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Weber Summit Charcoal Grilling Center Manual

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23
GRILLING METHODS - Indirect Heat
GRILLING WITH INDIRECT HEAT
Use the indirect method for larger cuts of meat that
require 20 minutes or more of grilling time, or for
foods so delicate that direct exposure to the heat
would dry them out or scorch them, such as: roasts,
bone-in poultry pieces, whole fish, delicate fish
fillets, whole chickens or turkeys, and 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
grill (A), or off to one side of the grill. The food sits
on the portion of the cooking grate without charcoal
directly below it.
The radiant and conductive heat are still factors,
but they are not as intense while indirect cooking.
However, if the lid of the grill 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 grill, and circulates to slowly
cook the food evenly on allsides.
Convection heat doesn’t sear the surface of the food
the way radiant and conductive heat do. It cooks it
more gently all the way to the center, like the heat in
an oven.
Grill Setup For IndirectHeat
1. Place center support ring (B) in the middle
position of the bowl, then place the fuel grate (C)
within the center support ring.
2. Place charcoal in the CHAR-BASKETS on the fuel
grate above the tip of the burner tube (D). Arrange
CHAR-BASKETS so that they run parallel to the
burner tube.
3. Light the charcoal. Refer to “BURNER IGNITION -
Lighting with SNAP-JET gas ignition system.”
Note: Lid, dampers, and vents must remain open
when igniting charcoal with gas ignition.
4. Put on barbecue mitts or gloves conforming to EN
407, Contact Heat rating level 2 or greater. With
long tongs, move the CHAR-BASKETS so that they
will be set on either side of the food (E).
Note: Adisposable drip pan should be placed
between the CHAR-BASKETS to collect drippings and
minimize cleaningtime.
Note: This grill has ample cooking space to cook
indirectly and directly simultaneously. By moving the
CHAR-BASKETS to one side of the grill, you can cook
directly over the baskets and use the remaining side
of the cooking grate to cook indirectly.
5. Place the cooking grate on the top position of the
bowl (F).
6. Close the lid and flip open the RAPIDFIRE lid
damper(G).
7. Preheat the cooking grate for approximately 7-10
minutes or until desired temperature is reached.
8. Once the cooking grate is preheated, using a
stainless steel bristle grill brush, clean the
cooking grate (H).
Note: Use a stainless steel bristle grill brush.
Replace brush if any loose bristles are found on
cooking grate or brush.
9. Do not cook before the fuel has a coating of ash.
Consult recipe for recommended cooking times
and temperature. Reference the thermometer for
desired temperature. Rotating the top damper
will increase or decrease the desired heat inside
kettle.
When Finished Cooking...
Close the lid damper and bowl vents to extinguish the
charcoal.
Charcoal Quantity for Indirect Heat
WEBER Charcoal Briquettes Charcoal Briquettes Beechwood 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)
20 briquettes
(1 cup)
7 briquettes
(½ cup)
20 briquettes
(½ cup)
7 briquettes
(¼ cup)
1 cup (0,36 kg) 1 handful ¾ cup 1 handful
*When measuring charcoal quantities, use the charcoal measuring cup provided with your grill.
D
A
C
B
G
H
E
F
… 23 …


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