Low And Slow Cooking (Indirect Cooking) - Weber Spirit II E310 Manual

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User manual

Owner's manual (21 pages)

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Table Of Contents

Table of Contents

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 beneit from being cooked 'low and slow'

– that is, cooked using a very low heat (about 100°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 lavour.

Preheating for low and slow cooking:

Whenever you use your Spirit

slow cooking, it is important that you preheat the

barbecue irst, with the lid closed. The barbecue

should be at the optimum cooking temperature

(about 100°C to 130°C) when you put your food in

to achieve the best results.

To preheat your Spirit II for low and slow cooking:

1. Check that all burner control knobs are in the

off position and check with the supplied tank

scale that there is suficient gas in your bottle

(for LP models).

2. Open the lid.

3. Turn the gas supply on at the source.

4. Light the left burner according to the

instructions in the owner's guide.

5. Turn the left burner to MEDIUM and close the

lid. Preheat with the right and centre burners OFF

and the left burner on MEDIUM for 10 minutes.

Cooking low and slow:

1. After preheating for 10 minutes, your barbecue

is ready to cook. Leave the right and centre burners

OFF and leave the left burner on MEDIUM.

2. Open the lid and place your food directly on the

grill above the right burner.

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 left

burner setting to achieve the desired temperature

of approximately 100°C to 130°C.