Weber Charcoal Guia Del Propietario página 3

DIRECT METHOD
The Direct Method means that the food is cooked directly over prepared coals. For even
cooking, food should be turned once, halfway through the barbecuing time. Use the
Direct Method for foods that take less than 25 minutes to cook: steaks, chops, kebabs,
vegetables, and the like.
1. Open all vents.
2. Place the recommended amount of charcoal briquettes in the center of the charcoal
grate (refer to chart).
3. Ignite the charcoal briquettes. Leave the lid off until the briquettes have a light
coating of grey ash.
4. Spread prepared briquettes evenly across the charcoal grate.
5. Position the cooking grate over the coals.
6. Place food on the cooking grate.
7. Place the lid on the barbecue and pre-heat for 10-15 minutes. Consult your recipe
for recommended cooking times.
Maximum fuel load is one layer of charcoal briquettes evenly
spaced on the charcoal grate.
INDIRECT METHOD
Use the Indirect Method for foods that require 25 minutes or more of barbecuing time
or for foods so delicate that direct exposure to the heat source would dry them out or
scorch them. Examples include roasts, joints, bone-in poultry pieces, and whole fi sh as
well as delicate fi sh fi llets. To set up for Indirect cooking, prepared charcoal briquettes
are set on either side of the food. Heat rises, refl ects off the lid and inside surfaces of
the barbecue, and circulates to slowly cook the food evenly on all sides. There's no
need to turn the food over.
NOTE: For meats that require more than one hour to cook, additional briquettes must
be added to each side as indicated in the chart.
1. Open all vents.
2. Place the recommended amount of charcoal briquettes on each side of the charcoal
grate (refer to chart). Leave enough room for a drip pan between the coals.
3. Ignite the charcoal briquettes. Leave the lid off until the coals have a light coating of
grey ash.
4. Place a drip pan between the coals in the center of the charcoal grate.
5. Position the cooking grate over the coals.
6. Place food on the cooking grate directly above the drip pan.
7. Place the lid on the barbecue. Consult your recipe for recommended cooking times.
The following cuts, thicknesses, weights, and barbecuing times are meant to be
guidelines rather than hard and fast rules. Cooking times are affected by such factors as
altitude, wind, outside temperature, and desired doneness. Barbecue steaks, fi sh fi llets,
boneless chicken pieces, and vegetables using the Direct Method for the time given on
the chart or to the desired doneness, turning once halfway through barbecuing time.
Barbecue roasts, joints, bone-in poultry pieces, whole fi sh, and thicker cuts using the
Indirect Method for the time given on the chart or until an instant-read thermometer
BEEF
Steak: New York, porterhouse, rib-eye,
tenderloin
Minced beef patty
PORK
Chop: rib, loin or shoulder
Loin chop, boneless
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CHARCOAL BARBECUE COOKING CHARCOAL BARBECUE COOKING
BARBECUING GUIDE BARBECUING GUIDE
reaches the desired internal temperature. Cooking times for beef are for the US Depart-
ment of Agriculture's defi nition of medium doneness unless otherwise noted.
NOTE: General rule for barbecuing fi sh: 4 to 5 minutes per 1/2 in. (1.25 cm) thickness; 8
to 10 minutes per 1 in. (2.5 cm) thickness.
THICKNESS OR WEIGHT
3/4 in. (2 cm) thick
1 in. (2.5 cm) thick
3/4 in. (2 cm) thick
THICKNESS OR WEIGHT
3/4 in. to 1 in. (2 to 2.5 cm) thick
1 in. to 1 3/4 in. (2.5 to 4.5 cm) thick
Direct Method of Cooking
Direct High- 55 briquettes
Direct Medium- 30 briquettes
Indirect Method of Cooking
25 briquettes each side
Add 8 briquettes each side per hour
APPROXIMATE BARBECUING TIME
8-10 min. Direct High
10-12 min. Direct High
8-10 min. Direct Medium
APPROXIMATE BARBECUING TIME
10-15 min. Direct Medium
10-12 min. Direct Medium
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