Barbecuing without a lid means that you lose heat and all that smoky flavour disappears into thin air. Cooking the Weber way, with the lid on, allows the food to cook evenly, the temperature is controlled and you don’t risk scorching your food with flare-ups.
For small cuts and food that takes less than 20 mins to cook
1. Open the lid and bowl vents.
2. Spread glowing briquettes evenly over the grate
3. Put in the cooking grate and place food directly above the hot coals.
N.B. If the barbecue is burning too hot, close the lid vent slightly.
Heat circulates around food that takes longer to cook. Great for roasts, bread and cakes.
Open the lid and bowl vents
Arrange glowing briquettes on each side of the charcoal grate
Pour a little water into a drip tray and place between the glowing briquettes
Replace the cooking grate and put your food directly above the drip tray
N.B. If the barbecue is burning too hot, close the lid vent slightly.
Using the sear and slide technique, sear meat directly over the hot coals then slide it over the drip tray to cook through slowly. 50/50 is great for chicken breasts, spatchcock chicken and sausages.
Open the lid and bowl vents
Position glowing briquettes to one side of the grate
Pour a little water into a drip tray and place on the other side
Replace the cooking grate and place food to be cooked quickly directly above the coals
Place food that is to be cooked more slowly above the drip tray
N.B. If the barbecue is burning too hot, close the lid vent slightly.