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COOKING METHODS
DIRECT METHOD OR
INDIRECTMETHOD?
The most important thing to know about barbecuing is
which cooking method to use for a specific food, direct or
indirect. The difference is simple. With the direct method,
which is similar to broiling, the food is cooked directly over
the fire. With the indirect method, fire is arranged on either
side of the food. The indirect method is similar to roasting,
but with the added benefits of that grilled texture, flavour,
and appearance you can’t get from cooking with an oven.
Using the right method is the shortest route to great
results—and the best way to ensure safely cooked food.
With each method, you can adjust the burners as desired.
The control settings — HIGH, MEDIUM, LOW, or OFF —
are described in the chart to the right. For example, to
sear steaks, set both burners to HI, then to complete
cooking, set both burners to LOW. For great barbecuing
inspiration, visit www.weber.com/recipes.
COOKING METHOD
AND USES
INSIDE BURNER
CONTROL SETTING
OUTSIDE BURNER
CONTROL SETTING
PREHEAT
HIGH HIGH
DIRECT LOW
Chicken pieces, sausage
LOW LOW
SEARING
Steak and items that require searing
Start by searing thick steaks over
direct high heat...
HIGH HIGH
...finish by cooking over
direct low heat
LOW LOW
INDIRECT
Small whole chicken
OFF MEDIUM
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