Grilling Methods - Indirect Heat - Weber Summit Guia Del Propietario

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
fuel grate above the tip of the burner tube
(D). Arrange Char-Baskets
™
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. With long
tongs, move the Char-Baskets
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
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. Begin cooking when charcoal has a light 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.
A
on the
™
so that they run
B
so that they will
™
lid
™
C
D
E
F
G
H
Charcoal Quantity for Indirect Heat
Charcoal Briquettes
Charcoal Briquettes to add for each
for first hour additional hour
(per side) (per side)
30 briquettes (¾ cup) 30 briquettes (¾ cup)
Lump Charcoal*
Lump Charcoal* to add for each
for first hour additional hour
(per side) (per side)
2 cups ½ cup
* When measuring lump charcoal, use the charcoal
measuring cup provided with your grill.
23