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COOKING METHODS
Direct Method
For foods requiring fewer than 30 minutes of cooking time, cook directly over the coals,
absorbing the full heat.
1. Place filled Char-Baskets with flat sides together in center of charcoal grate.
2. Ignite charcoal (approx. 5 minutes), then turn OFF gas supply.
3. Coals are ready when they have a light coating of grey ash (approx. 25-30 minutes).
4. Put hinged cooking grate in place.
5. Place meat directly over coals to sear, then move food to the perimeter of the cooking
grate.
6. Close lid and cook according to directions.
For cooking large quantities of food, charcoal can be piled in a pyramid in the center of the
charcoal grate, ignited and spread over the charcoal grate for a larger Direct cooking area.
Indirect Method
For cooking whole meats such as roasts, turkeys or hams, Char-Baskets are placed on the
sides of the kettle to circulate the heat like a convection oven.
When cooking by the Indirect method, Char-Baskets should be positioned as shown with the
“flaps” of the hinged cooking grate directly above the baskets. This is for safety reasons so the
user can avoid reaching directly over burning coals.
1. Fill each Char-Basket with 25 briquets and place with flat sides together in center of
charcoal grate.
2. Ignite charcoal (approx. 5 minutes), then turn OFF gas supply.
3. Move Char-Baskets to opposite sides of the kettle immediately after ignition (approx. 5
min.). Wear barbecue mitts and use long-handled tongs.
4. Place drip pan in the center of the charcoal grate between the Char-Baskets.
5. Set hinged cooking grate in place with the “flaps” directly over the Char-Baskets.
6. Coals are ready when they have a light coating of grey ash (approx. 25-30 minutes).
7. Place food on the cooking grate directly above the drip pan.
8. Close lid and cook according to directions.
Note - For meat that requires more than one hour of cooking time, 8 additional coals must be
added at the end of each hour. The “flaps” on the cooking grate can be opened to easily add
charcoal to the baskets. Wear barbecue mitts and use long handled tongs to lift “flaps” and
add coals.
It is important in Indirect Cooking to have the coals burning equally well on each side before
beginning to cook. Occasionally when the coals are ignited, one side will start faster than the
other. If this happens, wear BBQ mitts and use long-handled tongs to move the charcoal from
one side to the other so the heat is evenly distributed.
For additional information and cooking times, consult the Weber
®
Owner’s Guide.
A few wood chunks or a handful of cooking woodchips may be added to hot coals for a mild
smoke flavor in your foods.
m Caution: Place thermometer in lid when not in use. Do not
leave thermometer in food while cooking.
DIRECT COOKING
INDIRECT COOKING