Weber 1221004 Mode D'emploi page 4

HELPFUL HINTS
HOW TO START YOUR
CHARCOAL BARBECUE
• Remove the lid and open all air vents
before building the fire . NOTE: For
proper airflow, remove accumulated
ashes from the bottom of the barbecue
if present (only after the coals are fully
extinguished) . Charcoal requires oxygen
to burn, so be sure nothing clogs the
vents .
• Mound the briquettes into a pyramid-
shaped pile or pile the charcoal into a
Weber RapidFire chimney starter .
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• Place either lighter cubes (they are
non-toxic, odorless and tasteless) or
crumpled newspaper under the pile of
briquettes and light . NOTE: We purposely
left out instructions for using lighter fluid .
That's because we think the choices
previously outlined are superior . Lighter
fluid is messy and can impart a chemical
taste to your food unless it is thoroughly
burned off . If you choose to use
lighter fluid, follow the manufacturer's
instructions and NEVER add lighter fluid
to a burning fire .
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• When coals are covered with a light grey
ash (usually 25 to 30 minutes), arrange
the coals with long-handled tongs
according to the cooking method you
are going to use .
• For additional smoke flavor, consider
adding hardwood chips or chunks
(soaked in water for at least 30 minutes
and drained) or moistened fresh herbs
such as rosemary, thyme, or bay leaves .
Place the wet wood or herbs directly on
the coals just before you begin cooking .
• When removing the barbecue lid during
cooking, lift to the side, rather than
straight up . Lifting straight up may
create suction, drawing ashes up onto
your food .
EASY STEPS TO
BARBECUING GREATNESS
Follow these tips and you won't go wrong .
And neither will your dinner .
• Direct, Indirect, or a little of both? Read
the recipe and look for the instructions
for setting up your barbecue . There are
two methods of cooking in a Weber
barbecue—Direct and Indirect . See the
following pages for specific instructions .
• Don't try to save time by placing food
on a barbecue that's not quite ready . Let
charcoal burn until it has a light grey ash
coating (keep the vents open so the fire
does not go out) .
• Use a spatula and tongs but leave the
fork . You've probably seen people poking
their meat with one, but it causes juices
and flavor to escape and that can dry
out your food .
• Make sure the food fits on the barbecue
with the lid down . At least 1 inch
clearance between the food and the lid
is ideal .
• Resist the urge to open the lid to check
on your dinner every couple of minutes .
Every time you lift the lid heat escapes,
which means it will take longer to get
dinner on the table .
• Unless the recipe calls for it, turn your
food over only once .
• You will control flare-ups, reduce
cooking time, and get altogether better
results if you barbecue with the lid down .
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