Bedienungsanleitung Weber Summit Charcoal Grill (Seite 23 von 32) (Englisch)

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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 on the fuel

grate above the tip of the burner tube (D). Arrange

CHAR-BASKETS so that they run 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 conforming to EN

407, Contact Heat rating level 2 or greater. With

long tongs, move the CHAR-BASKETS so that they

will 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 lid

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. Do not cook before the fuel has a 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.

Charcoal Quantity for Indirect Heat

WEBER Charcoal Briquettes Charcoal Briquettes Beechwood 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)

20 briquettes

(1 cup)

7 briquettes

(½ cup)

20 briquettes

(½ cup)

7 briquettes

(¼ cup)

1 cup (0,36 kg) 1 handful ¾ cup 1 handful

*When measuring charcoal quantities, use the charcoal measuring cup provided with your grill.

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