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Weber ORIGINAL KETTLE - E-5730 Manual

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A
BARBECUING METHODS - INDIRECT HEAT / SMOKING
B
C
D
E
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
Barbecuing With Indirect Heat &
Smoking
Use the indirect/smoking 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
• Delicate fish fillets
• Whole chickens
• Whole 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
or smoking, the heat is on one or both sides 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 with indirect cooking
or smoking. 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 the food more gently all the way to the
centre, like the heat in an oven.
Smoking food will require the addition of wood
chunks or chips to the lit charcoal.
Arranging the Charcoal for
Indirect Heat / Smoking
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, lid damper
and bowl vents, will become hot. Make sure that you are
wearing barbecue mitts or gloves to avoid burning your
hands.
2. Be sure that the charcoal rails are positioned
on the sides of the bowl away from
thermometer and bowl handle (B). A drip pan
may be placed between the charcoal to collect
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. Be sure that the hinged sides
of the cooking grate are directly over the lit
charcoal.
5. Slide the lid closed.
6. Preheat the grate for approximately 10 to 15
minutes.
7. Once the cooking grate is preheated, slide the
lid open and hang it on the side of the bowl
using the lid hook. 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. Slide the lid closed. 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.
When finished cooking...
Close the lid damper and bowl vents to extinguish
the charcoal (F).
… 11 …


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