Barbecuing Tips & Helpful Hints; Tips & Hints; Preheating; Covered Cooking - Weber Q Series Owner's Manual

TIPS & HINTS
• Always preheat the grill before
cooking. Set burner(s) on high
heat and close lid; preheat for
10 to 15 minutes.
• The temperature of your gas
grill may run hotter than normal
for the first few uses.
• Recipe barbecuing times are
based on outside temperatures
of 70°F (21°C) and little or no
wind. Allow for more cooking
time on cold or windy days, or at
higher altitudes. Allow for less
cooking time in extremely hot
weather.
• Barbecuing conditions may
require adjustment of the burner
control knobs to attain the
correct cooking temperatures.
• Sear meats and cook with the lid
down for perfectly grilled food
every time.
• Crowding food onto a cooking
grate means more time will be
required to cook the food.
• Trim excess fat from steaks,
chops, and roasts, leaving
no more than a scant ¼ inch
(6.4 mm) of fat. Less fat makes
clean-up easier, and is a virtual
guarantee against unwanted
flare-ups.
• In general, large pieces of meat
will require more cooking time
per pound (kilo) than small
pieces of meat.
• Some foods, such as a casserole
or thin fish fillets, will require
a container for barbecuing.
Disposable foil pans are very
convenient, but any metal pan
with ovenproof handles can also
be used.
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BARBECUING TIPS & HELPFUL HINTS
• Foods in containers, such
as baked beans, will require
more time if grilled in a deep
casserole than in a shallow
baking pan.
• Use tongs rather than a fork for
turning and handling meats to
avoid losing natural juices. Use
two spatulas for handling large
whole fish.
• Always be sure the cookbox and
removable catch pan are clean
and free from debris.
• Do not line the cookbox with foil.
This could prevent the grease
from flowing into the removable
catch pan.
• If an unwanted flare-up should
occur, turn burner(s) off and
move food to another area of the
cooking grate. Any flames will
quickly subside. After flames
subside, relight the grill. NEVER
USE WATER TO EXTINGUISH
FLAMES ON A GAS GRILL.
• Using a timer will help to alert
you when "well done" is about to
become "overdone."
• A light coating of oil will help
brown your food evenly and
keep it from sticking to the
cooking grate. Always brush
or spray oil onto your food, not
directly onto the cooking grate.
• When using a marinade, sauce
or glaze with a high sugar
content or other ingredients that
burn easily, only brush it onto
the food during the last 5 to 10
minutes of barbecuing.

PREHEATING

Preheating the grill before barbecuing is important. To
preheat: Light your grill according to the instructions in this
Owner's Guide; then turn burner(s) to start/high ( ) position,
close the lid, and preheat grill. This will take 10 to 15
minutes depending on conditions such as air temperature
and wind. After preheating, you can adjust the burner(s) as
desired.
m WARNING: Should the burner(s) go out
while grill is in operation, turn burner
control knob(s) to off position. Open
the lid and wait five minutes before
attempting to relight grill, using the
igniting instructions.

COVERED COOKING

All barbecuing is done with the lid down to provide uniform,
evenly circulated heat. With the lid closed, the gas grill
cooks much like a convection oven. The thermometer in the
lid, a feature on some of our grills, indicates the cooking
temperature inside the grill. All preheating and barbecuing
is done with the lid down. No peeking — heat is lost every
time you lift the lid.

GREASE COLLECTION SYSTEM

Unique cooking grate design features angled, cast-iron
rails that deflect drippings away from the burner tube(s),
preventing flare-ups that can char food. The remaining
drippings flow into a removable catch pan that slides out
for easy cleaning.
For more barbecuing tips and recipes, visit
www.weber.com.