Gas and charcoal Weber barbecue grills are designed to achieve the high temperatures needed to cook a thick steak and maintain the lower temperatures necessary to slowly tenderise a rack of ribs. This versatility makes the Weber barbecue capable of cooking a variety of meats and vegetables without drying or burning the food. You can quickly sear and grill with direct heat or slow cook and smoke foods with indirect heat using a Weber grill.
Take off the lid of the Weber charcoal grill and remove the grill grate.
Clear and open the vents in the base and lid of the Weber barbecue grill. Remove any residual ash or food debris so the fire is able to properly ventilate.
Tear a single sheet of black and white newspaper in half and loosely wad the halves into two balls. Place the two wadded newspaper balls into the base of the charcoal grill.
Build a pyramid of charcoal briquettes, rising just above the level of the grill grate, on top of the wadded newspaper.
Light the edges of the newspaper wads where they poke out beneath the charcoal mound. Wooden matches can simply be dropped into or onto the pile of briquettes.
Cover the burning charcoal in the grill with the vented lid and allow it to burn for 30 minutes or until three quarters of the briquettes have turned light grey on the outside and are glowing red in the interior.
Spread the charcoal in a single layer to cover half of the surface of the grill's base using a pair of metal tongs. Replace the grill grate and allow the Weber grill to heat for 10 more minutes with the lid on.
Scrape the hot grate with a grill brush before placing food onto its surface. Place foods on the cleaned grate directly over the charcoal to cook quickly or over the empty side for indirect heat and lower temperatures.
Monitor the heat of the grill with built-in thermometers or place an oven thermometer inside the grill out of the reach of flames.
Remove foods to a cutting board for a five-minute rest before slicing or serving when you are satisfied with how done they are.
Review the owner's manual for the specific model of Weber gas barbecue grill you intend to use to make sure you understand safe ignition procedures. Most Weber grills have basic temperature control dials and electronic push button ignition.
Turn all the burner control dials to the OFF position and open the lid of the Weber gas grill.
Check the gas source to make sure that it is on and properly connected to the Weber barbecue grill according to the instructions in the manual. Propane tank and natural gas line models are available from Weber for backyard or portable grilling.
Turn the front burner control to the START/HI position and press the ignition button a few times until you see the burner light.
Switch all the burners on to the START/HI position, so they light from the front burner, and lower the lid of the Weber grill.
Lift the lid after the grill has been heating for 15 minutes and scrape the hot grate with a grill brush.
Turn off half of the burners to create a hot and warm side of the gas grill or adjust the all the burner settings to customise the heat levels inside the grill.
Place the food on the clean hot surface of the grates directly over the heat source or off to the side for a slower cook.
Monitor the heat of the grill with built in thermometers or place an oven thermometer inside the grill out of reach of flames.
Remove foods to a cutting board for a 5 minute rest before slicing or serving when you are satisfied with the degree of being done.
- Weber barbecue grills should always be used outdoors and in areas that are well ventilated.
- Don not leave a burning or smouldering grill unattended, especially when children are present.
- If you smell gas call a professional gas repair technician to investigate the issue before using the grill.
- Keep a working fire extinguisher available at all times when cooking with an open flame heat source.