Weber 78392 Owner's Manual page 3

Follow all WARNING and CAUTION
statements provided in your Weber
Barbecue Owner's Guide.
m WARNING: Always wear heat-resistant
barbecue mitts or gloves (conforming
to EN 407, Contact Heat rating level 2 or
greater) when handling a hot accessory.
Failure to follow these WARNING and
CAUTION statements may result in serious
bodily injury or may result in a fire or an
explosion causing damage to property.
If you have any questions, contact the
Customer Service Representative in your
area using the contact information on our
website. Log onto weber.com.
NOTE: diffuser ring is not to be used as a
cooking surface.
NOTE:The use of a charcoal starter accessory
(commonly referred to as a 'chimney starter')
is recommended to ignite charcoal.
Setup and Barbecuing Instructions
for High Heat Cooking (Searing and
Convection Heat):
1. Remove the cooking (top) grate from
2. Remove the charcoal (bottom) grate and clear ash from the
bottom of the bowl.
3. Fully open the (bottom) bowl vents on your barbecue.
4. Replace the bottom grate.
5. Light your briquettes. Wait until the briquettes have turned
slightly grey with ash. (A Weber 'chimney starter' is recommended
for the best experience.)
6. Position cone on the centre of the bottom grate (A).
7. Carefully add lit coals into the cone (B).
8. Place cooking grate into barbecue and choose your barbecuing
method:
Setup and Barbecuing Instructions
for Low-and-Slow Cooking:
The Charcoal Heat Controller makes it
easy to create a fuse of charcoal that
will burn slowly for 6-8 hours. The
diffuser ring spreads the heat, allowing you to use the entire cooking
grate for your food.
1. Remove the cooking (top) grate from your barbecue.
2. Remove the charcoal (bottom) grate and clear ash from the
bottom of the bowl.
3. Fully open the (bottom) bowl vents on your barbecue.
4. Replace the bottom grate and position cone in the centre (F).
5. Add UNLIT briquettes 3/4 of the way around the cone to create a
fuse. Make sure the briquettes are placed closely together leaving
a space between the two ends so it is not a full circle (F).
6. Assemble the four diffuser ring components by arranging parts
on a flat surface (G):
Refer to the DANGER, WARNING, and
CAUTION statements included with your
chimney starter (or the "Lighting Charcoal"
section of your Charcoal Barbecue Owner's
Guide) before lighting charcoal. If you do
not have your Charcoal Barbecue Owner's
Guide, contact the Customer Service
Representative in your area using the
contact information on our website. Log
onto weber.com.
Normal Everyday Care
• Brush clean after each use to remove food
particles.
• You may notice light surface rusting
over time. This is normal and caused by
exposure to high heat and food drippings.
Minor surface rust can be removed with a
barbecue brush.
• The colour of the stainless steel surface will
begin to change over time. This is normal
and will not change cooking results.
• Leave in the barbecue for everyday storage.
No need to disassemble.
your barbecue.
Tips For Deep Cleaning
Your accessory may build up food
residue over time. Here is an
effective method for removal:
1. Remove as much food residue from the
accessory as possible.
2. Combine three parts baking soda with one
part water. A paste will form.
3. Generously apply the paste to the
accessory. It should be thick enough to
coat fully.
4. Leave the mixture for a few hours or
overnight. Add more baking soda and
scrub with a brush or sponge.
5. Rinse clean and dry.
NOTE: For extra stubborn residue, pour
vinegar over the paste just before cleaning.
Once the fizzing reaction dies down, continue
to scrub and rinse. If you have any questions,
contact the Customer Service Representative
in your area using the contact information on
our website. Log onto www.weber.com.
Direct Cooking:
Searing Over the Cone (C): Searing steaks or chops with the
Charcoal Heat Controller happens quickly. Sear each side of your
food in 15-30 second intervals. Depending on the thickness of your
meat, you may need to cook it indirectly (around the cone) to achieve
desired doneness.
Indirect Cooking:
Convection Heat Around the Cone (D): For foods that require longer
cook times, such as chicken, the Charcoal Heat Controller uses the
power of convection air to heat and crisp your food. Place your food
on the grate around the cone instead of directly over the cone. Make
sure the coals are getting plenty of oxygen (even with the lid on).
Keep lid damper open (E).
• Snap fit the end tabs together to make two assembled halves.
• Assemble the two halves together by securing the remaining end tabs.
• Check that all four connections are secure.
7. Using two Weber lighter cubes, ignite the charcoal at the
beginning of the fuse to get the charcoal started.
8. Wait until the first few briquettes have turned slightly grey with
ash. Using barbecue mitts or gloves, place assembled diffuser
ring on top of cone (H).
9. Place cooking grate into barbecue, and place food on the grate.
You can use the entire grate surface (I).
10. Place the lid on the barbecue. For maintaining temperatures in
the low-and-slow cooking range 225⁰F-275⁰F (105⁰-135⁰C), adjust
bowl vent(s) to 1/4 open and the top damper to 1/8 - 1/4 open.
* For more flavour, a water pan can be placed inside the cone during
low-and-slow cooking (J).
EN
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