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Need help?Do you have a question about the Weber Charcoal & Go-Anywhere Grill None and is the answer not in the manual?
General| Type | Charcoal Grill |
|---|---|
| Fuel Type | Charcoal |
| Grill Type | Portable |
| Material | Porcelain-enameled steel |
| Lid Type | Hinged |
| Grate Material | Plated steel |
| Lid Material | Porcelain-enameled steel |
| Bowl Material | Porcelain-enameled steel |
| Cooking Area | 160 sq in |
| Weight | 14.5 lbs |
| Vent | Adjustable dampers |
| Ventilation | Adjustable dampers |
| Portability | Yes |
This grill is designed for outdoor use only. If used indoors, toxic fumes will accumulate and cause serious bodily injury or death.
Keep the grill in a level position at all times. Remove the lid from the grill while lighting and getting the charcoal started.
Lining the bowl with aluminum foil will obstruct the air flow. Instead, use a drip pan to catch drippings from meat when cooking by the Indirect Method.
Remove the lid and open all air vents before building the fire. For proper airflow, remove accumulated ashes from the bottom of the grill if present.
Follow these tips and you won't go wrong. Direct, Indirect, or a little of both? Read the recipe and look for instructions for setting up your grill.
Wash your hands thoroughly with hot, soapy water before starting any meal preparation and after handling fresh meat, fish, and poultry.
Add years to the life of your Weber® grill by giving it a thorough cleaning once a year.
The Direct Method means that the food is cooked directly over prepared coals. For even cooking, food should be turned once, halfway through the grilling time.
Use the Indirect Method for foods that require 25 minutes or more of grilling time or for foods so delicate that direct exposure to the heat source would dry them out or scorch them.
Indirect/Medium. 1 whole chicken, 4 - 5 lbs. Olive oil. Kosher salt. Freshly ground black pepper.
Indirect/Medium. 1 turkey, 10 to 12 pounds. Olive oil. Kosher salt. Freshly ground black pepper.
Direct/Medium. For the marinade: 1/2 cup olive oil, 1/4 cup red wine vinegar, 2 tablespoons grated orange rind.
Direct/Medium. 1 1/2 lbs. ground beef (80% lean). Kosher salt. Freshly ground black pepper. 4 hamburger buns.
Direct/High. 4 New York strip, tenderloin, sirloin, or rib-eye beef steaks, about 3/4 lb. each and 1" thick.
Direct/Medium. 4 boneless pork loin chops, about 1" thick. Kosher salt. Freshly ground black pepper.
Direct/Medium. 4 boneless, skinless chicken breast halves, about 6 oz. each. Kosher salt. Freshly ground black pepper.
Indirect/Medium. 4 chicken breast halves (with bone and skin), 10-12 oz. each. Kosher salt. Freshly ground black pepper.
Direct/High. 4 swordfish or halibut fillets, 6 to 8 oz. each and about 1" thick. Kosher salt.
Direct/Medium. For the marinade: 1/3 cup soy sauce, 1/4 cup orange juice concentrate, 2 tablespoons olive oil.
Direct/High. For the curry butter: 1/2 cup butter, 2 tablespoons finely chopped onion, teaspoon snipped fresh dill.
Direct/Medium. Trim excess silk off end of corn with kitchen shears. Place corn in a deep container; cover corn with cold water and soak at least 1 hour.
Indirect/Medium. 1 small loaf crusty Italian bread, 3 tablespoons olive oil, 3 medium sweet red bell peppers.
from Weber's Big Book of Grilling™. Indirect/Medium. For the glaze: 3/4 cup fresh orange juice, 1 tablespoon honey, 1 tablespoon fresh lime juice.
