Helpful Hints - Weber CHARCOAL & GOOO-ANYWHERE GRILL Owner's Manual

HeLPFUL HINTS

To STArT A cHArcoAL
GrILL
• Remove the lid and open all air vents
before building the fire. NOTE: For
proper airflow, remove accumulated
ashes from the bottom of the grill if
present (only after the coals are fully
extinguished). Charcoal requires
oxygen to burn, so be sure nothing
clogs the vents.
• Mound the briquets into a pyramid-
shaped pile or pile the charcoal into a
Weber RapidFire chimney starter.
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• Place either Weber FireStarters
®
cubes (they are non-toxic, odorless and
tasteless) or crumpled newspaper under
the pile of briquets and light. NOTE:
We purposely left out instructions for
using lighter fluid. That's because we
think the choices previously outlined
are superior. Lighter fluid is messy and
can impart a chemical taste to your
food unless it is thoroughly burned
off. If you choose to use lighter fluid,
follow the manufacturer's instructions
and NEVER add lighter fluid to a
burning fire.
4
• When coals are covered with a light
grey ash (usually 25 to 30 minutes),
arrange the coals with long-handled
tongs according to the cooking method
you are going to use.
• For additional smoke flavor, consider
adding hardwood chips or chunks
(soaked in water for at least 30 minutes
and drained) or moistened fresh herbs
such as rosemary, thyme, or bay leaves.
Place the wet wood or herbs directly on
the coals just before you begin cooking.
• When removing the grill lid during
cooking, lift to the side, rather than
lighter
straight up. Lifting straight up may
TM
create suction, drawing ashes up onto
your food.
eASY STePS To GrILLING
GreATNeSS
Follow these tips and you won't go wrong.
And neither will your dinner.
• Direct, Indirect, or a little of both? Read
the recipe and look for the instructions
for setting up your grill. There are two
methods of cooking in a Weber
Direct and Indirect. See the following
pages for specific instructions.
• Don't try to save time by placing food
on a grill that's not quite ready. Let
charcoal burn until it has a light grey
ash coating (keep the vents open so
the fire does not go out).
• Use a spatula and tongs but leave the
fork. You've probably seen people
poking their meat with one, but it
causes juices and flavor to escape and
that can dry out your food.
• Make sure the food fits on the grill with
the lid down. At least 1 inch clearance
between the food and the lid is ideal.
• Resist the urge to open the lid to check
on your dinner every couple of minutes.
Every time you lift the lid heat escapes,
which means it will take longer to get
dinner on the table.
• Unless the recipe calls for it, turn your
food over only once.
• You will control flare-ups, reduce
cooking time, and get altogether better
results if you grill with the lid down.
grill—
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