Cooking Methods - Weber CHARCOAL Manual Del Usuario

6
HOW TO START YOUR CHARCOAL BARBECUE
• It is recommended that the barbecue be heated up and the fuel kept
red hot, with the lid on, for at least 30 minutes prior to cooking for
the first time.
• Remove the lid and open all air vents before building the fire. NOTE:
For proper airflow, remove accumulated ashes from the bottom of
the barbecue if present (only after the coals are fully extinguished).
Charcoal requires oxygen to burn, so be sure nothing clogs the vents.
• Place either lighter cubes (they are non-toxic, odorless and tasteless)
or crumpled newspaper under the pile of charcoal and light. (Use
only firelighters complying to EN 1860-3.)

COOKING METHODS

There are two methods of cooking on your barbecue, the indirect
method and the direct method.
1. Open all vents.
2. Use the charcoal cup (A) supplied with your grill to measure the
appropriate amount of charcoal to use (refer to the chart below).
Heap the recommended amount of charcoal into the center of
the charcoal grate or pile the charcoal into a Weber
chimney starter.
3. Ignite the charcoal. Leave the lid off until the charcoal has a light
coating of gray ash, about 25 to 30 minutes. (When using the
Weber ® RapidFire ® chimney starter to light your charcoal, close the
grills bottom aluminum vents before pouring hot charcoal onto the
charcoal grate. Do not forget to open the vents just after charcoal
is poured.)
4. Use tongs to spread hot charcoal evenly across the charcoal grate (B).
5. Position the cooking grate over the coals.
6. Place food on the cooking grate.
7. Place the lid on the barbecue. Consult the barbecuing guide in this
booklet for recommended cooking times.
GUIDE FOR MEASURING & ADDING CHARCOAL FOR THE DIRECT METHOD OF COOKING
Barbecue Diameter
Go-Anywhere
®
37 cm Smokey Joe ®
47 cm Compact Kettle
57 cm Compact Kettle
47 cm Kettles
57 cm Kettles
67 cm Kettles
WWW.WEBER.COM
®
CHARCOAL BARBECUE COOKING
DIRECT METHOD
The direct method means that
the food is cooked directly
over prepared coals. For
even cooking, food should be
turned once, halfway through
the barbecuing time. Use the
direct method for foods that
take less than 25 minutes to
cook: steaks, chops, kebabs,
vegetables, and the like.
® RapidFire
Charcoal Briquettes Beechwood Lump Charcoal
13 briquettes
24 briquettes
30 briquettes
40 briquettes
30 briquettes
40 briquettes
60 briquettes
• Do not cook before the fuel has a coating of ash. 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 or moistened fresh herbs such as rosemary, thyme, or bay
leaves. Place the wood or herbs directly on the coals just before you
begin cooking.
• When removing the barbecue lid during cooking, lift to the side,
rather than straight up. Lifting straight up may create suction,
drawing ashes up onto your food.
®
Mixed Wood Lump Charcoal Weber Heat Bead Briquettes
¾ cup
¾ cup
1 cup
2 ½ cups
1 cup
1¾ cups
4 cups
A
B
½ cup 10 briquettes
1 cup 19 briquettes
¾ cup 25 briquettes
1¾ cups 30 briquettes
1 cup 25 briquettes
1¼ cups 30 briquettes
2 ¾ cups 1¼ cups