FAQs

Please use the list below to browse through our FAQs. If you can’t find an answer to your question Ask a Weber® Expert.

Accessories

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.

Weber Admin
February 5, 2013

How do I care for my cast iron cooking grates? They have rust on them.

To maintain the wonderful searing/grilling performance of your cast iron grates, as well as their longevity, some special care is required. As with any cast iron cooking tool, proper seasoning is most important.

First time use: Before using a cast iron grate, wash it thoroughly with a mild washing up liquid to remove the protective wax coating applied for shipping. Rinse with hot water and dry completely with a soft cloth or paper towel. NEVER ALLOW TO RINSE DRY, OR WASH IN A DISHWASHER.

Now season the grates to prevent rust and sticking.

Seasoning: A solid vegetable oil is recommended for the initial seasoning. Spread a thin coating of solid vegetable shortening over the entire surface, including all corners, with a paper towel. Do not use salted fats such as butter or margarine. Proceed as follows:

Gas barbecues: Preheat barbecue for 15 minutes; place grates in barbecue. Turn burners to Medium-Off-Medium with lid closed. Allow barbecue to heat grates for 1 to 1.5 hours. Turn all burners to OFF, and leave cooking grates in barbecue until they are cool.

Charcoal: Arrange prepared coals for In-direct Method. Place cooking grate in barbecue; place lid on barbecue. Allow barbecue to heat grate for 1 to 1.5 hours. Close vents to extinguish coals, leaving grate in barbecue until it is cool.

Your cast iron cooking grates are now ready to use. To prevent rusting, they should be re-seasoned frequently, particularly when new. If rust occurs, clean with a steel brush. Reapply vegetable shortening and heat as indicated above.

Maintenance (every time you grill): Don’t do a burn-off after you grill, but rather leave the cooking residues on the grates to keep a protective coating on the cast iron. Then do a burn-off just before you grill. Brush off charred residues with a steel brush rather than a brass brush.

Notes: The more you use your cast iron grates, the easier the maintenance will be. If you store your grates for extended periods of time, grease very lightly with vegetable shortening, then wipe dry with a paper towel. Store in a dry place. If rust appears, it is an indication that the grates have not been seasoned properly or enough. Or, if the burn-off method has been used after grilling, the seasoning has also been burned off. You must begin the seasoning process again, after brushing all rust away with a steel wire brush.

Weber Admin
February 5, 2013

How do I get the Charcoal to stay hot enough to cook for more than 20 minutes on my Weber® kettle?

In order to ensure that you are getting the best performance out of your barbecue and your charcoal we would suggest the following method…

Ensure that the bowl and lid vents are both fully open. Next fill a Weber® Chimney Starter with charcoal briquettes, light 2-3 lighter cubes on the charcoal grate and place the charcoal filled Weber® Chimney starter over these. Once the top layer of charcoal has a layer of ash on it, pour the contents of the Weber® Chimney Starter out in the desired layout, i.e. for in-direct/roasting or direct/grilling, then place the cooking grate back on the barbecue and put the lid on. Please be aware that we would always recommend wearing protective gloves whilst handling any part of a hot barbecue or equipment.

Make sure that the top and bottom air vents are open at all times during cooking. The only time you need to touch the air vents is to extinguish the briquettes after you’ve finished barbecuing. With a Weber® barbecue fresh air needs to flow constantly through the closed barbecue. For this reason, you should never raise the lid to lower the temperature.

To regulate the temperature of the barbecue do not touch the lid or the air vents – simply use less briquettes. This is the only method that works. And part of the charm of using briquettes is learning how to control the temperature and master the perfect barbecuing technique.

Weber Admin
February 5, 2013

Why did my Cedar Firespice™ Wood Plank only start smoking after 15 minutes when it caught alight, even though I soaked it overnight?

Our Firespice™ Wood Planks don’t give off as much smoke as the Firespice™ Wood Chips, there will only be a really small amount of smoke. The best thing to do is allow the plank to preheat upside down for 5 minutes before putting your food on to it. Its also good to have a spray bottle of water handy to douse any flames. Lastly, remember to keep the lid down to stop too much oxygen getting to the plank.

Weber Admin
February 5, 2013

What type of dish should I use to cook a Turkey on my barbecue?

The large heavy duty foil trays sold for turkey roasts at all the supermarkets would do. They are better than the typical metal trays as they don’t distort on the grill, so you can use these when roasting in-direct on your Weber®. Roast as you usually would with seasonings, stock and root veg.

Alternatively, if you can’t find a suitable foil tray and are cooking on a 57cm kettle, you can cook directly on the cooking grate with a drip tray underneath to catch the juices.

Weber Admin
February 5, 2013

Is it possible to fit a thermometer to a One-Touch® Original?

We don’t recommend fitting a thermometer to barbecues that don’t have them built in, as the only way to do so would be to drill into the lid and you’d risk chipping the porcelain-enamel coating, which is what makes your Weber® so weather-proof.

Instead there is a less technical, but surprisingly reliable way of checking the heat of your barbecue. It involves holding the palm of your hand over the barbecue at a safe distance above the charcoal grate. Measure the heat of the charcoal by holding you palm approximately 12cm (5 inches) above the cooking grate. if you need to pull your hand away after 2-4 seconds, the heat is high, after 5-7 seconds, the heat is medium and after 8-10 seconds, the heat is low. Make sure you always pull your hand away from the heat before it hurts, as you don’t want to get burnt!

Weber Admin
February 5, 2013

How do I use a Weber® Chimney Starter?

To use a Weber® Chimney Starter remove the cooking grate from your charcoal barbecue and place the Weber® Chimney Starter onto the charcoal grate.

Fill the Weber® Chimney Starter with Weber® Briquettes and place 2 Weber® Firestarters onto the charcoal grate underneath the wire rack of the Weber® Chimney Starter.

Light the Weber® Firestarters, these will stay alight for around 10 – 15 mins.

The way the Weber® Chimney Starter works is that it sucks the hot air up from the bottom and makes it circulate through the briquettes. The Weber® Chimney Starter will continue to do this after the Weber® Firestarters have gone out and should be ready within 20-30 mins.  Please note that 20-30 mins is just a guideline and this can be affected either way due to weather conditions, outside temperatures and how dry your charcoal has been stored. When the Weber® Briquettes at the top of the chimney starter are lightly coated with white ash you are ready to go.

Empty the briquettes onto the charcoal grate where desired. For more information about where to position your briquettes see cooking techniques within this section.

For safety, always wear insulated barbecue mitts when doing this. Never place a Weber® Chimney Starter on the grass or a wooden deck and be sure to put it on a heatproof surface away from children and pets.

For an in depth look at how to do this please see this video

Weber Admin
December 13, 2012

Charcoal

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.

Weber Admin
July 17, 2013

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.

Weber Admin
July 16, 2013

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.

Weber Admin
July 16, 2013

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.

Weber Admin
February 5, 2013

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.

Weber Admin
February 5, 2013

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.

Weber Admin
February 5, 2013

How do I care for my cast iron cooking grates? They have rust on them.

To maintain the wonderful searing/grilling performance of your cast iron grates, as well as their longevity, some special care is required. As with any cast iron cooking tool, proper seasoning is most important.

First time use: Before using a cast iron grate, wash it thoroughly with a mild washing up liquid to remove the protective wax coating applied for shipping. Rinse with hot water and dry completely with a soft cloth or paper towel. NEVER ALLOW TO RINSE DRY, OR WASH IN A DISHWASHER.

Now season the grates to prevent rust and sticking.

Seasoning: A solid vegetable oil is recommended for the initial seasoning. Spread a thin coating of solid vegetable shortening over the entire surface, including all corners, with a paper towel. Do not use salted fats such as butter or margarine. Proceed as follows:

Gas barbecues: Preheat barbecue for 15 minutes; place grates in barbecue. Turn burners to Medium-Off-Medium with lid closed. Allow barbecue to heat grates for 1 to 1.5 hours. Turn all burners to OFF, and leave cooking grates in barbecue until they are cool.

Charcoal: Arrange prepared coals for In-direct Method. Place cooking grate in barbecue; place lid on barbecue. Allow barbecue to heat grate for 1 to 1.5 hours. Close vents to extinguish coals, leaving grate in barbecue until it is cool.

Your cast iron cooking grates are now ready to use. To prevent rusting, they should be re-seasoned frequently, particularly when new. If rust occurs, clean with a steel brush. Reapply vegetable shortening and heat as indicated above.

Maintenance (every time you grill): Don’t do a burn-off after you grill, but rather leave the cooking residues on the grates to keep a protective coating on the cast iron. Then do a burn-off just before you grill. Brush off charred residues with a steel brush rather than a brass brush.

Notes: The more you use your cast iron grates, the easier the maintenance will be. If you store your grates for extended periods of time, grease very lightly with vegetable shortening, then wipe dry with a paper towel. Store in a dry place. If rust appears, it is an indication that the grates have not been seasoned properly or enough. Or, if the burn-off method has been used after grilling, the seasoning has also been burned off. You must begin the seasoning process again, after brushing all rust away with a steel wire brush.

Weber Admin
February 5, 2013

How do I get the Charcoal to stay hot enough to cook for more than 20 minutes on my Weber® kettle?

In order to ensure that you are getting the best performance out of your barbecue and your charcoal we would suggest the following method…

Ensure that the bowl and lid vents are both fully open. Next fill a Weber® Chimney Starter with charcoal briquettes, light 2-3 lighter cubes on the charcoal grate and place the charcoal filled Weber® Chimney starter over these. Once the top layer of charcoal has a layer of ash on it, pour the contents of the Weber® Chimney Starter out in the desired layout, i.e. for in-direct/roasting or direct/grilling, then place the cooking grate back on the barbecue and put the lid on. Please be aware that we would always recommend wearing protective gloves whilst handling any part of a hot barbecue or equipment.

Make sure that the top and bottom air vents are open at all times during cooking. The only time you need to touch the air vents is to extinguish the briquettes after you’ve finished barbecuing. With a Weber® barbecue fresh air needs to flow constantly through the closed barbecue. For this reason, you should never raise the lid to lower the temperature.

To regulate the temperature of the barbecue do not touch the lid or the air vents – simply use less briquettes. This is the only method that works. And part of the charm of using briquettes is learning how to control the temperature and master the perfect barbecuing technique.

Weber Admin
February 5, 2013

I see what I think is peeling paint inside the lid of my barbecue! What should I do?

Don’t worry, it is not paint; the inside surfaces of our barbecue lids are not painted, they are coated with baked-on porcelain-enamel, a glass finish which cannot peel. What you are noticing is a deposit of grease and smoke that collects during normal use. During use, the grease and smoke vapours slowly oxidise into carbon and collect on the inside of your lid.

This deposit will eventually peel, and looks very similar to paint. The peeling grease normally starts in the centre of the lid and spreads outward. It may come off in sheets or flakes, and is shiny on one side and dull on the other. These carbon deposits are non-toxic, but you might want to regularly remove the build-up. Fortunately, the peeling is easy to remove. Simply brush off all loose particles with a brass brush or crumpled aluminium foil before you start grilling. To prevent future build-up, after every grilling session, while the barbecue lid is warm-not hot-wipe it with paper towels or a mild soap-and-water solution.

Weber Admin
February 5, 2013

What’s the best way to cook my Christmas Turkey on a charcoal Weber®?

Cooking your Christmas turkey on the barbecue is so simple and gives such juicy, delicious results!

Have a look at our recipe for barbecued turkey, it’s really straightforward and very tasty! Just cook your turkey on the barbecue for the same time as you would do in a fan-assisted oven, if it’s a large bird (takes over 4 hours) then we’d suggest adding a few more Weber® Briquettes at around the 2 hour mark in order to keep the temperature even. We’d also recommend investing in a meat thermometer to ensure your food is cooked through!

Weber Admin
February 5, 2013

Cleaning

What should I use to clean the inside of my Genesis®?

When using the barbecue regularly:

To clean the grates: Heat the barbecue on full for 15-20 minutes, this will char any remaining food on the barbecue and this can easily be brushed off ready for use.
To clean the Flavorizer® bars: With a scraper, scrape any excess grease from the bars, these shouldn’t need any further cleaning if the barbecue is being used frequently.
Ensure there is no grease build up in the bottom tray and that the drip pan is emptied before every use.

When using infrequently, storing away or wanting a thorough clean:

Go through the burn off process above, when cooled, remove the Flavorizer® bars and grates and wash using soap and water. Dry immediately and apply a small amount of cooking oil to act as a barrier against oxidising.
Clean the inside of the barbecue with soap and water, if there is a carbon build up on the inside of the lid then brush the flaking carbon off with a steel brush and clean.

Weber Admin
February 5, 2013

My Flavorizer® Bars need cleaning. Any tips?

Maintaining your Flavorizer® bars is simple and easy. Regularly doing the burn-off/brush routine should keep your Flavorizer® bars clean. Start by doing a burn-off (turning all burners on high for 15 minutes with the lid closed) before or after grilling. (If you have cast iron grates, remove before burning off.) This will turn the accumulated debris on your Flavorizer® bars into ashes. Then when the grates are cool, lift them out and brush off the bars with a brass brush.

If a more thorough cleaning is necessary, take the bars out of the barbecue, put them in the sink and clean with some soapy water and an abrasive pad. If using dishwashing liquid in the water, do not use anything lemon-based. Rinse thoroughly and towel dry. Do not let them drip dry, as this may cause them to rust prematurely. We do not recommend putting Flavorizer® bars in the dishwasher. The amount of debris they release may cause your drain to clog.

Weber Admin
February 5, 2013

Cooking Tips

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.

Weber Admin
July 17, 2013

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.

Weber Admin
July 16, 2013

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.

Weber Admin
July 16, 2013

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.

Weber Admin
July 16, 2013

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.

Weber Admin
July 16, 2013

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.

Weber Admin
July 16, 2013

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.

Weber Admin
February 5, 2013

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.

Weber Admin
February 5, 2013

What’s the difference between Direct and In-direct Cooking?

Direct cooking is simply grilling foods directly over the heat source. For In-direct cooking the heat source is placed to the side of the food, not directly under it. As a general rule, foods that take less than 25 minutes to cook, like boneless chicken breasts, pork chops, and steak are barbecued by the ‘Grill’ or Direct Method.

Foods that require longer cooking times at lower temperatures, like whole chicken and roasts, should be barbecued by the ‘Roast’ or In-direct Method. You can use either method on both Weber® charcoal barbecues and Weber® gas barbecues. Why not view our instructional videos within the Weber® Life part of the website?

Weber Admin
February 5, 2013

How do I get the Charcoal to stay hot enough to cook for more than 20 minutes on my Weber® kettle?

In order to ensure that you are getting the best performance out of your barbecue and your charcoal we would suggest the following method…

Ensure that the bowl and lid vents are both fully open. Next fill a Weber® Chimney Starter with charcoal briquettes, light 2-3 lighter cubes on the charcoal grate and place the charcoal filled Weber® Chimney starter over these. Once the top layer of charcoal has a layer of ash on it, pour the contents of the Weber® Chimney Starter out in the desired layout, i.e. for in-direct/roasting or direct/grilling, then place the cooking grate back on the barbecue and put the lid on. Please be aware that we would always recommend wearing protective gloves whilst handling any part of a hot barbecue or equipment.

Make sure that the top and bottom air vents are open at all times during cooking. The only time you need to touch the air vents is to extinguish the briquettes after you’ve finished barbecuing. With a Weber® barbecue fresh air needs to flow constantly through the closed barbecue. For this reason, you should never raise the lid to lower the temperature.

To regulate the temperature of the barbecue do not touch the lid or the air vents – simply use less briquettes. This is the only method that works. And part of the charm of using briquettes is learning how to control the temperature and master the perfect barbecuing technique.

Weber Admin
February 5, 2013

Gas

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.

Weber Admin
July 16, 2013

I think my liquid propane tank may have a leak. What should I do?

If you see, smell, or hear gas escaping from the liquid propane tank and it is not attached to the barbecue:

1. Move the tank away from the house or anything combustible.

2. Call your liquid propane dealer or the tank manufacturer and follow their recommendations on how to correct the problem.

If it is attached to the barbecue:

1. Disconnect the hose from the tank.

2. Move the tank away form the house or anything combustible.

3. Call your liquid propane dealer or the tank manufacturer and follow their recommendations on how to correct the problem.

Weber Admin
February 5, 2013

My gas barbecue will not light in cold weather

Weber® gas barbecues are designed to use liquid propane gas, which is a much more stable gas at both low and high outside temperatures than butane. If the barbecue will not light at temperatures below 0°C, check that you are using the correct propane gas for your barbecue. If you are still experiencing problems then please contact our customer service team on 01756692611.

Weber Admin
February 5, 2013

A funny noise is coming from my barbecue. What should I do?

Rushing noise: Immediately after turning on the gas tank valve, you may hear a “rushing” noise. This is just gas rushing into the supply hose and manifold.

Groaning or metallic cracking and popping: As Flavorizer® Bars, burner tubes, and cooking grates heat and cool, they expand and contract, causing these sounds.

Fluttering noise: If the slide-out bottom tray is not fully pushed into place, excess air may be drawn into the cooking box, causing a “fluttering” sound. The burner tubes and Crossover® ignition may also cause this sound when the lid is open and air is drawn into the cooking box from above. Finally, the flame in the Crossover® ignition tube may fluctuate after ignition, which will cause a fluttering sound.

Humming or whistling from the regulator: Outside temperature, humidity, barometric pressure and the gas level within the tank may cause the rubber diaphragm inside the regulator to vibrate, making a humming or whistling sound. Although this sound may be alarming, this is NOT dangerous as long as it is not accompanied by the smell of gas. Simply adjust the burner settings and usually the sound will subside. If the humming sound persists, a change in atmospheric conditions will eventually stop the vibration.

Weber Admin
February 5, 2013

My barbecue won’t light. What could be the reason?

If you can light the barbecue with a match you may have an ignition switch problem. Check your igniter switch. Is it making a clicking noise? If the igniter does not click, it is not aligned correctly with the grey rocker switch. To align it, remove the control panel (consult your owner’s manual for instructions). Once the control panel is removed, check the position of the igniter. It should be tightly secured with the lock nut in the smaller hole of the keyhole frame. If the igniter is aligned properly, make sure the control panel is not loose. There should be two fasteners holding the panel in place.

Next, check to see if the igniter wires are loose. The white and black wires should be secured at both ends. Then check the position of the metal tab protruding from the cooking box where the white wire attaches. This tab must be 45 degrees away from the cooking box to avoid a shorted spark.

Finally, very humid or rainy weather can cause moisture to collect on the end of the probe and make the igniter unable to spark. To remedy this condition, light the barbecue with a match. The heat from the barbecue will warm the probe and should fix the problem.

If you cannot light the barbecue with a match you probably have a gas flow problem. Have you cleaned your burner tubes recently? It is very important that the portholes of the burner tubes are clear of any blockage. If the gas flow is restricted, the igniter will struggle to light. To clean your tubes, brush the portholes with a steel wire brush in an up and down motion. This cleaning should be part of your routine maintenance.

 

If you are still having problems, please contact your local Weber® dealer or Weber’s head office on 01756 692611.

Weber Admin
February 5, 2013

What should I use to clean the inside of my Genesis®?

When using the barbecue regularly:

To clean the grates: Heat the barbecue on full for 15-20 minutes, this will char any remaining food on the barbecue and this can easily be brushed off ready for use.
To clean the Flavorizer® bars: With a scraper, scrape any excess grease from the bars, these shouldn’t need any further cleaning if the barbecue is being used frequently.
Ensure there is no grease build up in the bottom tray and that the drip pan is emptied before every use.

When using infrequently, storing away or wanting a thorough clean:

Go through the burn off process above, when cooled, remove the Flavorizer® bars and grates and wash using soap and water. Dry immediately and apply a small amount of cooking oil to act as a barrier against oxidising.
Clean the inside of the barbecue with soap and water, if there is a carbon build up on the inside of the lid then brush the flaking carbon off with a steel brush and clean.

Weber Admin
February 5, 2013

I noticed what looks like frost on my regulator. Is this normal?

If your liquid propane tank has recently been filled and you notice frost on the body of the regulator, you may have an overfilled tank.

If this is the case:

1. Turn off the barbecue.

2. Call the supplier that filled your tank and explain the situation. If they are unable to help, call your local fire department and tell them you may have an overfilled tank.

3. Call your local Weber® dealer. The regulator may have been damaged and needs to be replaced.

 

 

Weber Admin
February 5, 2013

How do I care for my cast iron cooking grates? They have rust on them.

To maintain the wonderful searing/grilling performance of your cast iron grates, as well as their longevity, some special care is required. As with any cast iron cooking tool, proper seasoning is most important.

First time use: Before using a cast iron grate, wash it thoroughly with a mild washing up liquid to remove the protective wax coating applied for shipping. Rinse with hot water and dry completely with a soft cloth or paper towel. NEVER ALLOW TO RINSE DRY, OR WASH IN A DISHWASHER.

Now season the grates to prevent rust and sticking.

Seasoning: A solid vegetable oil is recommended for the initial seasoning. Spread a thin coating of solid vegetable shortening over the entire surface, including all corners, with a paper towel. Do not use salted fats such as butter or margarine. Proceed as follows:

Gas barbecues: Preheat barbecue for 15 minutes; place grates in barbecue. Turn burners to Medium-Off-Medium with lid closed. Allow barbecue to heat grates for 1 to 1.5 hours. Turn all burners to OFF, and leave cooking grates in barbecue until they are cool.

Charcoal: Arrange prepared coals for In-direct Method. Place cooking grate in barbecue; place lid on barbecue. Allow barbecue to heat grate for 1 to 1.5 hours. Close vents to extinguish coals, leaving grate in barbecue until it is cool.

Your cast iron cooking grates are now ready to use. To prevent rusting, they should be re-seasoned frequently, particularly when new. If rust occurs, clean with a steel brush. Reapply vegetable shortening and heat as indicated above.

Maintenance (every time you grill): Don’t do a burn-off after you grill, but rather leave the cooking residues on the grates to keep a protective coating on the cast iron. Then do a burn-off just before you grill. Brush off charred residues with a steel brush rather than a brass brush.

Notes: The more you use your cast iron grates, the easier the maintenance will be. If you store your grates for extended periods of time, grease very lightly with vegetable shortening, then wipe dry with a paper towel. Store in a dry place. If rust appears, it is an indication that the grates have not been seasoned properly or enough. Or, if the burn-off method has been used after grilling, the seasoning has also been burned off. You must begin the seasoning process again, after brushing all rust away with a steel wire brush.

Weber Admin
February 5, 2013

My Flavorizer® Bars need cleaning. Any tips?

Maintaining your Flavorizer® bars is simple and easy. Regularly doing the burn-off/brush routine should keep your Flavorizer® bars clean. Start by doing a burn-off (turning all burners on high for 15 minutes with the lid closed) before or after grilling. (If you have cast iron grates, remove before burning off.) This will turn the accumulated debris on your Flavorizer® bars into ashes. Then when the grates are cool, lift them out and brush off the bars with a brass brush.

If a more thorough cleaning is necessary, take the bars out of the barbecue, put them in the sink and clean with some soapy water and an abrasive pad. If using dishwashing liquid in the water, do not use anything lemon-based. Rinse thoroughly and towel dry. Do not let them drip dry, as this may cause them to rust prematurely. We do not recommend putting Flavorizer® bars in the dishwasher. The amount of debris they release may cause your drain to clog.

Weber Admin
February 5, 2013

My liquid propane gas barbecue won’t get hotter than 120 to 150°C, even with all burners on high. Why?

Many British barbecuers are accustomed to grilling on an “open” barbecue, that is, a barbecue without the lid. This is the norm in Europe and the UK and can easily create this problem. Weber® gas barbecues are designed for use with the lid closed when grilling. This both conserves fuel use and shortens grilling time. If the problem persists, you may have a barbecue that is not set to your local liquid propane or butane settings. This can happen if the barbecue is transported out of a region for which its valves and regulators are set, and moved to a region with different norms. For assistance, please contact your local Weber® dealer (see Where to Buy).

Since 1995, all regulators (the part that attaches to the gas tank to regulate the flow of gas) have included a safety device that restricts the gas flow in the event of a gas leak. But, you can inadvertently activate the safety device without having a gas leak. This typically occurs if you open the LP tank valve rapidly, or if one or more of the burner control knobs is in an open position when opening the LP tank valve. If you do activate the gas regulator safety device, the gas barbecue will only reach temperatures between 120 and 150°C even with all burners on the high setting.

To reset the gas regulator safety device:

• Close the LP tank valve.

• Turn all burner control knobs to the OFF position.

• Disconnect the regulator from the LP tank.

• Open the lid of the barbecue.

• Turn burner control knobs to HIGH.

• Wait at least 1 minute.

• Turn burner control knobs OFF.

• Wait at least five minutes if the barbecue has been lit.

• Re-connect the regulator to the LP tank.

• SLOWLY turn the LP tank valve all the way open.

• With the lid open, turn the front burner control knob to the HIGH position (for Summit® gas barbecues, turn on the left burner in the selected Heat Zone).

• Ignite the barbecue by pushing the crossover® ignition button several times.

• After the front burner is lit, turn the middle burner control knob (if your barbecue has three burners) and then the rear burner control knob to the HIGH position. (For Summit® gas barbecues, turn on the right burner)

• Close the barbecue lid.

The barbecue should reach 260 to 290 degrees C in 10-15 minutes.

To keep the regulator flow valve from tripping again, when you are done grilling always:

• Turn all burner control knobs to the OFF position

• Turn off the LP tank valve last.

Weber Admin
February 5, 2013

Technical FAQs

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.

Weber Admin
July 16, 2013

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.

Weber Admin
July 16, 2013

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.

Weber Admin
February 5, 2013

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.

Weber Admin
February 5, 2013

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.

Weber Admin
February 5, 2013

I think my liquid propane tank may have a leak. What should I do?

If you see, smell, or hear gas escaping from the liquid propane tank and it is not attached to the barbecue:

1. Move the tank away from the house or anything combustible.

2. Call your liquid propane dealer or the tank manufacturer and follow their recommendations on how to correct the problem.

If it is attached to the barbecue:

1. Disconnect the hose from the tank.

2. Move the tank away form the house or anything combustible.

3. Call your liquid propane dealer or the tank manufacturer and follow their recommendations on how to correct the problem.

Weber Admin
February 5, 2013

My gas barbecue will not light in cold weather

Weber® gas barbecues are designed to use liquid propane gas, which is a much more stable gas at both low and high outside temperatures than butane. If the barbecue will not light at temperatures below 0°C, check that you are using the correct propane gas for your barbecue. If you are still experiencing problems then please contact our customer service team on 01756692611.

Weber Admin
February 5, 2013

A funny noise is coming from my barbecue. What should I do?

Rushing noise: Immediately after turning on the gas tank valve, you may hear a “rushing” noise. This is just gas rushing into the supply hose and manifold.

Groaning or metallic cracking and popping: As Flavorizer® Bars, burner tubes, and cooking grates heat and cool, they expand and contract, causing these sounds.

Fluttering noise: If the slide-out bottom tray is not fully pushed into place, excess air may be drawn into the cooking box, causing a “fluttering” sound. The burner tubes and Crossover® ignition may also cause this sound when the lid is open and air is drawn into the cooking box from above. Finally, the flame in the Crossover® ignition tube may fluctuate after ignition, which will cause a fluttering sound.

Humming or whistling from the regulator: Outside temperature, humidity, barometric pressure and the gas level within the tank may cause the rubber diaphragm inside the regulator to vibrate, making a humming or whistling sound. Although this sound may be alarming, this is NOT dangerous as long as it is not accompanied by the smell of gas. Simply adjust the burner settings and usually the sound will subside. If the humming sound persists, a change in atmospheric conditions will eventually stop the vibration.

Weber Admin
February 5, 2013

My barbecue won’t light. What could be the reason?

If you can light the barbecue with a match you may have an ignition switch problem. Check your igniter switch. Is it making a clicking noise? If the igniter does not click, it is not aligned correctly with the grey rocker switch. To align it, remove the control panel (consult your owner’s manual for instructions). Once the control panel is removed, check the position of the igniter. It should be tightly secured with the lock nut in the smaller hole of the keyhole frame. If the igniter is aligned properly, make sure the control panel is not loose. There should be two fasteners holding the panel in place.

Next, check to see if the igniter wires are loose. The white and black wires should be secured at both ends. Then check the position of the metal tab protruding from the cooking box where the white wire attaches. This tab must be 45 degrees away from the cooking box to avoid a shorted spark.

Finally, very humid or rainy weather can cause moisture to collect on the end of the probe and make the igniter unable to spark. To remedy this condition, light the barbecue with a match. The heat from the barbecue will warm the probe and should fix the problem.

If you cannot light the barbecue with a match you probably have a gas flow problem. Have you cleaned your burner tubes recently? It is very important that the portholes of the burner tubes are clear of any blockage. If the gas flow is restricted, the igniter will struggle to light. To clean your tubes, brush the portholes with a steel wire brush in an up and down motion. This cleaning should be part of your routine maintenance.

 

If you are still having problems, please contact your local Weber® dealer or Weber’s head office on 01756 692611.

Weber Admin
February 5, 2013

What should I use to clean the inside of my Genesis®?

When using the barbecue regularly:

To clean the grates: Heat the barbecue on full for 15-20 minutes, this will char any remaining food on the barbecue and this can easily be brushed off ready for use.
To clean the Flavorizer® bars: With a scraper, scrape any excess grease from the bars, these shouldn’t need any further cleaning if the barbecue is being used frequently.
Ensure there is no grease build up in the bottom tray and that the drip pan is emptied before every use.

When using infrequently, storing away or wanting a thorough clean:

Go through the burn off process above, when cooled, remove the Flavorizer® bars and grates and wash using soap and water. Dry immediately and apply a small amount of cooking oil to act as a barrier against oxidising.
Clean the inside of the barbecue with soap and water, if there is a carbon build up on the inside of the lid then brush the flaking carbon off with a steel brush and clean.

Weber Admin
February 5, 2013

Weber® Q™

My barbecue won’t light. What could be the reason?

If you can light the barbecue with a match you may have an ignition switch problem. Check your igniter switch. Is it making a clicking noise? If the igniter does not click, it is not aligned correctly with the grey rocker switch. To align it, remove the control panel (consult your owner’s manual for instructions). Once the control panel is removed, check the position of the igniter. It should be tightly secured with the lock nut in the smaller hole of the keyhole frame. If the igniter is aligned properly, make sure the control panel is not loose. There should be two fasteners holding the panel in place.

Next, check to see if the igniter wires are loose. The white and black wires should be secured at both ends. Then check the position of the metal tab protruding from the cooking box where the white wire attaches. This tab must be 45 degrees away from the cooking box to avoid a shorted spark.

Finally, very humid or rainy weather can cause moisture to collect on the end of the probe and make the igniter unable to spark. To remedy this condition, light the barbecue with a match. The heat from the barbecue will warm the probe and should fix the problem.

If you cannot light the barbecue with a match you probably have a gas flow problem. Have you cleaned your burner tubes recently? It is very important that the portholes of the burner tubes are clear of any blockage. If the gas flow is restricted, the igniter will struggle to light. To clean your tubes, brush the portholes with a steel wire brush in an up and down motion. This cleaning should be part of your routine maintenance.

 

If you are still having problems, please contact your local Weber® dealer or Weber’s head office on 01756 692611.

Weber Admin
February 5, 2013

My barbecue has a fault, what do I do?

If the barbecue has been purchased within the past 6 months, please contact the original retailer.

If the barbecue is under warranty, please complete the Warranty Claim Form, and return either via email or by post (addresses are on the form)

If the part is not covered by the warranty, please contact customer services on 01756 692611 or email customerservicesnwe@weberstephen.com for details of how to purchase replacement parts.

Weber Admin
February 5, 2013

I bought a Weber® gas / electric barbecue in a foreign country / I am thinking about taking my barbecue to a foreign country, what do I do?

All Weber® barbecues are manufactured and safety tested for use only in the original country of purchase. Unfortunately, Weber® cannot offer parts to convert gas or electric grills which have been imported into the UK by the consumer or parts for grills intended for export to countries other then the original country of sale. The warranty is only valid in the original country of purchase, and Weber® UK will not honour the warranty for any barbecues which have been imported to or exported from the UK.

Weber Admin
February 5, 2013

I have lost my owner’s manual – can I get a copy from somewhere?

You can download a pdf copy of your manual from Weber® USA’s website – click here to go to their site.

Weber Admin
February 5, 2013

Where can I find the serial number for my barbecue?

On Charcoal grills, the serial number is two letters stamped into the lid vent

On Gas grills, the serial number will be of the format of 2 letters and several numbers eg. DE01234567. It is on a white sticker on the front of the owner’s manual, it will also be on a white sticker on the barbecue itself.

On Q™ barbecues, the white sticker is on either the underside of one of the fold up tables, or on the back leg of the barbecue.

On Spirit®, Genesis® and Summit® barbecues, the white sticker is within the bottom cabinet of the barbecue.

Weber Admin
February 5, 2013

I have a Midi Q™220, can I use it for any of the in-direct/roasting recipes?

Yes you can cook in-direct/roast on a Midi Q™220, it’s really easy!

Simply pre-heat your Midi Q™220 for approximately five minutes on full. Then turn to low, place your food in the middle of the cooking grate and close the lid. Then just cook for the recommended time and always ensure your food is cooked through before serving.

Weber Admin
February 5, 2013

What’s the best way to cook on a Weber® barbecue?

One simple rule, keep a lid on it!!  Always cook with the lid down and with the vents open.  This will allow you to control the temperature more effectively, avoid flare-ups and keep food moist.

With a Weber® barbecue you can cook just about anything from whole chickens to cakes and breads! Try out the different barbecuing techniques – you’ll be amazed how easy they are!

Get yourself started with by checking out our recipe section and using the guidelines within our simple and easy to use cooking instructions.

Weber Admin
December 12, 2012

Live life to the full

Whatever the weather! Barbecue in the winter. Barbecue in rain and snow. Barbecue whenever and wherever you want with Weber®. Weber® barbecues are for life. They’re durable, practical and fun – all year round. Manufactured and tested in Chicago, they’re built to handle extreme conditions, giving you no excuse to put something on the barbecue right now!

Obviously, wind can cause problems though. So, to maintain the required temperature inside the barbecue, place it in a sheltered spot – but not inside! In the winter all you’ll need is a few more briquettes to keep the temperature at its optimum. So remember to store the briquettes somewhere dry and buy a good stock so you can indulge yourself whenever the mood takes you.

Light your barbecue well in advance. In colder weather the briquettes take slightly longer to heat up. Place the ignited briquettes in the barbecue, remember to open all the vents fully, put in your food, close the lid and off you go. All you need to do now is keep yourself warm round the Weber® Fireplace and bingo! Barbecues have never been so much fun!

Weber Admin
December 12, 2012

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