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7
TO START A CHARCOAL GRILL
• It is recommended that the grill be heated
up and the fuel kept red hot, with the lid on,
for at least 30 minutes prior to cooking for
the first time.
• Remove the lid and open all air vents
before building the fire. NOTE: For proper
airflow, remove accumulated ashes from
the bottom of the grill if present (only after
the coals are fully extinguished). Charcoal
requires oxygen to burn, so be sure nothing
clogs the vents.
• Mound the briquets into a pyramid-shaped
pile or pile the charcoal into a Weber
®
RapidFire
®
chimney starter.
• Place either lighter cubes (they are non-
toxic, odorless and tasteless) or crumpled
newspaper under the pile of briquets
and light. NOTE: We purposely left out
instructions for using lighter fluid. That’s
because we think the choices previously
outlined are superior. Lighter fluid is messy
and can impart a chemical taste to your
food unless it is thoroughly burned off. If
you choose to use lighter fluid, follow the
manufacturer’s instructions and NEVER
add lighter fluid to a burning fire.
• When coals are covered with a light grey
ash (usually 25 to 30 minutes), arrange the
coals with long-handled tongs according to
the cooking method you are going to use.
• For additional smoke flavor, consider
adding hardwood chips or chunks (soaked
in water for at least 30 minutes and
drained) or moistened fresh herbs such as
rosemary, thyme, or bay leaves. Place the
wet wood or herbs directly on the coals just
before you begin cooking.
• When removing the grill lid during cooking,
lift to the side, rather than straight up.
Lifting straight up may create suction,
drawing ashes up onto your food.
HELPFUL HINTS