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Setting up your grill

charcoal grill image

直火調理か間接調理か?

なぜ分ける必要があるのか?

  • 直火は勿論、火は食材のすぐ下にあります
  • 間接調理は、熱・火元がグリルの片側面/またはグリルの両側におかれており、食材が直接火にさらされていません。

利益

  • 直火は、ハンバーガー、ステーキ、チョップ、骨なしチキン、魚の切り身、貝、スライスされた野菜など、火の通りが早い、比較的小ぶりで柔らかい食材に向いています。これらの食材の表面に焼き目(フレーバーライン)をつけ、風味・食感を生み出す『キャラメライゼーション』を引き起こし、そして食材の中心まで熱を通すのです。
  • 間接調理は、ロースト、丸鶏、骨付きリブなど、より長い調理時間を必要とする、固さやサイズのある食材の調理に効果的です。2つの調理法のコンビネーション:直火でまずサイズ・骨などのある食材に焼き目をつけ、その上で間接調理により仕上げる、という方法も可能です。

ご存知ですか

  • 直火は輻射熱と伝導熱の両方を作ります(遠赤外線)。石炭からの放射熱は、最も近い位置にある食材の表面を素早く調理します。同時に、直火は焼き網に熱を持たせ、そこから伝導熱を起こします。これにより、最高の焼き目と食材の中まで熱をしっかりと通すのです。
  • 食材が火元の側面、または間接的な熱を受ける場所にある場合、輻射熱と伝導熱は依然として食材にあたりますが、その熱量は直火ほど強烈ではありません。しかし、グリルの蓋が閉じられていることで、熱が発生します:対流熱です。熱は石炭から放射状に放射され、蓋にぶつかり跳ね返り、食材の周りをグルグルと回ります。対流熱は、直火のように食材の表面に焼き目をつけません。オーブンのように、中心までゆっくりと熱がはいっていくことで、ローストといった調理をすることができます。例えばローストビーフや丸鶏といった大きな食材の表面を焦がすことなく調理することが可能になるのです。

炭のグリル

炭グリルの世界は『基本』に戻ります。ー囲炉裏やストーブの上で調理するという、昔ながらの調理方法に戻るのです。『時間をかけ、細部に焦点を当て、温度をコントロールして練習を繰り返しながら料理をする』という時間をお楽しみいただけます。


ガスグリル

毎日の調理ヒーロー。ー何時間もキッチンで立ちっぱなしの調理を誰がしたいでしょう。外に出て新鮮な空気を吸いながら心も体もさわやかに最高に美味しい食事を調理ください。 Weberガスグリルはそれを可能にします。ボタンを押すとグリルが点火し、すぐにおいしい食事が食べられるようになります。

Charcoal Grills

DIRECT HEAT

WHY?

  • The direct method means that food is cooked directly over the prepared coals.

BENEFIT

  • This method is used for foods that take less than 25 minutes to cook.
charcoal grill image

HOW

  • Open the lid and place it on the rim of the grill using the hook inside the lid or in the Tuck-Away lid holder depending on the grill model.
  • Remove the cooking grate and set aside.
  • Open the bottom vent using the handle underneath the bowl.
  • Place two lighter cubes on the charcoal grate and then place a Chimney Starter oer the lighter cubes.
  • If you do not have lighter cubes, soak some newspaper with olive oil, wad it up and place under the Chimney Starter and ignite through the holes in the bottom.
  • Fill the upper chamber of the Chimney Starter with briquettes, lift up the Chimney Starter, and light the cubes or newspaper.
  • Weber briquettes will take 15 to 20 minsutes to light fully.
  • When the charcoal is lightly coated all over with white ash, it is ready to go.
  • Put on two protective barbecue mitts and carefully empty the coals onto the charcoal grate.
  • Spread the coals, using a charcoal rake, in a tightly packed, single layer acrooss one-half to two-thirds of the charcoal grate.
  • Put the cooking grate in place, close the lid, open the top vent, and leave all the vents open.
  • Let the cooking grate preheat for 15 minutes.
  • Brush the cooking grates with stainless steel grill brush to remove any leftover debris.
  • Place food on the cooking grate.
  • Close the lid on the grill and lift it only to turn the food or to test for doneness at the end of the recommended cooking time.

INDIRECT HEAT

WHY?

  • The indirect method means that the heat is placed either to one side or both sides of the food.

BENEFIT

  • Use the indirect method for foods that take longer than 25 minutes or are so delicate that the direct exposure to the heat source would dry them out or scorch them.
charcoal grill image

HOW

  • Open the lid and place it on the rim of the grill using the hook inside the lid or in the Tuck-Away lid holder depending on the grill model.
  • Remove the cooking grate and set aside.
  • Open the bottom vent using the handle underneath the bowl.
  • Place two lighter cubes on the charcoal grate and then place a Chimney Starter oer the lighter cubes.
  • If you do not have lighter cubes, soak some newspaper with olive oil, wad it up and place under the Chimney Starter and ignite through the holes in the bottom.
  • Fill the upper chamber of the Chimney Starter with briquettes, lift up the Chimney Starter, and light the cubes or newspaper.
  • Weber briquettes will take 15 to 20 minsutes to light fully.
  • When the charcoal is lightly coated all over with white ash, it is ready to go.
  • Put on two protective barbecue mitts and carefully empty the coals onto the charcoal grate.
  • Spread the coals, using a charcoal rake, into two equal piles on opposite sides of the charcoal grate. This gives you two zones for direct heat-high, medium, or low-and one zone between them for indirect heat.
  • Put the cooking grate in place, close the lid, open the top vent, and leave all the vents open.
  • Let the cooking grate preheat for 15 minutes.
  • Place food on the cooking grate.
  • Close the lid on the grill and lift it only to turn the food or to test for doneness at the end of the recommended cooking time.
  • For best results, place roasts, poultry or large cuts of meat on a roasting rack set inside a disposable heavy-gauge foil pan. For longer cooking times, add water to the drip pan to keep drippings from burning. The drippings can be used to make gravies or sauces.
Gas Grills

DIRECT HEAT

WHY?

  • The direct method means that food is cooked directly over the heat source.

BENEFIT

  • Use the direct method for small, tender pieces of food that take less than 20 minutes to cook, such as; hamburgers, steaks, chops, kabobs, boneless chicken pieces, fish fillets, shellfish, and sliced vegetables.
charcoal grill image

HOW

  • Open the lid of your gass grill and make sure all control knobs are in the off position.
  • Slowly open the valve on your propane tank all the way or turn on the gas at the source and then wait a minute for the gas to travel through the gas line.
  • Light each burner individually, from left to right, following the owners guide instructions of your grill model.
  • Close the lid.
  • Preheat the grill for 15 minutes, or until the grill's thermometer registers 500° to 550°F.
  • Brush the cooking grates with a stainless steel grill brush to remove any leftover debris.
  • Adjust all burners to the temperature noted in the recipe, close the lid, and allow the grill to come to the proper temperature.
  • Place the food on the cooking grate.
  • Close the lid of the grill and lift it only to turn food or to test for doneness at the end of the recommended cooking time.

INDIRECT HEAT

WHY?

  • The indirect method means that the heat is placed either to one side or both sides of the food.

BENEFIT

  • Use the indirect method for foods that take longer than 25 minutes or are so delicate that the direct exposure to the heat source would dry them out or scorch them.
charcoal grill image

HOW

  • Open the lid of your gass grill and make sure all control knobs are in the off position.
  • Slowly open the valve on your propane tank all the way or turn on the gas at the source and then wait a minute for the gas to travel through the gas line.
  • Light each burner individually, from left to right, following the owners guide instructions of your grill model.
  • Close the lid.
  • Preheat the grill for 15 minutes, or until the grill's thermometer registers 500° to 550°F.
  • Brush the cooking grates with a stainless steel grill brush to remove any leftover debris.
  • Adjust the burners on each side of the food to the temperature noted in the recipe and turn off the burner(s) directly below where the food will be placed. Close the lid and allow the grill to come to the proper temperature.
  • Place the food on the cooking grate.
  • For best results, place roasts, poultry or large cuts of meat on a roasting rack set inside a disposable heavy-gauge foil pan. For longer cooking times, add water to the drip pan to keep drippings from burning. The drippings can be used to make gravies or sauces.

DID YOU KNOW

  • Indirect grilling on the Weber® Q® is possible. We recommend placing your food on a vegetable basket (flipped upside down) or on a roasting shield to best replicate the indirect grilling method. Then grill "low and slow" with the temperature set on low.