Introducing Your New Weber Spirit Ex Barbecue; Why Should I Barbecue With The Lid Down - Weber SPIRIT EX 3 Series Manual

I already know how to barbecue.
Why should I read this book?
Your Weber SPIRIT EX is different to other
barbecues you may have used before. This
booklet will show you how to master Weber's
'direct' and 'indirect' cooking methods, so you
can cook incredible food you may never have
thought possible on a barbecue.
We'll show you how your SPIRIT EX works and
you'll find some suggested methods and recipes
to get you started.
We encourage you to get to know your new SPIRIT
EX, master the Weber cooking methods and
then start experimenting! Try different foods
and cooking styles. Take your favourite tried-
and-tested recipes and try cooking them on your
SPIRIT EX. Even better, add your own flavours to
make them your own.
Above all, have fun discovering the magic of
outdoor cooking and entertaining on a Weber
barbecue.

Introducing your new Weber SPIRIT EX barbecue

Why should I barbecue with the lid down?

Your Weber SPIRIT EX has been specifically
designed to be used with its lid down. Over the last
70 years Weber has perfected lid down cooking to
create incredible flavours and memorable meals.
Whether you're barbecuing or roasting, by
cooking with the lid down you'll create an amazing
barbecue flavour that you just can't get by cooking
with the lid open. This comes from the barbecue
smoke that is trapped under the lid. It circulates
around your food, giving it a wonderful barbecue
flavour.
With the lid down, the heat produced by the
burners circulates evenly around your food. That
means you can use your barbecue to produce
amazing outdoor roasts, pizzas and desserts. But
even when you're barbecuing things like steak,
chops or sausages, cooking with the lid down
results in beautifully seared, evenly cooked food
with more natural juices retained.
Finally, the SPIRIT EX will save you time, gas
and money. Instead of wasting gas on producing
heat that escapes straight into the atmosphere,
your barbecue is finely tuned to be as efficient as
possible, but still easily powerful enough to sear
restaurant quality steaks, chops, sausages and
chicken.
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