Cooking System - Weber 54636 Owner's Manual

COOKING SYSTEM

Extensive thought was put into how your charcoal
grill was designed. We design our grills to perform
so that you never have to worry about flare-ups,
hot and cold spots or burnt food. Expect excellent
performance, control and results every time.
Bowl and Lid
Every WEBER charcoal grill is made with a baked-
on porcelain-enamel coated steel bowl (A) and
lid (B). This is important because it means it will
never peel or flake. The reflective surface provides
convection cooking, so that the heat radiates round
the food much like an indoor oven, providing you
with even cooking results.
Dampers and Vents
A big factor in charcoal grilling is air. The more air
you allow into the grill, the hotter the fire will grow
(up to a point) and the more often you will need
to replenish it. So to minimise replenishing, keep
the lid closed as much as possible. The bowl vents
(C) on the bottom of the grill should be left open
whenever you are grilling, but to slow the rate
that your fire burns, close the lid damper(s) (D) as
much as halfway.
Cooking Grate
Made of heavy-duty plated steel, the cooking grate
(E) provides ample area to make all your favourite
meals.
Charcoal Grate
The charcoal grate (F) has what it takes to
withstand the heat of any charcoal fire. Made of
heavy-duty steel, this durable grate will not warp
or burn through. In addition, it gives you enough
space for direct or indirect cooking, providing you
with the flexibility to cook the way you wish.
Special Features
Your grill may be equipped with the following
special feature:
TUCK-IN-CARRY Lid-Lock
The TUCK-IN-CARRY (G) lid-lock allows for
carrying, and also lowers to double as a lid-holder.
6
G
B
E
A
C
F
D
B
A
C
D
C
D
B
C
E
C
F
D
E
F
A