Cooking with one of these classic charcoal barbecue grills depends on what you are making. Foods requiring long, slow cooking need to be barbecued over indirect heat while smaller foods needing less than 25 minutes to make should be cooked over a high, direct heat.
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Things you need
- Weber barbecue grill
- Foil pan (optional)
- Meat thermometer
Open all of the vents on the barbecue grill.
Remove the grill grate, and add charcoals to the charcoal grate. Use twice as many charcoals as the diameter in inches of the grill. For instance, if you have a 14.5 inch diameter grill, use 30 charcoal briquettes.
Light the charcoal and let it burn down to white ashes, about 25 minutes.
Spread out the pile of charcoal to cover the entire bottom of the grill in an even layer.
Set the cooking grate over the charcoal, and place the food for cooking directly over the coals.
Cover the barbecue with the lid and grill until a meat thermometer inserted into the food registers that it has cooked through. Use a meat temperature chart for determining the goal internal temperature of the food.
Open all the vents, and remove the cooking grill grate.
Lay two rows of eight to 75 charcoal briquettes each with the rows on opposite sides of the grill. Use eight briquettes per row for a Weber "Go-Anywhere" grill, nine for a 14.5 inch diameter barbecue, 20 for an 18.5 inch grill, 25 for a 22.5 inch grill, 40 for a 26.75 inch grill and 75 for a 37.5 inch barbecue. (see reference 1 pg 11)
Light the charcoal and burn it, uncovered, for 25 to 30 minutes until white and ash covered. Optionally place a foil pan between the rows of charcoal briquettes to catch the drippings.
Set the grill grate over the charcoals and place the food on the grill grate directly over the space between the rows of charcoal, or directly above the dripping pan if using one.
Cover the grill and cook the food over indirect heat for the time recommended in the recipe or until a meat thermometer inserted into the middle registers that the food has cooked.
Add one third more briquettes to each row for every additional hour of cooking after the first hour. For instance, if you initially used 25 briquettes per row for a 22.5 inch grill, after the first hour, add eight briquettes to each row.
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