2
GRILLING AND FOOD SAFETY
• Trim excess fat from steaks, chops and roasts, leaving
no more than a scant 1⁄4 inch of fat. Less fat is a
virtual guarantee against unwanted flare-ups.
• If an unwanted flare-up should occur, turn all burners
to OFF and move food to another area of the cooking
grate. Any flames will quickly subside. After flames
subside, relight the grill. NEVER USE WATER TO
EXTINGUISH FLAMES ON A GAS GRILL.
• Do not line the funnel-shaped bottom tray with foil.
This could prevent the grease from flowing into the
grease catch pan.
• Make sure the bottom tray and grease catch pan are
always clean and free from debris.
• Grills radiate a lot of heat, so always keep the grill at
least 2 feet from any combustible materials, including
the house, garage, deck rails, etc. Never use a grill
indoors or under a covered patio.
• When you’re finished grilling, turn off the burners and
the LP tank or source.
• Wash hands thoroughly with hot, soapy water before
starting any meal preparation and after handling fresh
meat, fish and poultry.
• Defrost meat, fish, and poultry only in the refrigerator,
never at room temperature.
• Never spray or brush oil on a hot cooking grate.
Oil the food instead.
• Never place cooked food on the same platter that the
raw food was placed on.
• Vigorously boil marinades that were used for raw
meats, fish, or poultry for 1 full minute before using as
a baste or sauce.
WEBER GRILLING BASICS:
WHAT YOU NEED TO KNOW
All good cooks have a few secrets they like to
keep to themselves. Not us—we like to share
them! We think the keys to our success should
be yours as well. Here’s the inside scoop to
help you get the best results:
To start your gas grill: Open the lid. Check that all
burner control knobs are turned to OFF and that your
fuel tank is not empty. Turn the gas supply on at the
source. Light the grill according to the directions in the
owner’s manual. Close the lid and preheat the grill until
the thermometer reaches 500°F to 550°F. This will take
about 10 minutes. To grill, adjust burner controls as the
recipe directs.
Grilling temperatures: At the top of each recipe, we
indicate the requisite cooking method (Direct or Indirect)
and temperature level (High, Medium, or Low). Note that
a grill set up for Indirect cooking can accommodate both
methods (just move the food directly over the fire for
Direct cooking). Where searing is particularly important to
the texture or flavor, we note that as well (e.g., Sear: High,
Cook: Indirect/Medium).
Keep the lid down! Without a doubt, the most
important grilling rule. Lifting the lid allows heat to
escape, increasing your grilling time. A closed lid
also reduces the chance of flare-ups (and closing the
lid extinguishes them quickly). Open the grill only to turn
foods as indicated in the recipes. More poking and
flipping won’t make it taste better, trust us.
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