Manual Weber ORIGINAL KETTLE - E-5730 (page 14 of 16) (English)

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TIPS AND TRICKS FOR BARBECUING AND SMOKING SUCCESS

SMOKING GUIDE

Wear Gloves

Always wear barbecue mitts or gloves conforming

to EN 407 (Contact Heat rating level 2 or greater)

when using your charcoal barbecue. Vents,

dampers, handles, and the bowl will all get hot

during the barbecuing process, so be sure to keep

your hands and forearms protected.

Skip the Lighter Fluid

Avoid using lighter fluid, as it can impart a

chemical taste to your food. Chimney starters (sold

separately) and lighter cubes (sold separately) are

much cleaner and much more effective ways of

lighting charcoal.

Preheat the Barbecue

Preheating your barbecue with the lid closed for

10 to 15 minutes prepares the cooking grate. With

all of the charcoal glowing red, the temperature

under the lid should reach 260˚C (500˚F). The heat

loosens any bits and pieces of food hanging onto

the grate, making it easy to brush them off with a

stainless steel bristle barbecue brush. Preheating

your barbecue gets the grate hot enough to sear or

brown properly and also helps prevent food from

sticking to thegrate.

Note: Use a stainless steel bristle barbecue brush. Replace

brush if any loose bristles are found on the cooking grate or

brush.

Oil the Food, Not the Grate

Oil prevents food from sticking and also adds

flavour and moisture. Lightly brushing or spraying

the food with oil works better than brushing the

grate.

Keep the Air Flowing

A charcoal fire needs air. The lid should be closed

as much as possible, but keep the lid damper and

bowl vent open. Remove the ashes on the bottom

of the barbecue regularly to prevent them from

blocking the vents.

Put a Lid on It

For four important reasons, the lid should be

closed as much as possible.

1. Keeps the grate hot enough to sear or brown the

food.

2. Speeds up the cooking time and prevents the

food from drying out.

3. Traps the smokiness that develops when fat and

juices vaporise in the barbecue.

4. Prevents flare-ups by limiting oxygen.

Tame the Flame

Flare-ups happen, which is good because they sear

or brown the surface of what you are barbecuing;

however, too many flare-ups can burn your food.

Keep the lid on as much as possible. This limits

the amount of oxygen inside the barbecue, which

will help extinguish any flare-ups. If the flames are

getting out of control, move the food over indirect

heat temporarily, until they die down.

Watch the Time and Temperature

If you are barbecuing in a colder climate or in a

higher altitude, the cooking times will be longer.

If the wind is blowing hard, it will raise a charcoal

barbecue’s temperature, so always keep close to

your barbecue and remember to keep the lid on as

much as possible so that the heat does not escape.

Frozen or Fresh

Whether you are barbecuing frozen or fresh

food, follow the safety guidelines on the package

and always cook it to the recommended internal

temperature. Frozen food will take longer to

barbecue and may need more fuel to be added

depending on the type of food.

Keeping it Clean

Follow a few basic maintenance instructions to

keep your barbecue looking and barbecuing better

for years to come!

• For proper air flow and better barbecuing,

remove accumulated ashes and old charcoal

from the bottom of the kettle and the ash

catcher before use. Make sure that all of the

charcoal is fully extinguished and the barbecue

is cool before doingso.

• You may notice “paint-like” flakes on the inside

of the lid. During use, grease and smoke vapours

slowly oxidise into carbon and deposit on the

inside of your lid. Brush the carbonised grease

from the inside of the lid with a stainless steel

bristle barbecue brush. To minimise further

build-up, the inside of the lid can be wiped with

a paper towel after cooking while the barbecue

is still warm (not hot).

• If your barbecue is subject to a particularly

harsh environment, you will want to clean the

outside more often. Acid rain, chemicals, and

salt water can cause surface rusting to appear.

WEBER recommends wiping down the outside of

your barbecue with warm soapy water. Follow

up with a rinse and thorough drying.

• Do not use sharp objects or abrasive cleaners to

clean the surfaces of your barbecue.

Smoking with Wood

Experimenting with different woods while smoking

is encouraged to find the perfect balance of sweet

and savoury. While smoking over long periods of

time, be sure to always use wood chunks instead of

wood chips. Chunks allow for a longer smoke that

penetrates slowly over a long cooking time. Wood

chips work best for a shorter cooking time because

they do not last as long during a long smoke.

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Weber ORIGINAL KETTLE - E-5730 User Manual - German - 16 pages

Weber ORIGINAL KETTLE - E-5730 User Manual - Dutch - 16 pages

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Weber ORIGINAL KETTLE - E-5730 Manual

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