Weber Compact Kettle 47cm Manual Del Usuario página 11

GRILLING METHODS
A
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:
• Joints
• Bone-in poultry pieces
• Whole fish
• Delicate fish fillets
• Whole chickens
• 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, the heat is on both sides of
the grill, or off to one side of the grill. The food
sits over the unlit part on the cooking grate (A).
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 or brown the
surface of the food the way radiant and conductive
heat do. It cooks it more gently all the way to the
centre, like the heat in an oven.
Measuring & Adding Charcoal for Indirect Heat
*When measuring lump charcoal, use the charcoal measuring cup provided with your grill.
Grill Diameter Charcoal Briquettes
Briquettes
for first hour
(per side)
47 cm
15 briquettes
57 cm 20 briquettes
67 cm 30 briquettes
Arranging the Charcoal for
Indirect Heat
1. Put on barbecue mitts or gloves.
Note: The grill, 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. After the charcoal is fully lit, with long tongs,
arrange the charcoal so that they will be set
on either side of the food (B). Position the
charcoal on the sides of the bowl opposite
the handles (C), either directly onto the
charcoal grate or in the charcoal rails or Char-
Baskets
may be placed between the charcoal to collect
drippings.
USING CHARCOAL RAILS:
Align the charcoal grate so that the steel wires
run across the kettle from handle to handle.
Then, position the charcoal rails so that they
hook over the outside straight wires of the
charcoal grate. The front of the charcoal rails
should slip over the fourth wire of the charcoal
grate and click into place (D).
3. Replace the cooking grate.
4. Place the lid on the grill. If your grill has a
thermometer, always position the lid so that
the thermometer is not above the charcoal
where it will be exposed to direct heat (E).
5. Open the lid damper.
6. Preheat the grate for approximately 10 to 15
minutes.
7. Once the cooking grate is preheated, using a
stainless steel bristle grill brush, clean the
cooking grate.
Note: Use a stainless steel bristle grill brush. Replace brush
if any loose bristles are found on cooking grate or brush.
8. Open the lid, and place your food on the grate.
9. Place the lid on the grill. Consult recipe for
recommended cooking times.
Note: When removing the grill lid during cooking, lift to the
side, rather than straight up. Lifting straight up may create
suction, drawing ashes up onto your food.
When finished cooking...
Close the lid damper and bowl vents to extinguish
the charcoal.
Beechwood Lump Charcoal*
Briquettes
to add for each Charcoal to add for each
additional hour for first hour additional hour
(per side) (per side)
7 briquettes ½ cup (0.30 kg) 1 handful
7 briquettes ½ cup (0.30 kg) 1 handful
8 briquettes ¾ cup (0.42 kg) 1 handful
if they are being used. A drip pan
™
Mixed Wood Lump Charcoal*
Charcoal Charcoal
Charcoal to add for each
for first hour additional hour
(per side) (per side) (per side)
½ cup 1 handful
½ cup 1 handful
¾ cup 1 handful
B
C
D
E
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