How to Barbecue With a Weber Grill
Weber kettle-style barbecue grills are the purists' tool for grilling and smoking. Although basic in shape and construction, Weber charcoal grills are versatile, last for many years when properly maintained and serve equally well as grills and smokers with ideal surface area for both direct and indirect barbecuing methods. Does this Spark an idea?
Things You'll Need
- One bag natural lump charcoal
- Electric charcoal starter
- Drip pan for indirect grilling
- Desired meat or poultry
- Grilling-style vegetable oil spray
Instructions
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Starting the Coals and Grill Prep
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1
Remove the cooking grate and spray it on all sides with vegetable oil grilling spray. This keeps meat from sticking and adds grill marks to meat.
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2
Place the cooking grate aside temporarily, and completely cover the charcoal grate with a layer of natural lump charcoal.
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3
Open all vents underneath the kettle and atop the kettle lid for maximum air flow.
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4
Bury the electric charcoal starter iron in the mound of charcoal and plug the device in.
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5
Allow the electric starter to stay in the coals for eight to 10 minutes, until coals begin to smoke and crackle.
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6
Remove and unplug the electric charcoal starter and follow steps below for either direct or indirect grilling methods.
Direct Grilling on the Weber
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7
Use the electric starter iron to spread the lit coals around, completely covering the charcoal grate.
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8
Replace cooking grate, and close the grill lid, allowing coals to smolder another 10 minutes for optimum cooking temperatures.
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9
Place desired meat on the cooking grate--preferably cured or seasoned (see tips below)--and grill for desired cooking time, widening or narrowing vents to regulate the temperature inside the kettle.
Indirect Grilling on the Weber
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10
Use the electric starter iron to move all lit coals to one side of the charcoal grate.
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11
Place a metal or foil drip pan containing a cup or two of water on the side of the charcoal grate that is free of coal.
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12
Replace the cooking grate and place the desired meat on the grate above the drip pan and furthest away from the coals.
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13
Use sliding vents to narrow or widen the air flow passages for temperature control.
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1
Tips & Warnings
The best way to control grilling temperatures is through the sliding grill vents on lid and underside of the kettle. In general, wider vents mean more air flow, which causes coals to burn hotter. Narrower vents restrict air flow, lowering temperatures. Optimize meat flavor by rubbing in dry-rub seasonings the night before grilling, covering the meat in plastic wrap and allowing it to sit overnight. This process, known as curing, allows the seasoning flavors to absorb into the meat. Adding wet or dry wood chips to the coals during grilling can impart a smoky flavor.
Always use protective grilling gloves when adjusting vents after igniting coals, as severe burns will result otherwise. Handle all meat with long grilling tongs or spatulas. After use, place electric starters in a safe, open location away from children or pets for cooling before storage.
