Indirect Heat - Weber MASTER-TOUCH Premium E-5770 Owner's Manual

BARBECUING METHODS - INDIRECT HEAT
A
Barbecuing With Indirect Heat
Use the indirect method for larger cuts of meat
that require 20 minutes or more of barbecuing
time, or for foods so delicate that direct exposure
to the heat would dry them out or scorch them,
such as:
• Joints
• Bone-in poultry pieces
• Whole fish
• Delicate fish fillets
• Whole chickens
• Turkeys
• Ribs
Indirect heat can also be used for finishing thicker
foods or bone-in cuts that have been seared or
browned first over direct heat.
With indirect heat, the heat is on both sides of
the barbecue, or off to one side of the barbecue.
The food sits on the portion of the cooking grate
without charcoal directly below it (A).
The radiant and conductive heat are still factors,
but they are not as intense while indirect cooking.
However, if the lid of the barbecue is closed, as it
should be, there is another kind of heat generated:
convection heat. Heat rises, reflects off the lid and
inside surfaces of the barbecue, and circulates to
slowly cook the food evenly on all sides.
Convection heat doesn't sear or brown the surface
of the food the way radiant and conductive heat do.
It cooks it more gently all the way to the centre,
like the heat in an oven.
Measuring & Adding Charcoal for Indirect Heat
*When measuring lump charcoal, use the charcoal measuring cup provided with your barbecue.
Barbecue WEBER
Diameter Charcoal Briquettes
Briquettes
Briquettes to add for each
for first hour additional hour
(per side) (per side)
57 cm 15 briquettes 4 briquettes
Arranging the Charcoal for

Indirect Heat

1. Always wear barbecue mitts or gloves
conforming to EN 407 (Contact Heat rating
level 2 or greater) when using your charcoal
barbecue.
Note: The barbecue, including the handles and damper/
vent handles, will become hot. Make sure that you are
wearing barbecue mitts or gloves to avoid burning your
hands.
2. Once the charcoal is fully lit using your
preferred indirect barbecuing method (refer to
"Lighting Charcoal" section), using barbecue
mitts or gloves and long handle tongs, be sure
that the charcoal is properly positioned on
opposite sides of the bowl. Avoid positioning
the charcoal next to the lid and bowl handles,
or directly beneath the thermometer and lid
damper (B). A drip pan may be placed between
the charcoal to collect food drippings.
3. Make sure the ONE-TOUCH cleaning system
handle and lid damper are in the fully open
position (C), (D).
4. Once the charcoal has ashed over, replace
the cooking grate inside the bowl. Make sure
that the hinged sides of the cooking grate are
directly above the charcoal inside the bowl.
5. Close the lid on the barbecue.
6. Preheat the grate for approximately 10 to
15 minutes.
7. Once the cooking grate is preheated, open the
lid. Using a barbecue brush, scrub the cooking
grate clean (E).
Note: When using a stainless steel bristle barbecue
brush, replace the brush if any loose bristles are found
on the cooking grate or brush.
8. Place your food in the centre of the cooking
grate, above a drip pan if using one.
9. Close the lid on the barbecue. Always position
the lid so that the thermometer is not above
the charcoal where it will be exposed to direct
heat. Adjust the lid and bowl dampers to lower
the interior barbecue temperature if necessary.
Consult recipe for recommended cooking times.
Note: Rotate the lid damper fully open to raise the
temperature and close it more to lower the temperature.
When finished cooking...
Close the lid damper and bowl vents to extinguish
the charcoal (F).
Beech wood
Charcoal Briquettes Lump Charcoal*
Briquettes Charcoal
Briquettes to add for each for first
for first hour additional hour hour
(per side) (per side) (per side)
20 briquettes 7 briquettes ½ cup
Mixed Wood
Lump Charcoal*
Charcoal Charcoal Charcoal
to add for each for first to add for each
additional hour hour additional hour
(per side) (per side) (per side)
1 handful ½ cup 1 handful
B
C
D
E
F
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