Charcoal Grill Cooking, Indirect Method - Weber CHARCOAL & GOOO-ANYWHERE GRILL Owner's Manual

GeNerAL SAFeTY cHArcoAL GrILL cooKING
INDIrecT meTHoD
Use the Indirect Method for foods that
require 25 minutes or more of grilling
time or for foods so delicate that direct
exposure to the heat source would dry
them out or scorch them. Examples include
roasts, bone-in poultry pieces, and whole
fish as well as delicate fish fillets. To set
up for Indirect cooking, prepared charcoal
briquets are set on either side of the food.
Heat rises, reflects off the lid and inside
surfaces of the grill, and circulates to slowly
cook the food evenly on all sides. There's
no need to turn the food over.

NOTE: For meats that require more than
one hour to cook, additional briquets must
be added to each side as indicated in the
chart below.
1. Open all vents.
2. Place the recommended amount of
charcoal briquets on each side of the
charcoal grate (refer to the chart below).
Leave enough room for a drip pan
between the coals.
Charcoal Briquet Guide for the Indirect Method of Cooking
Grill Standard Briquets
Diameter for first hour
14 1/2" (37 cm) 9 per side
18 1/2" (47 cm) 20 per side
22 1/2" (57 cm) 25 per side
37 1/2" (95 cm) 75 per side
Standard Briquets to add
for each additional hour
6 per side
7 per side
8 per side
22 per side
3. Ignite the charcoal briquets. Leave
the lid off until the coals have a light
coating of grey ash, about 25 to 30
minutes.
4. Place a drip pan between the coals in
the center of the charcoal grate.
5. Position the cooking grate over the
coals.
6. Place food on the cooking grate directly
above the drip pan.
7. Place the lid on the grill. Consult your
recipe for recommended cooking times.
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