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24
Barbecuing
Position the charcoal grate and charcoal chamber as shown in step 8 (pg. 9) of this book.
Pour charcoal one layer deep on charcoal grill. Heap charcoal in center of grill. Ignite
charcoal. When coals have a light coating of gray ash (approximately 30 minutes) spread
them one layer deep again. Put cooking grill in place on the top bracket. Place meat on the
cooking grill. Cover smoker. All vents should be wide open.
This method of cooking is used for fast cooking of flat meats. Food is cooked on one side
and must be turned to expose both sides of the meat to the heat.
Steak
Rib, T-bone, Club, Porterhouse,
Sirloin or Filet,
3
⁄4 - 1 lb. per person
Salt and pepper
To prevent steak from curling during cooking slit fat at 1
1
⁄2 - 2 inch intervals. Refer to steak
cooking chart below for cooking times. Cover steaks when cooking. Covering helps to
eliminate flare-ups. If you prefer searing steak, leave cover off for the first minute or two on
each side. Use meat tongs when turning steak to prevent piercing and loss of natural juices.
RARE MEDIUM WELL- DONE
1st side /2nd side 1st side /2nd side 1st side /2nd side
Steak Thickness
1" 2 min./3 min. 4 min./4 min. 5 min./6 min.
1
1
⁄2" 5 min./6 min. 7 min./8 min. 9 min./10 min.
2" 7 min./8 min. 9 min./9 min. 10 min./11 min.
STEAK COOKING CHART