Cooking the Weber way, with the lid on, allows food to cook evenly, the temperature is controlled and you don’t risk scorching your food with flare-ups.
The genius of the Weber grill is that it is not only a grill but also serves as a hot air oven. And because the grill is outdoors, where the air is moister, the food becomes juicier and tasteful, so you get the truly authentic Weber-experience.
Direct Cooking method
The Direct Method means that the food is cooked directly over prepared charcoal.
Evenly distribute the charcoal or briquettes across the entire charcoal grate.
Use the Direct Method for foods that take less than 25 minutes to cook: steaks, chops, kebabs, vegetables and such. Food should be turned once, halfway through the barbecuing time.
Indirect cooking method
Use the Indirect Method for food that requires 25 minutes or more of barbecuing time or for food so delicate that direct exposure to the heat source would dry them out or scorch them.
Place the hot charcoal/briquettes on each side of the charcoal grate. Place an aluminium drip pan in the middle to collect juices and avoid unnecessary smoke.
Example on foods to cook on indirect heat: roasts, bone-in poultry pieces and whole fish as well as delicate fish fillets. Heat rises, reflects off the lid and inside surfaces of the barbecue, and circulates to slowly cook the food evenly on all sides. There's no need to turn the food over.