Weber None Charcoal Grill User Manual


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TO START A CHARCOAL GRILL
• 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 Weber
®
FireStarters
TM
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.
EASY STEPS TO GRILLING
GREATNESS
Follow these tips and you won’t go wrong. And
neither will your dinner.
• Direct, Indirect, or a little of both? Read
the recipe and look for the instructions for
setting up your grill. There are two methods
of cooking in a Weber
®
grill—Direct and
Indirect. See the following pages for
specific instructions.
• Don’t try to save time by placing food on a
grill that’s not quite ready. Let charcoal burn
until it has a light grey ash coating (keep
the vents open so the fire does not go out).
• Use a spatula and tongs but leave the fork.
You’ve probably seen people poking their
meat with one, but it causes juices and
flavor to escape and that can dry out your
food.
• Make sure the food fits on the grill with
the lid down. At least 1 inch clearance
between the food and the lid is ideal.
7
HELPFUL HINTS US
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