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9
WWW.WEBER.COM
GRILLING METHODS
Arranging the Charcoal for
Indirect Heat
1. Put on barbecue mitts or gloves.
Note: The grill, including the handles, lid damper
and bowl vents, will become hot. Make sure that
you are wearing barbecue mitts or gloves to avoid
burning your hands.
2. After the charcoal is fully lit, with long tongs,
arrange the charcoal so that they will be set
on either side of the food (B). Position the
charcoal on the sides of the bowls opposite the
handles (C). A drip pan may be placed between
the charcoal to collect drippings.
3. Replace the cooking grate.
4. Place the lid on the grill. If your grill has a
thermometer, always position the lid so that
the thermometer is not above the charcoal
where it will be exposed to direct heat (D).
5. Open the lid damper (E).
6. Preheat the grate for approximately 10 to 15
minutes.
7. Once the cooking grate is preheated, using a
stainless steel bristle grill brush, clean the
cooking grate (F).
Note: Use a stainless steel bristle grill brush.
Replace brush if any loose bristles are found on
cooking grate or brush.
8. Open the lid, and place your food on the grate.
9. Place the lid on the grill. Consult recipe for
recommended cooking times.
Note: When removing the grill lid during cooking,
liftto the side, rather than straight up. Lifting
straight up may create suction, drawing ashes up
onto your food.
When finished cooking...
Close the lid damper and bowl vents to extinguish
the charcoal.
Grilling With Indirect Heat
Use the indirect method for larger cuts of meat
that require 20 minutes or more of grilling time,
or for foods so delicate that direct exposure to the
heat would dry them out or scorch them, such as:
• Roasts
• Bone-in poultry pieces
• Whole fish
• Delicate fish fillets
• Whole chickens
• Turkeys
• Ribs
Indirect heat can also be used for finishing thicker
foods or bone-in cuts that have been seared or
browned first over direct heat.
With indirect heat, the heat is on both sides of
the grill, or off to one side of the grill. The food
sits over the unlit part on the cooking grate (A).
The radiant and conductive heat are still factors,
but they are not as intense while indirect
cooking. However, if the lid of the grill is closed,
as it should be, there is another kind of heat
generated: convection heat. Heat rises, reflects
off the lid and inside surfaces of the grill, and
circulates to slowly cook the food evenly on all
sides.
Convection heat doesn’t sear the surface of the
food the way radiant and conductive heat do. It
cooks it more gently all the way to the center, like
the heat in an oven.
Charcoal Quantity for Indirect Heat
Roasts, bone-in poultry pieces, whole fish, delicate fish
fillets, whole chickens or turkeys, ribs
Grill Diameter
Charcoal
Briquettes
Needed for
First Hour
Charcoal
Briquettes
Added for Each
Additional Hour
18" (47 cm) 20 per side 7 per side
22" (57 cm) 25 per side 8 per side
26" (67 cm) 40 per side 9 per side
37" (95 cm) 75 per side 22 per side
B
E
C
D
F
A
57884_CharOG_US_103114.indd 9 11/20/14 2:02 PM
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