The beauty of a Weber barbecue is that you can cook pretty much anything on it – from succulent steaks to chocolate brownies, and from chilli con carne to your Christmas turkey!
In this guide we’ll talk you through the main cooking methods you can use on your barbecue for grilling & barbecuing, roasting & baking. All of these methods can be used on charcoal and gas barbecues.
Direct Heat – Grilling / Traditional Barbecuing
Direct heat should be used for the same dishes you would pop under the grill at home, and take around 20 minutes to cook e.g. sausages, salmon, asparagus etc.
To set up direct heat on a charcoal barbecue, open the bowl vents and spread glowing briquettes evenly over the charcoal grate. Put the cooking grate back in and place the food directly over the hot coals.
To set up direct heat on a gas barbecue, light all the burners, turn them up to full heat then put the lid on and allow to pre-heat for 5-10 minutes. After this time, you can the place the food directly above the lit burners.
Indirect Heat – Roasting / Baking
Indirect heat should be used for food which need roasting or baking, or simply need longer than 20 minutes to cook e.g. whole chicken, pizza, chocolate brownies etc.
To set up indirect heat on a charcoal barbecue you need to place glowing briquettes either side of the charcoal grate. You can do this by using charcoal baskets or simply by placing a drip tray in the middle of the grate with a little water in. Place the food directly above the drip tray.
To set up indirect heat on a gas barbecue, light all the burners, turn up to full heat then put the lid on and allow to preheat for 5-10 minutes. Switch off the middle burner(s) and arrange food above them. Then turn the lit burners down to medium and close the lid.
Don’t Forget To Close The Lid!
When cooking on a Weber barbecue you must always close the lid! This allows the food to cook properly and get that delicious smokey taste from Weber’s flavourizer bars.
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