Bedienungsanleitung Weber ORIGINAL KETTLE - E-5730 (Seite 11 von 16) (Englisch)

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BARBECUING METHODS - INDIRECT HEAT / SMOKING

Measuring & Adding Charcoal for Indirect Heat

*When measuring lump charcoal, use the charcoal measuring cup provided with your barbecue.

Barbecue

Diameter

WEBER

Charcoal Briquettes Charcoal Briquettes

Beech wood

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)

57 cm 15 briquettes 4 briquettes 20 briquettes 7 briquettes ½ cup 1 handful ½ cup 1 handful

Barbecuing With Indirect Heat &

Smoking

Use the indirect/smoking method for larger

cuts of meat that require 20 minutes or more of

barbecuing time, or for foods so delicate that direct

exposure to the heat would dry them out or scorch

them, such as:

• Joints

• Bone-in poultry pieces

• Delicate fish fillets

• Whole chickens

• Whole turkeys

• 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

or smoking, the heat is on one or both sides of

the barbecue. The food sits on the portion of the

cooking grate without charcoal directly below it (A).

The radiant and conductive heat are still factors,

but they are not as intense with indirect cooking

or smoking. However, if the lid of the barbecue

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

barbecue, and circulates to slowly cook the food

evenly on all sides.

Convection heat doesn’t sear or brown the surface

of the food the way radiant and conductive heat

do. It cooks the food more gently all the way to the

centre, like the heat in an oven.

Smoking food will require the addition of wood

chunks or chips to the lit charcoal.

Arranging the Charcoal for

Indirect Heat / Smoking

1. Always wear barbecue mitts or gloves conforming

to EN 407 (Contact Heat rating level 2 or greater)

when using your charcoal barbecue.

Note: The barbecue, including the handles, lid damper

and bowl vents, will become hot. Make sure that you are

wearing barbecue mitts or gloves to avoid burning your

hands.

2. Be sure that the charcoal rails are positioned

on the sides of the bowl away from

thermometer and bowl handle (B). A drip pan

may be placed between the charcoal to collect

drippings.

3. Make sure the ONE-TOUCH cleaning system

handle and lid damper are in the fully open

position (C), (D).

4. Once the charcoal has ashed over, replace the

cooking grate. Be sure that the hinged sides

of the cooking grate are directly over the lit

charcoal.

5. Slide the lid closed.

6. Preheat the grate for approximately 10 to 15

minutes.

7. Once the cooking grate is preheated, slide the

lid open and hang it on the side of the bowl

using the lid hook. Using a barbecue brush,

scrub the cooking grate clean (E).

Note: When using a stainless steel bristle barbecue

brush, replace the brush if any loose bristles are found

on the cooking grate or brush.

8. Place your food in the centre of the cooking

grate, above a drip pan if using one.

9. Slide the lid closed. Always position the lid so

that the thermometer is not above the charcoal

where it will be exposed to direct heat. Adjust

the lid and bowl dampers to lower the interior

barbecue temperature if necessary. Consult

recipe for recommended cooking times.

When finished cooking...

Close the lid damper and bowl vents to extinguish

the charcoal (F).

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