Low And Slow Cooking (Indirect Cooking) - Weber Summit E-670 Handbook

Secondary cuts of meat like ribs, shoulder, shanks and brisket are tougher and can be fattier than other
cuts of meat you would normally roast. These tougher cuts will benefit from being cooked 'low and slow'
– that is, cooked using a very low heat (about 120°C to 130°C) for many hours. This is the method used
for traditional American barbecue dishes like pulled pork, beef brisket and pork spare ribs. Although the
cooking process takes much longer and requires some attention, the results are well worth the effort.
Your meat will be incredibly tender, while staying juicy and retaining a lot of natural flavour.
Preheating for low and slow cooking:
Whenever you use your Summit
slow cooking, it is important that you preheat the
barbecue first, with the lid closed. The barbecue
should be at the optimum cooking temperature
(about 120°C to 130°C) when you put your food in
to achieve the best results.
To preheat your Summit for low and slow cooking:
1. Check that all burner control knobs are in the off
position and check that there is sufficient gas in
your bottle (for LP models).
2. Open the lid.
3. Turn the gas supply on at the source.
4. Light burners 5 and 6 according to the
instructions in the owner's guide.
5. Turn burners 5 and 6 to MEDIUM and close the
lid. Preheat the barbecue with burners 1, 2, 3 and
4 OFF and burners 5 and 6 on MEDIUM for 10
minutes.
Cooking low and slow:
1. After preheating for 10 minutes, your barbecue
is ready to cook. Leave burners 1, 2, 3 and 4 OFF
and burners 5 and 6 on MEDIUM, which is the low
and slow setting (pictured).
2. Open the lid and place your food directly over
the UNLIT burners.
3. Close the lid and cook for the estimated cooking
time.
When cooking at the low temperatures required
for low and slow cooking, it is important to
regularly monitor the cooking temperature
inside the barbecue using the lid thermometer.
If required, make small adjustments to the far
right burners setting to achieve the desired
temperature of approximately 120°C to 130°C.

Low and slow cooking (indirect cooking)

6 burner sear cook
®
for low and
6 burner sear cook
17
21
®
Note: Your Summit will perform at its best when
you let natural convection do its work under the
lid. Try to resist the temptation to open the lid
unnecessarily. As your food will cook using indirect
heat cooking low and slow, there is no need to turn
the food during the cooking time.
Summit E670 Low and Slow
1 2 3
Preheat Low and Slow (10 mins)
1 2 3
Cooking Low and Slow
4 5 6
4 5 6