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Regular cleaning is necessary
Allowing lots of fat to build up inside the barbecue
below the cooking grill can result in a fat fire. If
excess fats are cleaned away every four or five
times the barbecue is used this should never be a
problem. If you ever do have a fat fire turn the gas
off at the gas bottle and open the lid to let the heat
escape. Remove the food. Do not throw water on
the fire, just allow the fire to burn out with the lid up.
It could burn for five or ten minutes.
For more informaton on cleaning your Q
have a look at the videos on our website at
www.weberbbq.com.au (Australia)
www.webernz.co.nz (New Zealand)
How to clean your cooking grill quickly
The cooking surface on your Weber
®
Q is easy to
clean. For day to day cleaning the best method is
to use a Weber grill brush. After preheating the
barbecue on high for 10 minutes, use a grill brush
to scrape any solid debris from the cooking grill. Use
a pair of long handled tongs to rub a damp cloth or
paper towel over the grill bars to remove any excess
grease. Your Q cooking grill is now ready to cook on.
Troubleshooting
Problem. Meat tastes stewed and lacks
expected barbecue flavour.
Solution. Temperature is not hot enough. Make sure
that you preheat your barbecue as directed under
‘barbecuing’ on page 2. Always cook all food with
the lid closed.
Problem. Food does not cook in the estimated
cooking time.
Solution. Temperature is not hot enough. Make sure
that you preheat your barbecue as directed under
‘barbecuing’ on page 2. Always cook all food with
the lid closed.
Problem. Strong wind blows gas flame out.
Solution. Turn off gas and allow 5 minutes before
relighting. If possible move your barbecue to a
position that is protected from the wind. If this is
not possible, face the back of your barbecue into
the wind, so that the wind cannot blow into the
barbecue through the air vents on either side.
Problem. The gas will not relight after you’ve been
cooking.
Solution. The barbecue needs to cool down a bit,
so that the gas is not carried away from the igniter
4 5
by heat rising. Turn off the gas and allow 5 minutes
before relighting.
Problem. Flame doesn’t travel all the way around
the burner, therefore not producing even heating
of the grill.
Solution. Hole(s) in the burner tube may be blocked
by something that has fallen from above. Lift out
the cooking grill and use a paper clip or safety pin to
clean out any residue from the burner holes.
Problem. Black residue from the cooking grill sticks
to the meat.
Solution. Ensure that the cooking surface is clean
before you start barbecuing (see ‘How to clean your
cooking grill quickly’ on page 4).
Problem. Black smoke is coming from the barbecue.
Solution. Black smoke is a sure sign that there is a
fire inside your barbecue (see ‘Regular cleaning is
necessary’, page 4). Grey smoke is fine, this grey
smoke imparts flavour to your food.
Practise Weber
®
Q
TM
safety
• Follow the instructions in your Weber Q
owner’s
manual for safe lighting and operating your
barbecue.
• Keep your barbecue at least 60cm from any
combustible materials, including your house,
garage, deck railing, etc.
• Never use a barbecue indoors – that includes a
garage or enclosed patio.
• Keep sleeves and garments at a safe distance from
the heat.
• If for some reason you ever have a fat fire, turn off
the gas at the bottle and open the lid, then stand
away. Never pour water on a fat fire.
• Never use the barbecue on a boat. Bottled gas is
denser than air and can accumulate in the bottom
of the boat.
• Keep children and pets a safe distance away from
the barbecue when it is hot.
• When you’ve finished cooking, turn off the
barbecue at the burner control and at the gas
bottle. If your barbecue is on natural gas turn off the
barbecue at the burner control knob and disconnect
the hose at the bayonet fitting.
• Before you start cooking check and empty any
accumulated fat from the aluminium tray located
below the barbecue.
Food safety
• Wash your hands thoroughly with soap and hot
water before starting any meal preparation, and
after handling fresh meat, fish or poultry.
• Thoroughly defrost foods in the refrigerator, not
on the bench top.
• Use a clean spatula or tongs to remove food from
the barbecue.
• Never place cooked food on the platter that was
used to carry the uncooked food to the barbecue.
• Always cook minced meats until they are at least
medium (71°C internal temperature) and poultry
until well done (74°C).
Cooking times
In this cooking guide each recipe has the estimated
cooking time included. In addition, pages 26 to 28
are a general guide to help you with cooking times
for other cuts and thicknesses of meat.
Barbecuing and roasting times listed in this guide
are approximate. You may have to allow more time
or use more heat on cold or windy days.
Try using a timer; you’ll find it really handy. It’ll give
you a reminder when your barbecue is preheated,
when your meat needs turning, and when the meat
is likely to be cooked.
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