Manual Weber Master Touch Premium SE-E 5775 (page 11 of 20) (English)

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BARBECUING METHODS - INDIRECT HEAT

A B

Barbecuing With Indirect Heat

Use the indirect method for larger cuts of meat

that require 20 minutes or more of barbecuing

time, or for foods so delicate that direct exposure

to the heat would dry them out or scorch them,

such as:

• Joints

• Bone-in poultry pieces

• Whole fish

• Delicate fish fillets

• Whole chickens

• Turkeys

• 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 barbecue, or off to one side of the barbecue.

The food sits on the portion of the cooking grate

without charcoal directly below it (A).

The radiant and conductive heat are still factors,

but they are not as intense while indirect cooking.

However, if the lid of the barbecue 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 barbecue, and circulates to

slowly cook the food evenly on all sides.

Convection heat doesn’t sear or brown the surface

of the food the way radiant and conductive heat do.

It cooks it more gently all the way to the centre,

like the heat in an oven.

Arranging the Charcoal for

Indirect Heat

1. Always wear barbecue mitts or gloves

conforming to EN 407 (Contact Heat rating

level 2 or greater) when using your charcoal

barbecue.

Note: The barbecue, including the handles and damper/

vent handles, will become hot. Make sure that you are

wearing barbecue mitts or gloves to avoid burning your

hands.

2. Once the charcoal is fully lit using your

preferred indirect barbecuing method (refer to

“Lighting Charcoal” section), using barbecue

mitts or gloves and long handle tongs, be sure

that the charcoal is properly positioned on

opposite sides of the bowl. Avoid positioning

the charcoal next to the lid and bowl handles,

or directly beneath the thermometer and lid

damper (B). A drip pan may be placed between

the charcoal to collect food drippings.

3. Make sure the ONE-TOUCH cleaning system

handle and lid damper are in the fully open

position (C), (D).

4. Once the charcoal has ashed over, replace

the cooking grate inside the bowl. Make sure

that the hinged sides of the cooking grate are

directly above the charcoal inside the bowl.

5. Close the lid on the barbecue.

6. Preheat the grate for approximately 10 to

15minutes.

7. Once the cooking grate is preheated, open the

lid. Using a barbecue brush, scrub the cooking

grate clean (E).

Note: When using a stainless steel bristle barbecue

brush, replace the brush if any loose bristles are found

on the cooking grate or brush.

8. Place your food in the centre of the cooking

grate, above a drip pan if using one.

9. Close the lid on the barbecue. Always position

the lid so that the thermometer is not above

the charcoal where it will be exposed to direct

heat. Adjust the lid and bowl dampers to lower

the interior barbecue temperature if necessary.

Consult recipe for recommended cooking times.

Note: Rotate the lid damper fully open to raise the

temperature and close it more to lower the temperature.

When finished cooking...

Close the lid damper and bowl vents to extinguish

the charcoal (F).

Measuring & Adding Charcoal for Indirect Heat

*When measuring lump charcoal, use the charcoal measuring cup provided with your barbecue.

Barbecue

Diameter

WEBER

Charcoal Briquettes Charcoal Briquettes

Beech wood

Lump Charcoal*

Mixed Wood

Lump Charcoal*

Briquettes

for first hour

(per side)

Briquettes

to add for each

additional hour

(per side)

Briquettes

for first hour

(per side)

Briquettes

to add for each

additional hour

(per side)

Charcoal

for first

hour

(per side)

Charcoal

to add for each

additional hour

(per side)

Charcoal

for first

hour

(per side)

Charcoal

to add for each

additional hour

(per side)

57 cm 15 briquettes 4 briquettes 20 briquettes 7 briquettes ½ cup 1 handful ½ cup 1 handful

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