Grilling Methods - Weber 57884 Owner's Manual

GRILLING METHODS

A
Grilling With Direct Heat
Use the direct method for small, tender pieces
of food that take less than 20 minutes to cook,
such as:
• Hamburgers
• Steaks
• Chops
• Kabobs
• Boneless chicken pieces
• Fish fillets
• Shellfish
• Sliced vegetables
With direct heat, the fire is right below the food
(A). It sears the surfaces of the food, developing
flavors, texture, and delicious caramelization while
it also cooks the food all the way to the center.
A direct fire creates both radiant and conductive
heat. Radiant heat from the charcoal quickly cooks
the surface of the food closest to it. At the same
time, the fire heats the cooking grate rods, which
conducts heat directly to the surface of the food
and creates those unmistakable and lovely grill
marks.
Charcoal Quantity for Direct Heat
Hamburgers, steaks, chops, kabobs, boneless chicken pieces, fish fillets, shellfish,
sliced vegetables
Weber Briquettes
Grill Diameter Needed
18" (47 cm) 30
22" (57 cm) 40
26" (67 cm) 65
37" (95 cm) 115
8
Arranging the Charcoal for
Direct Heat
1. Put on barbecue mitts or gloves.
Note: The grill, including the handle and damper/vent
handles, 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, spread them evenly
across the charcoal grate with long tongs (B).
3. Replace the cooking grate.
4. Place the lid on the grill.
5. Open the lid damper (C).
6. Preheat the grate for approximately 10 to15
minutes.
7. Once the cooking grate is preheated, using a
stainless steel bristle grill brush, clean the
cooking grate (D).
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,
lift to 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.
Charcoal Briquettes
Needed
40
50
80
150
B
C
D