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Latest All Questions:

Do I need to put the lid on when using the spit rotisserie on my kettle barbecue?

When using a rotisserie always keep the lid on. Light a Weber® Chimney Starter full of briquettes, then set the kettle up for roasting (in-direct method). The aim is to align the meat product with the central gap you have created by separating the coals. In that gap you could put a foil drip pan with new potatoes in. These will roast beautifully with the juice created by the meat.

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Any recommendations on how to get good crackling on pork?

The best way to get crackling on pork, on the barbecue, is to score the rind and pour boiling water over the top. This will render some of the fat out. Add your oil and salt and cook using the in-direct method as you would normally. Make sure a drip pan is underneath to catch the fat. You could even add roast potatoes in this.

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How do you keep the temperature even on a Smokey Mountain® Cooker™?

There are many ways to control the temperature of the Weber® Smokey Mountain® Cooker™. The first point is to consider it’s positioning. If it is in an exposed area, then there will be too much oxygen fuelling the coals. You can either try restricting the bottom vents or moving the Smokey Mountain® Cooker™. Depending on the size use 1-1.5 Weber® Chimney Starters full for a 47cm and 1.5-2 for a 57cm Smokey Mountain® Cooker™. You can also use the water pan to reduce temperature. Try adding cold or more water.

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What’s the best way to control heat on a charcoal barbecue?

The best way of controlling temperature is to start with the fuel. If you are grilling, fill the Weber® Chimney Starter to the top. This will create temperatures of approximately 230°C and above. For roasting, fill the Chimney Starter to three quarters full. This will create approximately 180-200°C. If you get the temperature from the fuel, then you can leave the vents open and only restrict them if the barbecue is burning too hot. Ambient weather conditions like wind, pressure and humidity can all affect how your barbecue behaves.

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How do I avoid flare-ups on a gas barbecue?

The best way to control the flare-ups is to cook with the lid down. If there is not enough oxygen then the flare-up is unlikely to happen. It is also a good idea to obtain the colour on the food using direct heat, and then move the food to an area of in-direct heat to cook through.

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What is the best way to do corn on the cob on my barbecue?

Rub some butter and seasoning on to the corn and either wrap it in foil or leave it in the husk. Cook it using the in-direct method for approximately 20 minutes and then remove the foil, or husk and barbecue evenly on the direct heat.

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What is the proper setting for the air vents on my kettle?

Your charcoal fire needs adequate airflow to burn properly. Fully open the top and bottom vents on the barbecue while you are grilling. Close them only when you are finished grilling and ready to extinguish the flames. Remember to sift out the ashes and remove them from the ash catcher when they are cool.

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Is there an easy way to get the coals started?

Actually there are a few tricks, and any one of them will help: using the right charcoal, using Weber®’s special Fire Lighter Cubes, and using a Weber® Chimney Starter. You can get the following accessories at your local Weber® dealer or by contacting Weber®’s local distributor.

Choosing the right charcoal:

Premium Express Lumpwood Charcoal 
Perfect for grilling, the beech, oak and hornbeam lumpwood charcoal burns at high temperatures and lasts for up to an hour.

Restaurant Quality Lumpwood Charcoal
The restaurant quality fast-lighting charcoal is made from Quebracho from South America, burns at high temperatures, and provides a great option for all cooking methods.

Premium Long Lasting Briquettes
Made from mineral based coal, the long lasting briquettes take longer to light (around 30 minutes with a Weber® Chimney Starter) but once going last upto four hours. They also burn at a consistent temperature making them the ideal choice for roasting.

Lighter cubes:
To light briquettes safely and with minimum hassle, try Weber® fire lighter cubes. These solid fuel cubes light as easily as a birthday candle (even when wet!) and are odourless and non-toxic, leaving no residue to mar the flavour of your delicious grilled meal.

Weber® Chimney Starter:
By far the quickest and easiest method of lighting a barbecue and achieving a great even heat. The Weber® Chimney Starter holds the coals in a cylinder for fast, easy lighting. Fill the canister-shaped starter with the proper amount of charcoal, place on the charcoal grate over two or three fire lighter cubes, ignite the cubes and let the coals burn until they have a coating of light grey ash. Pour the hot coals onto the charcoal grate and arrange for Direct or In-direct cooking with long-handled tongs. For safety’s sake, wear Weber® barbecue mitts.

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What’s the best way of smoking ribs so they don’t end up chewy?

For the best results when smoking ribs, ensure that the Weber® Smokey Mountain® Cooker™ is between 90-120°C and leave the ribs open in the Smokey Mountain® Cooker™ for the first 2 hours. Then baste in barbecue sauce and wrap in foil for a further one and a half hours. Finally, remove the foil and add more sticky barbecue sauce. Ribs usually take about 4-5 hours on a Weber® Smokey Mountain® Cooker™

For Charcoal and Gas barbecues apply the following instructions:
To achieve moist, succulent ribs cook them indirect, at a low heat for at least three hours.  This will break down the tough connective tissue and make them melt in the mouth.  Avoid putting a sticky marinade on at the beginning and this can cause it to burn.  Start off with a dry rub, finishing with a sticky sauce towards the end.

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Do Weber® endorse the use of any fat draining system on their barbecues?

Weber® does not endorse the use of any fat draining system on our barbecues. Weber® barbecues (charcoal, gas, & electric) have been designed, tested, & proven over many years to deliver great results when used properly.

Always cooking with the lid down, emptying the drip pan regularly, and (if required) oiling the food not the grill, should ensure trouble free cooking without the need to use any “add on” fat draining systems. We believe that real flavour comes from vaporising those fats & juices on hot coals or on our legendary Flavorizer® bars.

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