Cooking Methods; Direct Cooking; Indirect Cooking - Weber Summit E-470 Owner's Manual

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: place the food directly over
the fire, or arrange the fire on either side of it . Using the right method is the shortest
route to great results—and the best way to ensure food is safely cooked through .

DIRECT COOKING

The Direct Method, similar to barbecuing, means the food is cooked directly over
the heat source . For even cooking, food should be turned once halfway through the
barbecuing time .
Use the Direct method for foods that take less than 25 minutes to cook: steaks, chops,
kebabs, sausages, vegetables, and more .
Direct cooking is also necessary to sear meats . Searing creates that wonderful crisp,
caramelized texture where the food hits the grate . It also adds great colour and flavour
to the entire surface . Steaks, chops, chicken breasts, and larger cuts of meat all benefit
from searing .
To sear meats, place them over Direct High heat for 2 to 5 minutes per side . Smaller
pieces require less searing time . Usually after searing you finish cooking the food at a
lower temperature . You can finish cooking fast-cooking foods by the Direct method; use
the Indirect method for longer-cooking foods .
To set up your gas barbecue for Direct cooking, preheat the barbecue with all burners
on HI . Place food on the cooking grate, and then adjust all burners to the temperature
noted in the recipe . Close the lid of the barbecue and lift it only to turn food or to test for
doneness at the end of the recommended cooking time .

INDIRECT COOKING

The Indirect Method is similar to roasting, but with the added benefits of that barbecued
texture, flavour, and appearance you can't get from an oven . To set up for Indirect
cooking, gas burners are lit on either side of the food but not directly beneath it . Heat
rises, reflects off the lid and inside surfaces of the barbecue, and circulates to slowly
cook the food evenly on all sides, much like a convection oven, so there's no need to turn
the food .
Use the Indirect method for foods that require 25 minutes or more of barbecuing time
or that are so delicate that direct exposure to the flame would dry them out or scorch
them . Examples include roasts, ribs, whole chickens, turkeys, and other large cuts of
meat, as well as delicate fish fillets .
To set up your gas barbecue for Indirect cooking, preheat the barbecue with all burners
on HI . Then adjust the burners on each side of the food to the temperature noted in the
recipe and turn off the burner(s) directly below the food . For best results, place roasts,
poultry, or large cuts of meat on a roasting rack set inside a disposable heavy-gauge foil
pan . For longer cooking times, add water to the foil pan to keep drippings from burning .
The drippings can be used to make gravies or sauces .
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COOKING METHODS

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4 BURNER
DIRECT METHOD
Food is placed on the area of the cooking grates directly over the lit burners .
4 BURNER
INDIRECT METHOD
Food is placed on the area of the cooking grates between the lit burners .