is great for roasts, bread and cakes.

    • Switch the burner on full and pre-heat the barbecue for 5 minutes with the lid down.
    • Turn the burner down to low.
    • Place the food in the centre of the cooking grate and close the lid.

    N.B. Remember to use a roasting shield and rack when roasting and baking on smaller Q models to avoid burning the underside of your food.

    Roast/Bake

    For Q3200 models, the barbecue works like a fan-assisted oven. This is great for roasts, bread and cakes.

    • Switch the burners on full and pre-heat the barbecue for 5 minutes with the lid down.
    • Turn off the middle burner and place the food in the centre of the cooking grate over the unlit burner.
    • Close the lid.

    Cooking on Pulse

    Pulse 1000 Direct Grilling

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    Pulse 2000 Direct Grilling

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    Pulse 2000 Indirect Grilling

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    COOKING ON WSM

    Smoking is a great way to enhance and deepen the flavour of your food. The Weber Smokey Mountain Cooker has been developed especially for smoking food. Pre-soaked wood chunks added to the coals of any barbecue will smoulder, creating smoke which slow cooks and infuses your food with a delicious smoky flavour.

    1. Make sure the interior of the cooker and water pan are clean.
    2. Set up the bottom section of the Smokey Mountain Cooker with the charcoal grate in place.
    3. For 57cm WSM – On a cool/cold day, place two chimney starter full of briquettes on top of the coal grate and light using firelighters. On a warm/hot day, one and a half will be sufficient. For 47cm WSM – On a cold day use one and a half chimney starters and on a warm/hot day, use one. For 37cm WSM – On a cool/cold day use one chimney starter, on a warm hot day, use half.
    4. Wear gloves or mitts when handling chimney starters and the barbecue
    5. When you see flames at the top of the Chimney Starter, pour the briquettes carefully from the Chimney Starter into the charcoal chamber and spread coals around evenly.
    6. Place the middle section that houses the water pan and cooking grates on the bottom section and slowly pour 4.5 liters (a gallon) of cool tap water through the cooking grate into the water pan.
    7. Make sure all vents are open. Wait for the temperature to settle in the ‘Smoke Zone’ at 95–120°C before any food is added.
    8. Place the food into the cooker. You can use the bottom grate first, then put the top grate in place and fill that with food. *Note that the top grate cooks at approximately 10°C hotter than the bottom grate.
    9. Open the access door and carefully place your wood chunks or chips onto the hot coals. 4-6 chunks or 2-3 handfuls of chips is enough for the entire cooking session. Too much smoke can make food taste bitter.
    10. Place the lid on the cooker and monitor the temperature for 30 minutes to ensure it remains in the ‘Smoke Zone’. Keep the top vents fully open throughout the entire cooking process.
    11. Check the temperature every 15 mins for the first hour of cooking. It’s important to try and keep the temperature at 95–120°C. Operating the bottom vents will help you achieve and maintain your target temperature. Open vents to increase temperature and close to reduce. Vents are sensitive so half way positions can be used.
    12. Replenish the water pan every 1 1/2 to 2 hours as necessary. Use boiling water to maintain temperature but if the cooker is running too hot, adding cold water to the pan will bring temperature down. Do not over fill the water pan, as an overflow will cause an ash cloud to rise from the coals and taint your food.
    13. No peeking! Heat and smoke escape each time the lid is lifted, sacrificing flavour and increasing cooking time. Remove the cooker lid only if foiling, basting or removing the meat. Try turning meat only once throughout the cooking process.

    TOP TIP: Don’t place the Smokey Mountain Cooker in a windy spot, as this can make it burn too fast and hot.

    BARBECUING ON ROTISSERIE

    Rotisserie is one the easiest and tastiest ways to barbecue. The food constantly rotates over the heat, self-basting as it does so, resulting in a crispy outer whilst the inside remains wonderfully succulent and moist.

    Using the charcoal rotisserie.

    Fits 57cm charcoal Weber barbecues.

    1. Whilst the barbecue is un-lit, remove the spit from the collar, take off the lid of the barbecue and fit the collar into the rim.
    2. Open the barbecue’s lid and bowl vents and set up for in-direct, medium heat by arranging glowing briquettes on each side of the charcoal grate. Pour a little water into a drip tray and place between the glowing briquettes.
    3. To set up your rotisserie spit, skewer your meat through the middle (if it has a central bone, keep as close to this as possible). Make sure the meat is in the middle of the spit and secure with the holding forks.
    4. Slide the sharp end of the spit into the hole in the collar and through to the motor. Lower the other end into the notch on the collar, making sure the narrowest part of the spit is captured by the notch.
    5. Connect the power, switch on the rotisserie motor and the food will begin to rotate. Close the barbecue lid and cook according to your recipe.

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

    Using the Q rotisserie

    3 models available, to fit all Weber Q barbecues.

    1. Whilst the barbecue is un-lit, remove the spit from the shield, lift the lid of the barbecue and fit the shield into the rim. The shield is used to increase the space inside the barbecue, allowing the loaded rotisserie to turn.
    2. Light the burner(s) on full and allow to pre-heat with the lid down for 5-10 minutes before either turning off the middle burner (Q3000 series) or turning the single burner to low.
    3. To set up your rotisserie spit, skewer your meat through the middle (if it has a central bone, keep as close to this as possible). Make sure the meat is in the middle of the spit and secure with the holding forks.
    4. Slide the sharp end of the spit into the hole in the motor and lower the other end into the notch on the shield, making sure the narrowest part of the spit is captured by the notch.
    5. Connect the power, switch on rotisserie motor and the food will begin to rotate. Close the barbecue lid and cook according to your recipe.

    Using the gas rotisserie

    Models available for all 3-burner gas barbecues. Rotisserie is standard on Summit.

    1. Light the burners on full and allow to pre-heat with the lid down for 5-10 minutes before turning off the middle burner.
    2. To set up your rotisserie spit, skewer your meat through the middle (if it has a central bone, keep as close to this as possible). Make sure the meat is in the middle of the spit and secure with the holding forks.
    3. Slide the sharp end of the spit into the hole in the motor and lower the other end into the notch on the the other side of the barbecue, making sure the narrowest part of the spit is captured by the notch.
    4. Connect the power, switch on rotisserie motor and the food will begin to rotate.
    5. Close the barbecue lid and cook according to your recipe.

    N.B. Summit barbecues have an infra-red burner in them. If using this, it should be turned off after the first 20 minutes of cooking, and the meat finished over indirect heat.