Cooking Methods; Direct Method Or Indirect Method - Weber 3200 Owner's Manual

DIRECT METHOD OR INDIRECT METHOD?
The most important thing to know about barbecuing is
which cooking method to use for a specific food, direct
or indirect. The difference is simple. With the direct
method, which is similar to broiling, the food is cooked
directly over the fire. With the indirect method, fire is
arranged on either side of the food. The indirect method
is similar to roasting, but with the added benefits of that
grilled texture, flavour, and appearance you can't get
from cooking with an oven. Using the right method is
the shortest route to great results—and the best way to
ensure safely cooked food.
With each method, you can adjust the burners as desired.
The control settings — HIGH, MEDIUM, LOW, or OFF —
are described in the chart to the right. For example, to
sear steaks, set both burners to HI, then to complete
cooking, set both burners to LOW. For great barbecuing
inspiration, visit www.weber.com/recipes.
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COOKING METHODS

COOKING METHOD
AND USES
PREHEAT
DIRECT LOW
Chicken pieces, sausage
SEARING
Steak and items that require searing
Start by searing thick steaks over
direct high heat...
...finish by cooking over
direct low heat
INDIRECT
Small whole chicken
INSIDE BURNER
CONTROL SETTING
HIGH
LOW
HIGH
LOW
OFF
OUTSIDE BURNER
CONTROL SETTING
HIGH
LOW
HIGH
LOW
MEDIUM