Grilling Methods - Indirect Heat - Weber Summit Kamado S6 Guia Del Propietario

GRILLING METHODS - INDIRECT HEAT

GRILLING WITH INDIRECT HEAT
Use the indirect method for larger cuts of meat that
require 20 minutes or more of grilling time, or for
foods so delicate that direct exposure to the heat
would dry them out or scorch them, such as: roasts,
bone-in poultry pieces, whole fish, delicate fish
fillets, whole chickens or turkeys, and ribs. Indirect
heat can also be used for finishing thicker foods or
bone-in cuts that have been seared or browned first
over direct heat.
With indirect heat, the heat is on both sides of the
grill (A), or off to one side of the grill. The food sits
on the portion of the cooking grate without charcoal
directly below it.
The radiant and conductive heat are still factors,
but they are not as intense while indirect cooking.
However, if the lid of the grill is closed, as it
should be, there is another kind of heat generated:
convection heat. Heat rises, reflects off the lid and
inside surfaces of the grill, and circulates to slowly
cook the food evenly on all sides.
Convection heat doesn't sear the surface of the food
the way radiant and conductive heat do. It cooks it
more gently all the way to the center, like the heat in
an oven.
Grill Setup For Indirect Heat
1. Place center support ring (B) in the middle
position of the bowl, then place the fuel grate (C)
within the center support ring.
2. Place charcoal in the CHAR-BASKETS on the
fuel grate above the tip of the burner tube (D).
Arrange CHAR-BASKETS so that they run parallel
to the burner tube.
3. Light the charcoal. Refer to the "BURNER IGNITION
- SNAP-JET GAS IGNITION SYSTEM" section in this
owner's guide.
NOTE: Lid, dampers, and vents must remain open when
igniting charcoal.
4. Once the charcoal is lit, put on barbecue mitts or
gloves conforming to EN 407, Contact Heat rating
level 2 or greater. With long tongs, move the
CHAR-BASKETS so that they will be set on both
sides of the food (E).
NOTE: A disposable drip pan should be placed between
the CHAR-BASKETS to collect drippings and minimize
cleaning time.
NOTE: Alternatively, this grill has ample cooking space
to cook indirectly and directly simultaneously. By
moving both CHAR-BASKETS to one side of the grill,
you can cook directly over the baskets and use the
remaining side of the cooking grate to cook indirectly.
5. Place the cooking grate in the top position of the
bowl (F).
6. Close the grill lid and flip open the RAPIDFIRE lid
damper (G).
7. Preheat the cooking grate for approximately
5-10 minutes or until desired grill temperature is
reached.
8. Once the cooking grate is preheated, using a
stainless steel bristle grill brush or scraper,
clean the cooking grate (H).
NOTE: When using a stainless steel bristle grill brush,
replace brush if any loose bristles are found on cooking
grate or brush.
9. Place the food on the cooking grate in between
the CHAR-BASKETS and close the grill lid.
Rotating the RAPIDFIRE lid damper will increase
or decrease the desired heat inside the grill (I).
Consult recipe for recommended cooking times
and temperature. Reference the lid thermometer
for the desired internal grill temperature.
When Finished Cooking
Close the lid damper and bowl vents to extinguish the
charcoal.
A
B
C
D
E
F
G
H
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